Sauces serve the purpose of turning bland into edible. But some sauces go further and turn everything they touch into magical. This is one of them!
The sauce uses raw cashews and plant milk as the base components. And it features a fantastic flavor profile with ginger, apple cider vinegar, mustard and nutritional yeast. It has a lot of savory depth and warmth with a wonderfully creamy, satisfying texture. It was an instant hit in our house. Eating healthy and feeling satisfied at the same time is priceless.
After my latest goddess dressing obsession, I wanted to go back and try making a vegan caesar sauce because I saw this Quinoa Chickpea Caesar Salad by The Full Helping and I simply had to try. I loved how she seasoned the chickpeas and developed a caesar sauce using white miso! I was not disappointed, to say the least. This is one delicious, full flavored combination.
This dressing is a game changer. Move over ranch, the goddess has arrived! I have been tasting this goddess sauce here and there over my salads, over tofu, over whatever I could find really. The food itself have started becoming an excuse for the sauce so I thought it was time to come up with a home-made version that is fresh, and made up of good stuff. By the way, if you haven’t been using tahini as a standard pantry item, it is time to start now. No point resisting.
Also, what I used the dressing for in this picture is I think quite noteworthy. It is a sprouted clean protein salad. I sprout a mix of quinoa, mung beans and green lentils for 3 days, just soaked in water. It is super fun to eat the sprouts as is but optionally you can toast them in a pan lightly coated with olive oil for a few minutes. I use this sprouted mix in everything these days. So incredibly tasty and I know I am getting my clean, complete protein every day, not to mention all the fiber and super nutrients.
Miso has a way of completely surrounding you with a deep, pungent umami flavor and I can’t have enough of it. And it turns out, miso pairs so well with the mild, creamy, nutty flavor of the cauliflower. I keep making this recipe as a crowd-pleaser warm-serve dip, or as a nutritious pasta sauce, or as a topping for open-faced sandwiches. Give it a go and I am sure you will find many more ways to enjoy this easy and versatile dish. The recipe is below.
So, I guess I could call this recipe “cashew cream cheese” but it’s not cream cheese. Sometimes I think when recipes are vegan and they resemble the look and creaminess of a cream cheese, for example, that’s what the recipe ends up being called. But, I think that can be putting expectations on a recipe that aren’t realistic.
Not that in any way am I saying it’s not a good recipe, it’s just different than dairy cream cheese.Yes, this recipe for Herb Cashew Spread is really creamy and yes it is filled with fresh chopped herbs and yes it does look like a dairy cream cheese spread, but it’s not cheese. It’s its own unique thing – a spread made with nuts and fresh herbs – delicious and nutritious!
I have lately been really into veggie sandwiches, as you can tell. I have come across many people who assumed being vegan would mean giving up on sandwiches because of, you know, cheese and meat. And that’s a real issue since many of them rely on packing their own sandwiches for lunch. But once you are outside the box a little bit and are willing to try, there are wonderful options.
Red bell peppers, walnuts, tomato paste, garlic and greens is one such combination. With a nice and rich umami taste and a good amount of texture (thanks to walnuts), this sandwich will fill you up and feed your senses while nourishing you with nutrients. Here is the recipe for the filling:
Another beautiful weekend is upon us and I am already thinking about the dips that has become the tradition in our family. I am tackling a classic this time, with a few twists.
The spinach artichoke dip is interesting. Even the people who don’t like spinach and/or artichoke are strangely into this one. My version is enjoyed warm and made vegan. The cream is made with soft tofu, incorporating a good kick of protein into it. I always keep some frozen spinach in the freezer and I also usually have a can or jar of marinated artichokes. So it is really easy to put together on a whim. Here is the recipe: