This incredibly easy plant cheese recipe features a wonderfully rich cheese flavor complemented perfectly by the sweet and aromatic pimiento pepper. Definitely one of my favorite cheeses now. Here is the full recipe.
- 2 cups raw cashews (soaked at least 3 hours or 1 hour in hot water, drained)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons apple cider vinegar
- ⅓ cup olive oil
- 2 tablespoons nutritional yeast
- ¼ teaspoon smijed paprika
- 1 teaspoon salt
- 4 oz jar of pimiento peppers (separate)
- Put all the ingredients in the blender, using half (2oz) of the pimiento peppers
- Blend until smooth
- Transfer to a blow and mix in the rest of the pimiento peppers
- Let rest in the fridge for 24 hours
This is nacho-average cheese! Today we made a cashew based nacho cheese sauce, packed with nutrients from carrots, potatoes, and fresh squeezed lemon. The smoked paprika and nutritional yeast gives it that extra smoky, cheesy flavor, sure to please the most devout cheese lover. Perfect for game day or as a side for your taco Tuesday!
A 5 minute, 4 ingredient, easy and delightful plant-based mascarpone. It works great as a bagel spread (think lox, with red bell pepper “salmon”), as a topping over muffins, desserts, fruits or smoothies, over gram crackers, or even as a cream base for soups. With such simplicity and versatility, I highly recommend you give it a try. Here is the recipe:
My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding 😉 Here is the recipe for the chili sauce I made:
This is definitely one of my signature recipes and for good reason. It is a healthy and easy to make sauce that is super versatile. I use it for a delightful Mac&Cheese, as a dip sauce, sauce in or over burritos, over open sandwiches, anywhere and everywhere I can think of. The sauce’s signature status was also confirmed when my 10 year old son claimed it was better than ketchup! It’s that good lol. The recipe is below.
Artichoke hummus is absolutely one of my favorite variations on this super versatile and nutritious spread. I am a big fan of artichokes themselves and I was curious to see if any of that flavor would carry into a hummus. It took me by surprise just how amazing it turned out to be! The artichoke flavor is definitely there but not overwhelming, perfectly complementing the rich, earthy, slightly sour and wholly satisfying taste profile. The recipe is below.
This is a very easy and delicious way to whip up a versatile, nutritious sauce that works amazingly well over spaghetti or toasts, or in sandwiches. White beans do a fantastic job at absorbing and delivering a deep, warming umami flavor along with a heap of protein and fiber. The recipe is below: