My children often refer to it as “nacho cheese,” but this vegan cashew cheese sauce can be so much more! We have used it to top baked potatoes, chili, and tacos. It is great as a sandwich spread, and we try to have it on hand when grilling burgers and hot dogs. We enjoy using it as a dip for fresh vegetables.
Oh, I forgot to mention. If you mix this cashew cheese sauce into warm pasta (make sure to choose a small, sturdy pasta), it makes a perfect vegan mac and cheese!
Reserving the water, place all other items in a food processor or high speed blender.
Pulse or run on low setting to break down cashews and combine ingredients.
If using a Vitamix with a hot soup setting you may add in water and use your preset.
If using a food processor or high speed blender without a heat setting, you will want to heat your water before adding it in. (This will help activate the cornstarch.) Blend on high until sauce is a creamy consistency.
When I moved into my first apartment, my mom gave me a recipe box filled with blank cards. At that point in my life, “winging it” and “semi-homemade” were my mottos in cooking. I asked her to write down her recipe for potato chip cookies in case I wanted to venture into the world of baking from scratch. I have been a vegetarian for almost nine years now and a vegan for over six of those years, so almost all of my baking is now done from scratch. When I heard that my mom was making these cookies for Christmas, I decided to make vegan potato chip cookies. A quick peek at the recipe for a refresher, I realized that it would be easy to make a vegan version as it didn’t require eggs. Continue reading →
Summer is winding down and I would be remiss if I didn’t share this recipe with you while I still have the chance. This dish is perfect for potlucks, picnics, or the days where it is just way too hot to cook. Don’t worry about preparing too much feta, as you will end up adding it to salads, sandwiches, and pasta dishes.
fresh pressed tofu
1 tbsp 1 tsp brown miso paste
1 1/2 tsp basil
1 1/2 tsp oregano
1 1/2 tsp parsley
1 tsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
This recipe is best made using fresh pressed tofu, with very little water ln it. This is what gives it the consistency of crumbled cheese. If you decide to use extra firm tofu that has been packed in water, you will have to drain and press it a couple times to get as much of the water out as possible.
Muddle the herbs with the miso paste before adding oil to loosen it up. Next, crumble the tofu into the dressing. You’ll want to leave the pieces on the big side since they will break down more as you combine them. Mix together the tofu and the dressing. This step will take the longest because you want to make sure the miso is spread out evenly. Finish the feta mixture with salt and pepper and give it another stir. (Note: this recipe will provide you with a mild feta. If you prefer yours with more tanginess, increase brown miso paste by one teaspoon until it reaches the strength you desire.)
Toss leftover feta with a drizzle of olive oil and store in an airtight container.
Add the tofu feta to your chopped watermelon and enjoy!
If we eat french fries in this house, chances are they are sweet potato fries. Man, I really love sweet potato fries. It’s funny because I thought I wouldn’t like them because my main exposure to sweet potatoes as a kid were the Thanksgiving side dish with marshmallows in it. No thanks, sweet potato casserole, I’ll have my sweetness in the form of some pumpkin pie.
Anyway, back to the fries. I feel like sweet potato fries deserve a classier ketchup than straight out of the bottle. I came up with this super simple recipe to kick-up your ketchup and it is a great complement to sweet potato fries.