I don’t have an extensively aesthetically pleasing picture, but here are some cashew cheeses I played around with today. Left is a gruyere style cheese and right is a smoky cheddar block. They definitely need some work, but it’s been a solid start 🙃 #vegan
Entirely plant based rigatoni with cashew ricotta cheese, no oil avocado basil pesto, and cashew Parmesan cheese and for the noodles they are a lentil and chickpea penne. Veggies are spinach, mushroom, zucchini and squash #wfpb#cashewcheese#whosaysveggiesareboring#plantprotein
My first ever attempt at #vegan cheese and I’m amazed at how simple it is!!
I read a great quote the other day which I think fits super well with this photo: People thought I was nuts when I gave up ‘milk’ and ‘cheese’ - now I use nuts to make milk and cheese
Quel plaisir de vous servir aujourd'hui à l'Expo Manger Santé et Vivre Vert au Palais des Congrès au kiosque 912 de 9h30 à 18h00 !!!
With pleasure we treasure you, awesome fans! Waiting for you at Expo Manger Santé et Vivre Vert at Palais des Congrès today in kiosk 912 from 9:30 AM to 6 PM !!!
Dear everybody I am so sorry, alot of you wanted to know the recipe for the #babaganoush and the #cashewcheese but I was too busy doing god knows what, so I forgot. Here it is:
Baba Ganoush ( eggplantdip):
2 eggplants, 2 tablespoons tahini, 150 grams sundried tomatoes, 1,5 tablespoon applevinegar, 1 tablespoon oliveoil, 1 tablespoon tomatopaste, juice of half a lemon, 1 teaspoon cumin........ now preheat your oven on 200 degrees celcius, stab your eggplants with knife ( dont forget otherwise they will explode) put them in the oven for 50 min or a bit more ( they have to be wrinkled). Let them cool off a bit, cut off the green top and put them in the kitchenaid along with all the other ingredients and blend until smooth.
1 cup of soaked cashews, 2 tablespoons of nutricional yeast, 1 tablespoon of applevinegar, juice of half a lemon, 1 teaspoon garlicpowder, 1 teaspoon onionpowder, fresh or dried italian herbs.
Blend all smooth except for the herbs, when the cashewmix is smooth ad the herbs.
Easy peasy lemon squizy.
The baba ganoush is actually not my own recipe, this one I got from the fabulous @deliciouslyella
Tag a friend that likes it hot? Thoroughly enjoyed jalapeños + hot sauce today on this incredible Burrito bowl @realfooddaily. If you’re in LA this place if definitely worth checking out - as the name suggests they specialise in Real Food 🙏🏼🌱
This bowl is definitely something you can easily create at home too and is no doubt a staple plant based meal for anyone that’s time poor, on a budget or just loves the delicious Mexican flavours.
Black beans, Brown Rice, Guacamole, Cashew Cheese, chopped fresh tomato, chopped red onion and hot sauce. To up the protein further add diced and lightly pan fried Tempeh, Tofu taco mix (recipe for this coming soon) or hemp seeds. At the base of the bowl chop up some crunchy iceberg lettuce - works amazingly well with the rest of the flavours. ⠀⠀⠀⠀⠀⠀
This bowl takes as long as it takes to cook brown rice. If you prep your rice in advance you can literally whip up these bowls in 5-10 minutes. ⠀⠀⠀⠀⠀⠀
The fancy stuff is great to know and make here and there but staple dishes like this are even more important in order to create a plant based diet that doesn’t suck too much of your time and is easy to adhere to. ⠀⠀⠀⠀⠀⠀
Legumes make you gassy or bloated? Go to plantproof.com and read my blog on bloating which has an explanation why you may experience this and helpful tips to reduce symptoms. ⠀⠀⠀⠀⠀⠀
The “Vegan Not-So Mac and Cheese” • After researching countless ways to make a vegan cheese sauce, I decided to go with the cashews. I’m happy to say, it turned to be rather delicious. • I’m going to start off saying that this was one of the more difficult recipes for me to create. You have to find a good base recipe, then make it your own. All I can say is spices, spices, spices. They are what make or break a good vegan cheese sauce. • With that said, here’s the recipe: 2 cups raw cashews - 1 1/3 cup almond milk - 1/4 cup nutritional yeast - 2 Tbsp lemon juice - 1/8 tsp apple cider vinegar - 1/4 tsp hemp seed - 1 Tbsp paprika - 1/8 tsp cayenne - 1/2 tsp Turmeric - 4 Gaelic cloves, minced - salt - pepper ~ Purée the cashews. Add the almond milk and purée some more. Add the spices and purée even more until the blend is smooth. You can add more almond milk to make it smoother. Cook your noodles (I use gluten-free elbow noodles) according to the package instructions. Once finished, pour your cheese sauce over the noodles and stir. Add some bread crumbs and parsley for added flavor! #vegan#macandcheese#cashewcheese#alyssainminnesota#aim#fridaynight#healthyeating#mindfulness
Lopsided vegan pizzas are kinda my thing 💁🏼♀️ My pizza sauce and the @miyokos_kitchen cashew cheese are amazing but I am going to keep working on the crust! Anyone have a pizza dough recipe they love? Have a great weekend! 💕
It’s Friday so I thought TREAT YO SELF and ate some mac n cheese and though it was delicious I feel 😖 So here is a picture of @minimalistbaker vegan mac n cheese that I made when I was smarter and remembered too much dairy hurts 🧀
The “cheese” is a cashew and nutritional yeast sauce and the texture is pretty dang close to actual Mac n cheese. I added some poblano peppers to spruce it up and used some @eatbanza pasta to really make this a healthy comfort meal.
Vegan Mac N Cheese
Inspired by @ugly_by_nature
2 cups penne or elbow pasta
1 cup raw cashew nuts, boiled for 10 minutes
1 cup water
1/4 cup nutritional yeast
1 tsp sea salt
1/2 tsp lemon juice
1/2 tsp tumeric powder
1/2tsp black pepper
1/2 tsp garlic powder
Mix in a blender for 30 seconds
Top over pasta and sprinkle with @lightlifefoods
Organic smokey tempeh 🌱
2 cups of Brussel sprouts
1 tbsp maple syrup
1 tsp cayenne pepper
Cook on a pan with olive oil until softened and slightly brown 🌱
1 cup extra form tofu
1tsp Cajun seasoning
1/2 tsp garlic powder
Cook on a pan with olive oil until crispy