dairy free – Page 2 – The Vegan Rhino

November 11, 2018July 7, 2020

Condensed “Milk”

Buying condensed “milk” from the store can be quite tricky when you are dairy-free, which is why I have created this 2 ingredient simple version. The only ingredients that you will need are full fat coconut cream (the entire can) and organic cane sugar. Simply reduce the two together to get an amazing ingredient that you can use for baking, caramel, and other recipes!

Yields 8 oz

Ingredients

2/3 cup sugar

1 can full fat coconut cream (and liquid)

Directions

In a sauce pan, add all ingredients and set to medium-high heat. Stir until sugar dissolves.
Once a summer begins, set your timer for 40-45 minutes and reduce heat to low. Allow to reduce and turn darker in color.
Transfer liquid to a mason jar or other container to cool.

Chef’s tip: Make sure not to stir this mixture during the cooking process at all or it will cause crystals to form.

November 9, 2018May 14, 2020

Roasted “Tomato” Sauce

With more people unable to eat acidic foods, I wanted to create this “tomato” sauce that everyone could enjoy on their pizza! This sauce uses red peppers and mushrooms which gives an almost tomato sauce flavor. Whether you are gluten-free or not, you can enjoy this sauce on a cauliflower pizza crust or a regular crust made from dough. Whichever you chose, you will be impressed.

Yields 1-1/2 cups

Ingredients

2 medium red peppers

4-5 medium baby bella mushrooms

1 medium red onion, halved

2 Tbsp. fresh parsley

2-3 cloves of garlic

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper

Directions

Preheat oven to 400 degrees F.
On a baking sheet, place peppers on and place into the oven. Roast for 25-30 minutes. Once peppers are soft, turn them on their sides and turn oven to broil. Place peppers on top rack and allow to “burn” until the skin is black. Remove and set aside to cool.
Remove skins once peppers have cooled down.
In a blender, add your red pepper, mushrooms, onion, parsley, and garlic. Blend until mixture is well combined. Pour on to favorite pizza crust, or pasta dish.

Chef’s tip: This sauce is great for those who would like to enjoy pizza but can not have tomato sauce or vinegar.

November 4, 2018May 14, 2020

Herb-Coated Cheese

Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!

Yields 4-6 servings

Ingredients

Cheese:

3 cups Vitacost organic cashews, soaked overnight 8-10 hours

4 capsules New Chapter Probiotic All-Flora

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Herb coating:

3 tsp. fresh thyme, chopped

3 tsp. fresh rosemary, chopped

4 Tbsp. fresh parsley, chopped

1-1/2 tsp. lemon zest

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Directions

In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Mix salt into the cultured cheese and stir to combine. Press mixture into desired mold and refrigerate for at least 4 hours.
Roll the cheese carefully in the herb mixture.
Serve with your choice of crackers, veggies, or fruit.

Chef’s tip: For maximum flavor, roll the cheese carefully into the herb mixture and refrigerate for a few hours to let flavors meld.

October 11, 2018May 14, 2020

Breakfast Oats with Strawberries and Coconut

Did you know that you should normally eat and drink water within the first hour of waking up? This helps get your metabolism started for the day and gives you the fuel you need to begin your morning. With this quick and easy breakfast oat bowl, you will be eating in no time. Using organic and homemade ingredients, this bowl is packed with tons of nutrients! In a rush? Make these overnight and store in the refrigerator for a quick and easy grab-n-go meal!

Yields 1 serving

Ingredients

1-1/2 cup rolled oats, uncooked

16 oz fresh coconut milk

1/4 tsp. vanilla extract, optional

1 tsp agave, optional

Sliced coconut meat to top

Sliced strawberries to top

Directions

In a mason jar mix vanilla, agave, and coconut milk and set aside.
In a bowl, pour in oats and top with coconut milk. Garnish with sliced strawberries and sliced coconut meat with a mint leaf.

Chef’s tip: Feel free to add almonds, walnuts, or granola for an extra crunch.

October 5, 2018October 31, 2020

Butternut Squash Soup

This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.

Butternut Squash Soup

Yields 4 servings

Ingredients

1 butternut squash

3 1/2 cups vegetable broth

1 Tbsp. avocado oil

1/4 cup onion

1/4 cup shallots

1 garlic clove

1 Tbsp. Earth’s Balance Vegan Buttery Sticks

1 tsp. Vitacost Himalayan Fine Pink Salt

1 tsp. Vitacost organic brown sugar

1/8 tsp. nutmeg

Pinch of Spicely Organic Ground Black Pepper

1-2 Tbsp. Thai Coconut Cream, optional topping

1 Tbsp. fresh parsley, topping

Directions

Preheat the oven to 425 degrees F.
On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains.
In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.

Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.

October 3, 2018May 14, 2020

Homemade Apple Crisp

Thinking back to this simple yet delicious dessert brings back memories of apple picking at Patterson’s Fruit Farms in Chesterland, Ohio. The warm apples mixed with cinnamon and a hint of nutmeg always pairs perfectly with a heaping scoop of cold vanilla ice cream. Pro Tip: For a crisp crunchy top, be sure to clump your oat mixture up in your hands before placing it on the apples. So get out to your local farm and pick up a bag of fresh apples so you can whip up this apple crisp!

Yields 10-12 servings

Ingredients

8-9 apples, peeled and cored

1 Tbsp. lemon juice

1/2 cup sugar

2 Tbsp. King Arthur organic flour

1/8 tsp. nutmeg

Topping:

1 1/4 cup King Arthur organic flour

1/2 cups whole rolled oats

3/4 cup butter, melted (about 10 Tbsp.)

1/2 cup brown sugar

1/2 tsp. Vitacost organic ground cinnamon

1/4 tsp. Vitacost Himalayan Pink Salt

1/2 cup walnuts, chopped

Directions

Preheat oven to 350 degrees F.
To prepare your apples, first peel, decore, and slice all apples into wedges- slice again to make wedges more thin. Add the lemon juice and using your fingers, mix apples to coat evenly. Next, add the sugar and nutmeg. Set aside.
In a glass mixing bowl, combine oat flour, brown sugar, cinnamon, butter, salt, and walnuts. Mix until topping mixture has formed.
In a casserole dish, pour apple and evenly place the topping mixture over the apples.
Bake for 45 minutes or until bubbly and top is brown.
Serve immediately with a side of ice cream or a whipped cream topping if you choose.

Chef’s tip: You can add 1/2 tsp. vanilla to the apples if you’d like before baking for added flavor.

September 17, 2018May 14, 2020

Simple Nachos

These may look like any ordinary nachos you may get- but I advise you they are not. This plant-based nacho cheese will shock you once you know it is not made with any dairy or cheese. These nachos are simple enough where all you need is some drizzled sauce and sliced jalapeño peppers. You can always add your toppings of choice if you would like guacamole, salsa, corn, etc. Enjoy!

Yields 16 oz

Ingredients

1 bag of organic yellow corn chips

1 jalapeño pepper

1/2 cup na-cho average cheese dip

Directions

Place chips on plate and pour cheese sauce on top. Place jalapeño or any other toppings you would like and serve.

Chef’s tip: To make sure that you don’t get too much spiciness, de-seed the jalapeño before putting it as your topping.

September 10, 2018May 14, 2020

Cheese Fries

Looking to step up your french fry game? This awesome na-cho average cheese sauce is a great way to make your basic side dish into something new and tasty! Just top it off with some homemade mushroom bacon and green onions. Once you taste how cheesy these are without the dairy, you’ll be surprised and wanting more!

Yields 16 oz

Ingredients

1 russet potato, sliced into sticks

1 half lemon, juice

pinch of Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper

1/3 cup na-cho average cheese dip

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, add the sliced potato and coat with lemon.
Lay fries in a single layer on pan and roast for 20-30 minutes or until golden brown.
On a plate, place potato wedges down and top with nacho sauce, mushroom bacon, and green onion. Serve immediately.

August 29, 2018May 14, 2020

Zesty Key Lime Pie

Don’t let its gourmet presentation trick you. This half-baked dessert is actually one of the easiest recipes you’ll ever make. Simply create the creamy base by blending soaked cashews with fresh, aromatic ingredients for a tangy, yet oh-so-sweet, treat. Full disclosure: the first time I made this pie was for a housewarming party and just moments after placing it down on the buffet table, it was devoured. Trust me, this light, guilt-free dessert is ideal for any occasion.

Yields 8 slices

Ingredients

Filling:

1 cup Vitacost organic whole raw cashews, soaked

1/3 cup Vitacost organic maple syrup

1 can full fat coconut milk

3/4 cup lime, juice

5 Tbsp. organic corn starch

1 Tbsp. lime zest, to garnish

1 tsp. Simply Organic Madagascar pure vanilla extract

Crust:

2 cups almonds

3 Tbsp. Earth Balance Vegan Buttery Sticks

3-4 mejdool dates, pitted

1/2 tsp. Simply Organic almond extract

1/4 cup oats

1 tsp. Simply Organic Madagascar pure vanilla extract

Pinch Vitacost Himalayan Fine Pink Salt

Directions

Crust:

Preheat oven to 350 degrees F.
Melt the butter and pour into a food processor with the crust ingredients. Pulse until well combined.
Press crust mixture down into sprayed cheesecake pan until evenly distributed.
Bake for 20 minutes or until golden brown (careful not to burn).

Filling:

Mix all ingredients together in a blender. Then pour into a sauce pan and bring to a boil on medium-high heat.
Stirring constantly, allow to boil for approx. 8 minutes or until it has thickened (if any lumps form, you can always smooth it out in the blender again).
Once thickened, pour into pre-pressed pie crust. Place in to the refrigerator to set for 4-6 hours or store in freezer overnight for best results.
Serve with vegan whipped cream and lime zest on top.

Chef’s tip: Depending on your preference for tartness or sweetness, you can always add more lime juice, zest, or maple syrup.