This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!
Why yes, a Chocolate-Espresso Brownie does sound like an amazingly delicious treat! These cake-like brownies are dusted in powdered sugar with just the right amount of chocolate and espresso flavor. Without the use of eggs, “real” butter, and dairy, you are still able to get the perfect dessert. Dunk-able and stackable with ice cream and hot fudge, these brownies are universal in whichever way you’d like to enjoy! Feel free to add chopped walnuts or chocolate chips for some extra crunch or a warm gooey chocolate surprise.
Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.
In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
Add the Maqui berry powder and give it one good blend till mixed.
Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
Serve and enjoy.
Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!
Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!
In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
Serve with side of tomato soup and basil leaf for garnish
Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.
Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.
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.
Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.
Herb-Coated Cheese Wheel:
Ingredients
3 tsp. fresh thyme
3 tsp. fresh rosemary
4 Tbsp. fresh parsley
1-1/2 tsp. Lemon zest, fresh
1/2 tsp Vitacost Himalayan Fine Pink Salt
Directions
Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.
Blueberry-Smash Breakfast Cheese:
Ingredients
4 tsp. blueberries, smashed
2 tsp. blueberries, chopped
Directions
Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.
Pistachio and Sun-dried Tomato Holiday Cheese:
Ingredients
1/2 cup pistachio, chopped to coat
1/4 cup sun-dried tomato, to coat
1 Tbsp. fresh parsley
3 tsp. fresh thyme
4 tsp. fresh rosemary
1/2 tsp. garlic, minced
Directions
Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.
Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:
Ingredients
1/2 cup maple syrup
1/4 cup Simple Mills pecan cookies, crumbled
3 tsp. Vitacost chocolate chips
3 tsp. strawberry jam, on side
Directions
Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.
Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!
Have you ever had the chance to enjoy a light and fluffy Russian Teacake cookie during Christmas? If you haven’t, this cookie is perfect since it only uses a handful of ingredients and goes well with any cup of coffee or tea. In thinking back to when my mother would make these, id always manage to sneak a few that were freshly rolled in the powder sugar and slightly warm! Boy oh boy were those the best.
This Tortilla Soup is like no other, partially because it is filled with all the things I enjoy most about Mexican cooking, and because it’s plant-based. Normally, it is made with shredded chicken and a lot of cheese, so I am super excited to share this healthier vegan version with you! This meal is packed with a variety of fresh and organic vegetables and is topped with crunchy tortilla strips. This soup will warm you up all winter long!
In a pot on medium-low heat with your oil, add the corn tortillas and crisp up a bit, roughly 2-3 minutes. Remove and set aside briefly.
Then you will add the garlic, onion, and jalapeño pepper until they are translucent but not browned. Put the corn tortillas back into the pot.
Next add your tomato paste, cumin, salt, pepper, chili powder, water, vegetable broth, cilantro, tomatoes, and half of the corn. Bring to a boil and reduce to a simmer, cooking for 15-20 minutes.
Using a blender or hand emersion stick, blend until soup is smooth in texture. Add the remaining corn and bring back to the stove on a low heat to simmer. Be careful not to let the bottom of the soup burn. Cook for an additional 5-7 minutes.
Serve soup topped with tortilla chips and optional vegan cheese.
Chef’s tip: If you want, you can add 1/4 tsp. Crushed red pepper flakes to spice the soup up for a better kick.
This spiced cake with organic carrots and a non-dairy cream cheese frosting is perfect for any occasion or birthday celebration! Feel free to make this cake gluten-free by using TigerNut flour- its’ a great option for those with nut allergies. I do have to warn you that this cake is effortless to make and dangerously moist so be careful when you taste how flavorful it is. Thanks to this recipe that I get to share with you all, you too will be able to enjoy this amazing dessert!
In a mixing bowl, combine white and brown sugar with oil and Egg Replacer. Mix until well combined and then add the apple sauce, crushed pineapple, and vanilla.
Then add the nutmeg, cinnamon, ginger, salt, baking soda, baking powder, and the flour. Once mixed, add the carrots and fold them in.
In a greased cake pan, pour the cake batter in and place in the preheated oven for 30-35 minutes or until the top is nice and golden brown.
Frosting:
In a bowl combine all ingredients and beat until frosting has formed.
Spread evenly over the cake once it has cooled and top with walnuts.
Chef’s tip: If you would like, you can add 1/2 cup raisins to the batter at the end, mixing it in.
Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth coconut cream.
In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract.Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
Take the pudding out of the fridge and fold together the whipped cream and pudding.
Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.
Chef’s tip: For optimal quality, allow to set overnight and then serve.
Have you ever wondered about how it would feel to make your own hummus in your own rather than going to a store? What if I told you that nearly all of the ingredients to make this hummus could be bought from an online Food Vitamin, Mineral and Herb store called Vitacost.com. This amazing company not only has a wide variety of options available to purchase, but they have crazy deals and great fast and free shipping on $25+ orders of Vitacost brand products. With this recipe, you’ll be the snack-sation of any party! Feel free to add your own toppings as well to this hummus and get creative, I hope that you enjoy it as much as I do.
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