Vegan Sour Cream Made with Nuts and Rice

This is a lovely new vegan sour cream recipe. The white rice really bulks it up and makes it delicious. I hope you like it.

• Servings: 4-12
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Ingredients:
1 cup soaked cashews
1 cup cooked white rice
1/4 cup sunflower kernels
1/4 cup either rice vinegar,lemon or lime juice
1 tsp vegan lactic acid optional
3 probiotic capsules optional
1 or more cups of water
salt to taste

Instructions:

Put everything in your blender except probiotic capsules and blend until smooth adding water until you get the consistency you like. Let cool a bit, add in probiotic capsules if using. If using probiotic capsules let mixture sit out overnight (to start it culturing) before placing in refrigerator. After chilling you may need to add more water, just whisk it in. Add salt or other seasonings you like.

Enjoy!!!

 

Vegan Feta Cheese That Crumbles

Here I’m making vegan feta cheese that will actually crumble. Use it to make all kinds of things like Greek Salad.

Vegan Feta Cheese That Crumbles

• Servings: 4
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Ingredients:
14 oz extra firm or super firm tofu (drained and pressed if extra firm)
1/4 cup refined coconut oil
1 Tblsp apple cider vinegar
2 garlic cloves
1 tsp marjoram
1 tsp oregano
1 tsp coarse kosher salt
1/2 tsp vegan lactic acid if available

Instructions:

Place all ingredients in a blender and blend until smooth. Remove from blender and then dry out your cheese to make it crumbly by using one of the following 3 methods.

1. Put in a dehydrator set at 125 to 135 Degrees F for 4 hours or until cracked and somewhat dry.
2. Put in an oven set at 170 Degrees F that has been cracked open for 1 1/2 hours or until cracked and somewhat dry.
3. If summer and warm outside put outside in the sun covered with cheese cloth until dry. Approx. 4 hours at 90 Degrees outside until cracked and somewhat dry.

When the cheese appears dried out. Place in a container and put in the refrigerator to use any way you would dairy feta cheese. The cheese will firm up even more in the fridge.

Enjoy!!!

Creamy Homemade Herbed Cheese

This is an amazing herbed cheese and so easy to make.

Homemade Herbed Cheese

• Servings: 4-12
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Ingredients:
2 cups whole cashews soaked for 4 hours or overnight
1/2 tsp probiotic powder (I used Puradyme LiyfBiotic brand)
1/4 cup to 1/2 cup water
2 tblsp white miso paste
2 tblsp nutritional yeast
1/4 cup minced of each of the following
parsley
chives
thyme
salt to taste if needed

Instructions:

Drain your cashews. Put in your blender, add 1/4 cup water and blend until smooth (add a bit more water if needed to make smooth). Now add in probiotic powder and blend again. Place in a bowl, cover with cheesecloth and let sit on counter for 2 to 4 days until it stops tasting like cashews and starts tasting like a lovey tangy cheese. Now add in miso, nutritional yeast and minced herbs. Now store in refrigerator. It will continue to get better as days go on. I’ve kept mine for over 3 weeks in the fridge.

Enjoy!!!

Secret Ingredient Vegan Sour Cream

This is a lovely tart vegan sour cream recipe. I hope you like it.

• Servings: 4-12
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Ingredients:
1 (12.3 ounce) box of firm or extra firm silken tofu
3 tbslps sunflower seeds (I used roasted salted)
1/4 cup pumpkin seeds (pepitas) (I used roasted salted)
2 tsp vegan lactic acid
2 tsp light cajun seasoning (optional)
salt to taste if needed

Instructions:

Put in your blender and blend until smooth. Keeps in refrigerator for about 4 days.

Enjoy!!!

 

Healthy Nacho Cheese

This Nacho Cheese Sauce is amazing.  It works great on chips, burritos, potatoes, off the spoon.  It is basically the same recipe that is in the OM Gee Good cookbook by Jill McKeever except that I’m using actual taco seasoning in the recipe.  Everyone should buy the OM Gee Good cookbook.

• Servings: 4-6
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Ingredients:
2 cups cubed potatoes
1 cup chopped onions
1 cup chopped carrots
1/2 cup cashew pieces
2 cups water
1/3 cup nutritional yeast
1/2 tsp coarse kosher salt
2 tbsp taco seasoning
1/4 cup lemon juice (or juice of one lemon)
1 tbsp Dijon mustard

Instructions:

Place potatoes, onions, carrots, cashews and water in a sauce pan.  Bring to a boil, cover, reduce heat, simmer until carrots are tender about 13 minutes.

Place all cooked vegetables in a blender with cooking liquid.  Add remaining ingredients.  Blend until ooey gooey.  Adjust seasonings if needed.

Vegan Caramelized Onion Dip

Onions starting to caramelize.

Onions caramelized.

The final dip!

• Servings: 4-6
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Ingredients:
2 large onions sliced thin
1/4 cup cashews
1/4 cup water
1 14.5 oz can Hearts of Palm
juice of 1 lemon
2 tblsps nutritional yeast
salt and pepper to taste

Instructions:
Caramelize the onions over medium heat until dark and caramelized. I don’t use any oil to do this I just keep adding 1/4 cup of water every 5 minutes or so. This process took about 45 minutes. Combine onions and all remaining ingredients in a blender (I use my magic bullet) blend until smooth (add water to desired consistency). Refrigerate to let flavors meld.

You can watch a youtube video of this recipe HERE.

Vegan Green Coconuty Dressing

This is a great creamy dressing for salad greens or for dipping your favorite chip in to.

The ingredients

The dressing

• Servings: 4-6
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Ingredients:
3 Hearts of Palm
2 tblsp less sodium soy sauce
1 tblsp tahini
2 garlic cloves
1 heaping tsp of red miso paste
1 large handful of cilantro
juice of 1 lemon
1/4 to 1/2 cup coconut or plain water (depending on how thick you want the dressing)
1 kaffir lime leaf (optional)*
salt and pepper to taste

Instructions:
Combine all ingredients in a blender (I use my magic bullet) blend until smooth. Refrigerate to let flavors meld.

You can purchase these from importfood.com

To watch this recipe being made on YouTube click HERE!!

Vegan Chipotle Pepper Dip

This is now my all time favorite dip ever!!! I make a batch every 2 days and I just love it with chips, fries, on burgers or thinned down as a dressing.

Chipotle Dip – Great with chips fries or as a dressing.

The ingredients except forgot to show the bell peppers.

The forgotten bell peppers.

I grind up my chipotle peppers in adobo and store for easy use.

In the blender waiting to make smooth and yummy.

• Servings: 4-6
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Ingredients:
1 14.5 oz can Hearts of Palm
1/4 cup cashews
1 tsp brown mustard
2 garlic cloves
1 or 2 tblsp minced chipotle peppers in adobo sauce
2 small red, yellow or orange bell peppers
1 tblsp nutritional yeast
juice of 1 lemon
1/4 cup water
salt and pepper to taste

Instructions:
Combine all ingredients in a blender (I use my magic bullet) blend until smooth. Refrigerate to let flavors meld.

You can add a little more water to this to make a great salad dressing as well.

Lightened Up Chickpea Zucchini Hummus (258 calories for the whole batch)

Lightened Up Chickpea and Zucchini Hummus

Ready to Simmer

Ingredients:
1/2 cup canned chickpeas rinsed and drained (105 calories)
1 cup grated zucchini (20 calories)
3 cloves garlic (12 calories)
1 jalapeno pepper chopped (6 calories)
1/2 cup water
1/2 of a vegan chicken bouillon cube (5 calories)
1 tbsp. tahini paste (95 calories)
1 tbsp. plain soy yogurt (10 calories)
1 lemon juiced (5 calories)

Instructions:
Combine first 6 ingredients in a small saucepan.  Bring to a boil, cover and reduce to a simmer.  Simmer for 20 minutes.  Drain off most of the liquid.  Add tahini paste, yogurt and lemon juice.  Blend using an immersion blender or blender until smooth.  Refrigerate and serve with your favorite chips or use as a sauce in a recipe such as Roasted Broccoli, Mushrooms, Farro in Hummus Sauce.

Herb Dip

This is my favorite herb dip that is great on meat, with chips or even on eggs.

Delicious Herb Dip

Herbs from the garden plus garlic and hot peppers

Just add everything to the processor and whirl it up.

You can add more or less yogurt as you like.

Ingredients:
You can use whatever herbs you wish. This is what I have.
Big handful of parsley
Big handful of chives
Big handful of basil
Handful of thyme
Handful of oregano
Handful of rosemary
About 4 cloves of garlic
Juice of one lemon
A couple hot peppers (anything you like)
1/2 cup soy yogurt
2 tblsp vegan mayo (I use Just Mayo)
2 tblsp extra virgin olive oil or avocado oil is good
Salt and pepper

Add all the ingredients to a food process and whirl until well combined. Refrigerate to let the flavors blend.