Sarah invited Jackson from Plantriotic to make some vegan mozzarella cheese substitutes. Sarah made 3 versions of vegan mozzarella cheese using recipes demonstrated by Miyoko Schinner and the Avocados and Ales website. They then used it to make mozzarella appetizers and in a video on Jackson’s youtube channel to make a vegan lasagna.
You can see Sarah’s demonstration video after the break. Continue reading
Here is an easy recipe for finger food appetizers. They are made with baked tofu cubes and topped with a simple pesto. The tofu cubes are coated with olive oil and paprika, and baked. The pesto includes cashews, basil leaves, nutritional yeast, garlic, lemon juice, and olive oil which are blended into a paste. After the tofu cubes cool, they are topped with the pesto to make a delicious appetizer. Enjoy. Continue reading
Instead of using frozen bananas, Isa makes this ice cream with cashews and rice milk as her base. She places her base ingredients in a blender, and adds her flavors, pumpkin puree, sugar, sea salt, vanilla, corn syrup, pumpkin pie spice (ginger, cinnamon, nutmeg, and all spice), and a little olive oil. She uses an ice cream maker to freeze her mixture. But, you could also make it without an ice cream maker. She tops her home made ice cream with candied, pumpkin seeds which she also demonstrates. This is a delicious, dairy free ice cream. Enjoy. Continue reading
Are you ready to try something new? Do you feel adventurous? Then, prepare this “delicious vegan nut roast recipe that’s gluten and dairy free too. A nutty, buttery galette base with a creamy pesto topping of greens and cashews finished with roasted squash and caramelised red onions. This centrepiece recipe is a fantastic alternative to Christmas turkey that even the meat eaters will love.” (quote from recipe description on youtube) This recipe looks wonderful. Try it and impress your friends and family. Enjoy. Continue reading
Margaret doesn’t have a recipe for this lasagna. She “just makes it.” Watch the video, and you can follow along, and “just make it” too. Although, she uses her own canned pasta sauce, you can substitute store bought pasta sauce, or fresh or canned tomatoes. In this video, Margaret also shows how to make a vegan “cheese” sauce and a substitute for ricotta cheese using tofu. Margaret says this is a family favorite and usually a “no fail” recipe. It’s easy to make. It can be made ahead for use later in the week. Try it. You’ll like it too. Continue reading
In this video, Lester demonstrates a very easy way to make a cheese replacement, using only cashews, water, and a few spices. While not an exact replacement for dairy cheese, it’s pretty good, a lot healthier, and very easy to make. Continue reading
Would you like another simple healthy dessert recipe? Unless you have experienced what can be done with raw foods before, you won’t believe how good a raw vegetable, fruit and nut dessert recipe can be. Kristina shows us not only how easy it is to make the carrot cupcakes, but also a delicious vanilla icing. These cupcakes can be made for your own dessert, or as gifts to take to parties, etc. This might become one of your favorite recipes. Continue reading
Michelle Johnson demonstrates a cheese recipe developed by Isa Chandra Moskowitz. This is a melty, gooey cheese recipe, ideal as a queso cheese. Sauteed onions, bell pepper, jalapeno pepper and garlic are added to a blender along with soaked cashews, cornstarch, white miso, vegetable broth, nutritional yeast and some spices. After everything is blended, pour the mixture into a pot and heat it until it thickens. Simple and delicious. Continue reading
Andrea (The Five Course Kitchen) demonstrates a quick, simple and healthy vegan “creamy” broccoli soup. The creamy texture is created with blended cashew nuts. Blended cashews are used by many chefs to make creamy textures and vegan cheese alternatives. They are really easy to use in this recipe. And, of course, the broccoli is an extremely healthy vegetable. Enjoy this soup along with a salad for a delicious and healthy dinner. Continue reading
In this video, Jon, the Vegan Zombie host, demonstrates how to make two basic sauces. The sour cream is cashew based and easy to make. The enchilada sauce is another easy to prepare tomato and chili pepper sauce. These recipes are part of the Vegan Zombie Mexican theme series. Continue reading