Adventures of a Vegan Military Wife

For nacho cheese, add 1 tbsp Cholula or other hot sauce. For queso dip, add 1 cup salsa and 1 cup vegan taco meat, if desired. For beer cheese dip, substitute half of the broth for beer (I prefer Shiner Bock) and add 1/8 tsp cayenne, if desired.

Be creative! Grated horseradish, instead of ginger, is also fantastic!

Ingredients 1 package silken tofu 1 tbsp sriracha 1 tbsp Dijon mustard 1 tbsp agave or honey juice of 1/2 lemon Directions Put all ingredients in a food processor and blend until smooth. It is great as a dipping sauce for artichokes or other veggies, dressing on veggie burgers,… The possibilities are endless. Enjoy!

Ingredients 1/4 cup raw cashew pieces 1/4 cup nutritional yeast 1/4 cup raw tahini 1 cup raw salsa Directions Place all ingredients in a food processor or blender and process until smooth. Refrigerate before serving.

Ingredients 2 cups raw walnuts (or almonds if you don’t want to bother with soaking and drying) 1/2 cup nutritional yeast Directions Soak walnuts in filtered water for 8 hours.  Place in food dehydrator and dry until crisp. (I have an Excalibur and I let mine dry for 48 hours.) Note: Do not skip this […]

Ingredients 1 cup raw cashews 1/2 cup water 2 tbsp lemon juice 2 tbsp raw apple cider vinegar * 1/2 tsp sea salt Directions Put all ingredients in a food processor.  Process until completely smooth. Chill for at least an hour before serving. * If using a non-raw apple cider vinegar, like Heinz, decrease to […]