Cashew Cheese Sauce (Vegan, Gluten Free, Oil Free)

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.

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Pumpkin Cheesecake (Vegan, Oil Free, and Gluten Free)

Try it with my gluten free Gingersnap Pie Crust!

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Empanadas (Vegan and Oil Free)

Ingredients For the dough: 1 cup avocado 2 2/3 cup whole wheat pastry flour For the filling: 1/2 onion, diced 1 carrot, finely chopped 1 clove garlic, minced 1 package Upton’s Chorizo Seitan 8 oz can tomato sauce 1/2 tsp cinnamon 1/4 tsp dried thyme 1/8 tsp cloves 1/8 tsp cumin 2 tbsp chopped green […]

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Quick and Easy Cheezy Broccoli Soup (Vegan, Gluten Free, and Oil Free)

Ingredients 1 1 lb bag frozen broccoli 7 cups vegetable broth 1 batch cashew cheese sauce, uncooked 1 onion, chopped 4 cloves garlic, minced 1/2 tsp dried thyme black pepper to taste Directions Chop the broccoli in a food processor (or use an immersion wand later) so there aren’t any large chunks. Add broccoli and 7 […]

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Zuppa Toscana (Vegan and Oil Free)

Ingredients 1 cup cashew pieces 1 cup water 1 onion, diced 2 or 3 cloves garlic, minced 1 tsp crushed red pepper 12 smallish red potatoes, cut into eighths 8 oz vegan Italian sausage (I use Upton’s Italian seitan) 8 cups vegetable broth 1 bunch kale, chopped (or 1 bag frozen kale) black pepper, to […]

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Raw “Queso” (Vegan, Gluten Free, and Oil Free)

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.

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