Our Favorite, Dairy-Free "Cheese" Sauce

Hello everyone,

I hope that you are having an incredible weekend!  It is cold and rainy here in San Diego, which means it's the perfect time for a warm meal....maybe Mac and cheese?!

Here is a recipe for our favorite, dairy-free (and warm) "cheese" sauce.  This recipe was originally found on a blog called Vegan Yumminess and we have modified it slightly.  I hope that you enjoy it.

Dairy-Free Cheese Sauce

Ingredients:

• 1 cup chopped yellow potatoes

• 1/4 cup chopped carrots

• 1/3 cup chopped yellow onion

• 3/4 cup water (use the warm water from the pot of boiled veggies)

• 1/2 cup raw cashews

• 1/4 cup coconut milk

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon salt (or to taste)

• 1 garlic clove

• 1/8 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• a few drops of Sriracha (optional, this will kick up the spice!)

Directions:

1. Wash and chop veggies.

2. Bring a medium to large pot of water to a boil.  Add the chopped potatoes, carrots and onions.  Cook for about 10 minutes or until vegetables are soft enough to blend.

3. In the meantime, put the remaining ingredients into a blender or Vitamix.

4. When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).

5. Add the soft veggies and water to the blender or Vitamix.

6. Blend all of the ingredients until smooth.

7. Pour the warm sauce over pasta for Mac and cheese or use it as a sauce for baked potatoes.  The sauce is also great for dipping veggies or on a sandwich.

8. Enjoy...and make sure to tag me on Instagram (@happyhealinvegan) if you make this recipe :). I would love to see your creations.

Vegan Pumpkin Pie Cheesecake

We are just days away from Thanksgiving and you may still be wondering what amazing, vegan dessert you can bring to your holiday meal.  Well, look no further!  This recipe is incredibly easy to make, involves no baking, and is gluten free.

*This recipe has been modified a bit.  The original is from Fresh Creations.

Vegan Pumpkin Pie Cheesecakes (12 servings)

Ingredients:

• 1.5 cups Raw Pecans

• 1 cup Medjool Dates (soaked in warm water for 10 minutes)

• 1/4 tsp Sea Salt

• 1 cup Cashews (soaked in hot water for 1 hour)

• 1/2 cup Light Coconut Milk

• 1/2 cup Canned Pumpkin Puree (BPA free can preferred)

• 1/2 cup Maple Syrup

• 1 tsp Vanilla Extract

• 1/4 cup Lemon Juice

Directions:

1. Soak the cashews for one hour and soak the dates for 10 minutes.

2. Line a muffin tin with plastic wrap or liners.

3. Make the crust in a food processor: blend the pecans until ground, then add the soft dates (without the pits), and sea salt.  Pulse well until combined.

4. Transfer the mixture into the muffin tin and press down until crust is formed.  The crust is really sticky and it helps if you use your fingers to press it down.

5. Place tin in the freezer for 15 minutes.

6. In the meantime, prepare the filling.  In a high speed blender, blend all of the ingredients for the filling until smooth and creamy.

7. Remove tin from the freezer and pour the filling over the pecan crust.

8. Freeze the cheesecakes for about 3-4 hours, or until firm.

9. Let them thaw for a few minutes before eating.

10. Enjoy!