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
- 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!)
- Wash and chop veggies.
- 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.
- In the meantime, put the remaining ingredients into a blender or Vitamix.
- When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).
- Add the soft veggies and water to the blender or Vitamix.
- Blend all of the ingredients until smooth.
- 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.
- Enjoy…and make sure to tag me on Instagram if you make this recipe :). I would love to see your creations.
Happy Food Friday! Today I wanted to share one of my new, favorite recipes. This recipe has been modified from Medical Medium’s Thyroid Healing book. I tried to make this for the first time this week and may now be making it every day! It was absolutely, mouth-wateringly delicious!
Makes 2-3 servings
- 6 medium potatoes
- 1/2 teaspoon sea salt
- 1 avocado, diced
- 1 cup diced tomato
- 1 cup diced onion
- 1/2 cup cilantro, chopped
- 1/2 jalapeño, minced (optional)……I used the whole thing by accident.
- 2 limes
- 1/4 cup cashew cream (see recipe below)
- a drop of olive oil/coconut oil to dust potatoes with
Cashew Cream (modified from The No Meat Athlete Cookbook)
- 1 cup raw cashews, soaked in hot water for 1 hour, then drained
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- ½ to 1 cup water
- 1-2 teaspoons dill (we like a lot so I tend to just pour in a ton!)
- Preheat the oven to 375 degrees F. Slice the potatoes into “chips” that are 1/4 inch to 1/2 inch thick. Lightly dust them with your choice of oil and add the sea salt. Arrange the potatoes on a baking sheet, lined with parchment paper. Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes (or until crispy to your liking).
- While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both of the limes in a small mixing bowl.
- Make the cashew cream sauce by simply blending all of the ingredients together. Add more water to create your desired consistency.
- When the potatoes have finished cooking, arrange them on a plate/serving tray. Top them with the salsa and add some cashew cream sauce.
A few months ago I took a wonderful class in San Diego with a business called Veg-Appeal. It was incredibly informative and we ate ahhhh-mazing food! This was one of my favorite recipes from Veg-Appeal and I wanted to share it with you (with their permission, of course!). It may look like a lot of work, but it really isn’t, and it is SOOOO worth it!
Quinoa Power Bowl with Tangy Lemon-Herb Dressing
- 4 cups Mixed baby greens, chopped
- 1/2 cup Red cabbage, chopped
- 1/2 cup Cucumbers, chopped
- 1/2 cup Cherry tomatoes, halved
- 1 cup Cooked great northern beans, rinsed and drained
- 2 tbsp Smoky Maple “Baco Bits” or your favorite nut or seeds, toasted or raw
- 2 cups Anti-inflammatory Quinoa, cooled
- 1/2 Avocado, cubed or sliced
- 2 tbsp Pomegranate seeds (if in season) or chopped apple or soaked/drained dried cranberries
- 1/2 cup Tangy Lemon-Herb Dressing (see below)
Smoky-Maple “Baco Bits”
- 1 cup Raw Pumpkin seeds, sunflower seeds or chopped nuts
- 1/2 tbsp Liquid Smoke
- 1/2 tbsp Tamari, Braggs Liquid Aminos, or soy sauce
- 1-1-1/2 tsp Maple Syrup
- 1/2 tbsp Apple Cider Vinegar
- 1 cup Quinoa, rinsed, drained well
- 2 cups Low-sodium vegetable broth, or water
- 1/4 tsp Salt
- 1/2 tsp Turmeric
- Black pepper, to taste
Tangy Lemon -Herb Dressing
- 1/4 cup Dates, pitted and soaked (about 3 large or 6 small)
- 1/2 cup Water
- 1 small Zucchini, chopped (this thickens and extends the dressing without adding additional fats and calories)
- 2-4 medium cloves Garlic
- 1/3 cup Lemon juice
- 2 teaspoons Chia seeds
- 1/4 cup Tahini
- 1/2 teaspoon Turmeric
- Black pepper to taste
- 1/2 cup Nutritional yeast
- 1/2 tsp Salt or 1 tbsp light miso
- 1/4-1/2 cup loosely packed Fresh herb, or a mix of herbs (parsley, cilantro, basil, scallions, oregano, for example, going lighter on stronger flavors like oregano and basil)
Prepare the Smoky-Maple “Baco Bits”
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Add all of the ingredients in a small bowl. Marinate the nuts/seeds for about 10 minutes, stirring occasionally.
- Place them on a single layer on the prepared baking sheet and bake for 8 minutes. Remove from oven, stir and place back in the oven to bake for 3 more minutes, or until getting a little browned and crispy-they will crisp up further as they cool.
Prepare the Anti-Inflammatory Quinoa
- Bring all of the ingredients to boil in a medium saucepan. Stir well. Reduce the heat to a low-simmer. Cover and continue to cook for 15 minutes.
- Fluff the quinoa with a fork, replace the cover and let cool.
Prepare the Tangy Lemon-Herb Dressing
- Soak the dates in the water for about 1/2 hour, using warm water if you are in a hurry. Do not drain.
- Add the water and dates to a blender along the rest of the ingredients, and blend.
- Add more liquid (water or lemon juice) to achieve the desired consistency.
Serve, or refrigerate for up to one week, adding more lemon/water as it thickens over time.
Assemble the Power Bowl
- Toss the salad ingredients well in a large salad bowl. Drizzle on the dressing and toss to mix.
- Divide into two large salad bowl. Serve immediately, or chill for about an hour.
Click here for more information on Veg-Appeal.