This cheese dip recipe is seriously our number one recipe. We make it at least once a week, and especially when we have company. Because it’s THAT GOOD!
Most people who aren’t plant-based can’t tell it doesn’t actually have cheese in it. Instead, its flavor comes from the combination of raw cashews and nutritional yeast. It’s rich, creamy, slightly spicy, and oh-so-good with chips or veggies, on tacos, or with beans and rice.
I’ve tried to create my own recipe for queso dip, and I’ve tried a million different recipes. But this recipe from Detoxinista, can’t be beat. I can’t add or adjust anything to make it better. Props to Megan for creating one of my favorite vegan recipes of all time.
I know I’m building it up, so go see for yourself! This will be perfect for game day, an appetizer, or as a topping with tacos!
Anyone out there with me that Frank’s Hot Sauce is a food group all on its own? Whew. It’s the best!
Anything hot & spicy and with TOFU, and I’m in.
It took me a while to become a tofu lover, but now I can’t get enough. It’s not nearly as weird as I once thought it was. For me, it comes down to knowing how to cook it. And it’s actually simple, and you only need a few ingredients: tofu, cornstarch, and coconut oil. That will be the base to cooking it, and then you can add the sauce you like to it. I use Franks for a Buffalo Tofu–or you could use Teriyaki for an asian version to serve over fried rice. The possibilities could go on and on!
All day, every day y’all. So, so good.
With football starting in the next few weeks, I can definitely see this big platter of food sitting on the coffee table and gobbled up in no time!
Serve the Buffalo Tofu Bites with homemade french fries and vegan ranch!
Jackfruit has become one of the trendiest vegan meat replacements in 2017, and to be honest, it’s been fun! We’ve been making BBQ, tacos, and more.
You may have never heard of Jackfruit before, but that’s probably normal because it’s not a fruit you would see in a grocery store on a regular basis or ever! I even worked at Whole Foods Market for a summer and I only saw a fresh jackfruit one time. It is a VERY large fruit that sort of reminds me of a 30-50 pound avocado with a lighter color skin.
Normally, you would cut open the fruit and eat it ripe, but for the vegan meat replacement recipe, you would buy it canned and unripe before it becomes sweet. When it is young and unripe, it doesn’t really have a distinct taste, and like tofu it can take on the flavor of the sauce that it’s mixed with.
I buy mine canned at Whole Foods–and you can find it with the other canned fruits like canned pineapple or peaches. If you don’t have a Whole Foods, you can check your local Asian markets or buy it on Amazon! When you open the can, you’ll notice that the jackfruit looks kind of like a white piece of cut pineapple. But once you cook it, you can pull it with forks and it will look like pulled chicken or pork, which makes for a great meat replacement.
I’ve made this Minimalist Baker recipe several times, and it’s really good! I wanted to make my own BBQ recipe, though, because growing up in South Carolina, BBQ meant a mustard based vinegar sauce. I use her recipe for the avocado slaw because I love the crunch and the touch of sweetness it gives to the sandwich.
I brought this sandwich to a cookout this past weekend and it got approval from both vegans and meat eaters. I hope you enjoy this is as much we do!
Y’ALL. It was our Saturday morning mission today to make a good vegan nacho cheeze sauce.
But listen, I TOTALLY get all the people that say they could never be vegan because of cheese (the real kind).
I get you. I was you once upon a time. But the reality is, cheese hurt my stomach and I had to figure out how to create and enjoy dairy-free cheese. It did take me a while to get used to it, but now it’s like second nature.
My husband and I have been making cashew based cheeses for a very long time, but cashews can get expensive. So I decided to make a cheeze sauce without using cashews to save some extra dollars AND for people with nut allergies.
It’s made entirely of vegetables and spices, but the result is creamy and hugely flavorful.
You can use this as a nacho cheeze dip, for loaded nachos, on top of steamed broccoli, or on a baked potato. The possibilities are endless!