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!
If you’re like me and you love all things summer, then you’ll love this recipe for PEACH SALSA. And by “things” I mean summer fruit. I like sunshine–it makes me happy, but if we’re talkin’ favorite seasons? It would definitely be the one that rhymes with BALL.
But grilled corn? Watermelon? Vegan BBQ? Oh yeah. I’ll brave the heat for that.
We are having some friends over for a poolside grill-out tonight, and so it is the perfect opportunity to have a summer time feast.
Our menu is:
-Peach salsa with lime tortilla chips
-Oriental Coleslaw with Ramen
-Grilled corn with Coconut-Lime cream sauce
-Teriyaki Tofu & Veggies Kabobs
-Steak & Chicken Kabobs for the meat eaters
-Peach Galette with coconut cream for dessert
I seriously CANNOT wait. I love the easy-going feel of our summer nights (the pool at our apartment helps our nighttime routine. Also, it counts as the kids’ baths 90% of the time. Right?)
At your next gathering, try serving this fresh and delightful salsa. It mixes sweet and spicy, which is one of my favorite combinations and will have your guests cooling off before the grill heats up.
I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did. It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!
I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.
Every year around the holidays, I host a Plant Based Friendsgiving for the foodie friends in my life. This year was a little bit different since moving to Nashville–not because we don’t have friends (We have a few!), but it has just been TOO chaotic and expensive to move up and get everything accomplished with the switch. Plus, my hubby JUST started his job this December, so when I say it’s been crazy, I promise it’s been crazy.
We ended up hosting some new friends who just moved to Nashville a couple of weeks ago, and when I found out the wife was a vegetarian–I KNEW I had to make my traditional feast. I had been craving Vegan holiday food like crazy, so it was so great to have a vegetarian to cook for!
I had some fresh herbs to use up, so I thought sage (one of my favorite fall herbs) would make a perfect addition to the mashed potatoes. This recipe is the result!
These potatoes are light, fluffy, subtle but full of flavor, and truly satisfies holiday cravings.
I make these completely vegan (dairy free), but if you are not vegan, you could always sub regular butter/milk, or if you are nut-free, you could sub for another milk like hemp or flax seed milk. To roast garlic, I put the cloves in foil and drizzle with olive oil and bake at 350 degrees for about 30 minutes or until fragrant!
Don’t forget to serve with a tasty vegetarian gravy sauce! I used a variation of this recipe, and it’s definitely a keeper!
Add these flavorful mashed potatoes to your holiday rotation!! You won’t be sorry!
**For new readers who don’t know, Sawyer is my 5 year old son who was diagnosed with Eosinophilic Esophagitis at 15 months old. He has had EGD (scopes) every 8-12 weeks for almost 4 years, and has 6 safe foods (ingredients) he can eat.**
I developed this recipe over the years as something fun for Sawyer to eat, but we quickly learned that it was a favorite for many people!
Once, at a family gathering, I made a large dish of this and put it on the potluck line. To our surprise, there were no leftovers. Who would have thought a dish with so few ingredients would be a hit?!
I use ingredients Sawyer can eat, but feel free to change them up. His taste buds are different than a lot of people so you may need to adjust ingredients based on your own preference or how “soupy” you want the creamed corn to be! We use avocado oil in this recipe because avocado is one of the foods Sawyer can eat, but I also love using it because it has a buttery flavor! It’s also VERY good massaged into kale when you make a kale salad. I get a large bottle of it at Costco for a great price.
This would definitely be a great side dish for Thanksgiving or for any other gatherings where you need to take some comfort food.