Sides

Vegan Buffalo "Chicken" Mac and Cheese

Creamy, cheesy, gooey, spicy, vegan buffalo “Chicken” mac and cheese with jackfruit! I love buffalo flavored anything, and I super love buffalo “chicken” dip! So taking that dip with a few adjustments and mixing it into macaroni changed my favorite appetizer into dinner (insert me doing a happy dance!)This mac and cheese is hearty enough to be a meal on its own with side salad, or a super delicious side dish!! So if you love mac and cheese and you love buffalo sauce on everything too, we might be new best friends!

Creamy, cheesy, gooey, spicy, vegan buffalo “Chicken” mac and cheese with jackfruit! I love buffalo flavored anything, and I super love buffalo “chicken” dip! So taking that dip with a few adjustments and mixing it into macaroni changed my favorite appetizer into dinner (insert me doing a happy dance!)This mac and cheese is hearty enough to be a meal on its own with side salad, or a super delicious side dish!! So if you love mac and cheese and you love buffalo sauce on everything too, we might be new best friends!

INGREDIENTS:

  • 16 oz package of macaroni noodles

  • 1 can jackfruit in brine

  • 1 8oz container vegan cream cheese

  • 1 cup of buffalo sauce (I use Franks)

  • 1/2 cup vegan mayo

  • Pinch of salt

  • 1/4 teaspoon pepper

  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

  • 2 tablespoons vegan butter (for the drizzle)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Cook noodles according package instructions. Drain, rinse and set aside.

  2. Drain jack fruit, rinse, and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

  3. Add 3/4 cups of the buffalo sauce, 1 cup of shredded cheese, plus the remaining ingredients minus the butter, to the jackfruit and mix well.

  4. Add the noodles to the jackfruit mixture and mix well.

  5. Transfer the mac and cheese to a 9x12 baking or caserole dish, and sprinkle the top with remaining 1/2 cup of shredded cheese.

  6. Melt 2 tablespoons of vegan butter and mix with the remaining 1/4 cup of buffalos sauce. Drizzle the mixture over the mac and cheese.

  7. Bake for 25-30 minutes, until all of the cheese on top is nice and melted and the mac is heated through.

If you liked this recipe, try these!

Buffalo “Chicken” Bites

Buffalo “Chicken” dip

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Quick Dill Sauerkraut

Quick refrigerator sauerkraut is so easy to make, in fact you can whip up a batch in as little as 15 minutes. Just chop, microwave, and refrigerate! See, easy peasy. Now who wants a Ruben?!?!

Quick refrigerator sauerkraut is so easy to make, in fact you can whip up a batch in as little as 15 minutes. Just chop, microwave, and refrigerate! See, easy peasy. Now who wants a Ruben?!?!

Ingredients:

  • 1 small head green cabbage

  • 1 cup white vinegar

  • 1/2 cup water

  • 1 tablespoon salt

  • 2 teaspoons dried dill

  • 1-2 teaspoons caraway seed (optional)

Instructions:

  1. Wash and core the cabbage.

  2. Finely chop the cabbage and place in a large glass bowl.

  3. Add the remaining ingredients to the bowl, and cover in plastic cling wrap.

  4. Microwave for 7 minutes. Remove from microwave but leave the plastic wrap on until the cabbage has cooled.

  5. Transfer the cabbage and liquid to a large mason jar or airtight storage container.

  6. Store in the refrigerator.

Easy Vegan Macaroni Salad

I never ate at lot of macaroni salad growing up. My dad would sometimes buy it from the deli, and on the rare occasion I did eat it, I loved it. It’s sweet, creamy, tangy, and savory all at the same time! Crunchy veggies, and macaroni noodles, mayo, vinegar, and a little sugar. I would like to think this kind of dish originated in the south, but I actually looked it up and you can thank the New England states for this tasty side. My guess is it was the south that decided to add sugar. Just like ice tea, the south believes sugar makes most things better. Regardless of where macaroni salad came from, I’m just glad it did, because this classic side dish is now one of my favorites, and is so easy to make!!

I never ate at lot of macaroni salad growing up. My dad would sometimes buy it from the deli, and on the rare occasion I did eat it, I loved it. It’s sweet, creamy, tangy, and savory all at the same time! Crunchy veggies, and macaroni noodles, mayo, vinegar, and a little sugar. I would like to think this kind of dish originated in the south, but I actually looked it up and you can thank the New England states for this tasty side. My guess is it was the south that decided to add sugar. Just like ice tea, the south believes sugar makes most things better. Regardless of where macaroni salad came from, I’m just glad it did, because this classic side dish is now one of my favorites, and is so easy to make!!

INGREDIENTS:

  • 16 oz package elbow macaroni

  • 1/2 red bell pepper

  • 1/2 small yellow onion

  • 1 carrot

  • 2 stalks celery

  • 1 cup vegan mayo

  • 2 tablespoons apple cider vinegar

  • 1/4 cup sugar, or 2 tablespoons agave

  • 1 teaspoons salt

  • 1/2 teaspoon pepper

  • optional: dried parsley for garish

INSTRUCTIONS:

  1. Boil noodles according to package instructions. Drain, rinse, and set aside.

  2. Finley dice the onion, pepper and celery. Grate the carrot on a box grater or finely dice it as well.

  3. Toss the noodles and diced veggies together in a large bowl.

  4. In a small bowl mix together the mayo, sugar, vinegar, salt and pepper.

  5. Pour the mayo mixture over the noddles and stir until everything is well combined.

  6. Serve room temp or chilled.

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Raw Sesame Zucchini Noodle Salad

I love making noodles out of zucchini. If you do not have one of those zoodle making gadgets, don’t fret! A regular vegetable peeler works fine for veggie ribbon noodles! This Raw sesame zucchini noodle salad is one of my favorites because it is so easy, delicious, and healthy. Just peel, toss, and serve! I mean really, you don’t even cook it, how easy is that! Toss on some grilled tofu, and this perfectly light side dish transforms into fully satisfying, healthy lunch or dinner in just minutes!

I love making noodles out of zucchini. If you do not have one of those zoodle making gadgets, don’t fret! A regular vegetable peeler works fine for veggie ribbon noodles! This Raw sesame zucchini noodle salad is one of my favorites because it is so easy, delicious, and healthy. Just peel, toss, and serve! I mean really, you don’t even cook it, how easy is that! Toss on some grilled tofu, and this perfectly light side dish transforms into fully satisfying, healthy lunch or dinner in just minutes!

Ingredients:

  • 3 medium zucchini

  • 1 and 1/2 cup shredded cabbage or slaw mix

  • 1 cup match stick or shredded carrots

  • 1/2 thinly sliced red onion

  • 1 tablespoon toasted sesame seeds

  • 1/4 chopped cilantro

For the Dressing:

  • 1/4 cup coconut aminos or soy sauce (if using soy skip the extra salt)

  • 2 teaspoons sesame oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon salt

  • 2 teaspoons of agave or white sugar

Instructions:

  1. Wash and trim ends from each zucchini. Using a veggie spiralizer (zoodle maker) cut noodles from each zucchini into a large bowl. If you do not have a zoodle making gadget, you can cut ribbons from the zucchini using a regular veggie peeler. Just make long ribbons from the zucchini until you reach the core. The seedy part does not peel well.

  2. Add the slaw mix, carrots, onion, sesame seeds, and cilantro to the bowl with the zoodles and toss.

  3. In a small bowl whisk together the ingredients for the dressing. You can taste and adjust to your liking. Pour dressing over the veggies and toss. Garnish with extra cilantro, and sesame seeds if you like.

Serve at room temp or allow to chill before serving.

Vegan Deviled Eggs

Once again agar powder steps in to do some truly amazing vegan magic (or science) to create a perfect vegan deviled egg! For those unfamiliar with agar powder, it is a vegan gelatin derived from seaweed. It can be found in asian grocery stores or online. I use agar often in vegan cheese making, so always have some on hand. The next ingredient that makes these eggs really convincing is Indian Black Salt, or also called Kala Namak. It is salt that is high in sulfur so it smells and taste like eggs! You can find this at specialty spice shops or also online. I really suggest not skipping the salt because it is the ingredient that make these vegan eggs taste like an egg. If you do not have egg molds, they can purchased on amazon or craft stores in the baking section, or you can use a deviled egg serving tray to mold the whites. A serving tray is actually how I made my first batch and it worked well, although it makes for shallow eggs. I have fed these eggs to any and all vegan and non vegan friends and family that were willing to try them, and they were all amazed at how close these are to the real thing! So if you are skeptical, by all means, whip yourself up a batch and let me prove you wrong! These deviled eggs are delicious, beautiful, and super fun to serve to unknowing friends and family, if for no other reason, for the reaction you get when you tell them they are vegan!!

Once again agar powder steps in to do some truly amazing vegan magic (or science) to create a perfect vegan deviled egg! For those unfamiliar with agar powder, it is a vegan gelatin derived from seaweed. It can be found in asian grocery stores or online. I use agar often in vegan cheese making, so always have some on hand. The next ingredient that makes these eggs really convincing is Indian Black Salt, or also called Kala Namak. It is salt that is high in sulfur so it smells and taste like eggs! You can find this at specialty spice shops or also online. I really suggest not skipping the salt because it is the ingredient that make these vegan eggs taste like an egg. If you do not have egg molds, they can purchased on amazon or craft stores in the baking section, or you can use a deviled egg serving tray to mold the whites. A serving tray is actually how I made my first batch and it worked well, although it makes for shallow eggs. I have fed these eggs to any and all vegan and non vegan friends and family that were willing to try them, and they were all amazed at how close these are to the real thing! So if you are skeptical, by all means, whip yourself up a batch and let me prove you wrong! These deviled eggs are delicious, beautiful, and super fun to serve to unknowing friends and family, if for no other reason, for the reaction you get when you tell them they are vegan!!

Ingredients:

For the egg white:

  • 2 cups almond milk

  • 1 tablespoon agar powder

  • 1/2 teaspoon Indian Black Salt, also called Kala Namak (this salt has a high sulfur content so it smells and tastes like egg. It is an essential ingredient in this recipe if you want this vegan version to taste like an egg)

For the yolk:

  • 1 block extra firm tofu

  • 1/4 cup vegan mayo

  • 3 tablespoons yellow mustard

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon Indian Black Salt

  • 1/2 to 1 teaspoon turmeric (This is for color. The more you add, the stronger the flavor, so it is just up to preference)

  • 1/2 teaspoon dried dill, plus more for garnish

  • 1 teaspoon all purpose greek seasoning (you can skip this if you like, but it is delicious in the eggs)

  • 1-2 tablespoons diced dill pickles

  • pepper and salt to taste

  • paprika for garnish

Instructions:

  1. You will either need a silicon egg mold or a deviled egg serving tray, the kind with egg shaped divots, to form the egg whites. If you use the serving tray the eggs will be pretty shallow, but it still works.

  2. In a small sauce pan, whisk together almond milk, agar, and Indian black salt. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat.

  3. Transfer the mixture to a pyrex, or glass bowl, and allow to cool on the counter top. Let the mixture sit until it appears to be thickening but is still liquid, and pourable, stirring occasionally. I have found if you pour the mixture into the molds too soon, while it is still very hot, the milk solids will separate and sink to the bottom, and the water will be left at the top. This is not an appetizing egg!

  4. Once the mixture is ready, pour it into the eggs molds and pop them in the fridge for about half an hour, or until they are nice and solid.

  5. While the molds are in the fridge, prepare the yolk filling by adding all of the ingredients, except the pickles, to a high speed blender or food processor. Process on high until the mixture is creamy and smooth. If you want to pipe the filling into the eggs, then you can drop the pickles into the mixture at the end and pulse a few times to get them good and minced. Large pieces of pickle won’t make it through a piping tip.

  6. Remove the eggs from the fridge once they have set, and spoon out a divot from the middle to make space for the filling.

  7. You can either scoop spoonfuls of the yolk filling onto the eggs, or fill a piping bag with a large tip and pipe the filling onto the egg whites. Garnish with extra dill and paprika.

  8. Store the deviled eggs in the fridge for 2 or 3 days.

Yields 1 - 2 dozen eggs depending on the depth of the mold you use.

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Cheesy Vegan Scalloped Potatoes

I love potatoes and I love cheese. So what’s not to love about these super easy cheesy vegan scalloped potatoes. All you need is a pretty simple vegan cheese sauce, some thinly sliced potatoes, an 8x8 pan, and you are on your way to a veganized classic!

I love potatoes and I love cheese. So what’s not to love about these super easy cheesy vegan scalloped potatoes. All you need is a pretty simple vegan cheese sauce, some thinly sliced potatoes, an 8x8 pan, and you are on your way to a veganized classic!

Ingredients :

  • 4 - 5 medium russet potatoes

  • 1 cup cashews soaked in hot water for a few hours

  • 2 cups water

  • 1/4 cup nutritional yeast

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon light miso paste

  • 1 tablespoon apple cider vinegar

  • 4 tablespoons tapioca or corn starch

  • 1 teaspoon salt

  • 1/2 cup plant milk (I used almond milk)

  • diced green onions for garnish (optional)

Instructions:

preheat oven to 350 degrees

  1. Wash potatoes, but do not peel. Thinly slice the potatoes using a kitchen mandolin. If you do not have a mandolin you can thinly slice the potatoes using the single blade side of your box grater, or cut them as thinly as possible using a sharp knife. If they are on the thicker side it will just take them longer to bake.

  2. Drain the cashews, adding them and the remaining ingredients,minus the plant milk, to a high speed blender or food processor. Blend on high until the mixture is completely smooth.

  3. Transfer the cheese mixture to a medium sized sauce pan and heat over medium heat. Whisk the mixture continuously until it begins to thicken to the consistency of thick pudding. Once it has thickened, whisk in 1/2 cup of plant milk.

  4. Lightly spray an 8x8 casserole pan with oil. Start by placing a thin layer of potatoes on the bottom, cover in some cheese sauce, then another layer of potatoes, cheese sauce, and continue the pattern until all of the potatoes and cheese have been used. The top layer should be cheese sauce.

  5. Bake for about 45minutes to one hour, or until the potatoes are cooked through. The time may vary depending on how thick you cut the potatoes. If the top seems to be browning before the potatoes are finished, you can cover the pan with some foil for the remainder of the bake.

  6. Once the scalloped potatoes are finished cooking, sprinkle with diced green onions to serve.

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Vegan Gorgonzola Fried Brussels Sprouts

We are a house divided where Brussel sprouts are concerned. I personally will never turn one down, but don’t ask my 8 year old to even look at them. One of my families favorite ways to eat Brussels sprouts is slathered in gorgonzola sauce (or the vegan version of said sauce.) So when I began daydreaming about new Brussels recipes, I knew it had to involve gorgonzola. And of course, I knew I should deep fry them, because I’m from the south, and we will attempt to fry just about anything down south! These turned out better than I even imagined! I served my first batch at our New Years Eve party and there was not a single Brussels sprout left on the plate. Even friends who declared they detest Brussels sprouts gobbled them up….then again, they are fried sooooooo, thats a game changer! So not matter if you already love, or (think you) hate Brussels sprouts, try battering them in gooey vegan gorgonzola sauce, deep frying them, then let me know what you think!

We are a house divided where Brussel sprouts are concerned. I personally will never turn one down, but don’t ask my 8 year old to even look at them. One of my families favorite ways to eat Brussels sprouts is slathered in gorgonzola sauce (or the vegan version of said sauce.) So when I began daydreaming about new Brussels recipes, I knew it had to involve gorgonzola. And of course, I knew I should deep fry them, because I’m from the south, and we will attempt to fry just about anything down south! These turned out better than I even imagined! I served my first batch at our New Years Eve party and there was not a single Brussels sprout left on the plate. Even friends who declared they detest Brussels sprouts gobbled them up….then again, they are fried sooooooo, thats a game changer! So not matter if you already love, or (think you) hate Brussels sprouts, try battering them in gooey vegan gorgonzola sauce, deep frying them, then let me know what you think!

Ingredients:

  • 1 pound fresh Brussels sprouts

  • 2/3 cups all purpose flour

  • 8 oz panko breadcrumbs

  • 1 teaspoon salt

  • 1 teaspoons garlic powder

  • 1 batch gorgonzola cheese sauce

  • oil for frying

Gorgonzola cheese sauce:

  • 1/2 cup cashews (I use unroasted, unsalted)

  • 1 cup water (plus more for soaking cashews)

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca or corn starch

  • juice from 1 lemon

  • 2 teaspoons stone ground dijon mustard divided ( the kind with the seeds in it)

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon light miso paste

  • 1/2 teaspoon salt

  • 1/2 cup plant based milk

Instructions:

  1. Wash Brussels sprouts and trim off the ends. Place cleaned sprouts in microwave safe bowl and add 1/2 cups of water. Microwave for 5 minutes. If you do not own a microwave, you can steam the sprouts on the the stove top in a steamer basket until they are tender, but not mushy. Drain water from spouts, rinse in cold water, and allow them to cool.

  2. While sprouts are cooling, prepare the cheese sauce by placing cashews in a microwave safe container. Cover the nuts in water and microwave for 3 minutes. You can also soak them in hot water for 2 - 3 hours if you do not have a microwave. Drain and add the cashews and remaining ingredients EXCEPT THE MILK, and just 1 of the 2 teaspoons of mustard, to a high speed blender or food processor. Blend on high until the mixture is completely liquified.

  3. Transfer cheese mixture to a medium sized pot. Heat on medium heat, whisking continuously until the sauce begins to thicken. This takes a few minutes. You want it to be the consistency of a thin pudding. Pour half of the cheese sauce into a medium sized bowl, and leave the rest in the pot (you will reheat it to make a dipping sauce). Allow the sauce to cool.

  4. Toss the cooled brussels in the 2/3 cups of flour and 1 teaspoon of salt. You just want to coat them in the four. Pour the panko and garlic powder into a shallow dish and stir. To coat the sprouts, dip them first into the cooled cheese sauce that you set aside in a bowl, making sure they are completely coated. Next dip the sprouts into the panko, again making sure they are evenly coated. Place the coated sprouts on a plate.

  5. Fill a medium size pot about half way full with oil, deep enough to cover the Brussels sprouts. Heat the oil over medium hight heat until it is good and hot. You can poke a chopstick into the oil and if tiny bubbles form around it, the oil is ready. Place a wire cooling rack on a paper towel lined cookie sheet on the counter near the pot. This will be used to place the finished sprouts to cool.

  6. Fry a few Brussels spouts at a time just until they are golden brown. This only takes a minute or two. Place finish sprouts on the wire rack to cool.

  7. Once all the sprouts are done frying, add 1/2 cup of plant milk and 1 teaspoon of mustard to the pot with the leftover cheese sauce. Whisk and reheat. You can add a splash of lemon juice to the sauce as well for some extra zip, if you like.

  8. Serve Brussels spouts right away with the gorgonzola dip on the side.

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Easy Coconut Bacon

BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

Ingredients:

  • 1 cup unsweetened shredded coconut or coconut chips

  • 2 tablespoons soy sauce or coconut aminos ( if you use coconut aminos add 1/2 teapsoon of salt)

  • 1 tablespoon maple syrup

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon of liquid smoke

Instructions:

preheat oven to 350 degrees

  1. Mix coconut, and all other ingredients in a bowl.

  2. Spread coconut mixture onto a parchment lined cookie sheet, and bake for 5 mintues.

  3. Stir the coconut around on the pan, and continue baking for another 5 minutes or until the coconut is brown and crispy. Watch the coconut carefully to make sure it is not burning, as it can burn quickly.

  4. Allow to cool, and store in an airtight container in the fridge for up to one week.

Soft Vegan Challah Pretzels with Vegan Cheese Sauce

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INGREDIENTS:

  • 4 cups all purpose flour
  • 1 1/4 cup aquafaba
  • 1/3 cup sugar
  • 1/2 cup oil (I use grape seed but you can use any neutral oil you like)
  • 4 1/2 teaspoons dry active yeast
  • 1 tablespoon sugar 
  • 1 tablespoon salt
  • 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die, and it will not activate
  • 2 tablespoons baking soda ( This is for the water you dip the pretzels dough in before baking)

Cheese Sauce:

  • 1/2 cup cashews
  • 1 cup water 
  • 2 tablespoons nutritional yeast
  • 1/2 teapsoon tumeric
  • 1/2 teaspoon smoked paprkia
  • 1 teapsoon dijon mustard
  • 2 1/2 tablespoons tapioca starch
  • 1 teaspoons light miso paste
  • 2 teaspoons apple cider vinegar 

COOKING INSTRUCTIONS:

  1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar.
  2. Let the that sit for 10 minutes to activate, or until the mixture  is super foamy at the top. 
  3. In a stand mixer  add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!
  4. Mix until all of the ingredients are incorporated, then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.
  5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.
  6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of  bounce back if you poke it.
  7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.
  8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.
  9. Let dough rise about an hour, or until the dough has doubled in size.
  10. Remove dough from bowl and split in half.  Next, evenly divide each half into 8 equal pieces. 
  11. Rolling the dough pieces between both hands, form ropes that are about 12 inches long with each piece of dough.
  12. Take each rope and make a U shape. Take the tops of the U, cross then twist them once. Now bring the crossed dough over the bottom of the U. ( the pictures will help if this is confusing.)
  13. Allow pretzels to rest for about 15 mintues. While this is happening bring a large pot of water to a boil.  Preheat oven to 400 degrees. Once pretzels are done resting, add 2 tablespoons of baking soda to the water.
  14. Add pretzels 2-3 at a time into the water for about 30 seconds. You will need to flip them half way through. Just use a slotted spoon and gently turn them over in the water. Return them to a parchment lined cookie sheet once they come out of the water. 
  15. Brush pretzels with leftover aquafaba, and sprinkle with some corse sea salt before putting in the oven.
  16. Bake pretzels for 15- 20 minutes. I normally move my top rack to the highest position for this. That way they get nice a brown. You will need to keep a close eye on them, and if they brown really quickly, move them to a lower rack for the remainder of the bake time.
  17. Once done allow to cool on pan while you prepare the cheese sauce.

Cheese sauce:

  1.  Place cashews in microwave safe container and cover with water. Microwave for 3 minutes.
  2. Drain water from cashews, then add all ingredients to a high speed blender or food processor. 
  3. Blend until completely smooth.
  4. Pour mixture into a pot, and cook on medium heat, stirring the WHOLE time with a whisk. 
  5. As soon as the cheese starts to thicken remove from heat. If it gets to thick, add a little more water and it will thin back out.

Cheese sauce will last about a week in the fridge, pretzels can be stored in airtight container at room temperature.

Yields 16 pretzels 

 

Vegan Mozzarella Cheese Sticks

Perfect for a quick snack, or school lunch. These cheese sticks are super simple to whip together and nut free! 

Perfect for a quick snack, or school lunch. These cheese sticks are super simple to whip together and nut free! 

INGREDIENTS:

  • 1 1/2 cups of full fat coconut milk or cream in a can  (make sure it's at room temp, and shake the can very well first. You need the liquid as well as the creamy part, and since they tend to separate, a good shake will help mix it back up)
  • 1/3 cup vegan plain yogurt
  • 2 tablespoon of lemon juice
  • 2 teaspoons miso paste
  • 1 teaspoons of salt
  • 1/4 cup nutritional yeast
  • 1/4 melted cup triple refined coconut oil
  • 2 tablespoons agar powder
  • 1 teaspoon onion powder
  • 3 tablespoons arrow root or tapioca starch

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.
  2. Pulse a few times to mix it all up. 
  3. Now add the  milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.
  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.
  5. Transfer the mixture to an 8x8 pan.
  6. Allow the cheese to harden in the refrigerator uncovered for about 2 hours.
  7. Once the cheese is set, remove from the pan and cut into sticks. Store in an air tight container for up to week.

Vegan Mexican Street Corn

What is your favorite recipe to make in the summer when fresh sweet corn is in season? Mine is Elotes, or VeganMexican Street corn. We have used vegan mayo and plain vegan yogurt to turn this popular street food into a vegan summer time staple. So fire up the grill and start shucken, because I promise you are gonna want to make this recipe all summer long!

What is your favorite recipe to make in the summer when fresh sweet corn is in season? Mine is Elotes, or VeganMexican Street corn. We have used vegan mayo and plain vegan yogurt to turn this popular street food into a vegan summer time staple. So fire up the grill and start shucken, because I promise you are gonna want to make this recipe all summer long!

INGREDIENTS:

  • 4-6 ears of corn

  • 1/4 cup vegan mayo

  • 1/4 cup vegan plain yogurt

  • 1 lime

  • 1/4 cup chopped cilantro

  • 1/4 cup vegan parmesan cheese

  • 2 teaspoons smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

COOKING INSTRUCTIONS:

  1. Shuck and clean each ear of corn, then prepare them for the grill by spraying each one with a little olive oil and squeezing juice from half the lime over the tops.

  2. Heat your grill and add corn, grilling for 10 - 15 minutes, turning a few times to get all side grilled, just be careful not to let them burn.

  3. In a bowl mix mayo, yogurt, and juice from other half of the lime, garlic, salt, and 1 teaspoon paprika.

  4. Once corn is off the grill, brush each ear with your mayo mix, saving some of the mix for drizzling over your corn.

  5. Mix parmesan and cilantro on a plate and roll each ear of corn in the mixture.

  6. Lay corn out on a serving dish and drizzle with remaining mayo, and sprinkle with the remaining paprika.

Nut Free Mac 'n "Cheese"

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INGREDIENTS:

  • 1 package macaroni , noodles regular or gluten free
  • 2  medium sized potatoes, peeled
  • 2 medium to large carrots 
  • 1/2 onion 
  • 1/2 cup sauerkraut 
  • 3 tablespoons nutritional  yeast
  • 2 teaspoons miso paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon turmeric
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt and a dash of pepper
  • 1/4 cup cooking liquid from vegetables

COOKING INSTRUCTIONS:

  1. Dice and boil potatoes, carrots, and onion until softened 
  2. Add cooked and drained vegetables to a high speed blender or food processor with the rest of the ingredients.
  3. Blend on high until completely smooth
  4. Mix sauce with cooked noodles and transfer to a 9x13 baking dish
  5. Bake at 350 degrees for 20 - 30 minutes or until the top begins to brown.
  6. Optionally you can add bread crumbs, vegan shredded cheddar, or both to the top before baking! 

Southern Dill Potato Salad

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INGREDIENTS:

  • 6 cups red potatoes cut into large cubes
  • 1 small red onion
  • 3 stalks of celery 
  • 1/3 to 1/2 cup chopped dill pickles
  • 2 tablespoons of pickle juice
  • 1/3 cup of vegan mayo
  • 1/4 cup yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 - 2 teaspoons all purpose seasoning like Cavender’s or Trader Joe’s 21 season blend

COOKING INSTRUCTIONS:

  1. Boil the potatoes until they are cooked through but before they get mushy. 
  2. Drain potatoes and let them cool completely.
  3. In a small bowl mix the mustard, mayo, spices, and pickle juice.
  4. In a large bowl mix the potatoes, chopped onion, celery, and pickles.
  5. Put the mustard/mayo mix over the potato salad and mix.
  6. You can serve right away or refrigerate and serve cold!

"Meaty" Cheddar Queso

In college I waited tables at popular casual dinning restaurant. Not naming names, but one of our jingles involved baby baby ribs, and customers thought it was hilarious to ask us to sing it. But hey, the job got me through college! One of our most popular appetizers was a chili queso dip in a skillet, and I probably ate my weight in this dip before I was vegan. I have not eaten that dip in forever, but I think of it often and knew I needed to try and create a vegan version. This one did not disappoint, and I can still eat my weight in it! You can use any store bought meatless crumble, vegan sausage, or you could even use your own vegan crumble recipe. I love to roll up warm flour tortillas and dip them into this cheesy, spicy, magic! It also makes a delicious enchilada or quesadilla filling!!

In college I waited tables at popular casual dinning restaurant. Not naming names, but one of our jingles involved baby baby ribs, and customers thought it was hilarious to ask us to sing it. But hey, the job got me through college! One of our most popular appetizers was a chili queso dip in a skillet, and I probably ate my weight in this dip before I was vegan. I have not eaten that dip in forever, but I think of it often and knew I needed to try and create a vegan version. This one did not disappoint, and I can still eat my weight in it! You can use any store bought meatless crumble, vegan sausage, or you could even use your own vegan crumble recipe. I love to roll up warm flour tortillas and dip them into this cheesy, spicy, magic! It also makes a delicious enchilada or quesadilla filling!!

INGREDIENTS:

Cashew Queso:

  • 1 bag of frozen spicy meatless crumbles or vegan sausage (we like Beyond Meat brand, but use your favorite)

  • 1 cup cashews soaked in hot water for one hour or microwaved for 3 minutes

  • 1/4 cup nutritional yeast

  • 2 teaspoons of miso paste

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon kosher salt

  • 1 teaspoon of turmeric

  • 1 - 2 teaspoons smoked paprika

  • 1/4 cup of tapioca/corn starch or arrow root powder

  • 2 cups of water

  • 1 small can of chili peppers

  • a few shakes of favorite hot sauce

COOKING INSTRUCTIONS:

  1. Add all ingredients except the, crumbles, chilis and hot sauce to a high speed blender or food processor.

  2. Process and blend on high until the mixture is completely smooth (no lumps at all).

  3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

  4. Once the queso gets to a pudding like texture remove it from the heat and mix in the chilis and hot sauce.

  5. Heat the crumbles in a pan until cooked.

  6. In a baking dish or smalls cast iron skillet, combine the queso and cooked crumbles. Bake for 10 minutes at 350 degrees.

Serve with chips, rolled tortillas, or veggies. Add to burritos or enchiladas. 

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, and meat you will be left with a very versatile cheddar “cheese” sauce.

Vegan Pimento Cheese

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INGREDIENTS:

  • 1 bag of cheddar shreds (I use follow your heart)
  • 1/3 cup vegan cream cheese (I like kite hill but use whatever you like or can find)
  • 2 tablespoons of vegan mayo
  • 2-3 table spoons  diced pimentos, drained 
  • 1/4 of a small onion diced
  • salt and pepper to taste

Combine all the ingredients in a large bowl and stir until well mixed. That's it! It's so easy!

Quick Pickled Beets and Cabbage

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INGREDIENTS:

  • 1 medium shredded beet
  • 2 cups shredded cabbage
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 3/4 cup of water
  • 2 teaspoons salt

COOKING INSTRUCTIONS:

  1. Place all ingredients in a medium skillet, on medium heat
  2. Once the cabbage and beets begin to soften, reduce the heat to low and let simmer with a lid on for about 10 minutes, stirring occasionally 
  3. After 10 minutes remove the lid. If there is liquid still in the pan, turn the heat back to medium and continue cooking until the liquid has evaporated.
  4. Cool and serve.

We love to add this to our falafel, but it would be pretty tasty on a sandwich, or just served as a side.