Vegan Beer Cheese Sauce

Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?

Ingredients:

• 1 cup cashews

• 1 can of beer

• 4 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1/2- 1 teaspoon salt

• 1/2 teaspoon smoked paprika

• 1 tablespoon apple cider vinegar

• 2 teaspoons light miso paste

• 4 tablespoon tapioca or corn starch

• 1 tablespoon dijon mustard

• 1 teaspoon minced garlic (optional)

Instructions:

1. Cover cashews in hot water and soak for several hours, or cover in water in a microwave safe container and microwave for 3 minutes Drain the cashews and rinse.

2. Add the cashews and remaining ingredients to high speed blender or food processor, and blend on high until the mixture is completely smooth.

3. Transfer the cheese sauce to a medium sized sauce pan. Heat on the stove top over medium heat, stirring continuously with a whisk until the mixture begins to thicken. Once the mixture has began thickening, remove from heat. If you get the sauce too thick, you can add some water (or more beer) and thin it back out. Even if it looks lumpy and weird, just add the water and whisk well.

4. You can garnish with more paprika. Serve with fresh bread , vegan soft pretzels, or cut up veggies.

5. Store in an airtight container in the fridge for about a week. Reheat on the stove top or microwave.

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.

The filling is made from tofu because as we all know, tofu makes a great egg substitute. It makes for a creamy filling with the help of some mustard, vegan mayo, and spices.

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! I think you and everyone else you serve them to will be wowed and amazed.

I have missed deviled eggs for years and now I don’t have to. I make these for just about every pot luck, BBQ, or holiday get together side by side next to tray of regular deviled eggs, you would hardly notice a difference. Magic….sheer vegan magic!

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!

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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

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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.

Popcorn Tofu

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Popcorn chicken used to be a serious weakness of mine! My kids even used to beg me to get them a box from our grocery store deli every time I went shopping.

After we went vegan we were all so excited to find the most delicious popcorn tofu at Costco! Imagine my joy! But in true Costco fashion, I was able to buy it maybe twice before they stopped selling it, despite my long, pleading notes in the suggestion box.

Eventually, I decided I could just start making our own. Sometimes I truly wonder what has happened to my brain, then I remember I have 4 kids, enough said.

So when it FINALLY occurred to me to make my own, it was game on. And I promise this recipe is way better than what I got at Costco! You could just as easily make this recipe in your air fryer if you are avoiding oil. I would try it at 375 degrees for 15 - 20 minutes, but check half way to see if they are getting too crispy.

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This recipe is quick and easy, perfect for a quick dinner, a salad topper, filling for wraps, party appetizer, or a tasty snack! This popcorn tofu also works well for meal prep. Just fry up a batch and store it in the fridge. When you are ready to use it, just pop it in a 350 degree oven for 10 minutes and you are good to go!

And if you were ever a fan of honey mustard, I highly suggest making our Sweet No Honey Mustard dip for these tasty nuggets!

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Ingredients:

• 1 block extra firm tofu

• 3/4 cups corn or tapioca starch

• 2 cups bread crumbs

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 1/2 cup non dairy milk

• 1 teaspoons salt

• 1 1/2 teaspoons each, garlic, smoked paprika, and all purpose seasoning (we use a greek seasoning)

• 1/2 teaspoon each chili powder, thyme, black pepper

• oil for frying

Sweet No Honey Mustard Sauce:

• 1/3 cup vegan mayo

• 3 tablespoons yellow mustard

• 2 tablespoons agave

• 1/2 teaspoon all purpose seasoning (we use an all purpose greek seasoning)

• pinch of salt

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Instructions:

1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

3. In a medium bowl, whisk together the yogurt and milk.

4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

5. In another bowl, add the bread crumbs.

6. First toss the tofu into the starch and seasoning mixture

7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

11. If making the Sweet No Honey Mustard, whisk all ingredients together and store in an air tight container in the fridge. Serve tofu hot, or even room temp with sweet mustard, or any dip you like.

If you like this recipe, try these:

Popcorn Tofu

Vegan Po’Boy with Popcorn Tofu

Crispy Bang Bang Tofu

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Vegan Sun-dried Tomato and Garlic Cheese ball

It’s probably pretty obvious by now that I am a big fan of vegan cheese balls!

I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd!

Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads!

I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

The cheese ball mixes up quickly and only needs a few hours to set before it is ready to eat! You an also freeze these cheese ball for later! Just thaw and you are ready to go!

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INGREDIENTS:

• 1 cup soaked cashews (unsalted, unroasted) soaked in hot water several hours then drained.

• 1/2 cup refined coconut oil

• 1/2 cup sun-dried tomatoes

• 1-2 teaspoons minced garlic

• 2 teaspoons light miso paste

• 1/2 small onion

• 1/4 cup nutritional yeast

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon fresh basil, or 1/2 teaspoon dried basil

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INSTRUCTIONS:

1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

2. Now, add all of the ingredients, minus the sun-dried tomatoes,to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

3. Add sun dried tomatoes and pulse just a few times until they are minced up.

4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

5. Lay some fresh basil leaves in the bottom of the bowl for garnish if you like.

6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with crackers, veggies, or on a bagel

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.) It took me a while to figure out a vegan version of my favorite cheese sauce, but once I did I could not stop making things with it! It is DELICIOUS!

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! T

hese 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!

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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

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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.

Vegan Brie with Cranberries and Candied Pecans

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Ingredients:

• 1 cup unsalted, unroasted cashews (plus water for soaking)

• 1 cup water

• 1/3 cup refined coconut oil

• 1/3 cup sauerkraut, without the juice

• 1 tablespoon apple cider vinegar

• 2 tablespoons tapioca starch

• 2 teaspoons agar powder

• 1 teaspoon salt

• 2 tablespoons nutritional yeast

• cheese cloth

Cranberries:

• 1 cup fresh cranberries

• 1/2 cup sugar

• 1/2 cup water

Candied Pecans:

• 1 cup peans

• 3 tablespoons maple syrup

• 2 tablespoons brown sugar

• pinch of salt

• salt

Instructions:

1. For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.

2. Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.

3. Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.

4. Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.

5. For the Cranberries: Add cranberries, water, and sugar to a medium sized pot. Heat on medium heat, until the cranberries begin to burst. Lower the temp to low heat, and begin mashing the berries with the back of a wooden spoon, or a handheld potato masher. Let the mixture simmer, stirring regularly for about 10 minutes, or until the mixture has thickened. Set aside and let cool.

6. For the candied pecans: Heat a skillet over medium heat. Add the pecans, brown sugar, and maple syrup to the pan. Continuously move the nuts around the pan for about 5 minutes to allow all of the sugars to melt and caramelize. If you don’t keep the nuts moving, they will quickly burn. Pour finished nuts on a parchment lined cookie sheet and sprinkle with a little salt. Allow pecans to cool and harden.

7. Brie baking instructions: preheat oven to 350 degrees. Carefully unwrap cheese from the cheese cloth. Place the brie in a pan or baking dish that you wish to serve it in. It will be too soft to transfer once it is baked. Top the brie with the cranberries sauce and bake for 10 - 12 minutes. Once the brie is out of the oven, garnish the top with candied pecans and some fresh rosemary. Serve with fresh bread, crackers, cut up veggies, or sliced fruit.

Vegan Reuben Latkes

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke!

Golden brown potato pancakes, fried up to crispy perfection.

Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan reuben latke is almost too much for me to handle.

Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut.

You can follow my recipes for your preferred seitan meat, or use your own favorite recipe, or store brand.

So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and reubens, I hope you enjoy them as much as I do!

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Ingredients:

• 5 cups shredded russet potatoes

• 2 cups thinly sliced/shaved vegan pastrami, basic seitan, vegan dry rubbed brisket , vegan roast beef

• 1 1/2 cups sauerkraut (plus more for garnish)

• 1 flax egg

• 2 tablespoons tapioca starch

• 1 1/2 teaspoons caraway seeds

• 1 teaspoon salt

• 1 teaspoon dried dill (optional)

• pepper to taste

• 2-3 diced green onions for garnish

• oil for frying

Vegan 1,000 Island dressing:

• 1 cup vegan mayo

• 1/4 cup ketchup

• 1 teaspoon vegan Worcestershire sauce

• 2 tablespoon diced dill pickles

• salt and pepper to taste

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Instructions:

1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

2. Remove as much liquid as you can from the sauerkraut using the same method.

3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

Vegan Gorgonzola and Balsamic Glazed Chips

As much as I love french fires, my love for loaded chips is probably just as equal.

Lets be real, offer me a fried potato of any kind and I will eat it.

That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed.

It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. The sauce can actually be used in all kinds or recipes and should! We used cashews to get a super creamy and convincingly cheesy texture and added the right amount of lemon, vinegar, and dijon to give it that gorgonzola zip.

The homemade balsamic is sweet and tangy as well, pairing really well with the creamy cheese sauce.

These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast!

I promise you, these will be one of your new favorite chips, too!

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Ingredients:

• 4 - 6 russet potatoes

• 1/2 cup balsamic vinegar

• 1 - 2 tablespoons agave

• oil for frying (air fryer instructions also given)

• optional: chives or chopped cilantro for garnish

Gorgonzola Cheese Sauce

• 1/2 cups cashews, soaked in hot water for a few hours, or covered in water and microwaved for 3 minutes.

• 1 cup water (this is used to process the cashews, not for soaking)

• 2 tablespoons nutritional yeast

• 2 tablespoons tapioca or corn starch

• juice from 1 lemon

• 1 teaspoon dijon mustard

• 2 teaspoons apple cider vinegar

• 1 teaspoon light miso paste

• 1/2 teaspoon salt

• 1/2 cup plant based milk

• 1 tablespoon vegan butter

Instructions:

1. Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.

2. IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.

3. IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.

4. Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.

5. To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.

6. Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.

7. To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.

serves 4-6

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If you liked this recipe, then try these:

Vegan Chili Cheese Fries

Vegan Gorgonzola Fried Brussel Sprouts

Vegan Fried Cheese Grits

Smoky Lox Vegan Cheese Ball

My all time favorite breakfast is a carrot loxbagel, with onions and capers.

So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball.

This cheese ball comes together quickly if you have a high speed blender or food processor. Its cashew based and super creamy and very convincing!

We added some Trader Joes Everything But the Bagel seasoning to give this cheese ball an extra loxy bagel kick. I have noticed lots of brands making this seasoning brand now, so you should not have any trouble finding it!

Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast.

Either way, just try not to eat the whole thing at once.

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Ingredients:

• 1 cup cashews soaked over night, or microwaved 3 minutes, then drained

• 1/2 cup refined coconut oil

• 1/2 cup chopped carrot lox

• 2 tablespoons capers, drained

• 2 teaspoons light miso paste

• 1/2 small onion

• 1/4 cup nutritional yeast

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon liquid smoke

• optional 2 teaspoons dulse flakes (seaweed flakes)

• Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

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Instructions:

1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

2. Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

3. Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

5. If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with cracker or veggies, or on a bagel

Vegan Spinach and Artichoke Dip

Growing up, spinach and artichoke dip was my favorite dip, especially if it was served in a bread bowl!

Growing up in the south, this dip was a staple at every baby shower, pot luck or holiday party.

Luckily this classic dip is super easy to veganinze, and once again you will likely fool just about anyone who tries it into thinking its not vegan at all.

We simply just replaced the regular mayo and cream cheese with our favorite vegan versions and kept the rest of the recipe pretty traditional, or make your own delicious homemade cream cheese . You can make your own bread bowl for buy whatever vegan bakery bread you like.

You can serve this dip in a bread bowl, or with a side of bread and veggies for dipping. No matter how you serve it, I promise you are gonna love it!

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Ingredients:

• 1 container of plain vegan cream cheese, or 8 oz of homemade cream cheese

• 2 14 oz cans of artichoke hearts

• 9 oz container of fresh baby spinach

• 1 small/medium yellow onion

• 1/4 cup vegan mayo

• 2 teaspoons of minced garlic

• juice from 1 lemon

• 2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)

• 1 teaspoon of salt

• 1/2 teaspoon pepper

• OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl

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Instructions:

1. Drain the artichoke hearts and chop them up a bit.

2. Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.

3. Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.

4. In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.

5. Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.

6. If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.

Classic Vegan Sausage Balls

Growing up in the south, sausage balls were a party staple.

Every baby shower, bridal shower, or family gathering had a tray of these tasty treats.

By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Bisquick brand biscuit mix is in fact vegan! Hallelujah y’all, because that makes this recipe so super easy and what we always used in the original sausage ball recipe.

For the cheese you can use any vegan brand cheddar shreds you prefer or try your hand and making your own easy vegan cheddar cheese. I have almost 40 vegan cheese recipes on the site you can peruse! Even if you are up for making cheese for this recipe, trust me when I tell you homemade shreddable vegan cheese is so easy and affordable to make, that once you get brave enough to try your hand at it, you may never go back to buying store bought!

Fo the the sausage I like to use a package of lightlife Gimme lean, but you could also use something like the Beyond Brand links. You just cut away the casing and crumble up the sausage into the bisquick and cheese.

These vegan sausage balls make for a great snack, party appetizer, or even a nice side with a light dinner, or even as quick on the go breakfast. My kids beg me to make these all the time, so whenever we are craving them, we make a batch.

I really think these classic vegan sausage balls are perfect anytime and you don’t really need any excuse at all to make them other than you feel like it!!!!

Remember being vegan does not mean you have to give up the things you ate before you became vegan, you just have to learn how to substitute and make a few changes!!

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Ingredients:

• 2 cups Bisquick brand all purpose mix

• 1 8oz bag of vegan cheddar shreds, or homemade cheddar

• 1 14oz package vegan sausage (I used LightLife, Gimme lean), you can use homemade or even beyond links with the casings removed.

• 1/4 - 1/3 cup water

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Cooking Instructions:

Preheat oven to 350 degrees.

1. In a large bowl, combine sausage, cheese, bisquick, and water.

2. Mix up the ingredients using a large wooden spoon, or your hands. I find it much easier, and quicker to just use my hands to get it all mixed together.

3. Once the mixture is ready, use a small cookie scoop or teaspoons to portion out the mixture. Roll the portions into balls, and place them on a parchment lined cookies sheet.

4. Bake the sausage balls for 20 - 25 minutes. Let cool before serving.

Pumpkin Spice Vegan Cheese Ball

Sweet vegan cheese ball you say?!? Well I say yes!

Even though most cheese balls are savory does not mean you can’t make them sweet.

The base is the same, the spices are just different. So why not think outside of the box and make some sweet versions for your next cheese board.

A sweet cheese ball is perfect for spreading on fruit, cookies, or sweet biscuits.

My all time favorite fall flavor is pumpkin spice and that includes in the form of a creamy sweet vegan cheese ball.

This cheese ball has the right amount of pumpkin pie spice, maple sweetness and of course pumpkin puree! We also gave it a little drizzle of maple icing because why not!

If you are serving a cheese board, or just need a quick fall dessert or snack, give this one a whirl. If you love all things pumpkin spice, I think you will LOVE this cheese ball.

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INGREDIENTS:

• 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

• 1/2 cup refined coconut oil

• 1/4 cup canned pumpkin or pumpkin puree

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup or maple butter

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

• 1/4 cup powdered sugar

• 1/2 teaspoon pumpkin pie spice

• A few drops of maple syrup to thin out the icing

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INSTRUCTIONS:

1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

   Serve with fruit or graham crackers

Vegan Buffalo "Chicken" Bites

Before I went vegan, I think I ate my weight in Publix pre-made buffalo dip .

If you don’t know what Publix is, its a grocery store here in Florida and their buffalo dip is delicious.

So once going vegan we set out to create a vegan version of that beloved dip! We used jackfruit in place of the chicken and loaded it with vegan cheese, cream cheese, mayo, and Franks buffalo sauce. You can also use our easy vegan chicken breast recipe if you have a little more time on your hands (but seriously, they are pretty quick to make too!)

It is sooooo good!

So when I saw on the internet somewhere a video of ice cube tray hacks and I happened to have some dip in my fridge, I knew what I was gong to do with it! Within minutes I had rolled out some pie crust and got to work.

These little bites are perfect for snacking or parties. They are so delicious and the perfect use of some leftover vegan buffalo dip.

I mean they are super cute, right?!?! And how easy, you literally roll out dough, drape it over the tray, fill, and bake!! These are my favorite types of recipes! Creative, easy, and delicious!

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INGREDIENTS:

You will need one ice cube tray for this recipe

• 1 can jackfruit in brine or 3-4 Easy Vegan Chicken Chicken Breast

• 1 8oz container vegan cream cheese, or homemade

• 3/4 cups of buffalo sauce (I use Franks)

• 1/2 cup vegan mayo

• Pinch of salt

• 1/4 teaspoon pepper

• 2 tablespoons corn or tapioca starch

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

• 1 pie crust, you can use a homemade or store bought if vegan

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

1. If using jackfruit, drain 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. I using the vegan chicken, follow directions and dice into very small pieces after the seitan has rested.

2. Add the remaining ingredients, except 1/2 cup of cheese to the bowl, and mix well.

3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

4. Bake for 20 - 25 minutes or until cheese on top is melty.

5. Roll out pre-made pie crust until it is big enough to drape over an ice cube tray, and there is enough excess hanging over the edge to fold back over the top. (check out the photo above for an example)

6. Drape dough over the ice cube tray, leaving a good amount hanging over one side, and lightly press dough down to create dips where the ice would go.

7. Scoop a few teaspoons of buffalo dip into each divot, then fold the excess dough back over to cover the tray. Press lightly on the dough until you can see the lines from the tray, and the edges seem sealed.

8. Carefully flip the tray upside down onto a lightly floured surface. If the dough rips or cracks, just use your fingers to pinch it back together the best you can.

9. Using a pizza cutter, or sharp knife, cut out the bites, using the lines between the bites as your guide.

10. Place bites on a parchment paper lined baking sheet, and bake at 350 degrees for about 20 minutes.

11. Serve with vegan blue cheese dressing.

Vegan Buffalo "Chicken" Dip

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left.

Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. Jackfruit is the great meat mimicker, especially when trying to replace shredded meat in recipe. It has little taste on it’s own when its picked green and packed in brine. Once its drained and shredded it looks and feels like meat. It easy takes on the flavors you are cooking with, making it great for this recipe!

You can use any vegan cheddar you like. You can use store bough or even try your hand at one of our many cheddar style cheeses on the site.

We also use Franks buffalo sauce in this recipe because it is in fact vegan. The butter “flavor” in the sauce contains no dairy!! Hooray for small miracles, because I am an official Frank’s sauce groupie if that is even a thing!?! If not I am happy to head up an official fan club! You can use any vegan buffalo sauce you like, though!

This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my Vegan Buffalo “chicken” bites, Buffalo Mac and Cheese, or Buffalo Stuffed Challah!!

So go make yourself a batch and try to make a few other thing with it too!! Those are my favorite kinds of recipes. The ones that just giving you some love in all kinds of new ways.

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NGREDIENTS:

• 1 can jackfruit in brine or 4 easy vegan chicken breast finely diced

• 1 8oz container vegan cream cheese

• 3/4 cups of buffalo sauce (I use Franks)

• 1/2 cup vegan mayo

• Pinch of salt

• 1/4 teaspoon pepper

• 2 tablespoons corn or tapioca starch

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

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INSTRUCTIONS:

Pre-heat oven to 350 degrees.

1. If using jackfruit, drain 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. If using chicken prepare following instructions and dice after the seitan has rested.

2. Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.

3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

4. Bake for 20 - 25 minutes or until cheese on top is melty.

5. Serve with bread, crackers, carrots, or celery sticks.

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Coconut Milk Cheddar Cheese Shapes

I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable.

I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well.

I also love making my kids easy and healthy snacks that are a allergy friendly alternative.

What kid doesn’t love to get to play with their food, and with these vegan cheddar shapes it 100% encouraged.

You can make any shape you like using whatever cookie cutters you happen to have on hand.

You can also easily mold this cheese in small bowls and slice or shred it for any recipe calling for cheddar cheese.

Agar powder is simply a vegan gelatin made from seaweed and can be found at Asian markets or online.

It sets up once it cools off but will melt once you heat it.

So don’t be afraid to make your own dairy free cheese!! it’s so easy , cheap and actually really delicious. And in this case, pretty fun too!

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INGREDIENTS:

• 1 can full fat coconut milk

• 2 tablespoons agar powder

• 2 teaspoons light miso paste

• 2 tablespoons lemon juice

• 1 teaspoon salt

• 1/4 cup plus 1 tablespoon nutritional yeast

• 3 tablespoons tapioca starch

• 1 teaspoon turmeric

• 2 teaspoons smoked paprika

• 1/4 cup refined coconut oil

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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. This only takes a few minutes.

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 to the mixture to a 9x13 pan, or high sided baking pan.

6. Allow the cheese to harden in the refrigerator uncovered for about an hour.

7. Once the cheese is set, cut shapes using your favorite cookie cutters. You use the scrap pieces for tacos, soups and chili, on salads, whatever! It will also remelt, so you could use it in quesadillas, nachos, or any other recipe that calls for melty cheese.

8. Store in an airtight container in the fridge for up to a week.

Vegan Chili Cheese Fries

How do I love fries, let me count the ways….

I love them any way you give them to me!! I love them plain, I love them waffled, curly, seasoned, and most of all, I love them loaded with chili and cheese.

I don’t mean to toot my own horn, but I make a mean chili! My mom makes the best non vegan chili so once I became vegan I just swapped the meat for cauliflower and really changed nothing else. (ok that’s a lie, I added cocoa powder, but thats it, I swear!)

I also make a crazy good cheddar cheese sauce using cashews. It’s great as a dip, a filling for quesadillas, or a grilled cheese, and 100% the best cheese for chili cheese fries. So flipping good!

You can buy frozen fries and I won’t judge you. You can normally find a few bags of Trader Joe’s frozen fries in my freezer. But for this recipe, I always make my own. If I am going to eat chili cheese fries, I want THE BEST chili cheese fries, so the requires homemade fries in my mind. They are really not hard to make and far superior to frozen every single time!!!

I also suggest making chili and freezing any leftovers specifically for future fries. I will make for a quick dinner! Just thaw the chili, reheat, whip up a batch of cheese and fry some potatoes! TA-DA, dinner is ready!! I always have leftover chili and freeze with visions of future chili cheese fries.

I love comfort food and fries are my favorite of all the foods!

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INGREDIENTS:

• 4 russet potatoes

• 2 cups of The Best Vegan Chili

• 2 cups vegan cheddar queso

• vegan sour cream, diced onion, or green onions (optional toppings)

• oil for frying, OR you can oven bake them

Vegan Cheddar Queso:

• 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

• 1 cup water

• 2 tablespoons corn starch or tapioca starch

• 1 teaspoon light miso paste

• 1/2 tablespoon apple cider vinegar

• 2 tablespoons nutritional yeast

• 1/2 teaspoon tumeric

• 1 teaspoon smoke paprika

• 1/2 teaspoon salt

• 1/2 small can of green chilis

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INSTRUCTIONS:

1. Wash the potatoes, peels on.

2. Cut potatoes into fries.

3. FOR FRYING THE POTATOES, heat a few inches of oil in a deep skillet (I use a cast iron skillet)on medium heat.Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice a crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

4. FOR OVEN BAKING, preheat oven to 400 degrees, Lightly coat fries in a few teaspoons of oil and place them on a cookies sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fires back in the oven for another 15 minutes, or until the fries seem fully crisp.

5. TO MAKE THE CHEESE SAUCE add all of the ingredients except the chilis to a high speed blender or food processor, and blend until completely smooth.

6. Transfer the cheese mixture to a medium pot and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

7. Portion fries between 4 - 6 plates, top with chili, cheese sauce, and whatever toppings you like.

serves 4-6

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If you liked this recipe, try these:

Vegan Philly Fries with Beer Cheese Sauce

Vegan Gorgonzola and Balsamic Glazed Chips

Vegan Fried Cheese Grits

Potato and Green Chili Taquitos

INGREDIENTS:

• 4 small/medium russet potatoes

• 1 small can of green chilis

• 1/2 onion, diced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2-1 teaspoon salt

• 1 teaspoon garlic powder

• 1/4 cup vegan plain yogurt, I like Kite Hill

• 1 tablespoon nutritional yeast (optional)

• 1 pack corn tortillas

• oil for frying

Avocado Cream:

• 1 avocado

• Juice from 1 lime

• 1/3 cup vegan plain yogurt

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1/2-1 teaspoon salt

• 2-3 tablespoons water

INSTRUCTIONS:

1. Peel and dice potatoes. Bring a medium to large pot of water to a boil, and add the potatoes. Boil until potatoes are soft, and you can get a fork through them.

2. Drain potatoes in a colander, and set aside still in the colander.

3. In the pot you boiled the potatoes in, heat 1 teaspoon of oil. Add the onion, can of chilis, and spices. Let cook on medium heat until the onions are soft. Add the potatoes back to the pot and mash the potatoes, onions, and peppers with a hand masher, or an electric mixer. If using nutritional yeast, add it in and stir.

4. Add a few tablespoons of the mashed potato mixture to a tortilla. Spread the mixture evenly over the surface of the tortilla then roll it up. Repeat with remaining filling and tortillas. * Tortilla Trick: I microwave my tortillas with a damp paper towel covering them for about 30 seconds before filling them. This tends to help them get a little more flexible and not crack when rolling!

5. In medium skillet with high sides, heat 1/4 to 1/2 inch of oil on medium heat.

6. Add a few tortillas at a time to the hot oil, SEAM SIDE DOWN. Let the taquitos cook for a few minutes before carefully flipping them. It works best to use a pair of metal tongs to flip them. Allow them to fry on the other side for a few minutes until crisp. Once done, remove from oil and allow to cool on a wire cooling rack, with some paper towels underneath. Repeat with remaining taquitos.

7. To make the Avocado cream, add a peeled and pitted avocado, and the remaining ingredients to a food processor and blend until perfectly smooth. Use 2-3 tablespoons of water depending on how thin you want the cream.

8. Serve taquitos with avocado cream, and some salsa, or pico.

serves 4-6

Bruschetta with Roasted Vegetables and Tofu Ricotta

In the summer months I am not always in the mood for a big dinner.

Often I just want a salad and some bread on the side.

But if I am feeling a little extra, I whip up a batch of easy tofu ricotta, roast up some of my favorite veggies, and top some crusty bread.

This recipes also is great for entertaining, pot lucks, and get togethers.

Even at room temp these roasted veggies are just a delicious.

I used tomatoes, Brussels sprouts, and mushrooms. I think its a perfect combo, but you can easily eliminate any of those veggies you don’t like, or roast some that you do. Easy Peasy.

Carbs, vegan cheese, roasted veggies…is all you need.

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INGREDIENTS:

• 1 loaf of french bread (make sure the bread you choose does not contain milk or eggs)

• 1/2 batch tofu ricotta

• 2 cups sliced mushrooms

• 2 cups quartered brussel sprouts

• 1 cup halved cherry tomatoes

• 2 teaspoons minced garlic

• 1/2 teaspoon salt

• 1 teaspoon dried thyme

• pepper to taste

• 1 tablespoon olive or grape seed oil

• 2 tablespoons fresh chopped parsley (for garnish)

COOKING INSTRUCTIONS:

Preheat oven to 400 degrees.

1. Add all vegetables, oil, garlic, and seasoning to a large bowl and toss, making sure the oil coats all of the vegetables.

2. Pour vegetables out on a parchment-paper-lined cookie sheet. Make sure they are spread out in a single layer, and not over crowded.

3. Place pan in the preheated oven for 20 - 25 minutes to roast. You want the vegetables to be crisp around the edges, and brown but not burned. If they are not very crispy or browning after 25 minutes, leave them in for a few more minutes. Remove from oven and let cool a bit.

4. Cut bread into 1 inch pieces and place on a cookie sheet, Put bread into the 400 degree oven, and allow to toast for just a few minutes. It will toast up quickly.

5. Let bread cool, then spread a tablespoon of ricotta on each piece.

6. Top each piece with a spoonful of roasted vegetables.

7. Garnish with some fresh chopped parsley and serve.

Vegan Pigs in a Blanket (carrot dogs)

We regularly make carrots dogs, so making vegan pigs in a blanket with tiny carrots seemed like the perfect party idea.

This recipe is quick and easy.

The best kind!

Just boil, and marinate the carrots, wrap them in some crescent dough, bake, and you are good to go.

These pigs in a blanket are perfect for parties, or just a healthy little snack!

Just add mustard and you are ready to snack

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INGREDIENTS:

• 1 package baby carrots (you need 32 baby carrots, which is about a small bag)

• 2 cans of store bought crescent dough (most brands are plant based, but read the ingredients on the back to be sure)

• 1/2 cup vegan parmesan (optional)

The carrot marinade

• 1/4 cup coconut aminos

• 1 table spoon maple syrup

• 1 teaspoon of the following: garlic powder, salt, mustard powder, smoked paprika, turmeric

• 3 teaspoons liquid smoke

• 1 tablespoon grape seed oil

• 2 tablespoons water

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COOKING INSTRUCTIONS:

1. Mix marinade ingredients in a 9x13 baking dish, or a large zip lock bag.

2. Boil baby carrots until they are just soft enough to poke a fork in. Be careful not to get the too soft though.

3. Drain carrots and add them to your marinade.

4. Let the carrots marinate at least 6 - 7 hours. You can start them in the morning and have them for dinner, or marinate them over night for the next day.

5. Remove crescent dough from package and cut each triangle of dough in half, creating 2 triangles from each crescent.

6. Place carrot on the widest end of the triangle and roll to the end.

7. Arrange pigs in a blanket on a cookie sheet. Two packs of crescents yields 32 pigs in a blanket, so you will need 2 cookies sheets. (You can easily half this recipe, and use only one can of crescents, and half the carrots)

8. Bake according to crescent package instructions, or for about 10 - 15 minutes at 350.

9. Once pigs in a blanket are done and cooled, you can roll them in some vegan parmesan for extra zip, or leave them as is!

Vegan Pimento Cheese Ball

Vegan cheese balls are so easy to make, and pretty quick too.

Combining cashews, herbs, and some pantry staples, you can make a delicious vegan cheese ball at home in no time at all.

You can use a high speed blender or a food processor to make this recipe. You just need something powerful enough to completely break the cashews down until they are creamy and smooth.

You will actually get 2 -3 cheese balls out of this recipe and they will keep in the fridge for about a week. So even though you are using cashews, it is pretty affordable recipe for the amount of cheese you get in the end!

If you are allergic to cashews or are just not a big fan, you can also use sunflower seeds. Use the same quantity and follow the same instructions as you would for the cashews.

Also make sure to use filtered or refined coconut oil in this recipe. It is often labeled as has no coconut flavor unlike regular coconut oil. You can use regular coconut oil just be aware that it will alter the favor of the cheese ball.

This vegan cheese ball is one of my favorites because I love, LOVE pimento cheese!! So what better flavor to create in a vegan cheese ball than pimento cheese!!!

It’s everything I love about pimento cheese in a perfectly creamy, spreadable cheese ball! Seriously, I could live off these!

I spread this vegan cheese ball on crackers, on bagels, on veggies, you name it. It is good on anything really!

If you are a fan of pimento cheese, then this is the vegan cheese ball for you!

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INGREDIENTS:

• 1 cup cashews soaked in hot water for an hour, or microwaved for 3 minutes, then drianed.

• 1/4 cup diced pimentos drained, and patted dry with a paper towel ( just try and remove as much liquid as you can from them)

• 1/2 onion

• 1/2 cup triple filtered coconut oil. Filtered coconut oil does not have a coconut flavor to it. If you use regular, your cheese ball will a slight coconut flavor to it.

• 2 teaspoons light miso paste

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon turmeric

• 1 teaspoon garlic powder

• 1 teaspoons smoked paprika

• 1/2 teaspoon salt

• 1/2 cup vegan shredded cheddar cheese. I prefer Follow your heart brand, or homemade

• 1/4 cup nutritional yeast

• 1/4 cup sliced almonds (optional)

• plastic wrap

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COOKING INSTRUCTIONS: 

1. Cut onion into quarters, and pulse a few times in your high speed blender, or food processor.

2. Now, add all of the ingredients, minus the sliced almonds, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

3. Line 2 - 3 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

4. If using almonds, sprinkle some into the bottom the plastic wrapped bowls.

5. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

6. Put the cheese balls in the fridge for 2-3 hours to firm up before serving. Store leftover in fridge for up to 5 days.