Cashew Cream

Cashew Cream

  • 1 cup raw, unsalted cashews
  • 2 cups water + 1/2 cup (set aside)
  • 1 tablespoon freshly roasted garlic
  • 1/2 tablespoon finely chopped basil
  • 1/2 tablespoon finely chopped parsley
  • salt and pepper, to taste
  1. In a bowl, soak the cashews in water (uncovered & room temperature) for 10 hours.
  2. Strain the water from the cashews and add to a food processor. Add the additional 1/2 cup of water, garlic and herbs and blend. Stop blending frequently to scrape down the sides of the food processor and continue to blend until creamy. Add salt and pepper to taste.

 

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Vegan Pumpkin Alfredo Sauce

Ingredients:

  • 1 can coconut milk
  • 1 cup unsweetened, original almond milk
  • 1/2 cup pumpkin puree
  • 1/2 head roasted garlic
  • 1 teaspoon of ground sage
  • 2 teaspoons fresh basil, finely chopped
  • 1 tablespoon arrowroot powder (for thickening)
  • salt and pepper, to taste
  1. In a medium saucepan, bring coconut milk and almond milk to a simmer.
  2. Whisk in your pumpkin and roasted garlic until smooth. If sauce is too thin, mix 1 tablespoon arrowroot powder with 1 tablespoon cold water and slowly whisk into sauce (continue step until sauce reaches desired thickness).
  3. Add sage, basil, salt and pepper. Serve over pasta, vegetables, or whatever your heart desires!

Candied Walnuts

PSA: These things are like crack. Add to salads, granola, yogurt, charcuterie boards, side dishes, or just snack on them. You literally won’t be able to put them down. Because I like to indulge in them, I prefer to use truvia rather than granulated sugar. A little less guilt…

Candied Walnuts:

  • 8 oz. walnuts
  • 1/4 granulated sugar OR Truvia/Stevia
  • 2 teaspoons cinnamon
  • 1 egg white
  • 1 teaspoon vanilla extract

 

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Preheat your oven to 300º. In a large mixing bowl, add your walnuts.

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In a separate bowl, whisk together your egg white and vanilla. Pour on top of the walnuts and toss them, ensuring even coverage. Sprinkle on your choice of sugar and the cinnamon. Toss until the walnuts are evenly coated.

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On a baking sheet lined with parchment paper, evenly spread your walnuts. Bake for 20 minutes. Keep an eye on them, though. They tend to burn easily. Once cooked, transfer them to a bowl immediately so they don’t overcook. You can store them in a mason jar for up to 2 weeks (if they last that long!)

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Light Blue Cheese Dressing

My husbands favorite! We use it for salads, buffalo wings, dipping veggies – you name it. Subbing the sour cream with greek yogurt will give you less fat and more protein without compromising any flavor. Feel free to use fat-free, low-fat, or regular mayonnaise based upon your preference 🙂

What You’ll Need:

  • 1/4 cup skim milk
  • 1/4 cup reduced fat mayonnaise
  • 1/3 cup plain greek yogurt
  • 2 teaspoons white vinegar
  • 2 tablespoons reduced fat blue cheese crumbles
  • 1 teaspoon minced garlic
  • 2 teaspoons finely chopped parsley
  • 1/2 teaspoon dill
  • garlic powder, to taste
  • salt and ground black pepper, to taste

Simply combine all your ingredients in a bowl. Transfer to a mason jar for storage – it will stay fresh for 1 week.

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