Maple Cream Carrot Bread [v.]

Despite my confidence that restocking my college pantry would inspire me to bake, assignments and exams swept me up and the only things I managed to make last semester were muffins and a terrible batch of spicy oatmeal cookies. The muffins were acceptable, but not post-worthy, and I don’t want to talk about the cookies. Let’s just say, don’t add spicy granola to oatmeal cookies…or at least do a better job of meshing the flavors than I did.

I’m finally back home for winter vacation, and besides practicing the art of doing nothing (also, I should really start training for the 15k I have in a couple of weeks), I’m finally with a kitchen of my own. The first thing I did when I got home was make this carrot bread. It’s a hearty and lightly sweet bread that is filled with the most delicious cashew cream filling and studded with caramelized walnuts. It’s loaded with fiber and free of refined sugar or flour, so try it out if you’re looking for a quick and filling breakfast or snack.

Cream Filled Carrot Bread

To make maple cream filling:

In a high powered blender combine:

• 1/2 cup cashews
• 3/4 cup non-dairy milk
• 2 tbs maple syrup
• 1/2 tsp vanilla
• 1/8 tsp xanthan gum

Blend until smooth and set aside. (On a side note, I bet 1/8 tsp almond extract would be perfect in this.)

To make carrot bread batter:

In a bowl, whisk together:

• 1 cup spelt flour
• 1 cup quick oats
• 1/2 cup oat flour
• 2 tbs coconut flour
• 1 tsp cinnamon or pumpkin pie spice
• 1 tsp baking soda
• 2 tbs ground flaxseed
• 1/2 cup coconut sugar (2/3 cup if you prefer sweeter breads)

Add:

• 3/4 cup shredded carrots
• 1/4 cup maple syrup
• 1 cup non-dairy milk
• 1/4 cup oil
• 1 tsp molasses [optional, but good flavor]

Stir together, and fold in:

• 1 tbs apple cider vinegar
• 1/2 cup caramelized walnuts*

To make the bread:

Spread half the carrot bread batter into a bread pan. Pour the cream filling on top and swirl into the batter with a butter knife (gently). Spread the rest of the batter on top.

Bake at 350 degrees for 40 minutes.

Allow to cool completely before serving. If you have extra time, store overnight to let the flavors and textures better mesh.

* To make caramelized walnuts, add 1/2 cup walnuts + 1 tbs coconut sugar in a nonstick pan. Cook until the sugar is melted and coats the walnuts, careful not to let the sugar burn. Let cool completely before using.

 

 

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Pistachio Smoothie [v.]

The weeks are flying by at a terrifying pace. As a senior in college, right now is when I’m supposed to be figuring out my future by applying to graduate school or finding a job. Lately, every conversation I have seems to comes back around to, “so what are you planning to do after graduation?”

Meanwhile, I’m trying to remain calm, and continue on with my schoolwork and extracurriculars. Calmness is vibrant pistachio smoothies and warm bowls of oatmeal with blueberries and granola. It’s listening to my Discover Weekly playlist in the morning as I sip hot coffee. I hope that you try out this recipe, and it brings you the boost it brings me.

The latest non-dairy milk I’ve been enjoying is pistachio milk. Oddly, rather than tasting like pistachios, it’s super almond-y, way more than any almond milk I’ve tried. For this reason, I’m willing to bet any nut milk plus a tiny dash of almond extract would produce the same overall taste.

This smoothie is perfectly sweet and creamy, has an extra nutritional punch thanks to leafy greens, and can be made in literally any blender (I use a 14 dollar blender from amazon). Feel free to add a little extra nut milk if the smoothie seems too thick, and if you’re a granola fiend like me, definitely sprinkle some on top and eat with a spoon.

Pistachio Smoothie

• 1 cup pistachio milk or any nut milk + 1/8 tsp almond extract
• 1/4 cup packed spinach leaves (be generous, you won’t taste spinach I promise)
• 1 sliced and frozen banana
• 1 tbs coconut flour
• optional: 2 tbs soy protein powder or 2 tbs cashew butter

Blend all the ingredients until smooth. Enjoy! Oolala.

 

 

Vegan Chocolate Silk Pie

I was seven when my dad switched to an entirely raw food diet. Being seven, I ate what he ate, which included raw tomato sauce (ick), zucchini noodles (love ’em now, but with a quick sauteé please), and different types of dehydrated flatbreads. Needless to say, his diet changes prompted me to learn how to cook and bake.

In the past years my dad has relaxed his diet and now will eat soft-boiled eggs, cooked fish, and yogurt occasionally, but he still shies away from most desserts. This chocolate silk pie was my father’s day gift to my dad and the rest of my family. By the end of dinner, there wasn’t a single slice left. Success.

As I mentioned in my last post, college has been pretty chaotic and I haven’t had time or the supplies to cook, but I did make a pretty delicious pistachio smoothie the other day, so I’ll try to remake it and share that soon. Hope you all have a wonderful day!

Vegan Chocolate Silk Pie

Easiest pie ever. So silky, so delicious.

Makes 1 pie, which is about 12 normal servings (the cake is super rich ah) or 8 super generous servings.

Crust:

• 1/2 cup dates
• 2 1/2 cups assorted nuts (I used: half almonds, quarter pecans, quarter walnuts; salted nuts are ok, but will introduce a sweet salty element to the crust)
• 2 tbs coconut oil

Filling:

• 2 cups cashews, soaked overnight or boiled for 4 minutes
• 1 3/4 cup unsweetened cashew milk
• 1/4 cup coconut oil
• 1/4 cup coconut sugar
• 6 oz dark chocolate, melted
• 2 tbs dutch processed cocoa powder
• 1 tsp vanilla extact
• 1/2 tsp salt

To prepare the crust, pulse the dates, nuts, and coconut oil in a food processor until the mixture is crumbly, but beginning to stick together. Press into the bottom and sides of a greased springform pan. Refrigerate while you prepare the filling.

To make the filling, combine all the filling ingredients in a high-power blender and blend until completely smooth (no lumps or chunks!).

Pour into the crust and refrigerate for at least 3 hours. If desired, press fresh raspberries into the top of the pie before serving. Serve as is, or to be extra fancy, add a dollop of coconut cream to the top of each slice.

 

Carrot Crumb Cake Oatmeal [gf. v.]

Hello again! Long time no talk. College has started up again, and that means 3 square meals a day and a whole lotta food “study” breaks. As a result I haven’t been doing much cooking besides a smoothie here and there. Since my school doesn’t serve Sunday breakfast, I made this oatmeal last night and ate it cold out of the fridge this morning.

This oatmeal has plenty of shredded carrots for texture and bulk, and I also added coconut flour and almond butter for flavor and body. Oatmeal normally doesn’t keep me full (I’m a scrambled eggs or breakfast taco gal at heart), but the extra fiber from the coconut flour and fat from the almond butter does the trick.

One last thing, now that I’m looking at these pictures, I’m thinking that a nice dollop of vanilla greek yogurt (“cream cheese frosting”) would have been great on this. Try out that route if you’re adventurous.

Carrot Crumb Cake Oatmeal

• 1/4 cup shredded carrots
• 2/3 cup water or milk
• 1 packet Quaker lower sugar maple & brown sugar oats*
• 1 tbs almond butter
• 1 1/2 tbs coconut flour
• 1 1/2 tbs raisins
• granola, to top oatmeal**

1. In a mug, or in my case, a paper cup, add the shredded carrots and 1/3 cup of water or milk.
2. Microwave for 2 minutes, or until the mixture is hot and the carrots are beginning to soften.
3. Add the remaining 1/3 cup of water or milk and the packet of oats. Microwave for another 2 minutes, or until the oats are beginning to foam up.
4. Stir in the almond butter, coconut flour, and raisins. Add a bit more water or milk if the oats seem too thick.
5. Serve immediately, or refrigerate overnight and serve cold. Top with granola, and a drizzle of maple syrup if desired.

*Or, replace with 1/3 cup quick oats + maple syrup, to taste.

**I used crumbled nature valleys bars (I can get it at my dining hall) and the pieces added a nice crunch and sweetness, but most plain granolas should work. If your granola is chunky, pulse it in a food processor before serving.

 

 

Avocado, Hummus, and Chimichurri Sandwich [vegan]

Man oh man oh man oh man. This sandwich has revolutionized my life.

It started with a recent discovery. Chimichurri sauce. It’s similar to pesto, but tastes more fresh and herb-y, and I want to put it on everything. 

I’ve made two variations of this sandwich–first with chimichurri marinated zucchini, and again with  chimichurri marinated tofu [pictured]–and both had me cackling with disbelief because there’s no way a sandwich this simple should taste this good.

I recommend fresh ciabatta bread for optimal chewy crispy goodness, but I used frozen ciabatta rolls because they were calling to me from the freezer. Finally, because the flavors of this sandwich are so refined, I recommend finding a perfectly ripe avocado to avoid the unpleasant flavors that unripe and overripe avocados have.

Avocado, Hummus, and Chimichurri Sandwich [vegan]

Makes 1 sandwich.

• 1 ciabatta roll
• 2-3 tbs hummus
• 1/4 a large avocado, sliced
• 1/2 small zucchini or 3 ounces firm tofu
• 1 tbs + 1 tsp chimichurri sauce
• lemon juice
• salt

1. If using zucchini, cut into 1/4 inch thick slices. Lightly salt and set to side for half an hour so that any excess water will be drawn out. Pat dry.
2. If using tofu, press the tofu, and then cut into 1/4 inch thick slices.
3. Coat the zucchini or tofu in 1 tbs chimichurri sauce. Bake at 350 degrees for 10 minutes or sauteé at medium heat in a nonstick pan for 2-3 minutes per side.
4. Remove the tofu or zucchini from the pan and coat with the remaining 1 tsp of chimichurri sauce.
5. (Optional, but makes the sandwich less messy to eat: Slice the ciabatta roll in half, and scoop out about half of the bread inside. I found it was easiest to cut a rectangle in each side of the roll, leaving a 1/4 inch border between the rectangle and the edge of the bread, and shave away the bread from this rectangle. Freeze the innards to use as bread crumbs in other recipes.)
6. Spread the hummus on the bottom half of the roll, and top with with the tofu or zucchini.
7. Lay 1/4 of a sliced large avocado on top. Sprinkle the avocado with a pinch of salt and a few drops of lemon juice. I like adding a sprinkle of garlic powder as well.
8. Close the sandwich and bake at 350 degrees for 10 minutes, or cook panini style on a nonstick pan at medium-low heat until the crust of the sandwich is hot and crisp. If planning to eat later, wrap the sandwich in aluminum foil and refrigerate for up to a day (beyond that, the avocado gets a bit icky). Heat before serving. I brought it to work and warmed it up in a toaster oven. It was perfect!

Curried “Meat” Hand Pies (vegan)

This past summer, I’ve finally created a sustainable approach to cooking for one (hungry) person. I aim for fresh meals and zero waste, and so far it’s working well. As a result I’ve been thinking a lot about my food philosophy and approach to cooking.

On one hand, I’m a huge fan of the minimalist approach to cooking. I love simple high-quality dishes with flavors that are bright and true, rather than cluttered and muddled. Think, Minimalist Baker or Budget Bytes.

At the same time, some of the best foods have page long lists of ingredients that combine to form the perfect symphony of flavors. Think, Lady and Pups or Serious Eats.

I’m still trying to figure out where I should focus my cooking with respect to these two extremes, but I’ve found it’s usually better to start simple.

These curry “meat” pies are my take on Jamaican Hand Pies. I combined a few of the recipes I found online, stripping down the ingredients to my kitchen staples (hence, the minimalism). TVP might not be a kitchen staple of yours (yet), but I recommend buying a bag because it’s cheap, an easy protein addition to sauces and soups, and it has a shelf life of over a year. If you’re still hesitant, feel free to replace it with a generous ¾ cup of crumbled tofu or 8 ounces of ground beef.

Until I get a chance to try authentic Jamaican pies, I can’t say how close they taste to the real things, but they are savory and flavorful, and my friends inhaled them. I’m headed back to college soon, but my next kitchen with have a freezer stocked with these for sure (they’re basically a much improved hot pocket). These and this vegetable lasagna. So good.

Curry “Meat” Hand Pies

Ingredients:

• 1/3 cup tvp “grains”
• 3 tablespoons butter, margarine, or olive oil
• 3 oz diced yellow onion
• 4 oz sweet potatoes, diced in small pieces
• 2 oz carrots, diced in small pieces
• 4 oz cabbage, finely chopped
• 2 oz frozen or fresh peas
• 3 tsp beef flavored bouillon (3 cubes in my case)
• 1 tsp garlic powder
• 2 tsp curry powder
• ½ tsp cumin
• ½ tsp turmeric
• ¼ cup tomato sauce (or ¼ cup water and 2 tbs tomato paste)
• 2 sheets puff pastry (1 box)
• optional: 2 tbs crushed walnuts, salt or soy sauce to taste

Preparation process:

Combine in a bowl:

• 1/3 cup tvp pellets
• ½ cup boiling water

Stir, and let sit for 20 minutes so that the tvp can rehydrate (you can proceed while waiting).

In a large saucepan, cook at medium-low heat:

• 3 tablespoons vegan butter or olive oil
• 3 oz diced yellow onion

Continue cooking the onion until it is soft and light golden brown. Then, add:

• 4 oz sweet potatoes, diced in small pieces
• 2 oz carrots, diced in small pieces
• 4 oz cabbage, finely chopped

Once the vegetables are beginning to soften, add the the pan:

• the rehydrated tvp
• 3 tsp beef flavored bouillon (3 SMALL–much smaller than the boillon cubes i’ve used in the past–cubes in my case)
• 1 tsp garlic powder
• 2 tsp curry powder
• ½ tsp cumin powder
• ½ tsp turmeric
• ¼ cup tomato sauce (or ¼ cup water and 2 tbs tomato paste)
• optional: 2 tbs crushed walnuts

Continue cooking for 10 minutes, adding a few tablespoons water if the filling mixture looks dry.

Lastly, fold in:

• 2 oz frozen or fresh peas

Taste, and add a pinch of salt or drizzle of soy sauce if desired (I added ½ tsp soy sauce). Transfer the “meat” pie filling to a bowl and refrigerate until cold.

While the filling is chilling, place a box of frozen puff pastry out to defrost for 45 minutes and preheat your oven to 400 degrees. Cut the two puff pastry sheets (each box of puff pastry should come with 2 sheets) into four pieces each. Put away 2 pieces for later use. I went this route and made peanut butter banana pastries. So good.

Roll out the remaining 6 pieces of puff pastry into thin squares. Place 1/6 of the filling onto one side of each square (each side is a triangle), leaving a ¼ inch border between the edge of the puff pastry and the filling.

Fold the puff pastry over the filling, creating a triangle shape.Crimp the edges with a fork, making sure to not leave any gaps where the filling might fall out.

Now, either bake at 400 degrees until golden brown (~15-25 minutes) OR put the “meat” pies into the freezer. Frozen pies can be baked straight from the freezer at 400 degrees for about 25-35 minutes. The pies are down when they are golden brown and flaky, and the filling is steamin’ hot.

Enjoy!

Seitan BBQ Ribs

So, I go to school in Texas. When my high school friends and relatives found out that I was ditching beautiful NorCal for Texas, most reactions were somewhere between shock and feigned enthusiasm. Can’t say that Texas has the greatest reputation back home.

Three years in, I’m pleased to report that the stereotypes aren’t all true (although Texan pride is a very real and wild thing), and I’ve learned some key facts from living here.

For example, did you know that what Californians classify as a barbecue is considered “grilling” in Texas? All of my life I grew up thinking that a barbecue was veggie dogs and portobella mushrooms roasted over a propane flame. BBQ sauce: what’s that?

Turns out Texans would be outright insulted by that definition. People will wait hours for fresh brisket and ribs, although I don’t blame them because I’ve done the same for sushi.

I’ve tried bits and pieces of barbecued meat (pretty good!), but have never actually sat down to a complete bbq meal. I plan to someday, but there are so many other great restaurants to try that my veggie leaning self hasn’t found the chance to yet.

Meanwhile, I’ll snack on some seitan vegan bbq that, while completely inauthentic, is still hearty and delicious. It’s made with vital wheat gluten which is a great source of plant protein, and brushed with generous amounts of bbq sauce. I already have plans for a vegan BBQ pizza. (edit: pizza was delicious. dough + tomato sauce + fresh corn + bbq ribs + TJ “cheese” + bake + top with arugula dressed with balsamic dressing + ranch on the side = the perfect sweet savory zesty combo)

Here’s the recipe:

Seitan BBQ Ribs

Lightly adapted from Baked In

• 1 cup vital wheat gluten
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp black pepper
• ¾ cup low-sodium vegetable broth
• 2 tbsp natural peanut butter
• ½ tsp liquid smoke
• 1 tbsp soy sauce
• 1 cup barbecue sauce, I used this brand

1. In a bowl, mix together everything but the vital what gluten and barbecue sauce. Stir in the vital wheat gluten, then gently knead the mixture with your hands for a minute or two.
2. Press the seitan dough into a greased 8×8 pan. Use a knife to cut a rectangular grid ‘rib’ pattern into the dough (a horizontal mid-line and then vertical lines 1 inch apart). Be careful not to cut completely through the dough. Cover with foil and bake for 25 minutes at 350 degrees.
3. Next, one option is to brush the dough with bbq sauce and grill for 5-6 minutes per side (generously brushing with sauce each time you flip it). Or, if you don’t have access to a grill, brush bbq sauce on both sides of the seitan and bake for 20 minutes, flipping and recoating with sauce after 10 minutes. Lastly, broil the seitan at high heat until its edges are dark and caramelized.
4. Serve with coleslaw, potato salad, and of course, lots of mac and cheese.

Vegan Chocolate Chip Cookies

I consider myself a bit of a chocolate chip cookie aficionado. Once, my friend and I made 7 different chocolate chip cookie recipes in the span of 2 days because we wanted the find The Ultimate Chocolate Chip Cookie (our winner? Serious Eats chocolate chip cookie).

The point is, I’m not speaking lightly when I say these chocolate chip cookies are indistinguishable from their non vegan counterparts. They have the soft, melty centers, crispy edges, and lightly caramelized flavor that I originally thought were inherent to the egg-and-butter cookies.

This recipe makes 20 massive bakery-style cookies (or approx 4 dozen more reasonably sized cookies), but I’m fully in support of double-batches if your mixer/arms/health can handle it.

The secret to these cookies is aquafaba, otherwise known as the liquid found in cans of garbanzo beans/chickpeas! Aquafaba is actually a fairly recent fad in the food blogging world, because it turns out that aquafaba can imitate egg
whites almost perfectly.  In this recipe, aquafaba is used to replace entire eggs, but it steps up to the job with zero hesitation.

One tip I have is to cream the shortening and sugar at medium to low speed. I’ve found that creaming butter and sugar until extremely fluffy works well for making light batters, but can make cookies a bit cakey and dry. In my opinion, it’s an absolute tragedy when this happens so I tend to err on the side of gentle creaming.

Besides that, these cookies are very simple to make, and follow the exact same process as most chocolate chip cookies. The dough was a little crumbly, which I was originally worried about, but baked up just fine. For gooey middles I baked the dough for 13-15 minutes, and for more chewy cookies I upped the time to 17 minutes. Both were delicious.

Anyhow, onto the recipe!

Vegan Chocolate Chip Cookies

Lightly adapted from Smitten Kitchen

• 1 ¼ cups (2 ½ sticks, 10 ounces, 280 grams) earth balance shortening, slightly colder than room temperature
• 1 ¼ cups (240 grams) light brown sugar
• 1 cup plus 2 tablespoons (225 grams) white sugar
• 6 tablespoons aquafaba (liquid from can of unsalted garbanzo beans)
• 1 tbs vanilla extract
• 3 ½ cups plus 2 teaspoons (445 grams) all-purpose flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 1 ¼ pounds (565 grams) vegan dark chocolate, chopped into pieces

1) In a medium bowl, sift together the flour, baking soda, baking powder, and salt.

2) Combine the shortening, light brown sugar, and white sugar at medium speed. Cream for 1-2 minutes, but be gentle since over-beating can lead to cakey cookies.

3) Whisk in the aquafaba and vanilla extract.

4) Fold in the flour mixture, and add the chopped chocolate when only streaks of flour remain. Stir the dough until there are no more streaks of flour; the dough might be a bit crumbly, but don’t worry.

5) Cover and refrigerate the dough for at least 12 hours, but ideally 24-36 hours.

6) Using a 1/3 cup measuring cup, divide the dough into ~18 portions. If the dough is a bit crumbly, gently mold the cookie dough balls into compact spheres so that they won’t fall apart. At this point, you can freeze the dough and bake individual portions as desired, or go ahead bake the dough right away.

7) Bake the cookie dough balls at 350 degrees for 13 minutes (15 minutes for frozen dough). They might look a bit underbaked in the middle, but will continue to cook for a bit even after they’re removed from the oven. Enjoy!

Chocolate, Fig, & Roasted Walnut Milkshakes (dairy free. refined sugar free)

I almost got in a fight over milkshakes once.

You see, in my humble and objectively correct opinion, milkshakes should be thick. Creamy enough to stir, but almost too thick to drink from a straw.

Apparently there are other ways to make “milkshakes” because a while ago I was sitting at lunch as my friend sloshed together milk and vanilla ice cream in a ratio that could only produce cold, barely sweet liquid with icy chunks. I asked him what monstrosity he was making, and he tried to tell me it was a milkshake. I (only half facetiously) called him a liar. I take frozen desserts very seriously.

This started a table-wide discussion on what makes the perfect milkshake, and also the start of my disillusionment with the world as I realized that most people I know prefer slurpable vs spoonable shakes.

So in a sort of compromise, I’m providing a milkshake recipe that can be tuned to your own preferences. Add more or less liquid, and the shake will be more or less thick. Magic.

These milkshakes are far from traditional, but they’re delicious, and not in a health food substitution kind of way. If you’re a classic chocolate milkshake kinda person, just leave out the figs and sub in cashews for the walnuts, and it’ll be just as tasty. Sprinkle with granola to add the perfect crunch, and enjoy poolside or computer-side; I’ve done both.

Chocolate Fig & Walnut Milkshakes

Makes 4 large milkshakes

Note: To make classic chocolate milkshakes, increase the cashews to 1 cup, and leave out the walnuts and figs. 

In a pot bring 2 inches of water to a rolling boil. Add:

• ½ cup raw cashews
• ½ cup dried figs

Boil for 3 minutes, then drain. Add to a blender along with:

• 3 cups non-dairy milk*
• ½ cup toasted walnuts**
• ½ cup dates
• ¼ cup coconut palm sugar
• ½ tsp stevia, or 2 tbs coconut palm sugar
• ¼ cup cocoa powder***

Blend until completely smooth and creamy.

To make milkshakes, there are 2 options:

Option 1: Chill the mixture, and then churn in an ice cream maker for 20 minutes. This should create the perfect milkshake consistency. Thin with non-dairy milk as necessary.

Option 2: Pour the mixture into an ice cube mold, and freeze. Once completely frozen, add about half of the cubes to a blender with ~½ cup of non-dairy milk, and blend! Thin with milk as necessary.

Enjoy!

*The consistency of the final milkshakes will reflect the fat content of whatever non-dairy milk you use. Use canned coconut milk for very creamy (and a bit coconut-y) milkshakes, or unsweetened cashew milk to lighten them up. Rest assured that the milkshakes will be plenty creamy regardless of what milk you use; the whole cashews and walnuts guarantee this.

**Toast the walnuts in a saucepan at medium heat until fragrant, being careful not to burn them.

***I prefer dutch-processed, but any type should do. Reduce to 2 tablespoons for a fainter chocolate taste.

On a side note, I built a lightbox over the weekend to help me take more pictures. One of the problems I’ve encountered is that I do most of my cooking early in the morning or after the sun has set, both awkward times to take photos. With this lightbox, I have pretty good lighting regardless of the hour. Expect more recipes as a result.

Vegan Pesto Cream Sauce

In the many months since my last post, I learned something new about myself.  I’m lactose intolerant. Boo.

Apparently it’s common for people to produce less of the enzyme responsible for digesting lactose as they get older, but nevertheless I’m feeling a bit betrayed by my body. Betrayed and a bit in denial.

Luckily, I’ve also learned that there are some delicious (and simple!) replacements for traditional cream sauces: a prime example being this pesto cream sauce.

I was inspired by this recipe (cauliflower and cashews, brilliant!), but I made some alterations to cater it to my tastes. This sauce is so rich and hearty, but not heavy and cloying like many dairy-based sauces. I’ve made it twice so far, and shared it with enough people and kids to declare it picky eater approved. Lastly, don’t let the iphone photo with exactly 0 food styling dissuade you…it was so good I couldn’t wait to eat.

Now to figure out a way to make my favorite lasagna ever without cheese.

Vegan Pesto Cream Sauce

Makes ~2 ½ cups sauce

Bring a pot of water to a boil and add:

• 1/3 cup raw cashews
• 2 white mushrooms* (use 1 or omit if not fond of mushrooms)
• 4 florets cauliflower, ~¾ cup

Boil for around 10 minutes, or until the cauliflower is soft. Next, strain the boiled mixture and add to a high speed blender with:

• 1 cup unsweetened cashew or almond milk**
• 2 tablespoons nutritional yeast***

Blend until completely smooth and then add:

• 2-3 tablespoons non-dairy pesto****
• salt, to taste

The sauce is ready! Heat up in a saucepan or microwave and add to pasta, gnocchi, vegetables, lasagna or whatever else you can think of.

Store any extra sauce in the fridge. It stores and reheats perfectly!

*I looove mushrooms and used baby bella mushrooms for the sauce pictured. I’ve also used shiitake.

** Be careful to not use vanilla cashew milk. The packaging is almost the same.

***I thought I despised nutritional yeast, but it turns out the brand I had tried (Bob’s Red Mill) has a very strong taste. I much prefer this brand.

****Most pestos have parmesan cheese, but I found a brand without any.