Recipes
Ingredients:
- 1 cup raw cashews, soaked in water for at least 4 hours
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Instructions:
1. Drain and rinse the soaked cashews.
2. In a blender, combine the cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Transfer the mixture to a saucepan and heat over medium heat, stirring constantly, until the sauce thickens.
4. Serve the cheese sauce over pasta, vegetables, nachos, or any other dish of your choice. Enjoy!
Vegan cheese sauce recipe:
Salmon recipe:
Ingredients:
- 4 salmon fillets
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 green onion, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the miso paste, soy sauce, rice vinegar, grated ginger, honey, sesame oil, and minced garlic.
3. Place the salmon fillets on the prepared baking sheet and brush the miso mixture over the top of each fillet.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove the salmon from the oven and garnish with chopped green onions and sesame seeds.
6. Serve the ginger miso salmon hot with your favorite side dishes. Enjoy!
Gluten free Red Velvet Cake:
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons red food coloring
- Vegan cream cheese frosting (store-bought or homemade)
Instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, vanilla extract, and red food coloring.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once the cake has cooled, frost with vegan cream cheese frosting and decorate as desired.
9. Slice and serve the red velvet gluten-free cake. Enjoy!