Tag Archives: vegan

Cashew Cream Cheese

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  • 2 cups raw cashews, soaked in water for 4+ hours
  • 1/4 cup filtered water, to blend
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1.5 tbsp. lemon juice
  • 1 tbsp. agave
  • 2 cloves garlic
  • 3/4 tsp. sea salt

In a high-speed blender, all ingredients until smooth.  Add water as needed to reach desired thickness.

For sour cream, omit the agave and double the apple cider vinegar.

Vegan Cupcakes

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  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Cashew Dressing

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  • 1 cup raw cashews
  • Zest and juice of 2 lemons (1 tablespoon zest, 1/3 cup juice)
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, chopped
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon fine sea salt
  • 1/4 cup chopped chives

Soak cashews in boiling water and let sit 30 minutes; drain and rinse. In a blender, combine soaked cashews, 3/4 water, lemon juice and zest, yeast, garlic, pepper and salt; blend until smooth, about 1 minute. Stir in chives. Refrigerate in an airtight container for up to 1 week.

 

Baked Tofu

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1 or more (16-ounce) containers extra-firm tofu

Marinade (optional):
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
Other marinade ideas: minced ginger, minced garlic, lemon or lime juice, hot sauce, Worcestershire sauce, barbecue sauce (thinned with water)

  1. Press the tofu: Remove the tofu from its packaging and pat dry with paper towels or a dish cloth. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.
  2. Cut the tofu into pieces: Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.
  3. Marinate the tofu (optional): To give the tofu extra flavor, marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together the marinade ingredients. Transfer the marinade and the tofu to a shallow container. Gently toss the cubes until coated with the marinate. Place in the fridge for at least 30 minutes. If marinating longer, toss the tofu occasionally to marinate evenly.
  4. Heat the oven: When ready to bake the tofu, heat the oven to 350°F. Line a baking sheet with parchment or a Silpat.
  5. Bake the tofu: Arrange the tofu on the baking sheet in a single layer. The tofu can be close, but try to avoid pieces touching each other. The tofu will shrink as it bakes. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.
  6. Cool and store: If serving immediately, serve while still warm. If saving the tofu for later, let it cool on the baking sheet, then transfer to a refrigerator container. The tofu will keep refrigerated for up to a week.