Whole Food Plant Based Cheese Sauce

Whole Food Plant Based Mac and Cheese

• What's in it?

Potato (update:  I have also subbed white beans and cauliflower for the potato and got good results), carrot, onion, turmeric, garlic, water, cashews, nutritional yeast, salt, gluten free pasta

• Want the recipe?

Molly Patrick's blog, Clean Food Dirty Girl

• Why do I like it?

The sauce is creamy and substantial yet light at the same time.  It is not overpowered by the turmeric as some vegan mac and cheese sauces are.  The sauce makes enough for leftovers and lasts for up to a week in the fridge.  The ingredients are basic, yet the sauce has a crave worthy flavor.  

You can also use it layered with greens and potatoes as shown above. (Recipe for this from Clean Food Dirty Girl meal plans.  Click here to purchase meal plans.)

• Any recipe notes or tweaks?

I increased the amount of salt.  I have also subbed white beans and cauliflower for the potato and got good results (same amount as the potato).

Just recently I added one teaspoon of apple cider vinegar to the finished sauce.  It added a nice tanginess which I really loved.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

• What's in it?

Red bell peppers, olive oil, shallots, garlic, non-dairy milk, nutritional yeast, arrowroot powder, pasta of choice, fresh herbs of choice

• Want the recipe?

Minimalist Baker, Vegan Roasted Red Pepper Pasta (GF)

• Why do I like it?

It's nice to have a variety of sauces, especially for pasta.  This sauce has a nice, creamy consistency, bold flavor and is easy to prepare.  I served it to someone who doesn't like roasted peppers and he loved the sauce!  The ingredients are what I usually have on hand so that makes it convenient as well.

• Any recipe notes or tweaks?

Not anything, I just a few preparation notes.  I used 1 Tablespoon of cornstarch as the thickener.  I might use a bit less non-dairy milk, but you can cook the sauce down to the desired consistency.  If you like leftovers, then don't cut back on the liquid as this dish can get drier as it sits in the fridge.

Nut Based Parmesan - 5 Variations

Nut Based Parmesan

• What's in it?

Vegan Lemon Parmesan Cheese - blanched almond flour, dried oregano, salt, lemon juice

Cashew Parm - cashews, nutritional yeast, garlic powder, salt (Minimalist Baker recipe - note: I use half cashews and half almonds for this recipe)

Walnut Parm - walnuts, nutritional yeast, garlic powder, salt (Clean Food Dirty Girl recipe)

Vegan Parm (from Cauliflower Parmesan recipe) - sesame seeds, cashews, nutritional yeast, salt, ground caraway seeds, ground fennel seeds (One Green Planet recipe)

• Want the recipes?

Vegan Lemon Parmesan Cheese, The Vegan 8

Lemon Almond Parmesan, One Green Planet

How to make Vegan Parmesan Cheese, Minimalist Baker

Clean Food, Dirty Girl, Walnut Parm

Vegan Parmesan (from Cauliflower Parmesan), One Green Planet

• Why do I like it?

  One of the hardest things to give up when going plant based is cheese, especially good parmesan! These different versions of nut based parm do the trick to add a bit of flavor that can be sprinkled on top of pasta, salads and anything else you desire!

  Each of these recipes has a slightly different flavor so I suggest trying the ones that have the ingredients that you like the most. I recently found the lemon parm recipe and have added it to my rotation as I really like the flavor the lemon adds to most dishes.

Two Great Recipes from Molly Patrick - Sunflower Seed Dressing and Hummus

Sunflower Seed Dressing and Hummus 

• What's in it?

Dressing - sunflower seeds, garlic, ginger, rice vinegar, coconut aminos, orange juice, water, tarragon, salt, pepper.

Hummus - chickpeas, garlic, lemon juice, tahini, water, salt.  For the quesadilla - use the hummus and add sautéed mushrooms, tomato slices and whole wheat tortilla.

• Want the recipes?

Clean Food Dirty Girl, Molly Patrick, Sunny Orange Dressing

Clean Food Dirty Girl, Molly Patrick, Quick and Easy Hummus

• Why do I like it?

I can't say enough good things about Clean Food Dirty Girl - it is one of my favorite sites.  I found the site when the creator, Molly Patrick posted a recipe on One Green Planet.  Her approach is non-judgmental, welcoming and funny.  Each Saturday she sends out an email to those who sign up, with encouraging words about life and healthy eating.  

These two recipes are on Molly's website and also are part of her weekly meal plans.  I decided to pay for the plans to see how the recipes were and am thrilled with how terrific they have been. I highly recommend the investment if you are interested here's the link.  

Both of these were easy, the instructions are simple to follow.  Molly has carefully laid out the recipes in order with additional instructions for each night.  She is very inventive with using the leftover dishes and creating a week's worth of healthy meals.

The quesadilla was a big hit in my house, I made it several times in the same week.

• Any recipe notes or tweaks?

I thought I had sunflower seeds but discovered they were actually pumpkin seeds so I swapped this ingredient. 

I don't really like tarragon so I omitted this herb.

Roasted Vegetables with Avocado Lime Sauce

Roasted Vegetables with Avocado Lime Sauce

• What's in it?

Red bell pepper, sweet potato (or butternut squash), brussel sprouts, dried oregano, salt, pepper, olive oil (optional), mixed greens (for serving, arugula, spinach, romaine), avocado, garlic, salt, pepper, lime juice

• Want the recipe?

Tasty on Buzzfeed, Impress Your Guests with this Roasted Veggie Salad

• Why do I like it?

This is a fairly easy recipe to prepare.  You can get the vegetables ready in advance, then while they are roasting, you can make the sauce.  It is delicious hot with the sauce or warm served over greens.  I used the sauce the following day on toast!  It is hearty enough for a main course or a side dish.  The pairing of the flavors works well and the creaminess of the sauce really compliments the texture of the vegetables.

• Any recipe notes or tweaks?

My mother made this for me and she followed the recipe as written.  She opted for sweet potato, however you can use butternut squash as well.  I omit the oil for roasting the veggies.  I swap the oil for water in the sauce.

Potato Salad with Roasted Asparagus

Potato Salad with Roasted Asparagus

• What's in it?

Red potatoes, asparagus, parsley, dill, cashews, garlic, mustard, nutritional yeast, dates, apple cider vinegar, salt

• Want the recipe?  Click here.

• Where did I find it?

Molly Patrick, Clean Food, Dirty Girl, Plant Based Vegan Potato Salad

• Why do I like it?

To begin with, I love this website!  Molly writes every post from her heart and ends with a recipe. When I first saw the recipe I wanted to make it, once I did, I couldn't stop eating it! This dish is creamy and hearty like old fashioned potato salad. It lasts for almost a week in the fridge. It is so good that non-vegans wouldn't even know that they were eating something plant based!

• Any recipe notes or tweaks?

I omitted the onion and celery.  I was making it for someone who didn't like either and the recipe worked well without it.  I added asparagus.  Just roast one bunch of fresh asparagus, (cut into 2 inch pieces) without oil, on a parchment lined baking sheet in 400 degree oven for 10 minutes.  I swapped the yellow mustard for Dijon.  I cut the garlic from 2 cloves to one clove.

Frozen Chocolate Mousse Ice Cream

Frozen Chocolate Mousse Ice Cream

• What's in it?

Coconut cream (scooped from refrigerated can coconut milk), dates, frozen banana, cacao powder, salt, ice

• want the recipe?

Dreena Burton's Plant-Powered Kitchen, 5-Minute, 5-ingredient Chocolate Gelato

• Why do I like it?

Many non-dairy ice creams get hard and icy and need to be left out at room temperature for a while before serving.  The texture of this one is firm yet you can still easily scoop it after it is frozen.  Although it has coconut milk, the taste doesn't over power the chocolate.  It is an easy recipe - you don't need to take the extra step of freezing in an ice cream maker.  Just blend and freeze!

• Any recipe notes or tweaks?

I cut down on the dates from 1 cup (as written) to 2/3 cup.  I found it was a bit too sweet and this helped tone down the sweetness.  I find that frozen bananas when added to blended desserts can be gluey or yield a sticky mouth-feel.  For this reason, I added 1/4 cup ice cubes which cut down on the stickiness of the bananas.  I used organic, raw, cacao powder instead of cocoa powder for the health benefits.

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Soba Noodles with Shiitake Mushroom Vinaigrette

Soba Noodles with Shiitake Mushroom Vinaigrette

• What's in it?

Asparagus, mushrooms, soba noodles, Annie's Shiitake & Sesame Vinaigrette dressing

• Want the recipe?  Click here.

• Where did I find it?

I had a recipe from Martha Stewart with sesame oil, soy and a few other ingredients.  I realized that Annie's had most of the same components and decided to try it instead of making the sauce for the noodles from scratch.

• Why do I like it?

Sometimes you just need something quick and easy.  The ingredients in Annies are high quality, no gmo's.  It does have canola oil, so I would eat this infrequently.   Soba noodles give it a more exotic flavor with asparagus and mushrooms, it is an easy dish to create.

Tofu Ricotta

Tofu Ricotta

• What's in it?

Lemon juice, extra firm tofu or for soy free use soaked blanched almonds or raw macadamia nuts, nutritional yeast, fresh basil, dried oregano, olive oil

• Want the recipe?

Minimalist Baker, Eggplant Lasagna Roll Ups

• Why do I like it?

The consistency is terrific.  It spreads easily and is very much like ricotta.  The flavor is excellent.  It is versatile, I used the extra on top of a baked potato.

• Any recipe notes or tweaks?

Nothing!  I did not use the vegan parmesan which is listed as optional.  I only use organic, sprouted tofu to avoid gmo's. I don't eat tofu often so, it is important to use organic tofu.  You can't always find sprouted, but if you do, it has more health benefits.

I didn't have a lot of time, so I opted to layer the tofu ricotta with slices of zucchini instead of rolling up eggplant and used some Rao's sauce I had on hand.

In the time since I posted this, Minimalist Baker came out with a swap for the tofu.  She uses 3 cups of soaked nuts - either blanched almonds or raw macadamia nuts.  I tried this with almonds and really liked the results.  So if you need to avoid soy, these are great options.

4 Great Smoothies from the Blender Girl Smoothies Book

Pink Cooler

Pink Cooler

Allergies be Gone!

Pear it with Blue

Orange O

4 Great Smoothies From the Blender Girl Smoothies Book

• What's in them?

Pink Cooler - watermelon, strawberries, optional mint or ginger

Allergies be Gone - coconut water, cucumber, parsley, lemon, pineapple, stevia

Pear it with Blue - orange juice, pear, blueberries

Orange O - oranges, stevia, vanilla, peaches, ice

• Want the recipes?  Click here.

• Where did I find these recipes?

the blender girl Smoothies

• Why do I like them?

I purchased Tess Masters' book and have been working my way through all the recipes and so far I have had great results.  I make a smoothie every morning for breakfast and I am constantly looking for new flavor ideas.  Each of these smoothies are delicious, fresh and light.  I even got some non-fruit eaters to drink these and they asked for more!

• Any recipe notes or tweaks?

They are great as is.  Each of her recipes has suggested add-ins and you might want to try some of these.

• If you are an Apple user, Click here to go to her site and  get the app.

 

Chickpea Pesto - Updated

Updated Note: Since I posted this recipe a few years ago, Thug Kitchen has taken it off their site! If you click on the link you will get a funny note saying access is denied!

If you want to make this recipe, I recommend using the pesto from Dreena Burton - Lemony Cashew Basil Pesto, tossing it with chickpeas and shredded carrot.

Chickpea Pesto

• What's in it? 

fresh basil, almonds, olive oil, water, lemon juice, lemon zest, salt, garlic, chickpeas, carrot (for the sandwich - bread, fresh spinach or other leafy greens, tomato)

• Where did I find it?

Thug Kitchen, Chickpea Pesto Sandwich

• Why do I like it?

When someone posted this recipe on Facebook, I knew I wanted to foolproof it!  I have tried several non-dairy pesto recipes but haven't been satisfied with the results.  This one, however is a winner.  The recipe uses almonds instead of pine nuts and it makes all the difference.  This dish is really two recipes in one - you can use the pesto for other meals, spread on other sandwiches or toss with pasta.  It would probably be great on cauliflower steaks!  

This was my first time making a recipe from Thug Kitchen, although I have heard of them!  The wording is vulgar, so be warned if it would offend you.  I found I was laughing out loud as I read it and created this dish.

Grapefruit Fennel Smoothie

Grapefruit Fennel Smoothie

• What's in it?

Water, fresh fennel bulb, red grapefruit, green apple, lemon juice, stevia, ice cubes

• Want the recipe?

the blender girl smoothies

• Why do I like it?

This is a unique combination and a different twist on the fruit smoothie.  It is refreshing and tart but not sour.  I never would have used fennel in a smoothie until I tried this one!  It is a great drink on a hot day.

• Any recipe notes or tweaks?

I omitted the avocado because I wanted more of a slushy feeling as opposed to a creamy texture.  I used vanilla stevia which added a nice balance to the acidic fruit.

• Want the smoothie cookbook?  Click here.

• Want the app?  If you are an Apple user click here to go to her site and get the app.

• Want the stand alone recipe?  Click here for link to site that features the recipe posted with permission from the author.

Peanut Mulberry Chocolate Bars

Peanut Mulberry Chocolate Bars

• What's in it?

Dried mulberries, raw peanuts, sea salt, maple syrup, vanilla extract, chocolate bar (or chips, percent of chocolate to your liking)

• Want the recipe?

One Green Planet, Raw Butterfinger Candy Bar, Brandi Doming

• Why do I like it?

I always like to have some treats in the freezer, you never know when someone will come over and I like to have things on hand.  This recipe was well thought out with lots of instructions which made it easier to make.  It has a nice chewy-crunchy texture.  The balance of chocolate with dried fruit and peanuts works well.  

• Any recipe notes or tweaks?

I used maple syrup, although the author doesn't recommend it.  I might try brown rice syrup or molasses but I did not have a problem getting the base to stick together.  

 

Grilled Vegetable Skewers

Grilled Vegetable Skewers

• What's in it?

Zucchini, bell pepper, onion, tomato, mushrooms

• want the recipe?

Oh She Glows, Vegan Green Goddess Dressing with Grilled Veggie Kabobs

• Why do I like it?

I was inspired to make grilled vegetable skewers when I saw this post on Oh She Glows.  I decided to serve these with quinoa.  You can place the vegetables in any order, just keep it colorful!  It is very easy to assemble, my 12 year old daughter made the ones in the above photo!

• Any recipe notes or tweaks?

Omitted mushrooms.  Served it without the sauce. 

Creamy Broccoli Soup

Creamy Broccoli Soup

• What's in it?

olive oil, onion, vegetable broth, broccoli, spinach, almond butter, salt and pepper, fresh lemon juice

• Want the recipe?  Click here

• Where did I find it?

Yahoo Food, Martha Stewart, Broccoli-Spinach Soup with Avocado Toasts

• Why do I like it?

This soup has a fantastic texture, is rich and creamy without any diary.  The ingredients are simple and basic.  I recommend making  your own almond butter (click here for recipe), it is much cheaper than buying organic.  You could also swirl in some cashew sour cream or vegan parmesan to finish it off.

• Any recipe notes or tweaks?

Made the following swaps - coconut oil for olive oil, onion for leek, vegetable broth for chicken stock, almond butter for tahini.

Decreased amount of spinach.  Omitted the cheese.

*Note - if you want to cook without oil, just heat up the pot first then place your onions and dry sauté, add a splash of water if the vegetables are sticking.

I have recently added in a tablespoon or 2 of fresh lemon juice. It really brightens up the flavor but is optional depending on your individual taste preference.

Regarding salt - the amount you add will depend on the type of vegetable broth you use. I used about 1 teaspoon but my son added an additional half teaspoon when he made it.

Pecan Balls

Pecan Balls

• What's in it?

Pecans, shredded coconut, Medjool dates, coconut oil, salt, vanilla, arrowroot

• Want the recipe?

Detoxinista, No-Bake Pecan Snowballs

• Why do I like it?

It is always great to find a non-chocolate treat that tastes great.  These are just sweet enough to satisfy.  They are easy and quick to make.  They are best kept in the freezer so you can keep some on hand for a few weeks.

• Any recipe notes or tweaks?

Not a thing!  They are great as is.

Cashew Butter Fudge

Cashew Butter Fudge

• What's in it?

Cashews (ground into cashew butter or store bought), coconut oil, maple syrup, cinnamon, ginger, nutmeg, salt, molasses

• want the recipe?

Detoxinista, Homemade Cookie Butter Freezer Fudge

• Why do I like it?

It is a nice change from chocolate and it has the melt-in-your-mouth texture of fudge.  You can use organic cashews and make your own butter by placing in the food processor.  Process for about 15 minutes, stopping to scrape the sides from time to time.  Since it is stored in the freezer you can have it on hand and use as needed.  

I brought some to a party as a gift to the hosts.  They loved it and wanted the recipe!

• Any recipe notes or tweaks?

I made my own cashew butter because I wanted to have it organic.  See my method in the paragraph above.  Store bought cashew butter is also very expensive, especially for the organic variety.

I keep my maple syrup in the fridge so it is somewhat cold when I use it in a recipe.  When you combine it with melted coconut oil, the coldness of the syrup can cause the oil to harden.  I warmed the maple syrup up to room temperature to keep the coconut oil liquid and prevent it from going solid.

Roasted Squash, Butter Lettuce and Spinach Salad

Roasted Squash, Butter Lettuce and Spinach Salad

• What's in it?

Delicata Squash (or butternut if Delicata is not available), celery, parsley, dried cranberries, pepita seeds, sunflower seeds, avocado, butter lettuce, spinach, lemon juice, garlic, olive oil, salt, pepper

• Want the recipe?  Click here.

• Where did I find it?

The Oh She Glows Cookbook, delicata squash, millet & kale salad with lemon-tahini dressing

• Why do I like it?

Since we tend to eat salad daily, there is always a need for something new and different and this salad is just that!  Delicata squash has a thin peel which is edible, the seeds can be roasted as well as the flesh.  This squash isn't as sweet as acorn so it works well in a salad.  The texture of the soft squash works well with the crunch from the seeds.  The lemon dressing is light and flavorful.

• Any recipe notes or tweaks?

I used butternut squash when Delicata was not available.  I swapped sweeter butter lettuce and spinach for the kale.  I omitted the millet to make this grain free.  I decided to use the lemon vinaigrette instead of the suggested lemon-tahini as I was making it for someone who does not like tahini!  I think it would be great with the original dressing as well!  I added sunflower seeds and avocado to top off the salad.

Cherry Tomato Sauce

Cherry Tomato Sauce

• What's in it?

Olive oil, garlic, dried oregano, dried thyme, canned chopped tomato, cherry tomatoes, tomato puree (or paste), lemon juice, salt and pepper

• Want the recipe?  Click here.

• Where did I find it?

Deliciously Ella, Easy Pasta Arrabbiata

Note - this is a You Tube video of a recipe from her most recent cookbook.  If you want to see her website, click here.

• Why do I like it?

This sauce was so quick and easy to prepare.  I happened to have all the ingredients on hand.  I had to watch the video multiple times to get it all down in writing!  The flavor was delicious.

• Any recipe notes or tweaks?

I omitted the chili flakes for a more mild sauce.  I also had some homemade almond feta so I added some on top.  Click here for Almond Feta recipe.

• Want the cookbook?  Click here.

Creamy Savory Sauce

Creamy Savory Sauce

• What's in it?

Olive oil, water, liquid aminos, nutritional yeast, kelp powder, Spike seasoning, dry basil, granulated garlic, lemon juice, tamari

• Want the recipe?

Food.com, Creamy Tofu Savory Sauce

The Spot, Recipes from the Heart

• Why do I like it?

This delicious recipe is from the Spot Restaurant in Hermosa Beach, CA.  They are known for this sauce.  The restaurant serves it over their burritos, I like to serve it over spaghetti squash or gluten-free pasta.  It is very versatile, you can have it over any cooked vegetables including baked potatoes.  The prep is easy just measure and blend in the food processor. Aside from the tofu, you should have most of the ingredients on hand.  

• Any recipe notes or tweaks?

Swapped the almond/safflower oil for olive oil.  Swapped the brewer's yeast for nutritional yeast.