Vegetarian recipes with cashews - Cookie and Kate

Cashew Butter

Kathryne Taylor — Thu, 13 Jun 2024 20:40:30 +0000

Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

Cashew Butter Tips

You’ll find the full recipe below, but here are some notes and tips before you get started.

Toast your nuts before blending. Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.

You’re in charge of how “toasty” your cashew butter tastes. My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.

Use a food processor rather than a blender. I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine). The food processor takes a few minutes longer but doesn’t require my involvement.

Watch How to Make Cashew Butter

How to Serve Cashew Butter

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:

Spread cashew butter over toast and add berries (fresh berries, defrosted frozen, or chia berry jam). You could make a lovely appetizer with crostini, plus fresh raspberries and a light drizzle of honey.
Add a dab to quick breads, like banana bread or muffins.
Try cashew butter on pancakes. Possibly better than maple syrup.
For extra protein, blend cashew butter into smoothies, overnight oats, oatmeal, or yogurt.
For a treat, spread it across a graham cracker and add a few chocolate chips!

More Nut Butters to Try

Please let me know how your cashew butter turns out in the comments. I love hearing from you.

Cashew Butter

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (including 10 minute cooling time)
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.

Ingredients

16 ounces (just over 3 cups) unroasted shelled cashews
¼ teaspoon fine salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spread the cashews across a large, rimmed baking sheet and bake them for 10 minutes, stirring halfway.
Let the cashews cool until they’re just warm (not hot), about 10 minutes.
Transfer the cashews to a food processor. Add the salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. You’ll think it’ll never blend, but be patient! The cashews will go from flour-like clumps to a ball against the side of the food processor, and finally, the mixture will turn lusciously creamy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes.
Let the cashew butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 1 month.

Notes

Change it up: You can create a mixed nut butter by substituting raw almonds, walnuts or pecans for some of the cashews. Toast them all together on the pan.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Creamy Golden Milk (Hot or Iced)

Kathryne Taylor — Sat, 31 Oct 2020 18:51:45 +0000

If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

Watch How to Make Golden Milk

Golden Milk Origins

Haldi doodh is the true origin and has been served in India for centuries. “Golden milk” became a big trend in the United States just a few years ago. Turmeric was gaining traction for its anti-inflammatory properties, and the Western world suddenly couldn’t get enough.

Fast-forward to a few months ago when I was wandering through Whole Foods craving a treat. I grabbed a bottle of golden milk from the chilled beverage section and fell in love. This recipe is a close rendition of Pop & Bottle’s golden milk. Now I can whip some up with pantry ingredients at any time!

How to Make This Golden Milk

Cow’s milk doesn’t agree with me and store-bought alternative milks are often quite watery. I wanted a luxuriously creamy texture, so I decided to use homemade cashew milk instead.

Cashew milk is my favorite homemade nut milk because it’s easy to make and produces a deliciously thick, neutral-flavored milk. I’d say the texture is similar to whole milk, or slightly creamier. Cashews are soft enough to blend completely into the water, so there is no straining required and no waste.

Since we’ve already busted out the blender, we’ll just add a few more ingredients to flavor the milk. Blend it all together and you’re done!

An Important Blender Note

If you have a high-powered blender, like a Vitamix, Blendtec (affiliate links) or a good KitchenAid, you can blend the cashews without soaking them first. If you do not have full faith in your blender, you’ll need to soak the cashews for about 4 hours, or overnight in the refrigerator. They soften with time, which makes them easier to blend.

If you have any trouble blending the cashews, you can either let the ingredients rest in the blender for at least 30 minutes and then try again, or pour the mixture through a fine-mesh strainer to catch any tiny cashew bits.

Golden Milk Ingredients

Turmeric shines in this recipe. I added some additional warming spices that make it taste reminiscent of a chai latte. I hope you enjoy it as much as I do. Here’s what we’ll need:

Cashews: Raw, unsalted, and soaked if necessary. Cashews make this drink so creamy, and the [healthy] fats found within help increase the bioavailability of turmeric. Check the recipe notes for alternatives.
Turmeric: I used ground turmeric, but you can also use fresh if you’d like (see recipe notes for quantity). Just know that fresh turmeric will stain your fingers and cutting board yellow.
Cinnamon: A natural fit with turmeric and ginger.
Ginger: Again, I used ground ginger, but you can use fresh if desired (see recipe notes).
Cardamom: A classic Indian spice, cardamom is uniquely aromatic and herbal. However, if you don’t have it at home, you can skip it.
Black pepper: Helps improve the bioavailability of curcumin, which is the main active ingredient in turmeric, and tastes great with the other spices.
Honey or maple syrup: A little sweetener helps mellow the fiery spices, and makes up for the natural sweetness present in dairy milk. You can add a bit more, to taste, if desired.
Vanilla extract: A little vanilla makes this drink taste like a treat.

Enjoy Warm or Cold

Once blended, you can warm this golden milk in a saucepan until steaming, while stirring often. Keep an eye on it because the texture can turn gummy if it simmers for too long. You can also heat the mixture in this fun steamer until warm and frothy. Just know that it won’t foam up like a milk-based latte.

This drink is also lovely over ice, which tames the spices somewhat. It’s a cold, creamy treat on a hot day.

Please let me know how you like this recipe in the comments! I love hearing from you.

Creamy Golden Milk (Hot or Iced)

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 5 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews

This creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it’s dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.

Ingredients

1 cup raw, unsalted cashews (soaked for 4 hours or in the fridge overnight if you are not using a high-powered blender)
4 cups water, divided
1 tablespoon ground turmeric
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
10 twists of freshly ground black pepper
Tiny pinch of fine salt
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract

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Instructions

Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.

Notes

Make it vegan: Simply use maple syrup or dates (details below) instead of honey.

Make it nut free: Instead of the cashews and water, whisk or blend the remaining ingredients into coconut milk or whole milk.

Change it up: Instead of honey or maple syrup, you can use 4 Medjool dates, soaked in hot water for 10 minutes and pitted. Instead of dried turmeric and ginger, you can use 3 times the amount of fresh (so 3 tablespoons fresh turmeric and 1 tablespoon fresh ginger). Peel and chop or grate the turmeric and ginger before using.

Nutrition

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Best Vegan Lasagna

Kathryne Taylor — Thu, 06 Feb 2020 22:28:30 +0000

I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.

My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.

If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. It’s based on the vegan variation of the cheesy roasted eggplant lasagna in my cookbook, Love Real Food (page 163). I shared the concept in my classic vegetarian lasagna recipe, too.

Today, I wanted to show you the results with photographic proof. If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you.

How to Make the Best Vegan Lasagna

You’ll find the full recipe below, but here’s why this recipe works:

1) Cashew cream in lieu of dairy

We’re replacing traditional mozzarella and ricotta with cashew-based sour cream. It’s easy to whip up in a blender. I’m still amazed by how well this “sour cream” concoction replaces all kinds of creamy, dairy-based cheeses and sauces. Some other recipes suggest blended tofu for this component, but cashew cream tastes much, much better.

One caveat—if you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you’re blessed with a Vitamix (affiliate link) or similarly powerful blender, you don’t need to bother with the soaking step.

2) Vegetables for flavor and nutrition

We’re also building flavor by sautéing lots of vegetables and spinach. I used onion, carrots and mushrooms, but feel free to use whichever vegetables you have on hand (zucchini, bell pepper, or even butternut squash would work). Mushrooms are particularly good because they offer some umami depth to this meatless lasagna.

3) Garnish with more cashew cream, vegan Parmesan and fresh basil

We’ll layer up and bake this lasagna just like a regular lasagna. Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. The cashew cream on the inside condenses as it bakes, so this adds a nice touch of irresistible creaminess.

Lastly, we’ll sprinkle on some vegan Parmesan, which is made with hemp seeds, nutritional yeast, and garlic and onion powder. It’s the perfect salty flavor booster. Add some fresh basil leaves if you have them!

Wondering what to serve with your lasagna? I’d pair it with roasted Brussels sprouts or broccoli, a simple side salad with balsamic dressing, or my Greek lentil salad for some additional protein.

If you’re craving more hearty vegan meals, here are a few delicious options:

Or, browse all of my vegan recipes here.

Watch How to Make Vegan Lasagna

Best Vegan Lasagna

Author: Cookie and Kate
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 9 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 338 reviews

Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.

Ingredients

Cashew cream

2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
1 cup water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
¾ teaspoon fine sea salt
½ teaspoon Dijon mustard

Vegetables

2 tablespoons extra-virgin olive oil
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 1 cup)
8 ounces Baby Bella mushrooms, cleaned and chopped
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 ounces baby spinach, roughly chopped
2 cloves garlic, pressed or minced

Everything else

2 ½ cups marinara sauce, homemade* or store-bought (I used Rao’s)
9 no-boil lasagna noodles**
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil

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Instructions

Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
Spread ¾ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.
Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.

Notes

*Homemade marinara sauce note: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. If you don’t think you’ll use it up within a few days, you can freeze it for later.

**Lasagna noodle recommendations: I like to use DeLallo’s Whole Wheat Lasagna Noodles (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.

Make it gluten free: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t quite done cooking in the time specified here. Reheated leftovers were ok, though.)

Change it up: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Butternut squash might be nice, or try one zucchini and one red bell pepper in place of the mushrooms.

Storage suggestions: Leftovers will keep well in the refrigerator, covered, for about 4 days. Gently reheat individual servings in the microwave or oven as needed. Or, freeze it for later—it’s generally easier to reheat single servings than to defrost a big block of lasagna!

Nutrition

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Sweet & Spicy Roasted Party Nuts

Kathryne Taylor — Sat, 16 Nov 2019 16:55:24 +0000

These roasted mixed nuts are completely irresistible. They’re a little sweet, a little spicy, and nice and toasty.

These nuts will be a hit at your holiday parties, or a redeeming snack in between. I love to add fresh rosemary, so they taste like the holidays in the best way.

This recipe is so versatile, too. You can easily change up the nuts and seasonings to suit your preferences. These photos show my favorite iteration, made with pecans, almonds and pepitas (pumpkin seeds).

Ready to raid your pantry for the ingredients?

Roasted Party Nuts Ingredients

You’ll need a few simple ingredients to make the best party nuts.

Raw Mixed Nuts

Be sure to buy raw (not pre-roasted), unsalted nuts for this recipe. I’m partial to almonds, pecans and pepitas. The almonds get nice and crunchy, the pecans crisp up beautifully, and the pepitas clump together to form crackly green clusters.

You can use other nuts, too. Walnuts would be great in place of the pecans, hazelnuts would be fun, and peanuts are always delicious.

Real Maple Syrup

Just two tablespoons of maple syrup makes these nuts lightly sweet. As the mixture roasts in the oven, the maple syrup condenses and turns into a light candy coating. I love that these nuts are naturally sweetened and not at all sticky.

Baking the nuts at a relatively low temperature (325 degrees) and stirring frequently are the two keys to achieving perfectly roasted nuts with an even layer of candy coating.

Butter

A little melted butter offers extra richness and depth to these mixed nuts. They really taste like a treat.

If you’re looking for a dairy-free or vegan alternative, olive oil works well.

Kosher Salt

I like to use kosher salt in this recipe because I love the little bursts of saltiness it provides. You can use regular salt if you don’t have kosher salt on hand; your nuts will be more uniformly salty (not a bad thing, really).

Did you know that different salts vary in saltiness, by volume? See my recipe notes to find the right amount for your salt.

Vanilla Extract

Vanilla extract adds another subtle layer of flavor. Nuts, maple syrup and vanilla are a trifecta of flavor.

Cayenne Pepper

Cayenne adds some subtle heat and balances the sweetness of the maple syrup. I love it.

With my fresh jar of cayenne, even 1/4 teaspoon has a good amount of kick. Feel free to scale back on the spice or omit it completely.

Watch How to Make Sweet & Spicy Party Nuts

Flavor Variations on Roasted Party Nuts

Make this recipe your own! Simply stir any of the following into the maple syrup mixture:

For rosemary mixed nuts (shown here), stir in 2 tablespoons finely snipped or chopped fresh rosemary. Preparing the rosemary is a little tedious and takes a few minutes, but it is 100 percent worth the effort.

For pumpkin spice or cinnamon mixed nuts, add between 1/2 teaspoon to 1 teaspoon pumpkin spice blend or cinnamon, to taste.

For bourbon-spiked mixed nuts, add 1 to 3 teaspoons bourbon in place of the vanilla extract, to taste.

For sweeter party nuts (these are lightly sweet as written), double the maple syrup.

For extra-spicy or not-at-all-spicy nuts, adjust the cayenne pepper. You can even double the cayenne, or adjust to taste—sample the nuts tossed in the maple mixture and stir in more, if you’d like. Or for not-spicy nuts, simply omit the cayenne altogether.

Please let me know how these nuts turn out for you in the comments! I hope they make an appearance at your parties this season.

Looking for more holiday-worthy party snacks? I’ve got you covered.

More nuts: Naturally Sweetened Candied Pecans or Basil Pesto Party Almonds
Popcorn: Perfect Stovetop Popcorn, Sesame Caramel Corn or Cinnamon Maple Caramel Popcorn
Chocolate treats: Chocolate Peppermint Cups or Chocolate Bark
Baked goods: Cranberry Orange Muffins or The Best Granola

Sweet & Spicy Roasted Party Nuts

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5 1/2 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 97 reviews

These party nuts are a little sweet and a little spicy. They’re completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own—I love to add fresh rosemary! Recipe yields 5 ½ cups mixed nuts.

Ingredients

2 cups whole almonds
2 cups pecan or walnut halves
1 ½ cup pepitas (green pumpkin seeds)
Optional but so good: 2 tablespoons finely snipped or chopped fresh rosemary (from 4 big sprigs)
2 tablespoons maple syrup
2 tablespoons unsalted butter, melted
1 ½ teaspoons kosher salt*
1 teaspoon vanilla extract
¼ teaspoon cayenne pepper (reduce or omit if sensitive to spice)

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Instructions

Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that’s okay).
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

Notes

Recipe adapted from my recipes for Naturally Sweetened Candied Pecans and Rosemary Roasted Nuts.

*Salt note: I like how the large flakes of kosher salt make some bites a little saltier than others, but kosher salt’s weight varies considerably by brand. I used Diamond Crystal salt brand. If you’re using Morton kosher salt, use 1 teaspoon. If you’re using fine sea salt or regular table salt, use ¾ teaspoon.

Make it dairy free/vegan: Substitute extra-virgin olive oil for the butter.

Change it up: Feel free to play around with the nuts in this recipe; you’ll need 5 ½ cups total. Whole cashews work, but don’t really crisp up. Hazelnuts would be nice. I tried using honey instead of maple syrup, but maple produces better flavor and a more candied (not sticky) texture.

Nutrition

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Vegan Sour Cream

Kathryne Taylor — Mon, 25 Jun 2018 16:47:25 +0000

It’s about time I shared my vegan sour cream on the blog. I developed this recipe for my cookbook as a dairy-free sour cream substitute. I ended up using it to replace a variety of other dairy-based ingredients: goat cheese, ricotta, even mozzarella and cheddar cheese.

As a dairy eater myself, I was both surprised and pleased to find a non-dairy substitute that I enjoy so much. It’s creamy, rich, and tangy, just like regular sour cream.

In the book, I offered vegan and dairy-free options whenever possible, and this vegan sour cream came in quite useful. I used it to replace the dairy-rich layers in lasagna (page 163), and we mixed it into the enchilada filling for a creamy element (page 148).

It’s a great substitute for the goat cheese in the quinoa-stuffed sweet potatoes recipe (page 144), and it easily replaced the cheese in my beans and greens quesadillas (page 147). I love the regular and dairy-free versions of those recipes!

Watch How to Make Vegan Sour Cream

Vegan Sour Cream Tips

This dairy-free sauce is made with rich and creamy raw cashews, water, tangy lemon juice and apple cider vinegar, salt, and a dab of Dijon mustard for additional complexity and intrigue.

This sour cream is easy to make in a blender. If you have a Vitamix (affiliate link) or Blendtec, or another blender of equal power, you don’t necessarily need to soak the cashews before blending. If you don’t, you will want to soak the cashews for about four hours before using.

Depending on the application, you might want to use this vegan sour cream differently than the ingredient you’re replacing. Since it’s water-based, it will dry out a bit during baking.

For example, if you want to use it in place of mozzarella on a pizza, you might be better off baking the pizza without it, then drizzling it generously on top once it’s out of the oven.

Or, you might want to incorporate some in the dish (like inside enchiladas) and then add an extra dollop once it’s done baking.

This sour cream will thicken up as it chills in the refrigerator. If you’d like a thinner consistency, simply whisk in a small splash of water.

Uses for Vegan Sour Cream

Regular dairy-based sour cream or crema
Goat cheese
Ricotta
Mozzarella on pizza (drizzle this on top instead)
Cheddar or Jack cheese in quesadillas
Cotija or feta on tacos, nachos or tostadas
Any other instance in which you crave some creamy texture and rich flavor!

I hope this recipe becomes a staple in your repertoire, whether you’re dairy-free yourself, serving dairy-free guests, or simply looking to reduce the amount of dairy in your diet. Please let me know how this recipe turns out for you in the comments!

If you haven’t gotten a copy of my cookbook, Love Real Food, I wholeheartedly recommend it, along with over 475 five-star reviewers on Amazon. Your feedback really means the world to me. ♥

Vegan Sour Cream

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus 4 hours soaking time if needed)
Yield: 1 cup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 139 reviews

This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and even mozzarella. It’s easy to make, too. Recipe yields about 1 cup.

Ingredients

1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
½ cup water
1 tablespoon lemon juice, or more if needed
1 teaspoon apple cider vinegar
Heaping ¼ teaspoon fine sea salt
¼ teaspoon Dijon mustard

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Instructions

If you soaked your cashews, drain and rinse them until the water runs clear.
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.

Notes

Change it up: Add 1 tablespoon nutritional yeast to give the cashew cream a more cheese-like flavor.

*Vitamix note: If you are using the newer wide-base blender container, you’ll need to double this recipe to gain enough traction.

Nutrition

The post Vegan Sour Cream appeared first on Cookie and Kate.

Dairy-Free White Russian

Kathryne Taylor — Mon, 18 Dec 2017 18:58:56 +0000

Welcome to cocktail week! Since Christmas is just one week away, I thought it would be fun to share classic cocktail recipes for your holiday parties.

We’re kicking off with White Russians, which are usually made with cream or milk. I’m not a big milk drinker, so I replaced it with thick cashew milk. It’s creamy, dreamy and ultra delicious.

Cashew milk is relatively neutral in flavor, so it’s a great stand-in for dairy milk. I love that I don’t have to strain it like almond milk (no waste here). I first tried making dairy-free White Russians with light coconut milk, but when coconut milk hits ice cubes, it tends to form small lumps. Not a problem with cashew milk!

I recommend soaking the cashews for a few hours in advance, unless you’re using a high-powered blender like a Vitamix. In addition to cashew milk, you’ll simply need vodka (Tito’s is my favorite brand), coffee liqueur (Kahlua) and ice.

Note that I originally titled this recipe “Vegan White Russians,” but it seems that Kahlua is not vegan. If you can find a similar coffee liqueur that is truly vegan, then this recipe will be suitable for vegans.

I hope this drink makes an appearance at your next holiday get-together. Or, take a break from the holiday hubbub and sip one of these while watching The Big Lebowski. For more cocktail recipes, click here!

Dairy-Free White Russian

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus 2 to 4 hour soaking time)
Yield: 1 cocktail

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.4 from 10 reviews

This white Russian cocktail recipe is creamy, delicious and surprisingly dairy free! Just whip up some cashew milk (instructions provided below), then add vodka and Kahlua. Easy!

Ingredients

Cashew cream*

1 cup raw cashews
2 cups water, divided (plus more for soaking)
1 to 2 tablespoons maple syrup, to taste
2 teaspoons vanilla extract

Per cocktail

1 ounce vodka
1 ounce Kahlua (rum and coffee liqueur)
2 ounces cashew cream

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Instructions

To make the cashew cream: For ultra creamy results, soak the cashews in water for 2 to 4 hours. Drain them, then rinse the cashews under running water.
Place the drained cashews in your blender and add 1 cup of the water. Blend the mixture on high until the cashews are totally pulverized and the mixture is very creamy. Add the remaining 1 cup of water, the maple syrup and vanilla extract, and blend again. Taste, and blend in additional maple syrup if you’d like it to be sweeter. (If your cashew milk still has tiny bits of cashews in it, pour it through a fine metal sieve into a glass.)
To make a cocktail: Fill a short cocktail glass with ice. Pour in the vodka, followed by the Kahlua and cashew cream. Lightly swirl the contents with a spoon, and enjoy.

Notes

*Cashew cream yield: This cashew cream will yield about 2 ¼ cups, which is enough for 9 cocktails. Leftovers make great coffee creamer; just whisk or shake the mixture to recombine before serving. Leftover cashew cream will keep well in the refrigerator for about 4 days.

Recommended equipment: This ice cube tray makes the giant ice cubes you see in the pictures, and this stainless steel jigger is great for measuring liquor. (Those are affiliate links.)

Nutrition

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Amazing Vegan Mac and Cheese

Kathryne Taylor — Thu, 22 Jun 2017 16:43:54 +0000

This post is brought to you by Frontier Co-op.

Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.

From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.

I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok.

Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!

The Best Vegan Mac and Cheese

Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.

I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients!

I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Keep it or leave it out—I’ve included guidance for either option in the recipe below.

Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.)

Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan.

Watch How to Make Vegan Mac and Cheese

Amazing Vegan Mac and Cheese

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 324 reviews

This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.

Ingredients

8 ounces whole-grain macaroni elbows
1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
1 ½ tablespoons avocado oil or extra-virgin olive oil
1 small yellow onion, chopped (about 1 ½ cups)
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
3 cloves garlic, pressed or minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon fine sea salt, more to taste
Small pinch of red pepper flakes
⅔ cup raw cashews**
1 cup water, more as necessary
¼ cup nutritional yeast
2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

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Instructions

Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

Notes

Recipe adapted from my vegan queso.

Make it gluten free: Simply use your favorite gluten-free noodles.

*On broccoli: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.

**Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.

Nutrition

This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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Minty Iced Matcha Latte

Kathryne Taylor — Tue, 06 Jun 2017 19:58:44 +0000

I’m finally sharing this iced matcha latte recipe. We had to cut either the warm chai lattes or this one from my new cookbook, and I decided to share the more recognizable recipe in the book. I adore them both equally. This chilled matcha latte kept me going on some long writing days. I remember pouring several glasses at my desk, straight from the blender.

Matcha is still relatively new to me. It’s powdered green tea leaves that have been served at Japanese ceremonies for centuries. Since you’re essentially consuming the entire leaves rather than straining out the leaves, matcha tea offers somewhere between three and 137 times the amount of EGCG in regular green tea. That’s a lot of antioxidants.

Matcha dissolves begrudgingly when whisked into warm water. Warm matcha tea is still a bit much for me, though—it tastes green and ambiguously plant-like. I absolutely love matcha in creamy, cold, iced latte form, however.

I make homemade matcha lattes by blending matcha with cashews, natural sweetener, vanilla extract and mint (either fresh or mint extract). I’m basically making matcha cashew milk and serving it over ice. It’s creamy and delicious, and you don’t have to strain it if you have a great blender like this Vitamix (affiliate link).

Minty Iced Matcha Latte

Author: Cookie and Kate
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews

Learn how to make creamy iced matcha lattes! This recipe is naturally sweetened and dairy free. I add mint to make them extra refreshing, but you can skip it if you’d prefer a more traditional matcha latte. Recipe yields 5 cups, or 4 servings of 1 ¼ cups each.

Ingredients

1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender (see step 1)
2 to 4 tablespoons honey or maple syrup
Handful of fresh mint leaves (plus a few more sprigs for garnish) or ½ teaspoon peppermint extract
2 tablespoons matcha green tea
1 tablespoon vanilla extract
Dash of salt
4 cups water, divided

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Instructions

For ease in blending, soak the cashews in water at least 4 hours, or overnight in the refrigerator. If you have a high-powered blender such as a Vitamix or Blendtec, you can skip this step. (I am lazy and let my Vitamix do the work, but I should mention that soaked cashews may be easier to digest.)
If you soaked your cashews, drain them and rinse until the water runs clear. Place the cashews in your blender bowl. Add 2 tablespoons honey or maple syrup, followed by the mint, matcha, vanilla, and a dash of salt.
Add 2 cups of water (you’ll add the rest later), and securely fasten the lid. Start blending on the lowest setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Pour in the remaining 2 cups water. Secure the lid and blend again. Taste, and blend in an additional tablespoon or 2 of sweetener if it doesn’t taste amazing yet. If your blender can’t blend the cashews into creamy oblivion no matter how long you blend, strain the milk through a fine mesh strainer.
Fill a drinking glass with ice and pour the mixture over it. Garnish with a sprig of mint, if you have one.
Store leftover matcha latte in a covered container (a mason jar is perfect) in the refrigerator for up to 4 days. It settles over time, so you’ll need to shake the jar or thoroughly whisk the contents again before serving.

Notes

Change it up: For warm tea, warm the tea using your blender’s soup function, or in a saucepan on the stove over medium-high heat, stirring frequently, just until the mixture comes to a simmer.

Make it vegan: Use maple syrup instead of honey.

Nutrition

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Creamy Vegan Queso

Kathryne Taylor — Fri, 21 Apr 2017 15:01:20 +0000

Queso! I adore it, but I always overdo it, and waddle out of Mexican restaurants with a belly full of cheese. Unfortunately, my queso-digesting powers seem to be diminishing rather than improving with age. So, I decided to come up with a dairy-free version to rival my favorite restaurant’s.

This stuff is remarkably queso-like. You can serve it in a bowl or drizzle it over nachos, burritos, or maybe even French fries. I won’t judge. I aimed to create the tastiest vegan queso, not the absolute quickest queso, which usually just consists of cashews blended with spices. For mine, you’ll build flavor on the stovetop, then transfer everything to a blender. It’s totally worth the effort.

Let’s talk about the ingredients inside my queso. It starts with sautéed onion, like all delivious savory recipes. Then, russet potato comes into play, which has a magical tendency to become silky smooth, creamy and a little stretchy once blended. I grated the potato, which is faster than chopping it, and it cooks very quickly that way.

Fresh garlic and dried spices offer some complexity and familiar queso flavor. I included onion powder and garlic powder, which might seem redundant, but the combo makes this sauce taste irresistible—that’s a little trick I learned from Serious Eats, along with the potato factor.

Then, add raw cashews for more body and creaminess, and some water, which finishes cooking the potatoes and softens the cashews so they blend more easily. Once cooked, transfer everything to a blender (my Vitamix handles this queso like a champ).

Nutritional yeast offers some umami and “cheesy” flavor/color, and sun-dried tomatoes provide another little umami boost. Vinegar, hot sauce and salt round it out. Once blended to creamy oblivion, stir in some fire-roasted tomatoes, which are infinitely better than Ro-Tel.

Voilà (or the Spanish equivalent)! You have the best vegan queso, which is so good that my cheese-eating girls’ night crew couldn’t stop going back for more. My best friend from childhood is coming to town soon and I’m going to make her some, too. We’ve eaten a lot of queso in our years together, but she has realized that dairy doesn’t agree with her skin, so this queso will be the perfect alternative.

Watch How to Make Creamy Vegan Queso

Creamy Vegan Queso

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 3 1/2 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 99 reviews

The best vegan queso recipe—it’s incredibly creamy, yet made without any dairy or processed ingredients! This healthy dairy-free nacho cheese will satisfy the diehard cheese fans in your life, too. Recipe yields about 3 ½ cups queso.

Ingredients

2 tablespoons avocado oil or extra-virgin olive oil
1 medium yellow onion, chopped
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
4 cloves garlic, pressed or minced
½ teaspoon smoked paprika
½ teaspoon ground chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, more to taste
1 cup (5 ounces) raw cashews*
1 ½ cups water, more as necessary
¼ cup nutritional yeast
1 tablespoon rinsed oil-packed sun-dried tomatoes
2 teaspoons hot sauce (I used Chipotle)
1 teaspoon white wine vinegar or distilled white vinegar
⅔ cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa
2 tablespoons chopped pickled jalapeños, optional
Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion

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Instructions

In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste, and blend in additional salt until the queso is utterly irresistible (I typically add about ½ teaspoon more). Pour the mixture back into the pot and add the tomatoes or salsa and jalapeños, if using. Cook over medium heat, stirring constantly, until the mixture is very warm.
To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. Or to make nachos, drizzle it generously over a bed of tortilla chips and garnish as desired. Serve immediately. Leftovers taste even better the next day! Store cooled leftover queso in a bowl, covered, in the refrigerator for up to 5 days. Gently reheat on the stove or in the microwave, stirring frequently, until warmed throughout.

Notes

Recipe adapted from Serious Eats and my vegan chipotle carrot queso.
*Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.

Nutrition

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Creamy Chia Pudding

Kathryne Taylor — Thu, 10 Mar 2016 17:59:37 +0000

I met Amie Valpone in New York a few months ago, at the International Year of Pulses launch party. I was surrounded by people I didn’t know and feeling a little shy, and Amie bounded up and introduced herself, bubbling over with enthusiasm. I was so glad.

She kept referencing how sick she had been—a decade of chronic illnesses (lyme disease, hypothyroidism, leaky gut syndrome and more) slowed her down immensely. She is finally cured after seriously detoxifying her life, from the products in her home to the food she eats.

I had a hard time imagining this vivacious woman with glowing skin being sick and bedridden, but I could sense by the passionate tone in her voice that her illness and recovery were both very real. The motivation behind her website, The Healthy Apple, and her new book, Eating Clean, is to help others get better and feel better.

She sent me a copy of her book, which is full of solid information and practical advice for detoxifying our homes and diets. I like to think I run a pretty clean operation over here, but she has inspired me to do even better. I can’t wait to make her simple (and cheap) cleaning solution of orange-infused vinegar.

Her book offers over 200 simple and healthy recipes (that’s right, 200!). The chia seed pudding in the breakfast chapter caught my eye, and I enjoyed it so much I just had to share it. I’ve tried chia seed “pudding” before and just couldn’t get behind that oddly gelatinous texture. Amie’s version, however, is blended with cashews and dates for ultra creamy pudding. She added a swirl of chia gel to hers, but I think I like mine best all creamy. It’s up to you.

In case you aren’t familiar with chia seeds, they are the same seeds that grow long and green on Chia Pets. They’re a South American super food full of fiber, protein, Omega-3s and minerals. They plump up into little gelatinous balls when they rest in water. You can see them floating around in bottles of kombucha these days. This pudding is the first time I’ve ever truly enjoyed them, so thank you, Amie!

This pudding is energy dense, so it is a great breakfast option. It’s so rich, creamy and decadent, though, that I’d serve it for dessert, too. I loved it on its own, and with some leftover berries from a cookbook shoot on top. Any fruit with tropical vibes would be especially welcome.

I tried stirring in some cocoa powder and mini semi-sweet chocolate chips (pictured in the last photo), and it reminded me of a Frosty crossed with the instant pudding cups of my youth. So good. If you (or someone you know) could benefit from cleaning up your diet and home, be sure to pick up a copy of Amie’s book, Eating Clean!

Creamy Chia Pudding

Author: Cookie and Kate
Prep Time: 20 mins
Total Time: 20 minutes
Yield: 3 to 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 39 reviews

Creamy chia seed pudding made with cashews, dates and vanilla! This treat is much healthier than traditional pudding. Find a chocolate pudding option, too. Recipe yields 3 to 4 small servings.

Ingredients

Chia seed pudding

1 ½ cups water
¼ cup chia seeds
6 large dates
⅔ cup raw cashews (if you don’t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained)
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
Pinch of sea salt

Optional toppings

Fresh fruit: berries, sliced bananas, chopped pineapple, etc.
Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.

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Instructions

In a liquid measuring cup, combine the water and chia seeds. Set aside until the mixture forms a gel, about 20 minutes.
If your dates aren’t soft and plump, place them in a bowl and pour hot water over them. Set aside for up to 20 minutes, or until the chia seeds are ready. Drain.
Pit the dates. In a blender, combine the pitted dates with the cashews, cinnamon, vanilla and salt. Pour in half or more of the chia gel (I prefer chia seeds in their blended state, so I poured in almost all of mine). Puree until smooth. If your pudding gets warm in the process, you’ll need to chill it until cool.
Serve individual portions of pudding with any remaining chia gel swirled in. Top with any garnishes you’d like. Store leftovers in the refrigerator.

Notes

Recipe adapted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Chocolate pudding option: Stir in cocoa powder, to taste (a little goes a long way). Add some mini chocolate chips or finely chopped chocolate if you want to go all in!

Nutrition

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Vegetarian recipes with cashews - Cookie and Kate

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Best Vegan Lasagna

How to Make the Best Vegan Lasagna

1) Cashew cream in lieu of dairy

2) Vegetables for flavor and nutrition

3) Garnish with more cashew cream, vegan Parmesan and fresh basil

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Best Vegan Lasagna

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Cashew cream

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Sweet & Spicy Roasted Party Nuts

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Amazing Vegan Mac and Cheese

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Minty Iced Matcha Latte

Minty Iced Matcha Latte

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