On my search for a lasagna option my family would actually love, I came across this post for Cashew Ricotta Cheese. Turns out it cooked perfectly and even mimicked the taste and texture of the real thing.
- 1 1/2 cup raw cashews, soaked
- 1/2 cup water
- 1/2 Tbsp each apple cider vinegar & lemon juice
- 1 Tbsp nutritional yeast
- 1 garlic clove
- dash of onion powder
- salt & pepper, to taste
- Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch with water
- Drain cashews and place all ingredients into a blender or food processor, blend scraping the sides as needed until creamy. Taste for flavors adding any additional ingredients if needed.
- Store in refrigerator in an air tight container for an hour or two (I like to leave it overnight).
*this makes about 2 cups and can keep in the refrigerator for up to a week
This is a quick(er) alternative to canning sauce (which I’ve done), and much tastier than store bought because you can customize it any way you want. I got the base from here, but added quite a bit to make it my own.
- 4 Tbsp Olive Oil
- 4-6 cloves garlic
- 1 medium onion, finely chopped
- 1 sweet pepper, chopped
- 1 cup mushrooms, chopped
- 1 cup each spinach & kale, cooked
- *any other desired vegetables
- 1-28 oz can crushed tomatoes
- 1-28 oz can diced tomatoes, drained
- 2 Tbsp dried oregano
- 4 tsp dried basil
- 2-4 Tbsp sugar
- Heat olive oil in large saucepan on medium heat. Add onions and saute for about 5 minutes, stirring frequently.
- Lower heat to med-low and add peppers and mushroom, continue stirring for another 5 minutes.
- Add the garlic and stir constantly for 30 seconds, until fragrant. Do not let the garlic burn.
- Add all remaining ingredients and stir to combine.
- Turn the heat back up to medium and bring mixture to a boil. Reduce heat to low and let sauce simmer for as long as possible, at least 30 minutes.
Motivated by my craving for Seafood Casserole, I had to try and find a suitable version of Velveeta cheese. Thankful for the internet, I was able to find this one that worked great in this dish, and others.
- 1 cup Nutritional Yeast
- 1/3 cup Quinoa flour
- 3 Tbsp Cornstarch
- 1.5 tsp Sea Salt
- 1 cup Water
- 1 cup Coconut milk (rice or almond would also work)
- 1/3 cup Butter substitute (I like Vegan Becel)
- Whisk dry ingredients together in a large saucepan. Add water, whisk into a paste
- Place pan over medium heat, stirring constantly until sauce thickens (about 2 minutes)
- Whisk in coconut milk and stir constantly until sauce thickens and begins to bubble
- Remove from heat and whisk butter in mix
- Pour into greased muffin tin and freeze until completely solidified
- Once solid, take the “pucks” out of the muffin tin and put them in a freezer bag until ready to use. These will work best if taken out an hour or so before use.
Over the past 3 years I have tried SEVERAL versions of all-purpose flour mixes, most of which have been okay for a recipe or two, and then terrible with others. Through trial and error, I have finally found one mix in The Gluten Free Bible that seems to work in any recipe!
- 1 cup rice flour (brown or white)
- 1 cup corn starch
- 1 cup tapioca starch
- 1 cup coconut flour
- 1 cup sorghum flour
- Mix all ingredients (I usually whisk thoroughly after each addition) and store in an air-tight container to use in any recipe