Dairy Replacements
Dairy-free Parmesan
Ingredients
3/4 cup raw cashews
3 Tbsp nutritional yeast (important ingredient that gives a cheesy flavor to things while adding glutamate and B-vitamins)
3/4 tsp sea salt
1/4 tsp garlic powder
Instructions
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
CASHEW SOUR CREAM
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free
Yield
2 cups (500 mL)
Soak time
1-8 hours
Prep time
5 minutes
Cook time
0 minutes
Be sure to soak the cashews in warm water for 20 min before you begin.
INGREDIENTS
1 1/2 cups (225 g) raw cashews, soaked
3/4 cup (180 mL) water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Scant 1/2 teaspoon fine sea salt
DIRECTIONS
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.
NUTRITION INFORMATION
Serving Size 2 tablespoons (30 mL) | Calories 80 calories | Total Fat 6 grams
Saturated Fat 1 grams | Sodium 65 milligrams | Total Carbohydrates 4 grams
Fiber 0 grams | Sugar 1 grams | Protein 3 grams
Creamy Vegan Ranch Dressing
PREP TIME: 10
TOTAL TIME: 10 MINUTES
YIELD: 1 HEAPING CUP 1X
DESCRIPTION
A delicious recipe for Creamy Vegan Ranch Dressing that can be made without oil! Low calorie & made with silken tofu. Dairy-free, Nut-free, Gluten-Free and ZERO Cholesterol! Perfect for salads, wraps, bowls or as a veggie dip!
INGREDIENTS
1 package silken tofu ( 12.3 ounces) firm
2 tablespoons water
2 tablespoons olive oil (or sub with water — or use 1 T water and 1 T oil– for lower calories)
2 fat garlic cloves ( or 2 teaspoons granulated garlic)
1 rounded teaspoon onion powder (or a couple slices white onion)
1 teaspoon salt
1 1/2 tablespoons apple cider or sherry vinegar
1 tablespoon nutritional yeast (optional)
1/4–1/2 cup fresh herbs- dill, basil, Italian parsley, or cilantro or a blend (or use 1-2 tablespoons fresh oregano, or 1 teaspoon dry oregano)
1 teaspoon crushed peppercorns (or stir these in at the end)
INSTRUCTIONS
Place ingredients in a blender and add a little water or olive oil to get the blender going. Scrape down sides as necessary.
Blend until creamy and smooth!
Taste. For extra richness or creaminess, add more olive oil. Add any extras that you like- see notes.
Store in a jar in the fridge for 7-10 days.
NOTES
Feel free to add cajun spice ( for Cajun Ranch), or a little white miso paste, for extra depth, if using it as a dip. Dressing will thicken as it chills.
NUTRITION
Serving Size: 2 tablespoons ( includes the 2 Tablespoons olive oil); Calories: 61; Sugar: 0.2 g; Sodium: 292.7 mg; Fat: 4.9 g; Saturated Fat: 0.7 g; Carbohydrates: 1.6 g; Fiber: 0.4 g; Protein: 2.8 g; Cholesterol: 0 mg
Pimento Cheese Dip (from BrandNewVegan.com)
Prep Time: 22 min
Cook Time: 8 min
Total Time: 30 minutes
Yield: About 3-4 cups 1x
Category: Dip, spread
Description
It's that time of the year again when we tend to feast on all kinds of foods. But don't let this Vegan Pimento Cheese Spread fool you, it uses cauliflower as its base - so it's a happier, healthier indulgence.
Ingredients
1 head cauliflower (1 lb 4 oz to be exact)
⅓ cup unroasted cashews
1 cup water
¼ cup roasted red bell peppers
2 Tbs nutritional yeast
2 Tbs lemon juice
1 Tbs rice vinegar
1 tsp sriracha
1 tsp miso
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
4 oz jar pimentos
1 cup cooked white rice
Instructions
Remove the leaves and stem from the cauliflower and break into large florets
INSTANT POT
Add to instant pot along with cashews and 1 cup water
Cook MANUAL 3 minutes with a 5 min NPR
STOVETOP
Add cauliflower and cashews to steamer basket and cook until cauliflower is tender
Add cooked cauliflower, cashews, and ⅓ cup of the water to blender
Add roasted red bell peppers and blend until smooth
NOTE: The remaining ingredients can all be modified to suit your taste - these are the amounts I used. Taste and adjust as you go.
Add nutritional yeast, lemon juice, vinegar, sriracha, miso, and seasoning - blend thoroughly
Scrape out into a bowl and stir in drained pimentos and rice
Let chill in refrigerator for flavors to meld before serving
At a Glance (Table of Substitutes) for heavy cream
Method Ingredients (makes about 1 cup) Best suited for…
Non-Dairy Milk and Oil ⅔ c milk, ⅓ c oil Soups, baked good, sauces
Non-Dairy Milk and Cornstarch 1 c milk, 2 tbs cornstarch Soups
Coconut Cream 1 c full-fat coconut milk Whipped cream topping, flavor-strong soups, baked goods
Tofu and Soy Milk 1 c silken tofu, milk to thin Soups, baked goods
Cashew Cream ¾ c cashews, ¼ c water Soups, baked goods, sauces
White Bean Cream 1 c cooked beans, water to thin Soups
Onion Cream 1 onion, oil, lemon juice, salt Soups, sauces
Brown Rice and Non-Dairy Milk 1 cup cooked rice, milk to thin Soups
Dairy-free Heavy Cream with Cashews
For normal blender: Add 1 c raw cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
Drain the cashews and add them to a with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute.
2. For high-speed blender ok to pulse 1 c cashews and 1 c water until well combined without soaking.
3. May need to add water to adjust thickness depending on your tastes.
Ice Cream
make a sorbet with banana as the base. Dr. Fuhrman popularized this way of creating healthy dessert on his website/in his books and calls it “Nice Cream.” The banana adds sweet creaminess, and then you can add whatever other ingredients you want- roasted pecans and vanilla, peanut butter and cocoa, etc. You can create a chocolate cranberry Nice Cream using the following recipe:
Ingredients: 2 tablespoons unsweetened soy, hemp or almond milk (or regular milk if you don’t have a milk sensitivity and that’s what you’ve got around); 2 regular dates or 1 medjool date, pitted; 1-2 tablespoons unsweetened cocoa powder; 1 teaspoon vanilla extract or pure vanilla bean powder; 1/2 cup fresh or frozen cranberries; 2 large ripe bananas, frozen (Freeze ripe bananas at least 8 hours in advance. Peel bananas and seal in a plastic bag before freezing).