pasta with mushrooms and cashew cream

adapted from Bon Appétit. ingredients 1 cup cashews4 Tablespoons (or  more) extra-virgin olive oil, divided12 ounces mushrooms (I used cremini, but maitake would also be great), sliced or torn into bite-size piecesKosher salt1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise2 medium shallots, finely chopped2 garlic cloves, thinly sliced12 ounces... Continue Reading →

fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... Continue Reading →

rice noodles with cashew sauce & crunchy veg

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead. lightly adapted from Bon Appétit. ingredients ½ +... Continue Reading →

vegan lasagna

from Katherine Taylor. ingredients FOR THE CASHEW CREAM 2 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender 1 cup water 2 Tablespoon lemon juice 2 teaspoon apple cider vinegar ¾ teaspoon fine sea salt ½ teaspoon Dijon mustard FOR EVERYTHING ELSE 2 Tablespoons extra-virgin olive oil 1 medium-to-large yellow onion, chopped 2 large or... Continue Reading →

vegan cheesy mac

adapted from Budget Bytes. ingredients 1 Tablespoon olive oil 1 yellow onion 2 cloves garlic 2 Tablespoons flour 2 Tablespoons chili powder 1 15-ounce can diced tomatoes 1 15-ounce can tomato sauce 1 15-ounce can kidney beans 1 15-ounce can black beans 1 15-ounce can pinto beans optional: 1 cup frozen corn kernels, 2 chopped... Continue Reading →

creamy sun-dried tomato penne with broccoli

adapted from Isa Chandra Moskowitz. ingredients SUN-DRIED TOMATO CREAM 1/4 cup sun-dried tomatoes (oil-packed and dry both work) 3/4 cup cashews, soaked for at least 2 hours 1 cup vegetable or mushroom broth 1/2 cup pasta cooking water THE REST 1 Tablespoon olive oil or oil from sun-dried tomato jar 1 medium red onion, quartered... Continue Reading →

cauliflower tacos with cashew crema

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. adapted from Bon Appétit. ingredients FOR THE SAUCE 1 green chile (such as serrano), finely grated 1 garlic clove, finely grated ¼... Continue Reading →

garlic lime cashew zoodles with tofu

Adapted from Salt and Lavender. Ingredients: 2 medium zucchini, spiralized 2 large carrots, spiralized 1/2 cup cashews 1 tbsp fresh cilantro (or 1 tsp dried) 1 block tofu, pressed and cut into 1" squares 2 tbsp peanut butter 1/2 tbsp hoisin sauce 1/2 - 1 tbsp sriracha (more if you like it spicy) 1 tsp soy... Continue Reading →

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