I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.
Don’t soak your cashews, no one has time for that sh*t.
2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)
Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.
CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.
I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.
Posted by Jess on March 13, 2017
Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.
Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.
❤ It’s so tasty!
1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt
Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.
MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.
Posted by Jess on September 28, 2015
This tastes like cheese.
When living in Costa Rica, I used to walk up the road every day and enjoy a salad bowl from a local restaurant. They poured this, over a dull green salad with sliced capsicum, avocado and macadamia nuts. It was incredible. I ate it almost every day for a year. The picture can’t explain how it tastes, but once you make this once you’ll want to live off it.
It takes around 30 seconds to make.
1/4 cup tahini
2 tablespoons lemon
1 tablespoon white miso (no MSG)
1/4 to 1/2 cup water
Mix tahini, lemon and white miso. Slowly drizzle in water until you reach the desired consistency. Drizzle frivolously atop everything.
Posted by Jess on February 9, 2013
Now, I have never been one to say YOLO, except for when making fun of people who do say it, but seriously guys, you do only live once so you should eat as much of this as you can! It takes all of 4 minutes to make (and 3 of those are microwave minutes, which barely even count), and you probably have all the ingredients in your cupboard already.
Shamelessly stolen from the internet, this sauce is great on anything – from pizza to tofu (well… those are the only two things I’ve tried it on so far), and can also be used as a marinade. I made barbecue tofu that you can find by clicking this sentence.
1/2 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 teaspoon mustard
1/2 teaspoon salt
5 drops liquid smoke
1 teaspoon corn starch (optional)
Add all the ingredients except the corn starch into a jug or bowl. Microwave for a minute, mix, then microwave for another minute. If you want a runny sauce to pour over your food then you’re done. If you want a thicker sauce for a marinade then mix in the corn starch and microwave for a third minute. Done!
Posted by veganpirate on February 3, 2013
As mentioned, I was disturbingly dedicated to this salad. Whilst living in Costa Rica I would ride 20k a day to acquire it. I’m not even exaggerating.
I’d wake up first thing in the morning and think ‘salad’.
It needs every ingredient to be special and it’s worth taking the time to bake the croutons, which you can also use in other salads or for a quick bite when you’re running out the door. They’re great for kids and very quick to whip up.
1/2 cup raspberries, fresh or frozen
1/4 of cup balsamic vinegar
1 tablespoon brown sugar or alternative sweetener
1/3 cup of oil
Pinch of sugar
Thaw raspberries if frozen. Blend all ingredients, set aside.
Assemble lettuce as base. In a frying pan gently caramelise finely sliced apple with a pinch of brown sugar and set aside to cool. Then, dry fry walnuts until toasty. Stack apple and walnuts atop of lettuce base, sprinkle sesame croutons on top and drizzle with raspberry sauce.
Posted by Jess on April 9, 2012
There’s always that sense of extreme urgency that accompanies food photography.
I want the photo to turn out well, but as I’m hungrily stacking the food and lusciously drizzling the sauce, my mind (and partner) are crying out, “Just hurry up and stuff it in my mouth!”
I’m sure more than one of these photos has been elegantly accented by a small amount of lusty drool.
I can’t take full credit for these, they were a dual effort.
Spring roll rice paper
Fresh mint, chopped
Tofu strips fried in soy sauce
Sprouted mung beans
Sweet chilli sauce
Grate beetroot and carrot and mix with mung beans and chopped mint in a salad bowl. Fry tofu with a dash of soy sauce and cut into thin strips. Soak rice paper in warm water for a few seconds until soft. Pile beetroot mix into the centre, add a strip of tofu and avocado. Roll. Will stay fresh in the fridge for at day. Meanwhile, whip up peanut butter and water until saucy, then add a dash of sweet chilli to sweeten. Serve rolls with satay sauce and soy sauce drizzled atop.
These are great for entertaining!
They’re colourful, they keep well, they’re reasonably healthy, and they make great finger food. Children enjoy assembling and eating these too!
Posted by Jess on December 30, 2011
In my country there is a great tradition known as the ‘fry up’.
If I suffered from hangovers I’d call this the perfect hangover cure, but as it happens I don’t often drink, so I guess it’s just a delicious dinner. You can swap out expensive sausages for tinned kidney beans.
The fry-up is simple; roast potato, sausage, onion, spinach, dash of oil and mixed herbs.
The cheese sauce can be thrown together in a minute –
2 teaspoons oil
2 teaspoons flour
3/4 cup soy milk
1/3 cup savoury nutritional yeast
1 teaspooon mustard
salt to taste
Mix oil and flour over heat. Slowly blend in soy milk, then add in savoury nutritional yeast and mustard. Cook until thick, then salt to taste. If thin add a little extra nutritional yeast. ♥
Posted by Jess on December 28, 2011
I missed real mayonnaise – not sweet salad dressing – mayonnaise. That problem has now been solved.
Whilst travelling in the states, Vegenaise™ filled a hole in my heart, and sparked an insatiable lust that could never be satisfied by the stores in my home land. However, thanks to the power of ripping off other people’s ideas and copying them, I have this.
It is perfect.
2 & 1/4 cups oil (any cheap oil will do)
1 cup soymilk
2 teaspoons (adjust to taste) dijon mustard
4 teaspoons (adjust to taste) lime or lemon
1 to 1 & 1/2 teaspoon salt (adjust to taste)
1 tablespoon agave
Blend, drool, enjoy, become obsessed.
Makes two decent-sized jars worth. Just remember – don’t mess with the ratios otherwise it simply won’t work.
You can also add garlic, spring onions, chili, pepper or whatever you’d like, to make various kinds of aoili.
You can also use apple cider vinegar instead of lemon or lime, or fine sugar, rice syrup or maple syrup instead of agave. ♥
Posted by Jess on December 28, 2011