7 Ingredient Cheesy Sauce

Cheesy Sauce

Difficulty: Easy Makes about 1 litre We all love a good cheesy sauce, right?! There are so many different ways to make a bangin' vegan cheese sauce but this one is my fave by far. It's lower in fat, carbs and calories than many others, it's nut free and gluten free plus it's super easy to make without compromising on taste because fam, you know I ain't given up taste for NOTHIN. Coat your fave pasta to make mac 'n' cheese (like I did below), make cheesy fries or fondue - do whatever you want with it, it's your life! My tip: add extra miso for a more tangy sauce! Ingredients 2 x 425g cans butter beans, drained 4 cloves garlic 2 tablespoons miso...

Continue reading

Vegan Parmesan

veganparmesan

Difficulty: Easy Makes about 2 cups Miss those days of sprinkling a healthy dose of parmesan cheese over your favourite pasta dish? Miss no more, my super easy and super quick recipe has you covered. It takes less that 3 minutes to make so it can be made on a whim, tastes great and lasts for yonks if kept in an airtight container. Ingredients 1 cup raw cashews 1/4 cup nutritional yeast 1/2 teaspoon salt 1 teaspoon garlic powder Method Combine all of the ingredients in a blender and process until fine. Sprinkle over your favourite dish and enjoy! ...

Continue reading

Chunky Cashew and Basil Dip

Difficulty: Easy Makes about 1 cup   Sometimes you need to whip up a cool snack in a matter of minutes and a dope way to do this is via a dip. You got some bread or crackers nearby and you've got yourself the perfect afternoon treat! Ingredients 3/4 cup raw cashews 1 bunch basil 1 clove garlic 1 small chilli 1 tablespoon olive oil Juice of half a lemon Pinch of salt Method Chuck all of the ingredients in a blender and blend until ingredients are combined but still chunky. Serve with your favourite bread or crackers. ...

Continue reading

Simple Mayonnaise

Difficulty: Easy Makes one small jar There are quite a few good vegan mayo option on the market and I use them on the reg but sometimes it's fun to make these things yourself. I'm going to make some variations on this mayonnaise for future recipes so get the basics down now and you'll know what to do later! Ingredients 1/2 300g block silken tofu 1 cup canola oil 1/2 teaspoon salt 1 teaspoon white pepper 1 teaspoon mustard powder Juice of half a lemon 1 teaspoon apple cider vinegar 2 teaspoons xanthan gum (optional) Method Chuck the tofu and canola oil into a blender or food processor and blend until well combined. Add the salt, pepper, mustard, lemon, vinegar and optional xanthan gum (this will make the mayonnaise thicker). Blend again until the mixture...

Continue reading

Kale and Basil Pesto

Difficulty: Easy Makes approximately 1 1/2 cups Pesto is one of my favourite condiments but it's not often that I'm able to eat it at restaurants, even most of the store bought ones contain dairy. Screw that, making your own is so easy to do anyway, plus you can add whatever other ingredients tickle your fancy! I chucked kale into mine make it super green and give it an added health boost. The consistency of this pesto is more like a dip, so if you want it a tad more saucy, keep adding oil until you're happy. Ingredients 4 curly kale leaves 1 small bunch basil Juice of one lemon 3 tablespoons olive oil 1/2 cup pine nuts Salt Method Cut the stalks off the kale, tear it up and throw...

Continue reading

Coconut “Bacon”

Difficulty: Easy Makes one and a half cups For some reason, there seems to be bacon in just about anything lately. The thought of pig chunks in a cupcake is utterly repulsive but coconut in a cupcake sounds like a dream, right?! You can use these smokey bits in just about anything; salads, sandwiches and even desserts. Keep an eye out, I'll be giving you suggestions for these babies over the coming weeks. Ingredients 1 and a half cups coconut chips 1 tablespoon liquid smoke (I used hickory) 1 tablespoon vegan worcestershire sauce 1 tablespoon coconut amino sauce (or soy sauce) 1 tablespoon maple syrup Method Chuck the coconut chips into a an airtight container. In a small bowl, mix together the remaining ingredients. Pour over the coconut chips and mix to...

Continue reading

Hummus

Difficulty: Easy Makes one bowl There is a Lebanese joint near where I used to live that makes the most banging hummus. It's so creamy and tangy and perfect that since my first taste I have been trying to recreate it. Mum recently bought a food processor so I decided to use it for this recipe and I will never be making hummus without it again! This is the best I have ever made and it comes dangerously close in both taste and texture to the one I used to enjoy. Ingredients 1/2 cup tahini 1/2 cup lemon juice 2 cloves garlic, crushed 3 tablespoons olive oil 1 can chickpeas 1 teaspoon salt 1 tablespoon water Method In a food processor, blitz the tahini, lemon juice, garlic and olive oil until well...

Continue reading

Fig Jam

Difficulty: Medium Makes 2 jars I had a very wholesome weekend, predominantly filled with cleaning and cooking. I recently bought a friend an awesome jam making set for her birthday and since I had a bunch of figs in the fridge, I decided to give it a try! I've never been a huge jam person but somehow when you make it yourself it is incredibly delicious! Ingredients 3 cups roughly chopped figs (size depends on how chunky you want the jam to be) 1 1/2 cups caster sugar 1 lemon 1 teaspoon all spice 1 teaspoon cinnamon 2 tablespoons arrowroot flour Method In a bowl, combine figs and sugar. Juice the lemon then cut the rind up into large chunks. Add this to the fig mixture. Mix through the all spice and cinnamon. Cover...

Continue reading