Vegan Black Pepper Sauce Ⓥ

INGREDIENTS: Black Pepper Sauce: 3 tbsp tamari or soy sauce 2 tbsp agave or maple syrup 1 tbsp rice vinegar 1/4 cup pineapple juice or water 2 tsp sriracha 1 tsp sesame oil 2 cloves garlic, minced 1/2 tsp ginger 1/2 tsp black pepper 1 tbsp cornstarch 2 tbsp water METHOD: Take 1 tbsp cornstarch & 2 tbsp water & mix togetherContinue reading “Vegan Black Pepper Sauce Ⓥ”

Vegan Buffalo Chik’n Dip Ⓥ

INGREDIENTS: 1 8 oz package of frozen shredded vegan chicken, I used Sweet Earth Mindful Chik’n Strips 1 8 oz package of vegan cream cheese. I only had 6 oz of vegan cream cheese so I used 2 oz vegan sour cream 1/2 cup vegan ranch. Try my recipe here: 1/4 cup hot sauce, I used Frank’s 1/2Continue reading “Vegan Buffalo Chik’n Dip Ⓥ”

Vegan Queso (nut free, dairy free) Ⓥ

INGREDIENTS: 1 medium russet potato, peeled & chopped 3 carrots, peeled & chopped 2 cloves garlic, minced 2 cups plant milk (I used soy) 1/2 cup nutritional yeast 3 tbsp olive oil 1 tbsp lemon juice 1 tbsp corn starch 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp smoked paprikaContinue reading “Vegan Queso (nut free, dairy free) Ⓥ”

DIY Vegan Ⓥ Mac & Cheese Mix

INGREDIENTS: 1/2 cup cashews 1/2 cup nutritional yeast 2 tbsp cornstarch 2 tsp garlic powder 2 tsp onion powder 2 tsp paprika 1 tsp salt METHOD: Add all ingredients to a high speed blender & process until fine. Store in the refrigerator for 6 weeks or more in a mason jar. Serving suggestions: cook pastaContinue reading “DIY Vegan Ⓥ Mac & Cheese Mix”