Stretchy Vegan Mozzarella |
1 1/2 t. ground psyllium husk, dissolved in 2 T. hot water. Set aside to thicken.
1/4 cup (slightly heaped) soaked, raw cashews 2 t. apple cider vinigar 1 t. agave syrup 3 T. nutritional yeast 1 T. agar powder 2 1/2 T. tapioca powder 2 t. salt 80 ml. coconut oil 375 ml. water |
Blend all ingredients until very smooth.
Transfer to a small saucepan and cook on medium heat, stirring constantly with a wisk. The liquid will start to thicken quickly, continue to cook and stir until it becomes very thick and stringy, like melted stringy cheese. Remove from heat. If using immediately allow to rest for about 10 minutes before using. Place what is not used in a covered dish, and refrigerate. Will keep in the refrigerator for about a week. Can be used in recipes in place of cheese. Can be frozen, but it not a firm when thawed. |
Vegan "Sour Cream"
1 pkg soft-med tofu
1 T. olive oil
3 T. lemon juice
2 t. apple cider vinegar
1 t. sugar
1 t. salt
Blend till smooth, adding a small amount of soy milk if needed to blend well.
1 T. olive oil
3 T. lemon juice
2 t. apple cider vinegar
1 t. sugar
1 t. salt
Blend till smooth, adding a small amount of soy milk if needed to blend well.
Egg Replacer
2 cups water
6 T. flax seeds
Bring water and seed to a boil, continue to gently boil till mixture begins to thicken
Immediately pour mixture though strainer, saving the jell.
Cool and use as in recipes to replace egg. 1/4 cup =1 egg white, 1/3 cup = 1 egg
or: Mix 1 T. flax seed meal with 3 T. very hot water
let rest for about 5 minutes
use to replace one egg
Other egg replacer:
1 T. ground chia seed, plus 3 T. water
1 T. psyllium plus 3 T. water
1/2 T. vinegar plus 1/2 t. baking soda
2 T. cornstarch = 1 egg
2 T. arrowroot flour = 1 egg
1 heaping T. soy powder plus 2 T. water =1 egg
1/4 cup mashed banana, or any mashed fruit or vegetable
1/4 cup blended tofu
1/4 cup non dairy mayo
1/4 cup non dairy yogurt
For cakes, muffins and quick breads use fruit and vegetable puree or tofu
For cookies, cakes and bars use flaxseed meal and tofu
For yeast breads use chia seeds, psyllium or vegetable puree
For egg wash use 1 t. corn starch and 1 T. water
6 T. flax seeds
Bring water and seed to a boil, continue to gently boil till mixture begins to thicken
Immediately pour mixture though strainer, saving the jell.
Cool and use as in recipes to replace egg. 1/4 cup =1 egg white, 1/3 cup = 1 egg
or: Mix 1 T. flax seed meal with 3 T. very hot water
let rest for about 5 minutes
use to replace one egg
Other egg replacer:
1 T. ground chia seed, plus 3 T. water
1 T. psyllium plus 3 T. water
1/2 T. vinegar plus 1/2 t. baking soda
2 T. cornstarch = 1 egg
2 T. arrowroot flour = 1 egg
1 heaping T. soy powder plus 2 T. water =1 egg
1/4 cup mashed banana, or any mashed fruit or vegetable
1/4 cup blended tofu
1/4 cup non dairy mayo
1/4 cup non dairy yogurt
For cakes, muffins and quick breads use fruit and vegetable puree or tofu
For cookies, cakes and bars use flaxseed meal and tofu
For yeast breads use chia seeds, psyllium or vegetable puree
For egg wash use 1 t. corn starch and 1 T. water
Vegan Mayonaise
1/4-1/2 cup soy milk
1 cup, 2 T. vegetable oil
1/4 t. apple cider vinegar
1/4 t. agave nectar
1 t. salt
1/2 t. lemon juice
1/4 t. prepared mustard
Place all ingredients in blender. Blend for 30 sec to 1 min.
1 cup, 2 T. vegetable oil
1/4 t. apple cider vinegar
1/4 t. agave nectar
1 t. salt
1/2 t. lemon juice
1/4 t. prepared mustard
Place all ingredients in blender. Blend for 30 sec to 1 min.
Vegan Cottage Cheese |
Yield: 2 cups
1 lb. tofu, extra firm 1/4 t. garlic powder 1/4 t. onion powder 1 T. lemon juice 2 T. water 1 T. apple cider vinegar 1 t. salt 1/2 cup raw, soaked cashews. Place cashews in blender. Bring liquid to a boil, pour over cashews. Allow to rest for 15 minutes. Rinse and crumble tofu Add seasonings to blender. Blend till ingredients have become a smooth sauce. Mix into crumbled tofu. If cheese is too dry, add more lemon juice Chill and serve. |
Garlic Butter |
3/4 cup warm unsalted cornmeal mush
1/2 cup raw cashews soaked in very hot water for at least 5 minutes. 1/2 cup ground sesame seeds 3 cloves garlic, minced 1 T. yeast flakes 1 T. onion flakes 1 t. salt 4 t. lemon juice 1 cup water |
Place all ingredients in blender, blend on high speed for at least 2 minutes, till very smooth Per Tbsp. 30 calories, 2 grms.
|
Sour Cream |
1 14-16 oz extra firm tofu, drained, crumbled
1 T. olive oil 3 T. lemon juice 2 T. cider vinegar 1 t. sugar 1-2 t. salt or soy sauce (to taste) 2 t. yeast flakes |
blend all ingredients till very smooth,
chill before serving |
Vegan feta cheese |
1 block, 14-16 oz extra firm tofu, crumbled 1-2 t. salt (to taste) 1/2 t. ground white pepper 1 1/2 T. lemon juice 1 1/2 T. cider or rice vinegar |
Mix together Allow to marinate for 4-12 hours place in shallow baking dish bake at 275 degrees for 10-29 minutes till mixture is dry. Refrigerate |
Vegan Queso Fresco Dip
|
1 cup cashews soaked and drained
1 t. salt 1 1/2 T. lemon juice 3 T. nutritional yeast 1/4 cup water 1/4 cup dried tomato flakes |
Place first 5 ingredients in blender
Blend on high speed for 5 minutes or until very smooth. Remove from blender, add tomato flakes Mix and refrigerate till serving |
Cranberry Goat cheese log |
3/4 cup raw cashews 1/4 cup refined coconut oil 1/4 cup lemon juice 1 1/4 1. salt 2 T. water 1/3 - 1/2 cups dried cranberries |
Soak cashews in very hot water, at least 15 minutes.
Combine all ingredients. except cranberries in blender. Blend on high for about 6 minutes, till very smooth. Turn out onto several layers on cheese cloth or a coffee filter, place in strainer, allow to sit at room temperature for 12 hours. Discard liquid that drains from cheese. Place cheese on waxed paper. Form into 2 -2 1/2 inch x 6 inch log. Cover with cranberries. Roll into several layers of cheese cloth, secure ends with string or twist ties. Place on parchment paper in baking dish, bake at 200 degrees for 35-40 minutes. Refrigerate before using. |
Cauliflower "Alfredo" Sauce |
2 cups cauliflower broken to medium pieces
6 cloves garlic Roast cauliflower and garlic on oil sprayed pan for 20-30 minutes at 400 degrees, till tender. Place in blender: 1 cup almond milk 1/3 cup nutritional yeast 1 t. salt 1 t. Dijon mustard pinch of pepper |
Blend all ingredients till very smooth,
Place in sauce pan over low heat, heat will stirring. Use as sauce over pasta, rice or vegetables |
Moxarella Cheese |
1/4 cup raw, soaked cashews
1 cup hot water 2 T +1 t. arrowroot powder 1 t. lemon juice 1 T olive oil 1 t. salt 1 clove garlic, minced |
Blend all ingredients on high, till very smooth.
Place in medium saucepan, cook over medium heat, stirring constantly for about 2 minutes, the mixture gets thick unevenly. Continue to cook and stir for another 2-3 minutes, till mixture is very thick and stretchy. Use on pizza or use with vegetables Picture on left is used on zuchinni, baked at 400 degrees for 30 minutes. |
Eggless Egg Salad |
1 lb. extra firm tofu, crumbled
1 t. salt 1 t. onion powder 1 t. garlic powder 1 t. turmeric 1 t. chicken style seasoning 1 t. prepared mustard 1/2 cup dill pickle relish, drained 1/2 cup finely minced sweet onion 1 rib celery, finely diced. |
Place in blender:
1/2 cup raw, soaked cashews 2 T. lemon juice 1 T. each, apple cider and rice vinegar Blend on high till very smooth, adding more liquid if needed for blending. Scrape sides of blender as needed. Mix all ingredients and serve as sandwich filling, or as a salad. |
Cheese Ball |
10 oz. extra firm tofu, finely mashed
1 cup walnut meal 2 T. olive oil 1/4 cup silken tofu 1 T. white miso 1 lg cloves garlic, minced 1 t. smokene or liquid smoke 3 T. dried tomato flakes 1 t. white balsamic vinegar 1 1/2 t. salt 1/8 t. pepper |
Mix all ingredients except walnuts and extra firm tofu, till well mixed and smooth.
Combine with mashed tofu and walnut meal. till well mixed. Form into a ball. Refrigerate for at least one hour before serving. |
Sharp Cheddar "Cheese" |
1 cup soaked raw cashews
2 T. dried tomato flakes 1/4 cup nutritional yeast 1 T. white miso 1 T. apple cider vinegar 1 T. lemon juice 1/2 to 1 t. salt 1 t. onion powder 1/2 t. paprika 1/4 t. turmeric 1/2 cup coconut oil, melted |
Blend cashews, coconut oil, vinegar and lemon juice till very smooth. Add remaining ingredients.
Refrigerate before serving. |
Baked "Brie" Almond Cheese |
1 1/2 cups soaked almonds (soak for at least 1 hour)
1/4 cup lemon juice 1/2 cup water 3 T. olive oil 2 cloves garlic 1 1/4 t. salt |
Remove husks from almonds
Place all ingredients into blender Blend 5-6 minutes or till very smooth Place in cheese cloth lined strainer, allow to sit at room temperature for about 12 hours. Oil 6 inch round baking dish, sprinkle with sliced almonds. Put cheese into baking dish, push down till it is flat on top. Bake at 300 degrees for 40 minutes. Allow to cool in pan for a couple of minutes. Turn out onto plate. Serve at room temperature. |
Creamy Dip |
3/4 cup soaked cashews
1 cup coconut milk, plain 3 T. apple cider vinegar, or Lemon Juice or combination Blend till very smooth Add milk to desired consistency Add 3 T of dill seasoning or ranch seasoning. Mix well, store in covered container in refrigerator |
1 1/2 t. ground psyllium husks. dissolved in 2 T. hot water.
1/4 cup slightly heaping, soaked raw cashews 2 tsp. apple cider vinigar 1 t. agave syrup 3 T. nutritional yeast 1 T. agar powder 2 1/2 T. tapioca powder 2 t. salt 80 ml. coconut oil 375 ml water |
Put all ingredients in a high speed blender, and blend until smooth. with no sandy grains
Transfer to a small sauce pan, and cook over medium low heat, stirring constantly with a wisk. It will start to thicken quite quickly, continue to cook and wisk until it is thick and stringy, like melted stringy cheese. If using immediately, allow to rest for about 10 minutes, then spoon onto toast, pasta or however you are using it. Put the remaining into a small covered bowl. Will keep about a week in the refrigerator. Can be sliced and used as you would use cheese. It can be frozen, but is not as firm when thawed. |