This recipe is for those that cannot do dairy, yet miss the cheesy goodness. I promise this is a life saver in the cheese department. It is very easy to make too. I made this “cheese sauce to go in a Southwestern Bean and Rice Casserole, which I will share the recipe in an upcoming post.
- 4 tbsp vegan butter
- 1/3 c GF Flour blend
- 3 c almond milk
- 1/2 c nutritional yeast flakes
- 2 tbsp tomato paste
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp yellow mustard, dried
- 1/2 tsp onion powder
- 1/4 tsp turmeric, ground
- 1 tbsp lemon juice
In a large pan melt butter over medium heat. Add flour and cook butter/flour mixture until a paste forms, stirring continuously.
Add milk, nutritional yeast flakes, tomato paste, salt, mustard and onion powder.
Bring to a boil, whisking frequently. Reduce heat to a simmer and cook until sauce has thickened.
Add lemon juice and stir.
This sauce can be used for so many different dishes.
I came up with this sauce because I wanted a creamy “cheesy” sauce for a sandwich I was going to make. Back in the day when our boys were young we would take the boys to Downtown Disney. I think it is called Disney Springs now. It was an inexpensive day trip. There was no admission charge, that was huge plus. There was a lego store, another huge plus. And, they had pontoon boats you could rent. Even with all those cool and fun things the favorite place we liked the most was the restaurant called Rainforest Cafe.
The boys loved all the animatronics. They would go and watch all the vignettes of animatronics. It was a lot of fun. The restaurant had a sandwich I ordered every time we went there. It was called a Plant Sandwich. I remember it having a giant portabella mushroom, a slice tomato and some greens. Those are a few of the ingredients that I remember. It has probably been at least 15-20 years since we have been there, but I still remember that sandwich.
Thinking of that time period inspired me to come up with my own plant sandwich (will post soon), and this sauce was just what I needed to complete that feat.
- 1-2 tbsp olive oil
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 1 c raw cashews
- 1 1/2 c water, hot
- 2 tbsp white miso paste
- 1 tbsp lemon juice
- 1/4 c nutritional yeast
- 1 tsp sea salt
- fresh parsley, chopped, garnish
In a large skillet drizzle olive oil. Heat oil over medium. Add onions and garlic and cook until they are translucent and softened. Remove skillet from heat and set aside.
In a blender add cashews and water. Let the cashew soak for at least 15 minutes.
Add onion and garlic mixture, lemon juice and salt to cashews.
Blend on high speed until smooth and creamy.
This sauce should be a staple in your refrigerator, if it is not already. By using this sauce you can make stir-fried: noodles, rice, veggies and anything else your heart desires to stir fry. It goes with just about everything. I had all the ingredients in my pantry so I did not have to make a special trip to the store for any of the ingredients.
This recipe is a dump all the ingredients in a saucepan at once type of recipe – Easy. It is easy to double or triple the recipe so that you can have it ready to use whenever you want something quick and flavorful to help get a meal on the table.
I will be using this sauce to make Fried rice with Vegetables (post coming soon).
- 1/3 c vegetable broth
- 1/3 c coconut aminos
- 2 tsp ginger, fresh, grated
- 2 cloves garlic, minced
- 2 tsp arrowroot or cornstarch
- 1/4 c maple syrup
In a small saucepan combine all the ingredients. Heat over medium until thickened. Stir occasionally.
I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.
For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.
I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.
You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.
Preheat oven to 400 degrees.
Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.
Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.
Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.
Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.
Compound butter also known as flavored butter is one of the easiest ways to pack a punch of flavor in any dish. You can make the butter savory or sweet. I have made both and thoroughly enjoy each and everyone I have made.
I made this savory version because I plan on roasting two chickens tomorrow. Two chickens? Well, it is just as easy to roast two chickens as it is to roast one. Then I will have plenty of chicken for various meals this coming week. Sorry, back to topic.
It only takes about 5 minutes to makes this flavored butter. See how easy it is.
Combine all ingredients into food processor.
Blend ingredients until well combined.
Spoon butter mixture on to waxed paper. Roll into a log. Twist ends and fold.
Wrap butter in plastic wrap. Refrigerate until use.
Note: You can slice off as much as you want to use. Also, you can freeze the butter until needed.
Depending on the type of cake you are baking, the recipe may call for all-purpose flour or cake flour. So far I have developed an all-purpose flour blend, a self-rising flour blend and now a cake flour blend. I am very happy with the results of all the flour blends. It makes baking grain-free and gluten-free so much easier.
This recipe should also work with traditional flour.
Sift well. Store in a sealable container in a dry place.
I would love to see some pics of the things you have baked with the flour blends.
Giving up grains makes you creative when it comes to baking. It took some experimenting to get the just right all-purpose flour mix. Yet, there are still recipes that I had that called for self-rising flour. More experimenting. This recipe will work for conventional and alternative flours. I hope this will help you whether you use traditional or alternative flours. It is super easy.
Mix ingredients well. Store in a sealable container in a dry place.
Never run out of confectioners’ sugar again. You can also replace the refined confectioners’ sugar with Honey, Coconut or Maple “confectioners’ sugar”. I have been trying to avoid refined sugars and replacing them with real and more nutritious alternatives. I have came across a lot of recipes that call for confectioners’ sugar. You know that powdery stuff in many a frostings. It is so easy to make your own. Why not try these better versions.
The ratios are all the same, whatever sugar you choose to use.
- 2 c sugar (honey, maple, coconut)
- 1/4 c arrowroot.
I have made this with honey granules, maple sugar and coconut sugar.
Combine ingredients into a food processor. Blend until it resembles the texture of confectioner’s sugar. Store in a sealable container. I like to use mason jars. Use in place of confectioners’ sugar.
This is a wonderful recipe for a wheat free flatbread low in carbs. Enjoy.
I have tried a couple of cauliflower crusts and was not satisfied with the outcome. This one you can actually eat like a pizza. The flavor is delicious. Now you can have your pizza and eat it too. Pizza is back in the house!
- 1 cauliflower head, pulsed into crumbles
- Cooking Spray, non-propellant
- 1 tsp olive oil
- 1/4 c basil, thinly sliced, divided
- Pinch ground black pepper
- Pinch sea salt
- 3 garlic cloves, minced
- 3 oz mozzarella cheese shredded
- 2 large egg whites
- 1 oz parmesan, grated
- Favorite toppings: additional cheese, veggies, proteins
Preheat oven to 375 degrees.
Place cauliflower crumbles on a parchment lined baking sheet. Spray cauliflower with cooking spray. Bake for 30 minutes, stirring midway through the time. Remove cauliflower from oven and cool. ( I divided up the cauliflower crumbles between two sheet pans.)
Increase oven temp to 450 degrees.
Blot cauliflower with paper towels. Transfer to cheese cloth or a nut milk bag. Squeeze until very dry. This is very important. You do not want a soggy crust. Combine cauliflower, 1 t of oil, basil, pepper, salt, garlic, 2 oz of mozzarella, egg whites, and parmesan in a bowl. On a parchment lined baking sheet press cauliflower mixture into 2 8-inch circles. Coat crusts with cooking spray.
Bake crusts at 450 degrees for 22 minutes or until browned. If you are using two sheet pans switch the pans midway through so that the crusts baking evenly. Remove from oven; top crusts evenly with desired toppings. Bake an additional 7 minutes or until cheese melts. Serve with a side salad and you have a flavorful and nutritious meal. Serve, Eat. Enjoy.
I have tried making different kinds of paleo tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.
- 1 large plantain, chopped
- 2 eggs (1 whole, 1 egg white)
- 2 tsp arrowroot
- 1 tbsp garlic, minced
- 1 tbsp coconut oil, melted
- 1 tsp lime juice
- salt and pepper
- avocado oil spray
Preheat oven to 350 degrees. Line sheet pan with parchment paper. Spray parchment with avocado oil spray. Set aside.
Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..
Spray parchment paper with avocado oil. Pour six tortillas onto parchment paper lined sheet pan. Bake in oven for 15 minutes. Serve. Eat. Enjoy.
I made this cashew cream to use in some of my desserts. You can substitute this for heavy cream in your desserts. There is just a hint of sweetness, without any sugar. The magic ingredient is dates. This cashew cream pours like heavy cream. My original cashew cream is a little thicker. I am excited about this new twist, and am looking forward to creating some delicious desserts.
- 1 cup raw cashew pieces
- 3 Medjool dates
- Filtered water for soaking
- 1 c filtered water
- 1 tbsp freshly squeezed lemon juice
- large pinch of sea salt
- 1/2 tsp apple cider vinegar
Place cashews and dates in a bowl and cover with water. Cover bowl and refrigerate overnight.
Drain cashews and dates. Transfer cashews, dates and remaining ingredients into a high speed blender. Blend on high until smooth and creamy. You may need to scrape down the sides of the blender midway through the blending process. Transfer to a jar with a lid and store in refrigerator.
Try this in my Clafouti recipes or the Pumpkin Cheesecake.