Cashew Free VEGAN Cheese Sauce!
Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese sauce that I used on this dish also makes a great sauce to top Mac ‘n Cheese or to make your own at home hamburger-helper casserole. And this cashew free version is even safe for our friends with allergies!
Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese sauce that I used on this dish also makes a great sauce to top Mac ‘n Cheese or to make your own at home hamburger-helper casserole. And this cashew free version is even safe for our friends with allergies!
The world of plant based cheese has come a long way in the past 20 years since I stopped eating meat…A LONG way but so many of the cheese sauces at restaurants and available in stores contain cashews but this recipe, made with some of my favorite ingredients from brand like Violife, Earth Balance, Tofutti, and Rise Brewing is safe for our friends with nut allergies and is still 100% plant based!
What you are going to need to buy:
Non-Dairy Butter - ( We used Earth Balance)
Flour
Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)
Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)
Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)
Yellow Mustard - (yes, just trust us!)
Salt and Pepper, to taste
Garlic and Onion Powder, to taste
What you are going to need to do:
Okay, let’s tackle this cheese sauce first: This recipe is probably going to make way more sauce than you’ll need unless you’re making nachos for a party BUT trust me, you’ll find all kind of other uses for it and it keeps in the fridge just fine!
In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.
Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 - 2 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.
Stir in 1/3 cup of sour cream.
Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)
Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.
Continue to stir, on low/medium heat, until everything is melted.
Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!
…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.
A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!
…And do NOT worry about making too much because you can keep this cheese sauce in the fridge for up to two weeks and simply reheat it when you need it! It will thicken back up when it’s cool, but not to worry…portion out what you want to use and pop it into the microwave in 20 second bursts, stirring in-between, and it will melt right back down! It’s perfect for mac n’ cheese, casseroles, to top burgers, or just to eat with chip!
Vegan Spinach Lasagna with Homemade Dairy Free Ricotta
This cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta plus some delicious pasta sauce from my friends at Otamot, this delicious Spinach Lasagna totally hit the spot! ! Read below for my easy, dairy and cashew free ricotta recipe! My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!
This cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta, plus some delicious pasta sauce from my new friends over at Otamot, this delicious Vegan Spinach Lasagna totally hit the spot!! Read below for my easy, dairy free, and cashew free ricotta recipe!
My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!
This recipe is for a 9x9 pan of lasagna…but is easily doubled if you want to make a large pan.
What you are going to need to buy:
To make the dairy free ricotta:
16 oz Silken Tofu, drained
3/4 c of Nutritional Yeast
2-3 tablespoons of Minced Garlic
1 tablespoon Lemon Juice
1 tablespoon Salt
To make the Spinach Lasagna:
Vegan Ricotta
Tomato Sauce
1.5 cups spinach, Chopped
1/2 cup Dairy Free Mozzarella
Lasagna Noodles
Dairy Free Parmesan
What you are going to need to do:
Preheat oven to 350 degrees
To make the dairy free ricotta:
Slowly pulse ingredients in a blender until the mixture comes together. Do not over-blend or it will get too runny! You can always finish mixing by hand.
To the ricotta mixture add your spinach and dairy free mozzarella.
To assemble the lasagna:
Cook your noodles based on the packaged instructions.
Add 3 tablespoons of pasta sauce to a 9 x 9 baking dish.
Layer your noodles, ricotta and cheese mixture, and pasta sauce and continue to build the lasagna until 3 layers have been achieved.
Top the final layer with noodles, cover with remaining sauce, and sprinkle with parmesan cheese.
Cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes until bubbling!
Let stand for 10 minutes before serving and enjoy!
Love, Light, and Lentils, my friends!
Loaded Impossible Nachos with Homemade Cashew Free Cheese Sauce!
Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese sauce that I used on this dish also makes a great sauce to top Mac ‘n Cheese or to make your own at home hamburger-helper casserole. And this cashew free version is even safe for our friends with allergies!
Let’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese in this recipe is something you’re going to just want to make and have on hand…so you can drizzle it on everything. Trust me!
The world of plant based cheese has come a long way in the past 20 years since I stopped eating meat…A LONG way but so many of the cheese sauces at restaurants and available in stores contain cashews but this recipe, made with some of my favorite ingredients from brand like Violife, Earth Balance, Tofutti, and Rise Brewing is safe for our friends with nut allergies and is still 100% plant based!
What you are going to need to buy:
For the Nachos:
White of Yellow Onion, diced (Some to cook with the meat and some raw to sprinkle on top)
Liquid Smoke
Olive Oil
Minced Garlic - (we like these jarred options from Spice World!)
Nacho/Taco Chips - (I used these from GOOD & GATHER)
Tomatoes, Diced
Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)
Salt and Pepper, to taste
Optional: Avocado, Black Olive, Fresh Herbs (Whatever else you like on your Nachos)
Fresh Lime
For the Cheese Sauce:
Non-Dairy Butter - ( We used Earth Balance)
Flour
Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)
Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)
Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)
Yellow Mustard - (yes, just trust us!)
Salt and Pepper, to taste
Garlic and Onion Powder, to taste
What you are going to need to do:
Okay, let’s tackle the cheese sauce first: This recipe is probably going to make way more sauce than you’ll need unless you’re making nachos for a party BUT trust me, you’ll find all kind of other uses for it and it keeps in the fridge just fine!
In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.
Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.
Stir in 1/3 cup of sour cream.
Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)
Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.
Continue to stir, on low/medium heat, until everything is melted.
Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!
…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.
A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!
Now, for the rest of the nachos: In a skillet on medium heat saute your diced onions and garlic in a little olive oil. Once the onions get a little soft (2-3 minutes) add your Impossible Ground and a splash of liquid smoke and cook meat until brown. (Don’t be afraid to let some of the meet get a little “well-done” - those little crispy bits are delicious!)
Add the salt and pepper, to taste, and remove from heat.
The rest is pretty standard nacho assembly. Start with a layer of chips. Layer the meat on top, followed by drizzling your homemade cheese-sauce. Next comes the fresh toppings, (ie: tomatoes, onions, olives, avocado) and finished off with sour cream and fresh herbs! I like a fresh squeeze of lime juice over the top of mine…and enjoy!