Cashew cheeze sauce . by . Recipe: . Ingredients: •1/2 c raw cashews • 1 tbsp …

Cashew cheeze sauce
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by aletheatodaro
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Recipe:
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Ingredients:
•1/2 c raw cashews
• 1 tbsp water from cashews
• juice from 1/2 lemon
• 1/2 tsp apple cider vinegar
• 1/2 c non dairy milk
• 1 tsp tomato paste
• 1 tbsp red miso paste
• 1/2 tsp dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/8 tsp white pepper
• 1 – 1 1/2 tbsp vegan sour cream
• 1/4 tsp tumeric
• 1/8 tsp paprika
• 1/4 c nutritional yeast
• salt to taste (I used 1/8 tsp)
• 1 – 2 tbsp melted vegan butter
Steps:
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1. Soak cashews for at least 4 hours (or overnight), or boil cashews until they are soft. Keep 1 tbsp of cashew water and drain the remaining water.
2. Combine all ingredients in a high powered blender or food processor. Blend until sauce is creamy and thick. Taste to see if you need to add anything additional.
3. Serve over your favorite pasta & enjoy!

Miso Glazed Mushrooms by . Recipe: (Makes 4 servings as a side) . Ingredient…

Miso Glazed Mushrooms

by earthofmariaa
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Recipe:
(Makes 4 servings as a side)
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Ingredients
14 oz button mushrooms *
1 medium onion chopped
1/3 cup tamari
2 tsp miso paste
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp water
1 tsp arrowroot powder
Instructions
Start by boiling the mushrooms in a saucepan until fully softened. How long this takes depends on the size of the mushrooms, but usually takes 5-10 minutes. To test, take one out with a wooden spoon, wait for it to cool down and then test with a knife or a toothpick.
Add the onion to a non-stick frying pan and cook for 2-3 minutes, until softened.
Meanwhile, prepare the glaze my stirring together the tamari, miso paste, apple cider vinegar, maple syrup and water.
Drain and rinse the mushrooms, and add to the frying pan, stirring for a minute to reheat and brown.
Pour in the glaze together with arrowroot powder. Cook for 2-3 minutes over a medium heat, stirring, until the glaze thickens..** Serve with rice or any other side or main dish!
Notes
* Other mushroom varieties will work, but keep in mind that cooking times will vary. If you are going to use shiitake or oyster mushrooms, skip the boiling stage and simply add them in with the red onion, frying for around 5-7 minutes until softened and browned.
** The glaze can go goopy if left for too long, therefore I would recommend making the mushrooms and onions in a batch ahead of time and keeping them in an airtight container for up to 3 days. When you are ready, whip up the glaze and add to a frying pan together with the mushrooms and arrowroot and serve!
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Vegan One Pot Creamy Garlic Brussels Sprouts Pasta! . by . Recipe: Ingredi…

Vegan One Pot Creamy Garlic Brussels Sprouts Pasta!
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 by rabbitandwolves
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Recipe:
Ingredients:
1 Tablespoon Olive oil
10 Cloves Garlic, chopped
1 Pound Brussels sprouts, halved or quartered
2 Tablespoons Lemon juice, plus more to taste, divided
1/4 Cup Vegan butter
1/4 Cup All purpose flour
2 Cups Vegetable broth
2 Cups Non dairy milk
10 Ounces Spaghetti
Salt and Pepper to taste
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Instructions:
Heat the olive oil on medium high in a large pot. Add the garlic and Brussels sprouts. Saute for about 5 minutes, reducing heat as needed.
Season with a pinch of salt and pepper. Then add 1 tablespoon of lemon juice and toss to coat. Then reduce heat to medium low, cover the pot and let the Brussels sprouts cook for about 10 more minutes or until the Brussels sprouts are tender.
Remove the Brussels sprouts and garlic from the pot and put into a bowl. Set aside.
Now, in the same pot, heat the vegan butter on medium high. Once it is melted, add the flour and whisk to combine. Let it simmer for 1-2 minutes.
Then add the vegetable broth, non-dairy milk and a few pinches of salt and pepper. Whisk to combine with the butter and flour, making sure there are no lumps.
Bring the liquid to a boil, then add the spaghetti. I like to break the spaghetti in half. Stir and press the spaghetti down into the liquid.
Cover and reduce heat to medium just so the liquid is at a small bubble. Let simmer for about 8-10 minutes or until the spaghetti is done. Stir every few minutes, as the liquid starts to reduce, just continue to press the spaghetti down into the liquid as much as possible.
Once the spaghetti is done, the liquid should be a nice thick sauce. Then add the remaining 1 tablespoon of lemon juice, and another pinch of salt and pepper. Taste and adjust seasoning.
Now add the Brussels sprouts and garlic back to the pot and toss to combine everything. Heat for another 1-2 minutes. Serve with extra lemon juice and vegan Parmesan if desired.

Dumplings with a sweet & sour cabbage-mushroom filling and chili broth on top! …

Dumplings with a sweet & sour cabbage-mushroom filling and chili broth on top!
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 by beferox
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Recipe:
For the sweet & sour dumpling filling heat 2 tbsp canola oil in a pot over low-medium heat, added 1 small onion (chopped), 3 cloves of garlic (minced), a ca. 2 cm long piece of ginger (minced), 1/2 small cabbage head (finely chopped) and let everything cook for about 3-4 minutes before add 200g chopped mushromms. Then, let everything cook for another minute and added 1 tsp salt, 1 1/2 tbsp. flour, 1 tbsp dark soy sauce, 1 tbsp apple cider vinegar and 2 tbsp brown sugar. stir everything together and after ca. 5 minutes the filling was readyThis recipe makes enough filling for ca. 26 dumplings  For the chili broth that goes on top of the steamed dumplings simply mix together 100ml vegetable broth, 1 tbsp canola oil and 1 tsp chili flakes