Melted Mozzarella!!

1/2 cup cashews 

1 cup mostly defrosted frozen cauliflower florets

1 1/2 cups water 

2 T nutritional yeast 

2 T green olive juice 

2 T tapioca starch/flour 

1/2 tsp garlic powder 

1/2 tsp salt 

• Blend everything in vitamix (if using a regular, not high-speed blender, soak cashews for a few hours first) 
• Pour into a medium sized pot and bring to a low boil over medium heat, stirring constantly. Clumps will form and then it will turn smooth and thicken (about 5 min) 
• Keep stirring! 
• Heat while mixing for another minute or two after it becomes smooth  
• Remove from heat

Easy Homemade Tomato Sauce

1 onion, chopped 

1 head garlic, minced 

2 28oz cans whole, peeled tomatoes 

2 15 oz cans diced tomatoes 

1 T sugar 

2 tsp dried basil 

2 tsp dried oregano 

1 tsp salt, or to taste 

1/4 tsp black pepper 

• Using a large large pot or skillet, saute onions and garlic in some vegetable broth
• Add whole tomatoes, and using a masher, mash well 
• Add the remaining ingredients and simmer for 30 min, uncovered, stirring occasionally 

Melted (dairy-free) Cheese Sauce

1/2 cup cashews
2 cups defrosted frozen cauliflower (optional)
1 cup hot water
1 cup almond milk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
2 tsp mustard
2 T nutritional yeast
Dash of nutmeg

• Blend all ingredients in high power blender for 2 minutes (if blender is not high powered, soak cashews first for a few hours)
• Pour into saucepan and heat over a medium-low flame until thickened, stirring frequently
• Serve over pasta, in grilled "cheese" sandwiches, quesadillas, etc.

Creamy Dairy-Free Ranch Dressing 2

1 cup cashews
3/4 cup water
1 T apple cider vinegar
1 T lemon juice
1 T agave
1/2 tsp garlic powder
1/2 tsp onion powder
1.5 tsp herbamare
1 T dried parsley
1 T dried chives
1 tsp dried dill weed

• Blend first 8 ingredients in blender (if not high power, soak cashews first) for 2 minutes
• Add last 3 ingredients and blend on low speed for an additional 30 seconds
• Chill and serve

Mushroom Pate

20 oz mushrooms
6 cloves garlic, minced
1/4 cup scallions (white part only), chopped
2/3 cups vegetable broth
salt and pepper, to taste 

• Shred mushrooms in food processor 
• In a large skillet saute garlic and scallions in vegetable broth for 5 minutes 
• Add mushrooms, salt and pepper 
• Continue to cook, stirring frequently, until no liquid is left 
• Refrigerate for a few hours before serving

Best Oil Free Chummus

2 cups chickpeas
3 T techina
2 T lemon juice
1 tsp cumin
2 cloves garlic or 1 tsp garlic powder
1 tsp salt
3/4 cup veg broth

• Place all ingredients in blender and blend until smooth

Dairy-free Ranch Dressing

1 cup raw cashews
1/2 cup non-dairy milk
3 T white wine vinegar
1/2 tsp garlic powder
1 T dried parsley
1 T dried chives
salt, to taste

• Blend cashews, milk, vinegar, and garlic powder until very smooth adding more milk or water if needed
• Add parsley, chives, and salt and blend on low, for 30 seconds

Quick and Easy Non-Dairy "Cheese" Sauce

1/2 cup non-dairy milk
1/4 cup raw cashews
1 heaping T nutritional yeast
1 T flour
1/2 tsp salt
garlic powder, to taste
onion powder, to taste
dash of paprika

• Blend all ingredients in blender until smooth
• Heat over low flame, and serve over pasta

Roasted Red Pepper Dip

1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
2 T hot water
1/2 cup walnuts
1 cup roasted red peppers
1 T unsweetened ketchup
2 T lemon juice

• Combine spices and hot water, stirring until smooth
• Blend remaining ingredients in a blender or food processor
• For a chunkier version, use the food processor
• While the blender is running, slowly pour in the spice mix
• Refrigerate and serve with bread, crackers, chips or veggies

Dairy- free, Oil-free Pesto

10 frozen basil cubes
2 frozen garlic cubes
1/3 cup chopped walnuts
1/3 cup nutritional yeast
1/3 cup vegetable broth
1/3 cup collards
salt and pepper to taste

• Place all ingredients in food processor and blend well

"Chicken" Soup Mix

1 1/4 cup nutritional yeast
2 T onion powder
1 T garlic powder
1 T salt
1 T parsley
2 tsp oregano
1 tsp rubbed sage
1 tsp paprika
1 tsp turmeric
1 tsp celery salt

• Mix all ingredients well
• Store in an airtight container

Roasted Eggplant Dip

2 small-medium eggplants
1 yellow or orange bell pepper, cut into chunks
1 small or 1/2 a large red onion, cut into chunks
salt, to taste

• Preheat oven to 400
• Cut eggplants in half lengthwise
• Place in a baking dish, skin side up
• Bake for 30-35 min
• When eggplant has cooled off, scrape out flesh into food processor
• Add onion and pepper and process until smooth
• Add salt and mix well

Cranberry Sauce

3 cups frozen cranberries
3 T sugar or agave
3 T orange juice, or pineapple juice
1 T potato or cornstarch (optional)

• Place all ingredients in blender and blend until smooth
• Refrigerate for a few hours

Mayonnaise Substitute Recipe

2 cups raw cashews
1/2 cup filtered water
1/4 cup lemon juice
1 tsp of agave (optional)
1 tsp salt
1 tsp onion powder
3 flax seed eggs

• soak cashews for at least an hour, then drain the water
• place cashews, water, lemon juice, and spices in blender
• blend very well
• while blender is running, slowly add flax seed eggs
• blend until smooth, adding water if needed

Real Chummus

4 cups cooked chickpeas/garbanzo beans
½ cup toasted sesame seeds
2 4oz cans green chile peppers
4 T lemon juice
1 heaping T cumin
2 tsp onion powder
2 tsp garlic powder
cayenne pepper, to taste
salt, to taste
1 cup liquid from cooked chickpeas, vegetable broth, or filtered water

• place all ingredients in high power blender
• blend on high until smooth
• add more water, if needed

Easy Guacomole

3 ripe avacados, cut into chunks
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tsp lemon juice

• put all ingredients in blender and blend until smooth
• for a chunkier version, mix well by hand

Ponzu Sauce

1 cup vinegar
6 T soy sauce
4 T agave

• combine ingredients and blend well

Spicy Mayo

1 cup mayonnaise substitute (cashew mayonnaise)
¼ tsp dried cilantro
½ tsp garlic powder
½ tsp mustard
¼  tsp cayene pepper
¼ tsp agave

• combine ingredients and blend well
• add more cayenne pepper to taste