My recipes - Keyingredient

30-Minute Cashew Alfredo

By GuidingVegan

Creamy, saucy cashew alfredo in 30 minutes! The perfect plant-based sauce for all your pasta night needs

1 1/4 cups raw cashews, soaked
1 Tbsp arrowroot starch
3-4 Tbsp nutritional yeast
2-3 cloves garlic, crushed
1/2 tsp sea salt
1-2 Tbsp vegan parmesan cheese, plus more for serving
1/2 cup unsweetened plain almond or rice milk, plus more as needed
10 ounces pasta
Vegan Parmesan Cheese
Roasted Tomatoes

0/5 (0 Votes)

Chewy Cinnamon-Spiced Apricot Oatmeal Cookies

By GuidingVegan

I also added in the option of making them a bit more seasoned, by adding in cinnamon, ginger, cloves and nutmeg, wh...

Spices, to taste:
3-4 dates (can be substituted for same amount of raisins)
1/4 cup raisins
1/2 cup dried apricots
1 cup vanilla almond milk
1 cup certified gluten-free oat flour (or blend oats in a blender/food processor)
1 tsp baking powder
2 tsp vanilla essence
1/2 tsp salt
ginger
nutmeg
cinnamon
cloves

4.4/5 (5 Votes)

Raw Tiramisu

By GuidingVegan

Process all base layer ingredients to combine into a fine sticky mixture in a food processor

Chocolate Mousse layer :
"Ladyfinger" layer ingredients
1 cup walnuts
3/4 cup dates, pitted (soft medjool work best for this layer)
1/4 tsp instant espresso powder
2 tbsp coconut oil, liquefied
2 tbsp warm water
1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
dash salt
3/4 cup walnuts, pre-soaked and strained
3/4 cup raw cashews, pre-soaked and strained
3/4 cup dates, pitted
6 tbsp maple syrup
6 tbsp unsweetened vanilla almond milk
4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tbsp coconut for an intense and deep chocolate liqueur flavor)
3 tbsp cacao powder
1/2 tbsp unsulphured blackstrap molasses
1 tsp pure vanilla extract (or 1/4 tsp raw ground vanilla bean)
1 1/2 tsp instant espresso powder (or more to taste)
1/2 tsp salt
Cream Layer :
1/2 cup raw cashews, pre-soaked and strained
1/4 cup unsweetened vanilla almond milk
2 tbsp coconut oil, liquefied
1 tsp pure vanilla extract (or 1/8 tsp raw ground vanilla bean)
dash salt
Toppings:
A bit of extra cacao powder for dusting
optional: 2 tbsp cacao nibs for sprinkling
3 cup walnuts (not soaked)
2 cups medjool dates, pre-soaked (see notes above)
1/4 cup strong coffee
1/8 tsp raw ground vanilla bean
pinch of salt
1 1/2 - 2 cups medjool dates, pre-soaked (see notes above)
Cream from 2 cans of full fat coconut milk (see notes above. Note: for a raw version, use 1 1/2 cups raw coconut cream)
1 1/2 cups walnuts, pre-soaked
1/2 cup very strong coffee
1/4 cup coconut oil, melted
1/4 cup cocoa powder {use raw cacao powder for raw version}
1/2 tsp raw ground vanilla
pinch of salt
1/2 cup coconut water (or regular water. I used reserved coconut water from one of the cans in the previous step)
2 tbsp agar agar flakes
1 cup cashews, pre-soaked (see notes above)
1/4 cup coconut oil
1/2 cup coconut water or water (I used reserved coconut water from one of the cans in the previous step).
5 tbsp maple syrup
1/8 tsp raw ground vanilla bean
A bit of extra cocoa/raw cacao powder for dusting + optional cacao nibs for garnish

5/5 (1 Votes)

Garlic Pasta

By GuidingVegan

Instructions Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt

3 cups grape tomatoes, halved
10 ounces whole wheat pasta (such as penne, linguini or fettuccini | Use less if you want a higher sauce:pasta ratio)
Olive oil
2 medium shallots, diced
8 large cloves garlic, minced/grated
Sea salt and black pepper
3-4 Tbsp unbleached all purpose flour (or another thickener of choice)*
2.5 cups unsweetened plain Almond Breeze (you could also sub up to 1 cup with veggie stock)