Tag a friend or a loved one and save the recipe!
INGREDIETS
2 cups broccoli florets
1 onion
1 cup raw cashews (soaked for 2 hours)
2 cups filtered water
1 1/2 tbsp “Not chicken” bouillon
1 cup celery,chopped
1 cup carrot, chopped
1/2 tsp black pepper
Cheddar sauce:
Juice of 1 lemon
1/2 cup raw cashews (soaked for 2 hours)
1 cup carrot, chopped
1 cup potato, chopped
1 cup unsweetened almond milk
1/2 water
1 tsp salt
1/2 tsp pepper
1/2 tbsp garlic powder
1/4 cup nutritional yeast
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INSTRUCTIONS
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1. Soak raw cashews in filtered water for 2 hours.
2.In a skillet over medium-high heat. Saute onion until translucent, adding 1-2 tbsp of water every minute to prevent sticking. Saute 5 minutes. Set aside.
3.Drain your raw cashews and rinse with water. Place soaked cashews in a blender with
4. 2 cups of filtered water. Blend for 30 seconds on high speed. Place a mesh drainer over a bowl and pour the cashew milk through. *You could also use a nut milk bag if you have one.* 5. Pour cashew milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add broccoli, carrots, and celery; simmer until vegetables are tender, about 20 minutes.
6. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
7. Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy.
VEGAN version of a @starbucks tomato & mozzarella sandwich. I just had to do it 🤭 I embarrassingly used to eat these multiple times a week.
Tag a friend who is or was totally a fan on these too and grab the recipe below!
Roasted Tomato, mozzarella & pesto sandwich
Ingredients:
2 Mini Ciabatta breads or vegan focaccia (if you could get your hands on it
1 package of @miyokos_kitchen fresh mozzarella
2 large tomatoes
1 cups spinach
AVO PESTO:
1 Cup Fresh Basil
1/2 Avocado
1/2 Cup Water
1/4 Cup Nutritional Yeast
1/4 Cup Pine Nuts or raw almonds
2 Cloves Garlic
Juice of 1 lime or lemon
Salt
pepper to taste
*you can make this even easier and buy a store bought vegan pesto like one from Trader Joe’s*
Directions:
1. Preheat oven to 350 degrees F.
2. Halve the tomatoes then halve them again and remove the seeds.
3. Season the tomatoes with a pinch of salt and pepper and lay out on a baking sheet lined with parchment paper. Place in the oven for 15 minutes.
4. Meanwhile to a food processor, add basil, avocado, water, nutritional yeast, pine nuts, garlic, lime juice and salt and pepper to taste. Mix to combine.
5. Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more water.
6. In a medium size pan quickly sauté Spinach with 1 tbsp of water and season lightly with salt and pepper. This will only take 30 seconds to 1 minute to cool / wilt down. Then set aside until ready to use.
7. Slice cheese into thick slices and halve the bread.
8. To assemble slather a generous layer of pesto, followed by a few slices of mozzarella cheese, tomato& spinach. You can then place your sandwiches in a panini press or bake in the oven at 375 degrees for 5-7 minutes. #starbucks #vegan #veganstarbucks
VEGAN (inspired by toll house)TURTLE COOKIES! RECIPE IS HERE!!!! Tag a cookie loving friend and GRAB INGREDIENTS BELOW!
Cookie ingredients:
1/2 cup vegan butter, soft but not melted
1 cup brown sugar, packed
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/4 cup unsweetened applesauce
2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan chocolate chips , divided
sea salt (for topping)
1 cup chopped pecans (+1/4 cup extra for topping)
Vegan “Caramel”: 8 medjool dates, pitted
1/2 cup almond butter, creamy
1/4 cup + 2 tbsp warm water
Full recipe on fuelednaturally.net #vegan #cookies
This is my VEGAN version of a “toll house” TURTLE COOKIE! Pecans, caramel, chocolate chips and pinch of sea salt. Who else grew up eating roll house cookies 🤭🍪 also who wants the recipe! Let me know in the comments below and I’ll have it up by Saturday ❤️ #cookies #turtlecookies
9:20 PM
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