Creamy Vegan Cheese Sauce

When going vegan, or trying to eat more plant-based it seems daunting to give up cheese… it’s so creamy, rich, and delicious. But dairy is filled with saturated fat, cholesterol, milk proteins (which have been shown to be linked to all different types of cancers), and can cause inflammation all throughout the body. I came up with the perfect recipe to replace all your dairy-filled cheesey cream sauces. This cashew cream sauce is not only an amazing alternative to dairy cheese sauces, but it’s also packed with nutrients that are good for you! 

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Soaking the cashews helps to soften them and break them down so they can be digested better as well as blend more easily. I used raw cashews, but you can use roasted if that is the only option available to you. Cashews can be found in most bulk sections of the grocery store, as well as packaged with the nuts and seeds. They contain healthy fats that are unsaturated, and are also packed with selenium, vitamin K, magnesium, and iron. 

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Cashews are neutral in flavor which makes this sauce the perfect base for lots of recipes!

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Chicken Noodle Soup | Veganized

 

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Up in the High Country fall starts early, so the chilly weather has begun to set in and I’ve been wanting all of my favorite cozy foods like soups, chilis, and casseroles. I’ve especially been loving the process of making (and eating) homemade chicken noodle soup. Soups are so comforting for me to make because they are almost always simple, leave my house smelling delicious, and just puts me in an overall good mood. I’ve put together an incredibly simple homemade chicken noodle soup recipe that will leave you wondering… “how is this vegan??”.

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  • 1 cup carrots
  • 1 cup celery
  • 1 cup white onion
  • 1 1/2 cup yukon potatoes
  • 4 cups vegetable broth
  • 4 – 6 cups water
  • 2 1/2 cups dry noodles of choice
  • 1 package of frozen vegan chicken
  • 5 cloves of garlic
  • Salt & pepper (to taste)
  • Parsley & rosemary (optional)

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