Salted Cashew Caramel Energy Bites

We’re no strangers to date bites around here, but these may just top them all. Strong claim, but with good reason. If you love the flavors of buttery cashews, salted caramel, and coconut, you’re going to love these energy bites!
Just 4 ingredients and …

Salted Cashew Caramel Energy Bites

We’re no strangers to date bites around here, but these may just top them all. Strong claim, but with good reason. If you love the flavors of buttery cashews, salted caramel, and coconut, you’re going to love these energy bites!

Just 4 ingredients and 10 minutes required for these naturally sweetened, plant-based gems that are perfect for on-the-go snacking, pre- or post-workout fuel, or a healthier dessert!

Salted Cashew Caramel Energy Bites from Minimalist Baker →

Creamy Vegan White Pasta with Summer Vegetables

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.
The result is an incredibly hearty yet light pasta with an abundance of vegetables a…

Creamy Vegan White Pasta with Summer Vegetables

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.

The result is an incredibly hearty yet light pasta with an abundance of vegetables and greens. The perfect plant-based side or entrée for summer and beyond. Just 10 ingredients required. Let’s do this!

For the veggies, we sautéed squash with onion, then added salt, pepper, Italian herbs, and red pepper flake for more seasoning and a little heat.

Creamy Vegan White Pasta with Summer Vegetables from Minimalist Baker →

Vegan Pesto Pasta

This article is from Delicious Everyday.
This easy Vegan Pesto Pasta makes for a simple and flavorful weeknight meal. It’s bursting with fresh flavor from basil, garlic, and pine nuts. And the whole thing is ready in under 20 minutes. I don&#821…

This article is from Delicious Everyday.

This easy Vegan Pesto Pasta makes for a simple and flavorful weeknight meal. It’s bursting with fresh flavor from basil, garlic, and pine nuts. And the whole thing is ready in under 20 minutes. I don’t think anything is more comforting than a big bowl of pasta. And as a born and raised Italian I’ve...

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Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. It’s also no secret that Italian food and cheese go hand in hand.
But what’s pasta and pizza without cheese? So we remedied this by …

Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. It’s also no secret that Italian food and cheese go hand in hand.

But what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast.

Cashew Ricotta Cheese (Soy-Free, Fast, Easy!) from Minimalist Baker →

Vegan Caprese Sandwiches with Garlic Cashew Cheese

Photos by Lindsey Johnson. I’m not 100% vegan, but I find that the more plant-based my diet is, the better I feel. I also get a geeky kick out of veganizing recipes, so I’ve opted to go in that direction with my blogging.

Vegan Caprese Sandwiches with Garlic Cashew Cheese Recipe
Photos by Lindsey Johnson. I’m not 100% vegan, but I find that the more plant-based my diet is, the better I feel. I also get a geeky kick out of veganizing recipes, so I’ve opted to go in that direction with my blogging.

Recipe | Cinnamon Vanilla Cashew Milk

If I only knew how easy it was to make my own non-dairy milks, I would have started doing it years ago. Why did it take me so long to discover this?! Okay, it’s still not as easy as picking up a carton of almond milk at the store. But it’s …

If I only knew how easy it was to make my own non-dairy milks, I would have started doing it years ago. Why did it take me so long to discover this?! Okay, it’s still not as easy as picking up a carton of almond milk at the store. But it’s easier than I thought it would be. After learning about carrageenan, I decided that I wanted to avoid non-dairy milk made with it. This is not a lecture-y blog, so don’t take this as me telling you what you should or should not eat, but I decided that for me, I’d rather seek out products that don’t use carrageenan. There are plenty of carrageenan-free nut and soy milks out there, but I started to get curious about whether I could make my own. I started with my friend Kelly’s tutorial on how to make your own coconut milk. It was easy and delicious and I wanted to make more. MOOOORE! So then I tried making the cashew milk recipe that came with my Vitamix. I love almond milk, but I think I love cashew milk even more. (Side note: why do they not sell cashew milk in grocery stores?) […]

Creamy Broccoli Potato Soup

This broccoli potato soup is intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves. Hold onto your hats! Here’s a creamy broccoli potato soup that will blow your mind. (We hope.) It’s impossibly creamy, whole food plant based (WFPB), and it tastes like the coziest bowl of comfort. And it’s 100% made of veggies! How’s that for amazing? This easy and healthy soup is vegan and gluten-free, so it works for a variety of diets. But it tastes like an elevated version of broccoli cheese soup from a can (you know the one). Here are all the secrets to making this crowd-pleaser…everyone will ask for the recipe. What’s in this broccoli potato soup? This a vegan broccoli soup, but it looks legit cheesy, doesn’t it? This recipe was born out of an idea to make the dairy-filled version. But then I sat back and thought about how my stomach would feel after eating a rich, creamy soup. Is there broccoli potato soup that’s creamy and plant based? Oh yes, it can be done. Here’s what’s in this soup: Yukon gold potatoes make for a creamy base Cashews achieve a rich, shiny texture Frozen broccoli […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This broccoli potato soup is intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.

Broccoli potato soup

Hold onto your hats! Here’s a creamy broccoli potato soup that will blow your mind. (We hope.) It’s impossibly creamy, whole food plant based (WFPB), and it tastes like the coziest bowl of comfort. And it’s 100% made of veggies! How’s that for amazing? This easy and healthy soup is vegan and gluten-free, so it works for a variety of diets. But it tastes like an elevated version of broccoli cheese soup from a can (you know the one). Here are all the secrets to making this crowd-pleaser…everyone will ask for the recipe.

What’s in this broccoli potato soup?

This a vegan broccoli soup, but it looks legit cheesy, doesn’t it? This recipe was born out of an idea to make the dairy-filled version. But then I sat back and thought about how my stomach would feel after eating a rich, creamy soup. Is there broccoli potato soup that’s creamy and plant based? Oh yes, it can be done. Here’s what’s in this soup:

  • Yukon gold potatoes make for a creamy base
  • Cashews achieve a rich, shiny texture
  • Frozen broccoli makes for the easiest soup possible (embrace it!)
  • Onion & garlic add big flavor
  • Dried thyme & dill add just the right herby punch
  • Veggie broth, white wine vinegar & Dijon mustard round out the broth
Creamy vegan broccoli potato soup

Frozen broccoli makes it fast and easy!

Frozen vegetables don’t make a lot of appearances in Alex and my recipes. Every single broccoli recipe on this website uses fresh broccoli. BUT! In a broccoli potato soup like this one, you want the broccoli to be basically overcooked: super tender, so it melds into the texture of the soup.

So why use fresh broccoli when frozen is already cooked? Frozen veggies still retain most of the nutrients you’d find in the fresh version since they are flash-frozen. Use any type of frozen broccoli: this recipe calls for a 1 pound bag.

Want to use fresh broccoli? Here’s how.

Got fresh broccoli on hand and want to use it here? Go for it! Here’s what to do:

  1. Chop it: Chop the broccoli into small florets. You’ll need 4 cups.
  2. Steam it (& cook longer): Steam it like in our Best Steamed Broccoli recipe, but cook it several minutes longer than the recipe specifies. You’ll want it very tender, not crisp tender. This simulates the texture of frozen and what you’ll need for this soup. Also leave out any seasoning, since you’ll add salt as part of the soup recipe.
Steamed broccoli

The trick to making broccoli potato soup creamy?

There are a few tricks, really! Here’s what makes the impossibly creamy base of this tasty broccoli potato soup:

  • Yukon gold potatoes: Cooking up potatoes and then blending them with spices helps to make a super creamy body of the soup. But they’re nothing without…
  • Cashews: Cashews are the trick to making recipes creamy without dairy! (Here are all our favorite creamy cashew recipes.) They add a richness and shine to the broth, so they cannot be omitted here. If you have a nut allergy, we’d recommend trying some of our other soup recipes instead. The cashew trick is just too good here! Using only potatoes would result in a dull and blander soup.
Broccoli potato soup

It’s kid friendly, too!

Our son Larson loved this one, so thought we’d mention it’s also great for kids! He loves eating soup, so we love making this one for him. A few other kid friendly recipes he particularly enjoys lately: Vegan Sloppy Joes, Peanut Butter Dip and Baked Taquitos.

What to serve with broccoli potato soup?

Want to make this broccoli potato soup into a meal? This healthy soup is a fabulous way to eat all the best veggies. Here are a few ideas for sides to serve with it:

Broccoli potato soup

This broccoli potato soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Broccoli potato soup

Creamy Broccoli Potato Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings

Description

This broccoli potato soup is intensely creamy and 100% plant based! It’s an easy healthy soup that everyone loves (plus it’s vegan and gluten free).


Ingredients

  • 1 large yellow onion
  • 3 garlic cloves
  • 2 pounds Yukon gold potatoes (about 6 medium)
  • 3 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 cup raw unsalted cashews
  • 1 teaspoon kosher salt, divided
  • 1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*)
  • 1 large carrot
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried dill
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
  3. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it  with 1/4 teaspoon kosher salt in a bowl and black pepper. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
  4. When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
  5. Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

Notes

*If you’re cooking fresh broccoli, here’s how to simulate frozen: Cut it into very small florets. Then steam it but cook it a few minutes longer so that it’s very tender (not crisp tender as indicated in the recipe). Leave out any seasoning, since you’ll add salt as part of the soup recipe.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Broccoli Potato Soup, Vegan Broccoli Soup

More vegan comfort food recipes

This broccoli potato soup is pure comfort food! Here are a few more of our comfort food favorites:

  • Vegan Shepherd’s Pie Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.
  • Vegan Fettuccine Alfredo WOW! This tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
  • Ultimate Vegan Chili Bursting with flavor, this one’s seriously delicious and totally plant based. Dollop with vegan sour cream and load with toppings!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Crispy Breaded Cauliflower Wings

Friends! Welcome to our latest snacking obsession: Crispy Breaded Cauliflower Wings!
Inspired by our Cashew-Crusted Cauliflower “Steak,” these 10-ingredient, grain-free wings have a perfectly seasoned cashew and arrowroot crispy exterior, p…

Crispy Breaded Cauliflower Wings

Friends! Welcome to our latest snacking obsession: Crispy Breaded Cauliflower Wings!

Inspired by our Cashew-Crusted Cauliflower “Steak,” these 10-ingredient, grain-free wings have a perfectly seasoned cashew and arrowroot crispy exterior, plus a sweet and spicy glaze so a dipping sauce isn’t necessary. Swoon!

How to Make Cauliflower Wings

We find making cauliflower wings works best as a four-step process:

  1. Egg wash – eggs are gently beaten with a fork to create an egg wash that is perfect for helping the batter stick to the cauliflower.

Crispy Breaded Cauliflower Wings from Minimalist Baker →

Best Vegan Lasagna

I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as…

The post Best Vegan Lasagna appeared first on Cookie and Kate.

vegan lasagna recipe

I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.

My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.

vegan lasagna ingredients

If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. It’s based on the vegan variation of the cheesy roasted eggplant lasagna in my cookbook, Love Real Food (page 163). I shared the concept in my classic vegetarian lasagna recipe, too.

Today, I wanted to show you the results with photographic proof. If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you.

Continue to the recipe...

The post Best Vegan Lasagna appeared first on Cookie and Kate.

Vegan Fettuccine Alfredo

WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes! Dinnertime just got easier. This vegan fettuccine alfredo is a winner with everyone from kids to meat lovers: it’s just that good! The impossibly creamy sauce is a healthy spin on the traditionally rich pasta. It’s made with nutrient-dense cauliflower and protein-packed cashews instead of dairy. Make it with any type of noodle you choose (legume noodles, zoodles, etc) and it’s an easy 30-minute plant based dinner. Ready for all the secrets? What people are saying Alex and I sent this recipe to some friends and family who are close enough to us that they tell us their true opinion! Here’s what they had to say about this vegan fettucine alfredo: “YUM! I love it! It’s super easy to make. I made it again 2 days later!” -Lisa “This is the best vegan alfredo sauce! It’s my new go-to. It had just the right amount of creaminess and the seasoning was on point! Some recipes say the sauce is creamy and it comes out a little runny. This one is actually creamy!” -Maeghan What’s in […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!

Vegan Fettuccine Alfredo

Dinnertime just got easier. This vegan fettuccine alfredo is a winner with everyone from kids to meat lovers: it’s just that good! The impossibly creamy sauce is a healthy spin on the traditionally rich pasta. It’s made with nutrient-dense cauliflower and protein-packed cashews instead of dairy. Make it with any type of noodle you choose (legume noodles, zoodles, etc) and it’s an easy 30-minute plant based dinner. Ready for all the secrets?

What people are saying

Alex and I sent this recipe to some friends and family who are close enough to us that they tell us their true opinion! Here’s what they had to say about this vegan fettucine alfredo:

  • “YUM! I love it! It’s super easy to make. I made it again 2 days later!” -Lisa
  • “This is the best vegan alfredo sauce! It’s my new go-to. It had just the right amount of creaminess and the seasoning was on point! Some recipes say the sauce is creamy and it comes out a little runny. This one is actually creamy!” -Maeghan
Vegan alfredo sauce

What’s in vegan fettuccine alfredo?

Who would have known that blending up a few veggies and nuts could create a creamy sauce that tastes like dairy? These days, there are so many inventive vegan recipe concepts for making creamy sauces. With this one, Alex and I wanted to use cauliflower to make a white sauce like our Cauliflower Sauce, but remove the Parmesan cheese. Here’s what we ended up with for this recipe:

  • Cauliflower: This cruciferous vegetable makes the body of this sauce; it also packs in Vitamin C and fiber.
  • Cashews: Cashews make the sauce creamy and add plant based protein, helping it to be more filling.
  • Garlic & onion powder: These flavorings round out the savory profile.
  • Olive oil & vegetable broth: Olive oil is used for sauteing, and veggie broth for simmering the sauce.

Cook the ingredients for about 10 minutes on the stove. Then blend them until a creamy sauce forms and mix that with the noodles. Voila! You’ve got vegan fettuccine alfredo, an easy plant based dinner recipe in 30 minutes!

Vegan Fettuccine Alfredo

Is pasta healthy?

Good question. A new study found pasta can actually help you lose weight. The Italian researchers found that eaten in moderation, pasta can be part of a healthy diet. This is a full 180 of conventional wisdom, right? Alex and I have been enjoying pasta in moderation for years—so we’re glad it’s back in good graces.

Other noodle ideas!

There are lots of other options for pasta in this vegan fettuccine alfredo, especially if you eat a gluten free diet. Here are some options you could try:

  • Legume Based Pasta: Pasta made from lentils is becoming much more widespread these days. It can be made from black beans, lentils, or chickpeas. Alex and I have tried a few brands and found the texture is a little tough for us: but other people rave about it! We’re open to your suggestions in the comments below.
  • Zucchini Noodles: Making this pasta with vegetable noodles like Zucchini Noodles would also be tasty! You can make your own or they’re easy to find prepackaged.
Vegan Fettuccine Alfredo

How to cook pasta to al dente

If you’re using standard pasta for this vegan fettuccine alfredo, you absolutely must cook it to al dente. What’s al dente? In Italian it means “to the bite.” It refers to pasta that is still firm on the inside when cooked. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of salted boiling water.
  • While cooking, check pasta continually for doneness.
  • As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
Vegan alfredo sauce in blender

What to do with leftover alfredo sauce?

The sauce for this vegan fettuccine alfredo makes 6 cups total. Alex and I measured, and for our taste we liked using about 5 cups of alfredo sauce for 1 pound of pasta. That means, you’ll have about 1 cup leftover after making 1 pound of pasta.

What to do with the leftover sauce? Refrigerate it (obviously). Of course, you can use it on pasta again. But here are a few more creative ideas of how to use it up:

This vegan fettuccine alfredo recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free, legume or zucchini noodles.

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Vegan fettucine alfredo

Vegan Fettuccine Alfredo


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.89 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8

Description

WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!


Ingredients

  • 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
  • 4 garlic cloves
  • 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
  • 4 tablespoons olive oil
  • 1 cup raw unsalted cashews
  • 2 cupvegetable broth
  • 1/8 teaspoon onion powder
  • 1/8 + 1/4 teaspoon ground black pepper
  • Pinch nutmeg
  • 1 teaspoon kosher salt
  • Finely chopped parsley, to serve

Instructions

  1. Mince the garlicChop the cauliflower.
  2. Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and spinach and return to the pot.
  3. Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
  4. Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
  5. Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Vegan Fettucine Alfredo

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes