I have discovered that nuts are one of the most versatile cooking ingredients. They make a great substitute for most things dairy (cream, cheese, milk) and can be used to give structure (and flavor) to pie and dessert bases. If you can't tell, I love cooking with nuts. I wanted to share this recipe because not only is it delicious, but it is also a good one when you need food fast.
As long as you have the staples I have outlined here on hand you will always be prepared to make this recipe. I even added in substitutions for when you are in a pinch and a little behind in shopping. I made this the other night when I was feeling too fatigued to cook, cause for this recipe you just pop all the ingredients in a food processor and that's it. Spread it on some bread of choice (I use oil and sugar-free whole wheat) top it with tomatoes and voila, you've got yourself a meal in minutes. This is also a great dish to share at potlucks, and trust me, everyone will gobble this stuff up!
Vegan Cashew Cheese Recipe:
vegan, gluten-free, refined sugar-free, plant-based
So again I was watching cooking shows on PBS. This time it was Cook's Country, and they prepared Lighthouse Inn Potatoes. It really put me in the mood for some warm, creamy potatoes, but eating how I do, I couldn't follow their recipe, which is of course full of cream and butter and cheese. That's why I decided to veganize the recipe while adding my own personal twists to it.
My husband always asks me why I watch cooking shows where they cook things that I know I cannot eat. Well, on the one hand, I can always learn at least one trick I didn't know before and on the other hand I have found that one of my favorite things to do is to flip saturated-fat laden recipes and create something I can eat. I also love showing off how you don't need cream or butter to make a decadent dish that will make your mouth water.
Potato Bake Recipe
vegan, plant-based, refined-sugar free
Nut and Bean Cream:
Nut and Bean Cream:
**Note: For a gluten-free topping alternative, substitute the bread for corn tortillas. Simply add about 6 small corn tortillas to a food processor (or a coffee bean grinder) and process until the tortillas look like bread crumbs.
Amanda Windhof, PhD is an MS lifestyle advocate who wants to ensure a healthy diet is accessible to everyone.