Author: karenwpullen

Cashew Whipped Cream

karenwpullen Basics, Desserts, Recipes, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time5 minutes
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Cashew Whipped Cream

Course: Dessert, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 2 cups raw cashews
  • 1/3 cup water
  • 1/8 teaspoon vanilla
  • 1 pinch salt
  • 1 teaspoon tapioca starch/flour

Instructions

  • Soak the cashews in boiling water for 10 minutes. Rinse and drain.
  • Put all ingredients into a high-speed blender and process for 3 minutes. Stop and scrape down the sides a few times.
  • Allow to cool for a couple of hours.

Notes

Makes a nice topping for fruit, pie, cobblers, crisps.

Carrot Noodles with Pesto, Chickpeas, and Tomatoes

karenwpullen Recipes, Salads, Side Dishes , , ,
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Carrot Noodle Salad

Course: Salad
Servings: 0

Ingredients

  • 4 large carrots
  • 1 can chickpeas about 1 ½ cups
  • 1/3 cup pesto oil-free
  • 1 cup cherry tomatoes halved
  • 2 tablespoons vegan parmesan

Instructions

  • Make the carrot noodles by cutting the carrots into long thin strips using a mandoline, vegetable peeler, or spiralizer.
  • Steam them for 6 minutes until tender.
  • In a bowl, combine the carrot noodles, chickpeas, pesto, and tomatoes.
  • Sprinkle with vegan parm.

Oil-Free Pesto

karenwpullen Basics, Recipes, Salads, Sauces and dressings , , ,

Most pesto sauces are made with oil and parmesan cheese. But they are not essential, like basil is. In this recipe, the oil is replaced by walnuts, aquafaba, and nutritional yeast.

Prep Time10 minutes
Print Recipe

Pesto

Course: Sauces and dressings
Cuisine: Italian, Vegan
Servings: 0

Equipment

  • food processor

Ingredients

  • 3 cups fresh basil
  • 2 cups fresh spinach
  • 1/4 cup walnuts
  • 1 cloves garlic
  • 1/3 cup nutritional yeast
  • 1/4 cup aquafaba
  • 2 tablespoons lemon juice

Instructions

  • Toast the walnuts until golden. I use a toaster oven but you can also do this in a skillet.
  • Put all the ingredients in a food processor and process until mostly smooth.

Notes

I like to make a big batch, apportion the pesto into a mini-muffin pan, and freeze. Then I put the all portions together into a ziploc bag. It’s easy to take out one at a time, to add to soup or pasta.
If you keep a portion of pesto in the refrigerator, a squirt of lemon juice on the top will keep it bright green.
Spinach isn’t necessary and can be replaced by more basil. The ratio of spinach to basil should be no more than 2:3 or the pesto will lose its flavor.