Entries in Vegan (78)
Oh hey there - it's Fall!! Officially on the calendar and physically, temperature wise. It's still mid August in my mind though. I love fall, but we all know what comes after it... and I'm not ready.
Anywho, after receiving a request from a blog reader last week for some healthy savory snacks, I decided to share this cheesy cracker recipe that I've had in the back of mind for some time. I have to wonder why I don't have more savory snacks + things in my recipe archive, because I really do love them. It's something that I will be adding to that's for sure.
The awesome thing about this recipe is that it doesn't take a ton of ingredients (honestly it's under 10) and it's also quick and considerably easy to make!
If you love the flavour of parmesan cheese then go ahead and add it to the recipe like I have. If you don't, or you'd like to make these vegan then it's ok to leave it out entirely. It won't harm the crackers if you do decide to omit it.
Instead of going for butter I used olive oil to make these crackers healthier and the nutritional yeast is what gives them the slight tinge of orange colour + cheesy taste.
A tasty snack all on their own or maybe with a nice helping of hummus on the side. Either way I hope you enjoy these little crackers!
Cheesy Snack Crackers
Cook Time: 18-22 minutes
Keywords: bake appetizer snack soy-free vegan option spelt flour nutritional yeast
Ingredients (about 60 small crackers)
- 1 1/4 cups plus 2 Tbsp spelt flour
- 1/3 cup nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup well grated parmesan cheese (I used Parmigiano Reggiano cheese.)
- 1/4 cup olive oil
- 1/4 cup + 2 Tbsp water
Preheat oven to 350˚F and line a baking sheet with parchment.
In a large bowl, mix together flour, nutritional yeast, garlic powder, salt, and black pepper. Stir in parmesan. Stir in the olive oil and 1/4 cup of water and mix until dough is combined. If the dough is too dry add 2 more tablespoons of water.
Place dough on a lightly floured surface, dust the top with flour, and roll to 1/8-1/4 inch thickness with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into crackers. Gently move each cracker and place on prepared baking sheet. Repeat until dough is used up, rolling it out again between batches.
Bake for 18-22 minutes, depending on thickness, until crackers are light golden brown. Be sure to keep an eye on them for timing so they don't burn.
Place on a rack to cool. Store in an airtight container.
- These crackers freeze well.
- You can either wrap the dough in plastic and place it in the fridge until ready to use, or roll it out immediately.
Welcome to my new favourite healthy weeknight meal. Yes, macaroni and cheese really can be made healthy and still taste just as good as it's boxed counterpart. All you need to do is make this simple creamy vegan cheese sauce that's dairy-free, soy-free, and packed with loads of nutritional bonuses. Like nutritional yeast. It's full of vitamins B6 + B12, Thiamin, and Riboflavin. Plus it packs an excellent boost of protein and fiber. Just 2 tablespoons has 8g of protein and 4 grams of fiber.
Finger. Licking. Good.
Now this doesn't taste like real cheese but it's pretty darn tasty if I do say so. The sauce is made up of a handful of ingredients that starts out with sautéed onions and garlic for the ultimate flavour boost. I found that adding sautéed onions and garlic deepened the flavour of the "cheese" sauce in a wonderful way. It was so tasty!
Next up we toss the onions and garlic into a high-speed blender and add nutritional yeast, soaked cashews, tomato paste, smoked paprika, turmeric and a small handful of other ingredients. I don't think it's necessary but if you prefer you can use unsweetened almond milk in place of water in the sauce.
Oh cashew-vegan cheeze sauce how I love you. This sauce cannot only be added to macaroni but many other things as well. Try adding it to:
- Mashed potatoes (russets, yukon, red, etc.)
- Quinoa and rice dishes
- Veggies of all kinds including steamed or roasted (broccoli, cauliflower and green beans are excellent!)
There are many options!
The sauce makes enough for about 4 generous servings of pasta (I used brown rice elbow macaroni).
Now I'm not going to tell you this is a recipe for old-fashioned mac n'cheese, because it's definitely not that. What I can tell you is that it's absolutely delicious and just as comforting. Besides you could totally serve this to a non-vegan and they'd love it! It's so satisfying you may even convert them over.
Vegan Mac & Cheese
Keywords: blender main dish lunch entree dairy-free gluten-free grain-free vegan cashews pasta spinach
Ingredients (Serves 4)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp extra-virgin olive oil
- 1 cup raw cashews, soaked 3 to 4 hours, preferably overnight, and drained
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- ½ cup + 2 tablespoons water
- ½ cup nutritional yeast
- 2 teaspoons turmeric
- Pinch of cayenne pepper
- Pinch of sea salt
- 12 ounces macaroni or small shell pasta (gluten-free if needed)
- Fresh thyme or red pepper flakes (to garnish)
- roasted broccoli, sauteed mushrooms, spinach, or peas
In a skillet, heat olive oil over medium-low heat. Add onions and sauté until translucent (about 5 minutes). Add garlic and cook for a few more minutes on low.
In a high speed blender, puree the sautéed onions and garlic with the cashews, lemon juice, Dijon mustard, tomato paste, paprika, water, nutritional yeast, turmeric, a pinch of cayenne, and a pinch of salt. Makes about 2 1/4 cups of sauce.
Bring a large pot of water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1 cup of the pasta water. Drain and return the pasta to the pot. Stir in the sauce, adding the pasta water as needed to thin the sauce and make it creamy. If you're adding any roasted or sauteed veggies, this would be the time to do it.
Serve hot garnished with fresh thyme or a pinch of red pepper flakes.