Grab some chips because I got the dip! Vegan Queso! It'll have you sayin' "it's nacho cheese, it's my cheese". Slather it on your favorite dishes and watch as it melts fantastically and makes a beautiful addition to your meal. It's also packed with flavor. I have a girlfriend who is allergic to nuts so nut-free options like these are great to have on hand.
Creamy Tahini, a generous portion of freshly squeezed lemon juice and roasted garlic come together to create a thick spread. Add water and create an unbeatable dressing. You can add a little salt, perhaps a dash of cumin, fresh coriander/cilantro and or parsley for a unique spread, sauce or dressing that is sure to please! Personally, I can't get enough of this, my taste buds go wild for it. I hope you love this easy recipe.
One of my favorite recipes from my latest cookbook, The Artistic Vegan Cookbook: An Alchemical Transformation, is the Tahini Lime Cashew Cheese, I modified it ever so slightly to make it even cheesier with the addition of Nutritional Yeast and a little extra liquid to make it into more of a sauce, dip and after refrigerated a spread. Enjoy this in as many ways as you want! Get the recipe below or in the video.
Tahini Lime Cashew Cheese Sauce & Spread
1/2 Cup Cashews
2 Tbsp Lime Juice - Freshly Squeezed
1/4 Cup Filtered Water
2 Tbsp Soy Sauce (Tahini for Gluten-Free)
2 Tbsp Tahini
1/4 Cup Nutritional Yeast
Soak the cashews for 4+ hours, or in hot water for 10 minutes. Once soft, drain, rinse and place all of the ingredients in a blender. Blend until smooth. Use in as many ways as desired. Below is a pic of how we used it! This recipe doubles well and may be stored in the fridge in a sealed container.
I went to the market Saturday to pick up some fresh fruit and veggies and some of our favorite dry goods (cashews, almonds, dates, coconut milk and so on.) The fruit store I went into was restocking their shelves and I noticed fresh spinach in a huge bag. I asked if I could have some since the spinach that was out was wilted. They said I could but offered it as a HUGE bundle, I mean it was like a bouquet of flowers but spinach. I excitedly took it and knew we'd find a way to eat it. After making fresh batches of V10 and a big salad I still had quite a bit left. I decided it would make a nice pesto, I looked up some inspiration and decided oil-free was a must. I used my recipe as a base and replaced the basil with spinach and added all of the dried basil I could find in my cupboard, 1/2 cup, turned out nice!
Spinach, lemon, garlic, dried basil create a delicious flavor base added with water and pecans for extra creaminess, with cashews and a tiny bit of mustard for that "somewhat cheesy" flavor. How is it? Creamy, smooth, tasty, you can place it in the fridge or freeze it in cubes for later. We had it on pizza tonight and it was ammmmazzing, I'll share that next!
Much love, Christa
3 Cups Spinach
1 Cup Pecans (Walnuts or Pine Nuts)
1/4 Cup Cashews
1/2 Cup Dried Basil (1+ Cup Fresh)
1/2 Cup Water
1/4 Cup Lemon Juice
3-4 Cloves Garlic (1/8 Cup Chopped Rough)
1 to 1 1/4 tsp Sea Salt
1/2 tsp Ground Black Pepper
1/4 tsp Dijon Mustard
Combine ingredients in a blender, blend until completely smooth. Use it on your favorite dish, store in a sealed container (lemon juice on top helps prevent darkening.) You can also freeze in an ice cube tray, silicone cups or as desired.
Red bell peppers, red onion and garlic are roasted in a steaming hot oven bringing out a fragrance so heavenly hunger instantly looms. Pasta is prepared on the stove while the peppers are roasting. The peppers are then blended with a few ingredients creating a savory meal in 45 minutes. This meal is full of flavor and comfort. No oil or dairy is found in this sauce, just 5 healthy ingredients + salt and pepper. Enjoy! Love, Christa
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes Servings: 4
5 Red Bell Peppers
1/2 Red Onion
1 Small Head of Garlic or 5-6 Cloves
1 1/2 Cup Dairy Free Milk (I used Homemade Cashew)
1 Tbsp Corn Starch
1/2 tsp Salt
1/4 tsp Pepper
OPT: Serve with 400 grams or 14-16 oz Spaghetti
A handful of healthy ingredients are blended together to create a nearly irresistible salad dressing. Maybe it is the new season of spring that makes me yearn for fresh salad, I actually crave it, especially when I have a batch of this dressing around. A good salad dressing can make you excited to eat a salad, it can put forth a desire to enjoy it once a day or even more! This Creamy Balsamic Vinaigrette contains so many flavors they linger on your taste buds well after you eat it. This dressing is a mix of sweet, tart and savory. Plus you will not find refined sugar, preservatives, or oil. Only ingredients that are good for you! Your salad just got even healthier. I hope you love this dressing as much as we do! With love, Christa
Combine the ingredients into a blender. Blend until smooth. Serve or store in a sealed container in the fridge.
Making preserves has never been easier with the help of chia seeds. They congeal together magically and are hardly noticed when mixed with a generous helping of blueberries. Enjoy this simple and delicious recipe. Love, Christa
Blueberry Chia Preserves:
Blend together in a food processor to desired consistency. Refrigerate overnight. Use the next day. Will keep for a few days, the lemon juice will extend life. May also freeze.
Featured on No Bake Blueberry Cheesecake.
Create a simple yet savory meal this holiday with mashed potatoes and gravy with a side of steamed asparagus. Enjoy them as sides or as a simple meal. The gravy has so much flavor from freshly minced garlic, diced red onions and button cap mushrooms with hints of pepper. It accompanies the mashed potatoes infused with dill and a side of asparagus like no other. I love to pour a little gravy on top of the asparagus with a little salt and pepper, it is so good! Roasted vegetables are equally as good, green beans, Brussels sprouts, carrots, garlic and onions.
This meal is:
Savory Mushroom Gravy:
Enjoy this plant-based, heart-healthy meal this season! Happy Holidays!
Fresh blackberries are heated, mashed and combined with chia seeds and dairy free milk to create a thick and healthy sauce with a drizzle of agave to sweeten the load. This recipe was created for a savory sauce on pancakes that wasn't bad for us and it turned out wonderful! Use on ice-cream, dessert recipes, oatmeal and any way you can dream up.
This morning we had a whimsical breakfast! Chocolate Almond Butter Banana Nice Cream Parfaits with Brownie Bites served with Chocolate Covered Katie's No Flour Black Bean Brownies, Lattes and a good book!
The next time I am asked to bring a dish to pass at a gathering I will hands down be bringing these brownies! Thanks Katie!
This is turning into one of my favorite desserts! I tested them out today on our friends not telling them they were made with black beans, just handing them a tray full of brownies and snacks.
This is what I got back, I think they loved them and proves this is the recipe I'd love to share others!
They are also great with vanilla nice-cream! (Blend frozen banana chunks and add vanilla.)
If dessert was covered then I would surely bring my pesto pasta dish!!! The secret? Grow your own basil with love it tastes better I swear! I purchased this basil plant for less than $3.00 as a starter. Once it was planted with a little tender love and care it thrived! The smell and fragrance is wonderful and brings daily happiness.
The plant was beginning to flower so I trimmed it back and thought it was the perfect excuse to make pesto. We used to enjoy pesto pasta all the time and haven't had it in ages. It is one of our all time favorite meals to enjoy and my husband was pleased to see what I was up to in the kitchen! Now you can make it too!
Set aside enough to enjoy on pasta or whatever dish you had in mind and freeze the balance in ice cube trays. This is a perfect way to preserve the pesto and it will last for over a month in the freezer. Take it out and add to future dishes as you would fresh pesto. Note when it melts it provides a surprising amount of flavorful deliciousness!
To make pasta simply boil your favorite pasta, we chose brown rice pasta for a gluten-free blend. Serve with your favorite veggies and enjoy! What did I do? In a wok I took veggie broth, added chopped onions, garlic, yellow bell peppers, tomatoes and olives and stir fried in the broth to steam. Blanched veggies works great too. I drained the pasta, coated with pesto sauce and folded in the veggies, served with basil on top! YUM! For a real treat add a vegan sausage to make the perfect dish.
I hope you found this information fun and helpful! I recently learned about ALOHA recipes and can't wait to check out more for inspiration.... look here to find your inspiration! A bunch of happy and healthy vibrant recipes that look amazing. I love learning new things and can't wait to learn more and share more.
To your continued health and happiness!
PS - Thanksgiving posts coming soon....!
Hi and thank you for stopping by! I am passionate about making vegan recipes with food that is good for your body. I also enjoy healthier spin-offs on classics. All my recipes are vegan and free of refined sugar. Most are gluten and oil-free or contain options to make it so. Thank you for stopping by!!
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