My parents turned me onto this simple and delicious recipe. Fresh parsley, minced garlic and olive oil create a simple sauce and tastes wonderful when preparing grilled vegetables or other food. You can add vinegar, chilis, a touch of oregano and salt and pepper to spice it up or leave it as is. It tastes amazing to use when cooking, yet also tastes fabulous served on top of food or to dip your bread into.
A delightful nacho cheese sauce is yours in no time. Boil some potatoes and cashews, blend with the rest of the ingredients, grab a chip and dip. It's simple, tasty and delicious. Great for nachos, crunchwrap supremes, on pizza, as a dip and much more. Enjoy!
Learn how to make pasta dough from scratch and turn that into Homemade Pumpkin Sage Ravioli with a Cream Sauce! This is a must have recipe that is easier than you’d imagine, comes together easily and works every time. I was so impressed, as was Gerald, when I made homemade ravioli. The dough is gorgeous, supple, easy to roll out and work with, forgiving and you can store it in the fridge or make raviolis and freeze it as if you bought it from the market. The dough includes about 3 ingredients + salt & water, easy!
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.
Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, food, yoga and so much more. It's my desire to help you with plant-based eating. Let's cook!
Search Artistic Vegan
Current Reader Favorites
Cauliflower Pizza Crust
Cucumber Salad 3 Ways
No Oil or Sugar
Home Of The Worlds Sharpest Kitchen Knives
Beautiful white ceramic knives.
The man who lights my fire!