Table of Contents

• The Story Behind the Recipe
• Dairy-Free Eggnog Ingredients
• How to Make It
• Frequently Asked Questions
• More Dairy Free Christmas Recipes
• More Cashew Cream Recipes

• Jump to full, printable recipe
• Reviews and comments

The Story Behind the Recipe

Growing up, we really weren’t an eggnog family. My first encounter with it was well into adulthood – in the form of an eggnog latte.

That easily segued into the real stuff whenever possible every December, but when I had to remove dairy from the menu, this Dairy-Free Eggnog is what really came to the rescue.

When I discovered Dairy-Free, Vegan Eggnog, the angels sang. Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?

After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist.

But more often than not, this Easy 6-Ingredient Dairy-Free Eggnog is what I’m all about every December.

I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.

Dairy-Free Eggnog Ingredients

Not only is it a super-simple list of ingredients, but this is so much easier to make than traditional eggnog!

We’ve got:

• Cashews – blended with water, cashews are creamy dreamy goodness (as also evidenced here and here)
• Coconut milk – a little sweetness and wonderful richness. I like lite coconut milk for this recipe, but you can use full fat if you prefer. .
• Dates – trust me on these. They add thickness and a carmelly, rich sweetness. SO GOOD.
• Vanilla – necessary!
• Nutmeg – even more necessary!
• and Sea salt – to help round out the flavors. Just a little!
• Okay, and a little water, too.

How to Make It

First, soak your cashews for ultimate creaminess.

Then, add all of the ingredients to the blender and blend completely. Hello, thick, rich, decadent egg free and lactose free eggnog! Taste your dairy free eggnog, and add more dates if you’d like for it to be sweeter.

Now chill it for a bit, and you have frothy cool eggnog in your life. YESSS.

Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Dairy-Free Eggnog a try, and I hope you love it as much as we do!

P.S.: It is absolutely delicious in coffee, too. Total bonus. (Just swap out your usual coffee creamer for this. Heaven!)

Frequently Asked Questions

Q: Can I skip the cashew-soaking step?
A: If you have a high-speed blender like a Vitamix, you don’t necessarily have to soak the cashews. But if you want the creamiest eggnog and/or you don’t have a high speed blender, I’d suggest taking the extra step of soaking them.

Q: How long does this dairy free eggnog keep?
It keeps refrigerated in an airtight container for 4-5 days.

Q: Do you have any suggestions for boozing it up?
I do! Splash in some rum, bourbon, and/or Bailey’s Almondmilk Liqueur. Delicious!

More Dairy Free Christmas Recipes

• Chai-Spiced Vegan Eggnog brings together warm and cozy chai spices with vegan eggnog. This variation on vegan eggnog is really nice.
• Get cozy with Gluhwein! This warm mulled wine is well known for chasing the chills away.
• Need some dairy free Christmas cookie ideas (that would go VERY well with your dairy free nog?! How about these PB&J Thumbprints or Chocolate Crinkle Cookies?!
• This eggnog recipe makes an excellent coffee creamer, but if you’re craving chocolate and peppermint, go with this one. Yum!

More Cashew Cream Recipes

• Rich & Creamy Cashew Coffee Creamer
• Dairy-Free Alfredo Sauce Recipe
• Vegan Avocado Crema
• Cashew Sour Cream

Print

Dairy-Free Eggnog

Decadent and velvety, this egg-free, dairy-free & vegan eggnog is sure to be the hit of the party … or the entire season! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!

Course beverages

Cuisine American

Keyword christmas, drinks

Total Time 25 minutes minutes

Servings 6

Calories 368kcal

Author Kare

Equipment

• High-speed blender Like Vitamix

Ingredients

Dairy free eggnog:

• 2 cups raw cashews soaked*
• 1 1/2 cups water
• 30 ounces canned lite coconut milk 2 cans
• 8-10 medjool dates
• 2 tablespoons freshly ground nutmeg + more for garnish
• 2 tablespoons pure vanilla extract can substitute vanilla bean paste
• 1/4 teaspoon fine-grain sea salt

Optional cinnamon rims:

• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar

Instructions

• Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter.
• Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
• For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!

Notes

Recipe time includes soaking time for cashews.

*Cashew Soaking Note

To soak the cashews, place them in a bowl of hot water for 20 minutes, then drain and proceed with the recipe. 

Nutrition

Serving: 1g | Calories: 368kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 106mg | Potassium: 523mg | Fiber: 4g | Sugar: 29g | Vitamin A: 51IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 3mg

Originally published Dec. 5, 2018.

The post Dairy-Free Eggnog appeared first on Kitchen Treaty.

Are we ready for my latest food obsession, this uber-creamy cashew alfredo sauce recipe? This garlicky cashew alfredo sauce is just about the easiest (and most delicious) pasta sauce I’ve ever made, dairy-free or not!

This dairy-free alfredo sauce recipe transforms gnocchi or just about any pasta into the most glorious plate of deliciousness ever. For real. And in under 10 minutes for the whole shebang!

Table of Contents

• The Story Behind the Recipe
• Dairy Free Alfredo Sauce Ingredients
• How to Make Dairy Free Alfredo
• Can You Freeze Cashew Alfredo?
• More Pasta Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

By now, you probably know that cashews are a magical ingredient that, when blended with water, transforms into the most luscious cream.

And during the pandemic crisis – especially when some groceries were hard to come by – they were the MVP of my pantry.

I can use cashews to make cashew coffee creamer, dairy-free sour cream, an unbelievably delicious vegan shells and cheese … even a cashew parm for this vegan cacio e pepe! (I also can’t wait to try this cashew-based ice cream. Oh my goodness.)

And now, we have this unbelievably rich and creamy vegan alfredo sauce, which might just be my favorite cashew cream recipe yet.

Readers say …

“Made this recipe tonight to top Spinach & White Bean Stuffed Shells.. It was so incredibly delicious that I couldn’t stop licking what was left in my blender. My non-vegan husband and toddlers loved it as well. Can’t wait to try it with just pasta. It was so good. I highly recommend!”

– Hannah

Dairy Free Alfredo Sauce Ingredients

This vegan and dairy-free alfredo sauce has a super short list of ingredients, and just about the easiest prep EVER.

We’ve got:

• Cashews – raw cashews. If you have a high-speed blender, you don’t even need to soak them.
• Water
• Fresh garlic – Sub in some garlic powder in a pinch.
• Nutritional yeast and onion powder – Both add a hint of cheesy umami that Parmesan usually brings to the table.
• Salt and pepper

Yup! That’s it!

How to Make Dairy Free Alfredo

Then, all you do is whip it all together in your high-speed blender. Vitamin and Blendtec are where it’s at here, but a lower-powered blender may work – just be sure to soak your cashews first.

I like to put the water on to boil, then throw all of the ingredients for the sauce in the blender. And then, while the gnocchi or pasta is cooking, I blend the sauce. Drain the gnocchi or pasta, add it back to the pan, add the sauce, stir, done! Seriously – SO FAST.

Can You Freeze Cashew Alfredo?

Cashew cream actually freezes really well! Make a huge batch, place it in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight and mix well in case any of the ingredients have separated. You can also warm it gently over the stove.

More Pasta Sauce Recipes

• Vegetarian Puttanesca
• Italian Tomato Sauce
• Red Lentil Sauce
• Veggie Bolognese
• Dairy-Free Pesto

I hope this one is as huge a winner for you as it has been for our family!

Print

5-Minute Dairy-Free Alfredo Sauce

5 minutes and 4 ingredients for luxuriously creamy dairy-free alfredo! This miracle of a sauce transforms pasta or gnocchi into a rich, satisfying meal.

Course sauce

Keyword cashew alfredo, dairy free alfredo, dairy free alfredo sauce, vegan alfredo, vegan alfredo sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 140kcal

Author Kare

Equipment

• High-speed blender (like a Vitamix)

Ingredients

• 3/4 cup raw cashews*
• 1/2-3/4 cup water
• 1 medium clove garlic peeled**
• 2 teaspoons nutritional yeast
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

For serving:

• 14.5-ounce package gnocchi or 8 ounces cooked pasta
• Fresh minced parsley or chiffonaded basil

Instructions

• Place cashews, 1/2 cup water, garlic, nutritional yeast, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the pitcher of a high-speed blender. Puree until completely blended, 1-2 minutes. The sauce should be the consistency of eggnog, buttermilk, or a thick heavy whipping cream. If it’s thicker than that, add 2 tablespoons of water at a time until you get it there. Taste and add additional salt and pepper if desired.
• Cook and drain pasta or gnocchi and add back to the pot. Pour sauce over the top and toss until gnocchi or pasta is coated. Add herbs if you like and serve!

Notes

* I find that with my Vitamix high-speed blender, it’s not necessary to soak my cashews first. If you want to ensure a creamy sauce or have a different type of blender, try soaking the cashews for 20 minutes in boiling water first. Drain, rinse, and proceed.

** Depending on your blender, you may want to chop your garlic first to help prevent large chunks in your sauce. I add a whole clove to my Vitamix and it purees completely.

Gluten-free note

The sauce itself is gluten-free, but of course, you’ll want to select a gluten-free pasta or gnocchi.

Adapted from this creamy vegan garlic pasta from Chocolate Covered Katie.

Nutrition

Serving: 0.25cup | Calories: 140kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 295mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg

The post 5-Minute Dairy-Free Alfredo Sauce appeared first on Kitchen Treaty.

Sweet and salty Dark Chocolate Cherry Trail Mix is my favorite snack of all. Just a handful or two is super satisfying – with the protein and fat in the nuts, it quells those hunger pangs. The cherries provide a nice tart sweetness and the dark chocolate chips a decadent touch. Salted almonds give you that glorious sweet/salty situation.

Basically, this crave-able homemade trail mix recipe is one that hits all the notes. So, I thought I’d share! (Plus, it can be made entirely from pantry ingredients too!)

Is Trail Mix Healthy?

“Healthy” is relative! These days, I view “healthy” through the lens of nutrients – how many nutrients are in a food? Trail mix is nutrient dense, and to me, that means it’s healthy. But it’s also dense in calories and fats, so if you’re watching either of those, you may want to keep this in mind. Fortunately, even a small amount of this trail mix is extremely satisfying – and a little goes a long way.

For this Dark Chocolate Cherry Trail Mix, we have almonds, cashews, dried cherries, and dark chocolate – all of which are wonderfully nutrient dense foods.

• Almonds are rich in protein, magnesium, vitamin E, and fiber. (source)
• Cashews have protein, heart-healthy fatty acids, and antioxidants. (source)
• Dried cherries contain potassium, vitamin C, B complex, and antioxidants. (source)
• Dark chocolate is rich in flavanols, iron, copper, magnesium, and zinc. (source)

To make Dark Chocolate Cherry Trail Mix, just dump the four ingredients into a large bowl and mix together. This homemade trail mix recipe makes just enough to fit into a 32-ounce mason jar, with about a handful left over for an immediate snack. The perfect amount!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Print

Dark Chocolate Cherry Trail Mix

This simple trail mix recipe hits all the right notes – sweet, salty, and satisfying.

Course Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 253kcal

Author Kare

Ingredients

• 1 1/2 cups roasted salted almonds
• 1 1/2 cups raw cashews
• 1 (5-ounce) package dried cherries about 1 cup
• 3/4 cup dark chocolate chips

Instructions

• Pour all ingredients into a medium bowl and stir together to mix. Store at room temperature in a sealed 32-ounce mason jar and enjoy whenever you need a quick and satisfying snack!

Nutrition

Serving: 0.33cup | Calories: 253kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

The post Dark Chocolate Cherry Trail Mix appeared first on Kitchen Treaty.

If you follow anyone from Seattle on social media, I’m sure you’ve heard all about the crazy amount of snow we’ve been getting. At our house, we’ve been snowed in for the majority of the past eleven days, and over the last day and a half it dumped probably another foot (!!!) of snow. This amount of snow is almost unheard of around here, and I’d go so far as to say that most of us were wildly unprepared for it.

We’ve been using garden shovels to scoop snow (why have a snow shovel when we only need it once every 10 years?! Oh right, because it would have been really nice to have one for #snowmageddon!) And only yesterday did it finally occur to us that we should knock snow off of flat roofs and other surfaces, drooping tree branches, and our (previously thriving) garden vines.

Meanwhile, our grocery stash is growing a bit slim. I really wanted to come up with a marvelous Valentine’s Day recipe for y’all, and I’ve been working on an amazing, almost-there raspberry sweet roll recipe. But I don’t have it quite right yet and I ran out of the ingredients to continue testing it.

Luckily, I had just enough groceries in the pantry to make and photograph this Creamy Vegan Roasted Red Pepper Pasta, a favorite dinner of late. It used up my last 1/2 of an onion and the basil in the fridge was definitely a little worse for the wear, but I managed to pull it off.

I really didn’t consider this one a Valentine’s Day recipe because instead of being red or pink it’s kind of more of an orange. But if you eat by candlelight and serve it up with some heart-shaped bread or something (is there such a thing? There should be), I think it’ll totally work.

So what do we have here? Pasta of course. I like rotini for this one. One with some nooks and crannies is desirable here because it’ll grab and cradle all of that delicious sauce.

And that sauce, my friends. It’s so deceptively simple. Sauteed onion, oregano, and garlic. A bit of tomato paste. A jar of roasted red peppers. Some cashews for their signature glorious creaminess. Puree until smooth and luscious, aaaand done.

This recipe comes together in about 20 minutes, which in my book makes it a contender for many a future weeknight dinner – not just V-Day.

Even if it’s more orange than red or pink, I love this recipe. And Valentine’s Day is all about love, right? I know, I know … it’s a stretch. Either way, Happy Valentine’s Day, and stay warm out there!

More super-fast pasta recipes

• Ridiculously Creamy Vegan Shells & Cheese totally scratches that comfort-food itch.
• This Creamy Avocado Kale Pesto Pasta is so super fast and tasty!
• Not a dish but rather a sauce, this 5-Minute Garlicky Vegan Alfredo makes a quick and easy sauce for pasta or gnocchi. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Print

Creamy Vegan Roasted Red Pepper Pasta

Got 20 minutes? Then you’ve got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that’ll please vegans and carnivores alike.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 317kcal

Author Kare

Equipment

• High speed blender (like Blendtec or Vitamix)

Ingredients

• 8 ounces rotini pasta or pasta of your choice
• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced about 1 cup diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 (15-ounce) jar roasted red peppers, drained
• 1/3 cup raw whole cashews*
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4-5 fresh basil leaves chiffonaded

Instructions

• Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
• While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
• Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
• Return the pasta to the pot you cooked it in or to the saute pan – whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
• Taste and add more salt and pepper if desired.
• Sprinkle basil over the top and serve!

Notes

* I find that with my Vitamix, I don’t need to soak my cashews first – they puree completely! If you don’t have a high-speed blender, you may want to soak your cashews in very hot water for 20 minutes before pureeing.

Gluten-Free Option

Use gluten-free pasta. My favorite is brown rice pasta.

Nutrition

Calories: 317kcal | Carbohydrates: 49g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 488mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

The post Creamy Vegan Roasted Red Pepper Pasta appeared first on Kitchen Treaty.

The sauce for this vegan mac and cheese recipe is so irresistibly creamy and full of flavor, coating every piece of pasta in its deliciousness. If you’re looking for the comfort of mac and cheese but dairy is not in the cards, this mac and cheese recipe without milk, cheese, or butter will blow you away.

Table of Contents

• The Story Behind the Recipe
• Dairy Free Mac and Cheese Ingredient Info
• How to Make Lactose Free Mac and Cheese

The Story Behind the Recipe

Giving up macaroni and cheese was a tough one for me. I mean, it’s safe to say it’s been my favorite food since the beginning of time. Buuuut … as much as I love dairy, dairy – specifically the whey in dairy – does NOT love me back.

This dairy-free mac and cheese recipe, though? Makes it allll okay.

I’d already dreamed up one vegan mac and cheese recipe – another stovetop recipe made with butternut squash, sweet potatoes, and coconut milk. I do adore that recipe, but I needed another one for when 1) it’s not fall or winter and 2) I haven’t been to the grocery store in awhile. Just a few pantry recipes, and dairy-free mac and cheese is yours.

I first discovered the joy of creamy cashew-based mac and cheese sauce when I tried this recipe from Detoxinista. SO GOOD. I started with that and tweaked from there, changing the pasta/sauce ratio up (less pasta, more sauce) and adjusting the flavorings a tad.

Note that I used to call this recipe “Ridiculously Creamy Vegan Shells & Cheese.” It is still ridiculously creamy, and it’s still a vegan mac and cheese. But I thought more people might find their way to this recipe with the new name.

Dairy Free Mac and Cheese Ingredient Info

• Cashews – use raw, unsalted cashews. I like to soak them first for the creamiest possible situation, but I have skipped the soaking step and just given them some extra time in my high-speed blender, and that works too.
• Lemon juice – The bright acid tang combined with the other ingredients tastes surprisingly cheese-like!
• Nutritional yeast – This powerhouse ingredient adds umami for days and is important for cheesy flavor.
• Garlic – flavor!
• Dry mustard – more flavor!
• Chili powder – just a little bit makes a world of difference for – you guessed it – flavor!
• Turmeric – I love using turmeric for a yellow this-is-mac-and-cheese hue.
• Salt & pepper – to enhance it all.
• Water – this is a mac and cheese recipe without milk, and it’s really not needed! The water mixes with the cashews for a lusciously creamy milk-like situation.
• Pasta – I love shells for a vegan shells and cheese situation (as photographed), but elbows, penne, or another mid-sized pasta with nooks and crannies will be fab. Make it a gluten free dairy free mac and cheese by subbing in your favorite gluten-free pasta.

How to Make Lactose Free Mac and Cheese

This dairy free mac and cheese not only ridiculously creamy, it’s ridiculously easy to make.

Seriously – soak your cashews, cook up your pasta, blend up your sauce, drain your pasta, mix it all together, devour happily.

We’re talking dinner on the table in 20 minutes tops.

This dairy-free mac and cheese recipe has been in my keeper files for a long time now, and it’s one of my fave pantry recipes. It’s made with items I almost always already have on hand – cashews, spices, lemon, garlic, pasta. Perfect!

Print

Dairy Free Mac & Cheese

Fast, easy, and so tasty, it's even carnivore-approved. Made simply with ingredients from the pantry, you'll love this comfort food classic sans the dairy anytime!

Course Main Course

Cuisine American

Keyword pasta

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Kare

Equipment

• High-speed blender
• Large pot

Ingredients

• 1 cup raw unsalted cashews
• 8 ounces small pasta shells can substitute another pasta like good ol’ macaroni
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon nutritional yeast
• 1/2 medium clove garlic
• 1/2 teaspoon dry mustard
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 teaspoon fine-grain sea salt + more to taste
• 1/8 teaspoon freshly ground black + more to taste
• 1/2 cup water
• Finely chopped fresh parsley for garnish; optional

Instructions

• First soak your cashews using either the cold water (slower) method or the hot water (faster) method. Place cashews in a medium bowl or jar and pour 3 cups water over the top. If using cool water, they’ll need to soak at room temperature for at least 2 hours (up to 24 hours). Alternately, you can pour 3 cups boiling water over the top, and then they’ll only need to soak for about 15 minutes.
• Place a large pot of water on the stove and bring to a boil. Add several pinches of salt to the water then add the pasta. Stir and cook according to package directions.
• While the pasta is cooking, whip up the sauce. To the pitcher of a high-powered blender, add the soaked cashews, lemon juice, nutritional yeast, garlic, mustard, chili powder, turmeric, one teaspoon salt, 1/8 teaspoon pepper, and water. Blend on high until completely smooth. The sauce should be thick, but a pourable consistency. If it’s is too thick, add another tablespoon or two of water and blend again until it can be poured.
• Drain the cooked pasta and return to the pan (off the heat). Pour the sauce over the pasta. Gently stir with a wooden spoon until the pasta is completely coated with the sauce.
• Taste and add additional salt and pepper if desired. Scoop into bowls or onto plates and garnish with a bit of chopped parsley if you wish. Serve and devour!

Notes

Jan. 10, 2024 update: Recipe title changed from Ridiculously Creamy Vegan Shells & Cheese to Creamy Dairy-Free Mac & Cheese.

Adapted from Detoxinista. 

Nutrition

Calories: 400kcal | Carbohydrates: 54g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 592mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg

The post Ultra Creamy Dairy Free Mac & Cheese appeared first on Kitchen Treaty.

Because holy yum. If you’ve been avoiding dairy, you might think to yourself, “Holy crap – this is what I’ve been missing. This is life-changing. LIFE CHANGING!!!” You might also do a happy dance – a literal one that’s sort of a combination of that classic Flashdance scene and Snoopy kicking his feet like a bunny.

I mean, if you’re anything like me.

Cashew sour cream is super DUPER easy to make, and guys. It is SO good. If you’re looking for a sour cream substitute, THIS IS IT.

Plopped on chili, served up with quesadillas, plopped on nachos. Basically, you’ll be doing a lot of cashew sour cream plopping when you make this recipe. It’s totally plop-worthy.

It’s also silky smooth and – with lemon and apple cider vinegar lending a good amount of tartness – really does taste a lot like sour cream.

You’ve probably at least heard of cashew sour cream by now, but if you haven’t, let me assure you that I am definitely not the brilliant mastermind that came up with the idea. I’ve been making it for years – well, over two, to be exact – since I had to cut dairy from my diet. I don’t remember where I originally saw the idea that has gradually morphed into my own cashew sour cream recipe, but the earliest instance I can find online is here, on a blog called Gluten Free Bay.

So what’s in cashew sour cream, you ask? Well, cashews, of course. Soaked in water to soften them up and ensure a nice, smooth consistency when pureed. Then, you add lemon juice and apple cider vinegar for that classic sour cream tang. Then some salt for savoriness. And a bit of water. Then puree the heck out of all of it and watch it come together into a glorious substitute for sour cream that’ll make your dairy-free days so much more pleasant.

Especially when a bowl of chili is involved.

Plop-worthy!

Okay! Here’s how to make cashew sour cream (hint: it’s so, so easy)

1. Choose the right cashews.

We’re talking raw, unsalted, whole cashews. That’s it.

2. Soak the cashews.

This is so they blend up all nice and smooth and perfect.

You can do the quick-soak method or the not-so-quick-soak method.

• Quick soak: Pour about 3 cups of boiling water over 1 cup of cashews. Let soak at room temp for 15 minutes.
• Not-so-quick soak: Pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours, up to 18 hours (any longer than that and you should refrigerate).

3. Drain and rinse the cashews.

Yup, just pour them into a colander or wire mesh sieve to drain the soaking water. Rinse, then place the cashews in the blender. Because next up, it’s time to …

4. Transform those cashews into cashew sour cream!

Add 1/3 cup water, 2 tablespoons lemon juice, 2 teaspoons apple cider vinegar, and 1/2 teaspoon sea salt to a high-speed blender (like a Vitamix) along with the soaked cashews.

Then puree for about a minute until it’s silky smooth.

By gosh, you’ve done it. Delicious, right?!

Here’s the full-blown, printable recipe. Happy plopping!

More Recipes with Magically Creamy Cashew Cream

• Rich & Creamy Cashew Coffee Creamer
• Dairy-Free Eggnog
• Dairy-Free Alfredo Sauce Recipe (5-minute pasta sauce!)
• Vegan Avocado Crema

Print

Vegan Cashew Sour Cream Recipe

Silky-smooth, rich, and creamy sour cream – with not a lick of dairy! Only 5 ingredients – cashews, lemon juice, apple cider vinegar, salt, and water – will get you there. A batch of this vegan sour cream is in our fridge 24/7!

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup whole raw cashews soaked (at least 15 minutes in hot water; 2 hours in cold water)
• 2 tablespoons freshly squeezed lemon juice from approximately 1 medium lemon
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/3 cup water

Instructions

• Soak cashews in at least 3 cups of water. For a quick soak, pour 3 cups of boiling water cashews. Let soak at room temp for 15 minutes. For a not-so-quick soak, pour 3 cups cold/tepid/lukewarm tap water over 1 cup of cashews. Let soak at least 2 hours or up to 18 hours (any longer than that and you should refrigerate).
• Drain soaked cashews in a colander or sieve and rinse with cold water.
• Place soaked cashews in the pitcher of a high-speed blender along with the lemon juice, vinegar, 1/2 teaspoon salt, and water.
• Puree on max speed until completely smooth, 1-2 minutes.
• Taste and add additional salt if desired. Sometimes I like to add another teaspoon of apple cider vinegar if I’m looking for some extra tangy tang.
• Keeps in refrigerated in an airtight container for 4-5 days. You can also freeze it – score!

The post Vegan Cashew Sour Cream Recipe appeared first on Kitchen Treaty.

But because I’m me (and, well, because I had to eliminate dairy since then) I can never leave good enough alone. So I’ve nudged this One-Pot Pasta Primavera recipe here and tweaked it a bit there, making it – in my opinion – even more delicious, while also simplifying the ingredients list a bit. Win-win!

Even though it’s been a few years since the one-pot pasta craze hit, I still find it to be such a brilliant (and tasty) way to get dinner on the table, fast. Throw it all in to one big pot – liquid, veggies, pasta and all – and cook. While you stir, the sauce gets thicker, the pasta turns tender, and the whole pot of goodness turns into one big rib-sticking meal.

“Primavera” means spring – and this one-pot pasta recipe is all about spring. Asparagus, snow peas, a sprinkling of chives … it’s a green machine.

My original recipe called for a few glugs of heavy whipping cream to lend that signature pasta primavera creaminess. You can still do that if you like! But nowadays, I add cashew cream instead and it’s diiiiivine. And it also makes it vegan!

Either way, it’s rich and creamy and full of vibrant green veggies and if you try it, One Pot Pasta Primavera just might become one of your favorite easy dinner recipes too!

The post One Pot Pasta Primavera appeared first on Kitchen Treaty.

And what flavor screams bright, sunny, summer? Lemon! Actually, lemon seems sort of springy to me. So basically, it totally works right here, right now.

This recipe is a spin-off of my other creamy lemon pasta recipe, one that I shared many years ago, one I have been craving since I went off dairy. The first recipe made use of heavy whipping cream and Parm – no bueno! So I worked on tweaking this recipe to be vegan friendly and I’ve gotta say,  I like it waaaayyyy better this way than I did the original version. For real.

The secret to that creamy sauce? You guessed it: cashews. (Note that you can totally still stick with heavy whipping cream if that’s the way you roll. Both will work. I truly think, though, that cashews are richer, thicker, and taste better. Plus: vegan!)

If you’re not familiar with cashew cream, you might find it hard to believe that the nuts on the left can be soaked then blended with a bit of water and end up looking like the creamy goodness on the right. It’s true, and it’s spectacular!

I thought this recipe would be perfect for right after Easter, because leftover ham is often a part of Easter for the carnivorous sort, and leftover ham is just peachy in this dish.

You can either mix it in to the carnivores’ portions, or simply top theirs. Either way, the vegans are happy and the carnivores are happy and everyone’s happy. Plus: lemon and summery-ness and carbs and all good things!

Pucker up!

(more…)

The post Vegan Creamy Lemon Pasta with Peas (& Optional Ham) appeared first on Kitchen Treaty.

I admit it – I can’t remember the last time I had a legit shamrock shake from McD’s. I think I had one in the name of research when I was creating this recipe.

These days, I’m much more likely to be found drinking a healthy shamrock shake smoothie like this one over a McDonald’s version or even my own boozy rendition. Call it boring, call it living healthier … call it 8 a.m. I’m pretty dang okay with this healthy shamrock shake over any other version.

So what do we have here? An easy peasy list of ingredients, that’s what. Three base ingredients, a couple of things thrown in for flavor, voila. Nourishing, refreshing, and St. Patrick’s Day appropriate deliciousness.

I started with one of my favorite smoothie bases – raw cashews and water! I use the same base for my cashew vanilla smoothie, which was adapted from one of the best green smoothie recipes around from The Blender Girl. In her recipe, she soaks the cashews first. Me, I can barely plan ahead enough to freeze a banana, let alone soak cashews. I’ve found that with my Vitamix, I’m able to whip unsoaked cashews into a plenty-creamy base. Perfect for non-planners like me!

For flavor, we’ve got your standard vanilla extract. You can add a couple of drops of peppermint extract, or go with fresh peppermint. Many months of the year, we have mint going crazy in our garden, but not in March. Hooray for grocery stores!

Another thing I love about this smoothie is that I find there is no need to add any sweeteners. The banana and the cashews add plenty of sweetness. Score!

Top o’ the smoothie to ya, friends. And all the rest, too.

More St. Patrick’s Day Recipes

• Irish Coffee
• Boozy Shamrock Shake – a version for the adults only!
• Shamrock Shake Shortbread Cookies
• Buttery Irish Soda Bread
• Vegan Irish Soda Bread
• Cranberry Orange Irish Soda Bread

Print

Shamrock Shake Smoothie

This super simple smoothie recipe is entirely dairy-free and vegan, and perfect for St. Patty’s Day! Colored green with spinach and fresh mint, with a banana and cashew base. Protein, vitamins, and deliciousness!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie

Calories 310kcal

Author Kare

Ingredients

• 1 medium ripe banana frozen*
• 1/2 cup water
• 1/4 cup raw cashews
• 1 cup baby spinach loosely packed
• 1/2 teaspoon pure vanilla extract
• 6-7 fresh mint leaves can substitute 2-3 drops peppermint extract – just go light on it, a little goes a long way!

Instructions

• Place all ingredients in a high-speed blender. Puree until smooth. Serve.

Nutrition

Serving: 1-1 1/2 cup smoothie | Calories: 310kcal | Carbohydrates: 43g | Protein: 7.4g | Fat: 12g | Saturated Fat: 3.3g | Sodium: 7mg | Fiber: 4.8g | Sugar: 22g

The post Shamrock Shake Smoothie appeared first on Kitchen Treaty.

Oh, how I adore getting my paws on a new cookbook. Cracking it open for the first time, devouring the opening words, soaking in the scrumptious photos. Honestly, I’ve been known snuggle into bed and read cookbooks like novels; I enjoy them that much.

So when the opportunity to review a new cookbook that interests me comes along, needless to say, I’m there. Whole Protein Vegetarian by seasoned food writer and stylist Rebecca Miller Ffrench is a delicious sight even unopened; I just want to dig right into to the recipe on the cover, and, as it turns out, most of those inside too.

Ffrench’s book is the perfect fit for where I am in my life – seeking higher-protein, healthier, plant-based meals. Though Ffrench isn’t a vegetarian herself, she educates on why plant-based protein is just as good as animal-based in an easy-to-understand way. Best of all, her recipes are highly accessible, simply made, with easy-to-find ingredients.

The recipe I’m sharing today, Creamy Cashew Soba Noodles, is nice and simple and, maybe surprisingly (at least to me!), high in protein. And gluten-free too! I didn’t know that buckwheat: 1) Is a seed harvested from a flowering plant similar to rhubarb. Not wheat! 2) Therefore, it’s gluten-free! And 3) It’s an incredible protein source – both the amount of protein and also the quality of protein. Who knew, right? Well, not me. (See! These are the tidbits of knowledge you can glean from reading cookbooks in bed. Not totally weird, right? Don’t answer that.)

With its buckwheat soba noodles, crunchy veggies, and toasted cashews all tossed in a creamy cashew butter dressing, these Creamy Cashew Soba Noodles remind me of a riff on Veggie-Loaded Peanut Noodles, but this new version feels healthier and lighter.

Equally perfect for a hearty lunch or an easy dinner, it’s just one of many must-try recipes in this lovely new cookbook, which you can find on Amazon today.

(more…)

The post Creamy Cashew Soba Noodles appeared first on Kitchen Treaty.