Plant-based Cheese Fondue

• 1 cup raw cashews
• 2 cups vegetable broth or water
• 1/2 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon white pepper
• 1/8 teaspoon paprika
• 3/4 cup dry white wine
• 3 tablespoons kirsch, brandy, or cognac

1. Combine all ingredients, except wine and liqueur, in a high speed blender and process until smooth. If you don't have a high speed blender, soak the cashews in the water for at least half an hour first, then add the remaining ingredients and blend until smooth.

2. Heat wine and liqueur in a medium sauce pan over medium heat, until boiling.

3. Add cashew cheese mixture and whisk constantly until thick and bubbly.

4. Transfer to a fondue pot, if desired.

5. Serve with crusty bread, pretzels, raw vegetables, apple slices, etc.

Appetizer, Snack

cheese fondue, fondue, oil free, plant based, recipe, vegan

Roasted Red Pepper Dip

Based off of my roasted red pepper soup recipe, this dip goes with everything!

• 1 cup raw cashews
• 1/2 cup plain non-dairy yogurt
• 4 roasted red peppers (jarred or homemade)
• 1 tablespoon nutritional yeast (optional)
• 1/4 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• freshly ground black pepper (to taste)

1. Place all ingredients in blender or food processor and blend until smooth.

2. Refrigerate at least 2 hours before serving.

Tip: Thin with vegetable broth or water to use as a pasta sauce.

Raw Seed Crackers (Vegan, Oil Free, and Gluten Free)

Raw Seed Crackers

• 1/2 cup flax seeds
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/2 cup sesame seeds
• 1 purple onion (roughly chopped)
• 1 red bell pepper (roughly chopped)
• 1 stalk celery (roughly chopped)
• 1 carrot (roughly chopped)
• 1/2 cup water

1. Combine all ingredients in a food processor.
2. Process until well blended, but not until smooth.

3. Spread out on a non-stick dehydrator sheet and dehydrate at 105 degrees F for an hour or two.

4. Turn onto a cutting board and cut into desired shapes.

5. Return to the dehydrator rack without the sheet and continue to dehydrate until completely dry and crispy.

6. Store in an airtight container.

Jalapeno Pepper Poppers (Vegan, Oil Free, and Gluten Free)

For the Filling:

• 1 cup vegetable broth or water
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tbsp arrowroot powder or cornstarch
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp turmeric
• 1 tbsp finely chopped cilantro {optional}

For the Poppers:

• 6 large jalapenos
• 1/2 cup whole wheat pastry flour or GF flour
• 1/2 cup non-dairy milk (beer, or water)
• 1 cup whole wheat bread crumbs or GF bread crumbs

1. Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
2. Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
3. Set aside to cool.
4. Poppers
5. Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
6. Preheat oven to 450 degrees.
7. Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
8. Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
9. Dip each stuffed jalapeno into the non-dairy milk or water, then the flour, then the non-dairy milk or water again, the finally into the bread crumbs to coat.
10. Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
11. Bake 15-20 minutes, or until browned.
12. Let sit 5-10 minutes before serving.

Buffalo Cauliflower Bites (Vegan, Oil Free, and Gluten Free)

• 1 head cauliflower
• 1 cup whole wheat pastry flour or GF flour
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup whole wheat bread crumbs or GF bread crumbs
• favorite hot sauce or Buffalo sauce (I prefer Frank's Red Hot for this.)

1. Preheat oven to 425 degrees F.; Meanwhile, cut cauliflower into pieces and set aside.
2. Combine flour, water, and seasonings in a bowl and stir until smooth.
3. Place bread crumbs in another bowl.; Dip cauliflower pieces in flour and water mixture and then coat with breadcrumbs.; Place on a silicone or parchment paper lined baking sheet.

4. Bake on top rack for 15 minutes, turn, and bake an additional 10-12 minutes, or until golden brown.

5. Toss baked cauliflower pieces in hot sauce, return to the baking sheet, and bake for an additional 2-3 minutes.
6. Serve with your favorite dipping sauce.

This recipe works well with a variety of vegetables, especially mushrooms and zucchini. They are great with our without sauce. Also try with BBQ, honey mustard, or sriracha. Get creative!

Pub Cheese Spread (Vegan and Oil Free)

• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 2 tbsp chickpea miso
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/4 tsp turmeric
• powder from 1 probiotic capsule
• 1 cups vegan beer (I use Shiner Bock.)

1. Combine all ingredients in a blender and process until completely smooth.
2. Pour into a storage container. I recommend a pint size mason jar.
3. Cover and let sit in a dry cool place for 2 weeks. If you use a tight fitting lid, “burp” it every day so excess gas doesn’t build up.
4. Refrigerate before serving. It should keep for two weeks.

Baked Spinach Artichoke Dip (Vegan, Oil Free, and Gluten Free)

• 1 onion chopped
• 2 cups vegetable broth
• 1 cup raw cashews
• 2 tablespoon nutritional yeast
• 2 cloves garlic
• 1/4 teaspoon black pepper
• 1 tablespoon light miso
• 1 tablespoon tahini
• 1 bag frozen artichoke hearts (12 oz) or 2 cans artichoke hearts
• 10 oz frozen chopped spinach thawed and all liquid squeezed out

1. Preheat oven to 350 degrees F.
2. Saute onions over medium heat, adding a little water to steam, if necessary.
3. Meanwhile, combine remaining ingredients, except artichoke hearts and spinach, in a blender and blend until smooth.
4. Add artichoke hearts and pulse until roughly chopped.
5. Stir in spinach and onions until incorporated.
6. Pour into an oven safe dish and bake for 30 minutes, or until bubbly.
7. Let sit 10 minutes before serving.
8. Serve with whole wheat or gluten free crackers, pretzels, crudites, sourdough bread, baked tortilla chips, or any other finger food you prefer.

Herbed Cashew Cheese Spread (Vegan, Oil Free, and Gluten Free)

[gmc_recipe 2335]

Oven-Fried Artichoke Hearts (Vegan, Oil Free, and Gluten Free)

I made two simple dipping sauces.  The first was just some tofu mayo and sriracha mixed together.  The other was tofu mayo, a little lemon juice, minced garlic, capers, paprika, and pepper.  I didn’t measure anything…just went by taste.

This recipe can also been used with zucchini, mushrooms, or other veggies. Have fun with it!

• 1 can artichoke hearts (drained (14 oz))
• 1/2 cup whole wheat bread crumbs
• 1/4 cup Parmesan substitute
• 1/2 cup non-dairy milk
• 1/8 teaspoon black pepper
• 1/8 teaspoon Creole seasoning or cayenne (optional)

1. Preheat oven to 400 degrees F.
2. Grab 2 bowls.
3. Pour the non-dairy milk into the first bowl.
4. In the other bowl, mix together the breadcrumbs, Parmesan substitute, black pepper (and spice, if desired).
5. Dip each artichoke quarter in the milk and then in the breadcrumb mixture, one or two at a time, and place on a baking sheet.
6. When all of the artichoke pieces have been coated, bake for 20-25 minutes, or until golden brown.
7. Serve with your favorite dipping sauce.

Mushroom Walnut Pate aka Mock Chopped Liver Vegan, Gluten Free, Oil Free)

Mushroom Walnut Pate aka Mock Chopped Liver

• 1 cup raw walnuts (soaked in water for 4-8 hours)
• 8 oz mushrooms (roughly chopped)
• 1/2 red onion (chopped)
• 1 clove garlic
• 1/4 teaspoon dried thyme
• 1 tablespoon nutritional yeast
• 1 teaspoon Cognac (optional)
• freshly ground black pepper to taste

1. Sauté mushrooms, onion, and garlic in a pan over medium heat, until liquid from mushrooms completely evaporates.

2. Let cool.
3. Add all ingredients to a food processor and blend until smooth.
4. Serve with crackers and/or raw vegetables.

This pate will start turn grey where exposed to air. There isn’t anything wrong with that. Just give it a good stir.