Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!

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Cashew-Based Vegan Ranch Dressing

Have you ever know anyone growing up who literally put ranch dressing on everything?

Yep. That was me.

I kid you not if it was dippable I was dipping it in ranch. Carrots, pizza, chicken, you name it. I ranched it.

Anyways, flash forward to now. It has been years since I ranched anything 1. due to my wonderful dairy intolerance and 2. because ranch dressing on everything isn’t exactly the best thing for you.

BUT. I recently decided to embark on a Bailey-friendly version of ranch dressing to dip my veggies in because I’ve been eating way too much hummus and frankly I’m just ready to have ranch dressing back in my life. Soooooooo, I introduce to you, the MOST delicious and easy cashew-based ranch dressing EVAAAA!!!!!

Not even being dramatic guys, this is so good. I made a whole batch and we finished the entire thing that night. There wasn’t even time for a picture. Oh well, that just meant I had to make another batch to photograph (and then eat soon afterwards). So, my fellow ranchies out there, please enjoy this delicious healthified dip and have a fantastic day.

Cashew-Based Vegan Ranch Dressing

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • ¾ cup raw cashews
  • ¾ cup cashew milk
  • 1 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • ¼ cup water
  • ½ tsp salt
  • 1 clove garlic
  • ¾ tsp onion powder
  • 3 Tbsp fresh dill

Directions

  1. Soak your cashews in hot water for 30 minutes.
  2. While your cashews are soaking, add the lemon juice and apple cider vinegar to the cashew milk and let it sit for at least 10 minutes.
  3. Drain and rinse the cashews three times, then add to a blender with the milk mixture, water, salt, garlic, and onion powder. Blend until smooth.
  4. Add the dill and pulse to gently blend it in, but be careful not to overdo the blending or your sauce will turn green!
  5. Store in the fridge and enjoy!


Creamy Coconut Cashew Yellow Curry with Shrimp

Cashew Coconut Yellow Curry with Shrimp 3

Okay normally I would start you guys off with some witty intro to get you hooked, but I’m RAVENOUS and I think no intro is needed for this drool-worthy bowl of deliciousness.

Who doesn’t love a good yellow curry? Especially when it’s combined with the smooth, subtle nuttiness of cashews and the creaminess of coconut milk. OOH BABY this combo is gold.

Okay all you you who don’t get enough veggies in every day raise your hand. Pretty much all of you? Yep, same. That’s what I love about this curry! It’s absolutely LOADED with veggies so you’re sure to get all those vitamins and minerals in for the day plusssss we’ve got your healthy fats from the coconut milk and cashews and protein from da shrimpies! Serve it over some wild rice for some healthy carbs and voila! One complete, healthy meal.

So next time you’re struggling to get your veggies in or just want to trick your kids into eating veggies break out this bad boy and nobody will be disappointed!

 


Creamy Coconut Cashew Yellow Curry with Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Curry
  • 1 cup wild rice
  • 1 Tbsp organic virgin coconut oil
  • 1 sweet potato, cut into chunks
  • 3 large carrots, peeled and chopped
  • 1 cup brussels sprouts, chopped
  • 1 tsp turmeric powder
  • Pinch of salt and pepper
  • ½ cup raw cashews
  • 1 ½ cup cooked, peeled, and de-veined shrimp
  • Chopped cilantro for garnish
  • Sauce

  • 1 ½ cup coconut milk
  • 1/3 cup cashew butter
  • ¼ cup yellow curry paste

Directions

  1. Bring 4 cups of water to a boil. Reduce to a simmer and add your rice. Cook covered for 30 minutes and then remove from heat and allow to sit for 30 minutes.
  2. Meanwhile, heat a large skillet over medium heat. Add the coconut oil. Once the pan is hot and the coconut oil is melted, add the sweet potato, carrots, brussels sprouts, and turmeric powder, salt, and pepper. Cook while stirring occasionally until they begin to soften (appx. 10-12 minutes).
  3. While the veggies are cooking, add all the sauce ingredients to a bowl and whisk together to combine. Set aside.
  4. Add the cashews to the veggies and continue to cook while stirring occasionally for another 5-8 minutes or until everything is tender.
  5. Add the shrimp and cook for another minute.
  6. Add your sauce and bring to a simmer. Simmer while stirring for another 2 minutes.
  7. Remove from the heat and serve over rice with a sprinkle of cilantro on top. Enjoy!


Dairy Free Vegan Cashew Basil Pesto

Dairy-Free Cashew Basil Pesto 2

YOU GUYSSSSSSSSS!!!!!

Hi.

I hope you are all having a wonderful Thursday.

Okay, now that I have your attention… I HAVE BEEN SO EXCITED TO SHARE THIS RECIPE WITH YOU ALL!!!!

This pesto (not to toot my own horn or anything, but prepare yourself for lotsa tooting in the following paragraphs… hehe) is the actual bomb. SO GOOD.

It’s delicious.

It’s nice to look at.

It’s versatile as hell.

AND.

It’s entirely vegan and dairy free and healthy and loaded with healthy fats and vitamins and nutrients and so so much more that your body will thank you for.

Pretty hard to believe, but you betta believe it my friends because this is real life. Seriously, you are going to be making a new batch every week because you are going to use this pesto on anything and everything! You can check out my Rice Flour Gnocchi with this pesto that I have posted if you need some inspiration to get you started, you can put this on a chicken sandwich, you can put it in a salad, or (one of my all-time personal faves) a pesto turkey sweet potato quesadilla. NAPOLEON, make me a dang quesadilla!!! Or, you can even eat it straight outta the jar with a spoon. You do you. However you like it, that’s how you eat it.

So seriously, go get your food processor right now and get in on this delicious action! You’ll wonder how you ever lived life before these miraculous flavors blessed your tongue. I really don’t know how I lived without it for so long.

 

Dairy-Free Vegan Cashew Basil Pesto

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ cup fresh basil
  • 1 cup raw cashews
  • ¼ cup extra virgin olive oil
  • 2 cloves of garlic, peeled
  • 3 Tbsp nutritional yeast
  • Juice of 1 lemon
  • 1 Tbsp tahini
  • Freshly ground sea salt and black pepper to taste

Directions

  1. Add all ingredients to a food processor and blend until the desired consistency has been reached. I usually blend mine for about a minute and a half. Enjoy!