EYA

Vegan Mozzarella

Ingredients

1/2 cup raw cashews

2 cups hot water

6 tbsp tapioca flour

2 tbsp nutritional yeast

2 tbsp lemon juice or apple cider vinegar

2 tsp salt

1/2 tsp garlic powder

 

Instructions

Add ingredients to a high speed blender, and blend until completely smooth. Heat over medium high heat, stirring often, until thick and stringy. Will keep in refrigerator for up to 1 week. Use for cheese dips, on vegetables, macaroni, etc.

To make grilled cheese, spread onto a slice of bread to make a sandwich. Cook in George Foreman type counter grill for 4-5 minutes until toasty. Enjoy!

Print Friendly and PDFPrint Friendly

Sun-dried Tomato Pasta Salad

Ingredients

16 oz. cooked brown rice pasta

2-4 green onions, diced

1 avocado, diced

1 orange bell pepper, diced

1/2 cup black olives, sliced

1/3 cup chopped sun-dried tomatoes, packed

Dressing:

5 tbsp balsamic vinegar

2 tbsp maple syrup

2-4 cloves garlic, minced or pressed

2 tsp dried basil, or 4 tsp chopped fresh basil

2 tsp onion powder

Instructions

Cook pasta according to directions on package, then let it cool.

Whisk together all dressing ingredients. Mix vegetables separately, then pour dressing over and stir to combine. Gently stir in pasta until evenly distributed.

 

Print Friendly and PDFPrint Friendly