Who says that vegans can’t eat parmesan? I haven’t had Italian parmesan in quite some time, but quite frankly I don’t miss it whatsoever. Compared to the traditional cheese topping, vegan cashew parmesan is much more flavorful and nutritious. Its nutty, cheesy flavor takes any pasta dish to new heights and will have your friends asking for seconds.
This “parmesan” can be whipped up in seconds and stored in an airtight container for up to a month.
Fresh, homemade guacamole is an absolute favorite of my friends and I. Every time that we meet for an outdoor picnic, I bring some guacamole with corn chips and within minutes, it’s gone.
Next time when you have a potluck dinner or family gathering, bring this super delicious dip. This guacamole not only tastes extremely yummy, but is also very easy to make. You don’t even need a food processor! So what are you waiting for? Get chopping!
Side Note: Avocados are incredibly nutritious. They are an excellent source of potassium (they contain more K than bananas), omega-3 fatty acids, lutein and fiber. This super fruit has a wide range of health benefits. Among other things, it facilitates the absorption of nutrients from other plant foods; reduces cancer risk; lowers cholesterol levels; and supports eye- and heart health. Don’t be fooled by their high fat content, eating avocados even promotes weight loss.
Instructions
Ingredients
½ a small red onion
1 red chilli pepper (or 2 for a little extra kick)
2 ripe avocados
1 bunch of fresh coriander
1 medium-sized tomato or 4 cherry tomatoes
1 garlic clove (optional)
1 lime
extra virgin olive oil
sea salt
freshly ground black pepper
red pepper flakes (optional)
Instructions
Peel and dice the onion and then prep the red chili pepper by cutting it in quarters; removing the seeds and pith inside; and dicing the quarters.
Destone the avocados and scoop out their creamy flesh.
Combine the three ingredients on a large cutting board and chop them until they are well-combined.
Chop the coriander leaves into small pieces; dice the tomato; and mince the garlic clove.
Add the remaining 3 ingredients to the avocado mixture and chop them all together until they are fine and well-combined.
Add the juice of 1 lime and 1 tbsp of oil, then season to taste with salt, pepper, lime juice and red pepper flakes. Have fun with it!
I like my guacamole chilled, so I always put it in the fridge before serving it.
Enjoy!
Serving Suggestion: Serve with corn chips or use dip as a sandwich spread on toasted whole-wheat bread.
This is the ultimate feel-good pasta dish. It takes under 30 minutes to make and tastes incredible. It is laden with vitamins, minerals, protein and fiber. A 1-cup serving of cooked whole-wheat spaghetti meets roughly 23% of your daily fiber- and 16% of your daily protein requirement.
Vegan parsley cashew pesto not only tastes outlandishly good, but also provides many health benefits. Parsley is an excellent source of flavonoids, vitamin C, vitamin A and folic acid, which protect against heart disease and rheumatoid arthritis. Cashews are loaded with heart-healthy monounsaturated fats and antioxidants. Whoot!
This is the absolute crowd-pleaser, so invite friends and family for an impromptu, hassle-free dinner party. Crank up the music and have fun!
Instructions
Pasta
Ingredients
Whole-wheat pasta
Sea salt
Instructions
Fill a large, deep pot with approximately 1 liter of water for every 100 grams of whole wheat pasta that you plan to cook.
Stir in 1 tbsp. of salt per each 500g of pasta to supercharge the cooked pasta’s flavor (optional).
Bring the water to a rolling boil.
Pour the whole wheat pasta into the boiling water and stir immediately in order to prevent the individual pieces from sticking together.
Keep the water at a low boil and continue to stir it every few minutes.
Whole wheat pasta will be cooked to “al dente” (chewy) in roughly 10 to 14 minutes. Cooking time varies depending on brand and stove performance. Check for doneness by tasting a tiny pasta sample. The pasta should be soft, but still have a little bite to it. Finito!
Vegan Parsley Cashew Pesto
Ingredients
½ cup raw cashews
¼ cup water
½ cup vegetable oil
2 cups parsley
2 cloves garlic
¼ cup nutritional yeast
2 tbsp. lemon juice
sea salt and black pepper to taste
Instructions
Cover the cashews with some water and let them sit for 1+ hours.
Drain the cashews using a colander and add them to a food processor together with the other ingredients. (If you are in a hurry, steps 1 and 2 can be skipped)
Process the mixture until your preferred consistency has been reached.
Taste and add additional lemon juice and/or salt and pepper as desired.
Use immediately or store in a sealed container in the fridge for up to a week or in the freezer for up to 3 months.
Who says that vegans can’t eat parmesan? I haven’t had Italian parmesan in quite some time, but quite frankly I don’t miss it whatsoever. Compared to the traditional cheese topping, vegan cashew parmesan is much more flavorful and nutritious. Its nutty, cheesy flavor takes any pasta dish to new heights and will have your friends asking for seconds.
belle + wild 