This plant-based, vegan recipe for chili bean dip results in an irresistibly creamy dip that you’ll be tempted to use not just with tortilla chips, but also on top of cooked vegetables, grains, and for nachos and burritos. It comes together in less than 30 minutes, including the soaking time for cashews. It’s a must-try.
Read MoreTry this recipe for the ultimate plant-based, oil-free sour cream. I use a combination of silken tofu and cashews as the base: not too thick, but with a little richness and silkiness. The lemon juice and vinegar provide the acidic tang, and the garlic powder and dill weed add the sour notes. Suggestions for ways to use this vegan sour cream are included.
Read MoreThis delicious plant-based sauce is a core ingredient for healthy vegan tacos, tostadas, nachos, and burritos at our house. No one misses grated cheddar cheese any more. The cashews and carrot give this sauce creaminess and heartiness. Goodbye, gummy vegan cheese sauces — hello, heavenly, creamy, drizzly Nacho Cheese Sauce.
Read MoreThis plant-based mac ‘n’ cheese sauce uses cashews and carrots, which prevents the sauce from getting gummy and provides a richness and heartiness that many vegan cheese sauces lack. Very low in cholesterol and saturated fat, and free of processed ingredients, this sauce is a double feel-good comfort food. See suggestions for how to use this sauce beyond cooked macaroni.
Read MoreTry this plant-based, oil-free version of ranch dressing for the classic flavor along with the creamy texture. The dressing can be used as a dip for vegetables or on any number of salads — from lettuce to chopped salad to cabbage slaws.
Read MoreThis soup is similar to a yogurt-based cucumber soup, but cashews, silken tofu, and lemon juice provide the tangy base in this recipe. Garden cucumbers work as well as seedless, making this soup a great way to use up cucumbers from the summer garden. The toasted sliced almonds add a critical layer of deliciousness that keeps you spooning this soup into your mouth.
Read MoreThis lovely, creamy dressing goes with salads of all kinds. It’s an easy, one-step recipe—just blend everything together. With no oil and no dairy, it’s super healthy and low-calorie. A win-win!
Read MoreYou won’t notice the absence of oil or dairy. This dressing adds an elegance and brightness to any salad it meets.
Read MoreThis dressing tastes a bit like creamy Italian dressing, but the lemon and Dijon notes pull it over the Alps toward France. The lemon gives it such a fresh flavor, and it can shine through because there’s no oil to mute it.
Read MoreThis no-oil take on lime-ginger dressing works beautifully on Thai salads. With tahini to provide creaminess, the dressing can stand up to anything the salad throws at it.
Read MoreI like a mild mayonnaise flavor. The taste and texture of this healthy plant-based mayonnaise truly evoke “real” mayonnaise—no eggs or oil.
Read MoreForget the cheese and mayonnaise. Dodge those calorie bombs and try this approach without dairy or mayo. The cashews and tofu give it creaminess, and the nutritional yeast and miso provide the cheesy flavors.
Read MoreLooking for an elegant plant-based appetizer? Look no further. These have a complex flavor, sturdy structure, and roasted goodness without oil. Family and friends will love them!
Read MoreNot the first combination you think of: spinach and mushrooms? They work really well in this fast and easy quesadilla recipe. Optional layers and toppings make these extra-special.
Read MoreThese are for people who like a classic red enchilada sauce. This filling of mushrooms, onions, bell peppers, and corn—with a little tofu and spices—is flavorful, with lots of different textures and tastes. Free of oil and other processed ingredients, these plant-based enchiladas deliver a great meal.
Read MoreOnly 29 calories per tablespoon, but this dressing is full-bodied and full-flavored. It tastes a bit like ranch dressing but has its own unique deliciousness.
Read MoreThis plant-based whipped cream approach is quite different from most vegan whipped cream recipes, which tend to rely on coconut cream and sugar. For this recipe, the combination of tofu, raw cashews, and a few ingredients that may surprise you yields a rich, sweet, silky cream with almost no saturated fat.
Read MoreThese verde enchiladas are easy and quick—they’re folded rather than rolled and then go right onto the plates. They keep their shape, look fantastic, and taste divine.
Read MoreThese are the perfect plant-based centerpiece for Thanksgiving, but they’re great all year round. Baked and not pan-fried, they contain no oil. The autumn spices can be changed up to reflect the season…or your current mood.
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