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No Oil Vegan Cheese Sauce

No Oil Vegan Cheese Sauce

About This Recipe

This no oil, vegan cheese sauce is my favorite to make at home because it is so easy and fast. It also doesn’t have any crazy and unattainable ingredients. It also contains no oil!

I think that the hardest thing to do when choosing to adopt a vegan lifestyle is giving up cheese. That’s the reason most of my vegetarian friends have not made the switch (yet). But with veganism growing there are so many nondairy options available. For example, yogurts, milks, ice cream, mac and cheese, plain old cheese, pizza, and the list goes on. You won’t be able to find the time to try them all!

Side Note: Nutritional Yeast is not a crazy and weird ingredient. You’ll find this ingredient in most vegan pantries. Trust me, a year from now you will always have it on hand.

vegan cheese sauce on noodles

zucchini and noodles for vegan cheese sauce

Pictured above are just a couple of examples of what you can put this cheese on. So, you can heat it up or eat it cold! I always put this sauce on zoodles (zucchini noodles).

Start by

soaking cashews in water. You will find that the base of a lot of vegan cheeses are cashews. Cashews are really great because they are creamy and add to the “cheesy flavor”. They also work in desserts like vegan cheesecake, for example.

cashews soaking in water for vegan cheese sauce

I don’t soak the cashews for very long. Maybe 10 to 20 minutes. Some people soak cashews over night. I’ve done it both ways for this recipe and the only difference its the sauce will be a little smoother if you soak them over night. I find that its better to first make the sauce and then put it in the fridge overnight because the flavors will have time to set.

You want to then blend your cashews with some of the water you were soaking them in.

spices used in vegan cheese sauce
Spices shown from top to bottom: nutritional yeast, onion powder, garlic salt, turmeric, salt, and pepper

So the last step is to blend in your spices.

That’s pretty much it. You can now proceed to heat it up with your favorite noodles, drizzle it cold onto your salad, or eat it with a spoon!

Enjoy!

No Oil Vegan Cheese Sauce

Perfect on vegetables or your favorite pasta noodles!
Keyword gluten-free, oil-free, vegan cheese sauce
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Cashews
  • ¾ cup Water
  • cup Nutritional Yeast
  • ½ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1 pinch Tumeric
  • ¼ tsp Salt
  • ¼ tsp Pepper

Instructions

  • Soak the cashews in water for about 10 to 20 minutes or soak overnight for a smoother texture. I wait 10 minutes because I am impatient.
  • Save 3/4 cup of the cashew water and drain the rest of the cashew water.
  • Put the cashews in a blender/food processor with the 3/4 cup of water you put aside.
  • Add all spices to the blender.
  • Blend until sauce is creamy and has no bumps.
  • Eat right away or store in the fridge. If stored in the fridge the sauce will be even smoother and tastier the next day!

Did you like this no oil, vegan cheese sauce recipe? Let me know in the comments below and don’t forget to pin it on Pinterest!

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Quick and Easy Vegan Ramen

Quick and Easy Vegan Ramen

About This Recipe

This quick and easy vegan ramen is so simple to make and to me it tastes so similar the top ramen we all used to conveniently eat in college. Also, I am cheating with this recipe. I am literally just recommending two products for you to put together to make this ramen.

You will most likely find these two products at your local health food store. What is special about the better than bouillon veggie broth is that it almost tastes like beef broth. I haven’t found a similar broth yet but maybe I will try to replicate it in the near future because I am sure not everyone has access to this particular broth. For those of you that do find it though definitely make this recipe!

Green Onions or Chives and Organic Better Than Bouillon Seasoned Vegetable Base with Organic Millet and Brown Rice Ramen Noodles by Lotus Foods

This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!(These are the exact noodles I am using for this recipe).

To Start

Boil water. I think I boiled about four cups of water. Once water is boiling add your noodles and a spoonful (reference photo below) of the better than bouillon base. Once the noodles start to separate add the vegetables. You can add the chives while cooking but I recommend adding them as a garnish at the end.

You don’t need to add all of the extra veggies as shown in the photo, but you should because its delicious.

Dried ramen noodles with cremini mushrooms next to vegetable based broth with chives and book Choy on wooden cutting board for quick and easy vegan ramen
Cremini mushrooms with bok choy noodles and red pepper flakes boiling in vegetable broth - quick and easy vegan ramen

While you wait for your veggies to soften add soy sauce and crushed red pepper flakes to the broth. If you don’t add veggies and choose to only use the better than bouillon and ramen noodles then I urge you to also add soy sauce and red pepper flakes if you have it in your pantry. It makes all the difference. Be careful adding too much soy sauce though. It can also ruin it.

soy sauce and red pepper flakes on wooden cutting board - quick and easy vegan ramen

When the vegetables and noodles are soft its safe to serve yourself a bowl, sprinkle some chives on top, and enjoy!

ramen soup in white bowl with fresh green onion - quick and easy vegan ramen

Quick and Easy Vegan Ramen

An easy vegan and gluten-free version of top ramen.
Keyword gluten-free, vegan ramen
Total Time 5 minutes

Ingredients

  • 1 tbsp Better than Boullion Vegetable Base heaping tbsp
  • 2 squares Dried Ramen Noodles Lotus Foods ramen noodles are gluten-free
  • 1 tbsp Soy Sauce
  • Red Pepper Flakes to taste

Vegetables

  • Crimini Mushrooms
  • Bok Choy
  • Chives

Instructions

  • Boil 4 cups of water.
  • Add ramen noodles and better than bouillon to boiling water.
  • As the noodles separate add vegetables, soy sauce, and red pepper flakes.
  • Once the veggies and noodles are soft serve and garnish with green onions/chives.

Did you like this quick and easy vegan ramen? Try this sweet potato soup recipe. And don’t forget to share your favorite recipes and comment down below!

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Vegan Sweet Potato Soup

Vegan Sweet Potato Soup

About This Recipe

This vegan sweet potato soup is one of my favorite soup recipes because it reminds me so much of the holidays! I like to use sweet potato in place of the butternut squash because I find it’s easier to peel and chop into pieces.

Since this blog is made for my fellow lazy vegans, my intentions for this recipe were to make it as easy as possible with few ingredients as possible. In total, there are about 7 ingredients and this soup is delicious.

vegetables for vegan sweet potato soup

To Start

First remove the skin from your potatoes and carrots. It is best to try to get all of the skin off because later your will puree the vegetables.

Then chop up the carrots, sweet potatoes/yams, and onion. It doesn’t really matter how you chop them since you will be pureeing them later anyway. Just try to make them close in size and on the smaller side so they cook evenly and fast.

Coat your veggies in oil, salt, and pepper. Then throw in your whole cloves of garlic and rosemary and place it in the oven. You can also mix everything together if you’d like. I only set up the picture above that way for the purpose of the photo.

Once finished baking, you can place all of the veggies in a pot. You will know the veggies are finished baking when you can easily pierce a fork through the carrots and sweet potatoes. Also, don’t worry if a couple of pieces look burnt, because it will only enhance the soups flavor. You can then throw the rosemary into the pot. Just make sure you remove the stems.

baked veggies for vegan sweet potato soup

Add some water to the veggies. I started with about two cups of water and continued to add more until I got the consistency I wanted. I also added more salt and pepper to taste.

vegan sweet potato soup

Now just reheat the soup over the stove while stirring occasionally and serve! Optional to garnish with coconut milk and sunflower seeds.

This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love! (I’m actually using this kitchen aid hand blender for this recipe).

Vegan Sweet Potato Soup

An easy, savory recipe perfect for the holidays!
Keyword sweet potato soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 Medium Yams/Sweet Potatoes
  • 2 Medium Carrots
  • 1 Large Onion
  • 5-6 cloves Garlic
  • Olive Oil
  • Rosemary
  • Salt
  • Pepper

Garnish

  • Coconut Milk
  • Sunflower Seeds

Instructions

  • Preheat oven to 475 Degrees Fahrenheit (246 Degrees Celsius).
  • Peel and wash potatoes and carrots.
  • Chop potatoes, carrots, and onion. Place on a baking tray.
  • Coat vegetables with oil, salt, and pepper.
  • Add garlic and rosemary.
  • Bake for 40 to 45 minutes or until vegetables are soft.
  • Place baked vegetables in a pot with water.
  • Puree and continuously add water until you have the desired texture and consistency.
  • Reheat soup on the stove and serve.

Eat more veggies! Try this Vegan Parmesan Asparagus recipe.

Comment below and share to let me know you liked this vegan sweet potato soup recipe =)

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Easy Vegan Parmesan Asparagus

Easy Vegan Parmesan Asparagus

I’m going to jump straight into the recipe

As hard as a try I can’t come up with a sentimental and personal story about this vegan parmesan asparagus. All I can tell you is as of now I refuse to eat asparagus any other way and that this is the only way.

I would categorize the asparagus I used for this recipe as thin but not the tiniest. But I didn’t go for the really thick kind also. So keep that in mind especially when it comes to the cooking time. Better to shoot for average sized asparagus (if that means anything to you).

I also cut off the bottoms of the asparagus because it tends to be dryer and chewier at the bottoms. So we don’t want that.

Let’s Talk Spices

Now that our asparagus is prepared let’s talk spices. I don’t use measurements for this recipe. You just want to evenly coat the asparagus first with olive oil. Then put salt and pepper to taste and evenly coat the asparagus with your garlic salt. I suggest the brand above or if you find another roasted garlic salt. Ten out of ten, I recommend roasted garlic salt over garlic powder or regular garlic salt.

Now GENEROUSLY (note the word is in caps) add your nutritional yeast. If you think that it is enough it most likely isn’t. Reference the photo below if you need to.

If you aren’t familiar with nutritional yeast that is what gives your asparagus the cheesy flavor and is definitely a vegan pantry must. (Try this vegan cheese sauce with your vegan parmesan asparagus)

vegan parmesan asparagus

Now you will put the asparagus in the oven at 425 degrees Fahrenheit, or 218.3 degrees Celsius, for about 15 to 20 minutes. Don’t forget to check it as it cooks. When it’s ready you should be able to pierce the asparagus with a fork easily. I personally think the longer the better but that depends how soft you like your asparagus.

Serve and Enjoy =)

Easy Vegan Parmesan Asparagus

A healthy alternative to your traditional parmesan asparagus. Easy to make and so delicious!
Keyword Parmesan Asparagus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • Medium Sized Asparagus
  • Olive Oil
  • Roasted Garlic Salt can use regular garlic salt too
  • Nutritional Yeast
  • Salt
  • Pepper

Instructions

  • Preheat oven to 425 degrees Fahrenheit (218.3 degrees Celsius).
  • To prepare asparagus, wash asparagus and cut off the bottoms of asparagus stalks.
  • Place asparagus in a glass dish to bake in.
  • Coat asparagus with olive oil, salt, pepper, and roasted garlic salt.
  • Generously coat asparagus with nutritional yeast.
  • Bake in the oven for 15 to 20 minutes based on how soft you want asparagus.

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Three Ingredient Lazy Oat Pancakes

Three Ingredient Lazy Oat Pancakes

There’s not much to say about this one and I am sure it’s been done a thousand times before, but this is my take on oat pancakes or as I like to call then Three Ingredient Lazy Oat Pancakes. Why? Because this recipe is literally only 3 ingredients. Unless you want to consider vegan butter and maple syrup as ingredients, then it’s 5 ingredients.

*This article contains affiliate links. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

About This Recipe

I started making these, not to be healthier, but literally out of pure laziness. So I was craving pancakes but didn’t have any store bought pancake mix and didn’t want to go out and buy some. I also didn’t feel like trying to figure out how to make pancakes using flour and baking soda and etc…

I remembered seeing that you can make pancakes from oats and had gotten accustomed to eating oatmeal and bananas anyway. So I thought why not just make it into a pancake? It of course took numerous tries before I really perfected them. At least in terms of how I like them.

And hence, three ingredient lazy oat pancakes are born.

So here we are. I must warn you, these are not as sweet as your average pancake. If you’re expecting IHOP style pancakes, then sorry to say, but you are not in the right place. These pancakes are really good in their own unique and special way. Also not to mention healthy. Just dress it up with maple syrup and fruit!

ingredients for three ingredient lazy out pancakes

To Start

So measurements do not have to be exact but I have included them at the bottom of this post. I started by putting a cup of rolled oats through a food processor or blender. Usually a food processor is better for turning it to an oat flour but to each their own. I then add a super ripe banana and nut milk.

Note in the photo above I used a frozen banana that I had to microwave to soften it. You can just use a non frozen banana. I just almost always have frozen bananas on hand. The nut milk I used is an unsweetened almond milk but you can use whatever you want. You can even just use water.

So this is IMPORTANT. The more liquid you use the flatter your pancakes will be. So if you like a denser, thicker pancake then use less liquid. If you like a flat and light pancake then use more liquid. I prefer a flatter pancake.

I kind of feel like everything is self explanatory at this point but for the purpose of the food blog: Put some non-stick whatever in a pan and fry how you would normally fry pancakes. Im using non-dairy butter here.

Now get yourself some maple syrup and enjoy!

three ingredient lazy oat pancakes

Three Ingredient Lazy Oat Pancakes

An easy and healthy breakfast choice that only requires three ingredients.
Keyword 3 Ingredients, Banana Oat Pancakes
Servings 7 small pancakes

Ingredients

  • 1 cup Oat Flour I blend rolled oats in a food processor
  • 1 Banana ripe and spotted
  • cup Non-dairy Milk or Water
  • Non-Dairy Butter or something to make sure pancakes do not stick to the frying pan

Instructions

  • Put rolled oats through food processor.
  • Add banana and non-dairy milk to oat flour.
  • Blend/mix until liquid (add more liquid for a less dense pancake).
  • Fry pancakes on medium heat in non-dairy butter.

Try these out if you liked this recipe: How to Make Date Balls

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How to Make Date Balls

How to Make Date Balls

About This Recipe

This is just one of many ways on how to make date balls. I never cared for dates growing up but when I became vegan and started eating healthier I realized you can use them for a lot of recipes. So date balls became a favorite and quick snack of mine.

*This article contains affiliate links. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

cashews dates and chocolate chips on wooden cutting board
cashews dates cinnamon salt and chocolate chips on wooden cutting board - how to make date balls

The ingredients and portion sizes are listed at the bottom of the page, but, like most of my recipes, this is a recipe you can really run wild with. So you decide what ingredients you would like to include.

pitted medjool dates next to pits on wooden

To Start

Okay so this is the one and only important step you need to know in this process. Remove the pits and soak dates for about 10 minutes. That’s it. Once you do that drain the water and throw the dates in a food processor. You want it to get to this consistency as shown in the photo below.

I also used the food processor to make a powder from cashews which we will use at the end of the recipe and then to also chop cashews because we use them in the date mixture also.

Now add the chopped cashews, chocolate chips, vanilla extract, salt, oat flour, and cinnamon to the date mixture. Fold in all ingredients until everything in mixed in evenly. You can try the mixture now and see if you’re happy with it and add more of the ingredients you feel like you are missing.

how to make filling for date balls

Once you are happy with the mixture take a spoon and scoop out mixture to form balls. Roll each one in the cashew powder we prepared earlier. You might want to tap it a little so there isn’t loose powder. I do this so each time you eat one your fingers won’t get sticky. If you like, instead of using cashews you can cover the date balls in shredded coconut or cocoa powder. I find cocoa powder to be a bit overbearing though.

how to make date balls

If you follow the measurements I listed below then you should find that you have around 10 date balls.

Now just place them in the fridge and eat one (or a couple) when you feel like a snack!

How to Make Date Balls

A sweet, yummy snack that you can keep in the fridge for a quick bite.
Keyword bliss balls, date balls, Raw Desserts
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 Date Balls

Ingredients

  • 12 Medjool Dates
  • 1 tsp Vanilla Extract
  • 1 – 1 ½ tsp Cinnamon
  • cup Oat Flour I put rolled oats through a food processor
  • 1 pinch Salt
  • cup Chopped Cashews
  • ¼-⅓ cup Chocolate Chips My favorite is the semi-sweet chocolate chips from Trader Joes. Unfortunately, we are not all blessed with a Trader Joes in our neighborhood so use your favorite vegan chocolate!
  • ½ cup Powdered Cashews Cashews that I put through a food processor.

Instructions

  • Take out pits from dates.
  • Soak dates in water for about 10 minutes.
  • Drain water from dates and put dates into a food processor.
  • Add in vanilla extract, cinnamon, oat flour, and salt.
  • Blend together.
  • Fold in chopped cashews and chocolate chips.
  • Roll in balls and coat with powdered cashews.
  • Refrigerate.

Try another favorite! Click here for my Three Ingredient Lazy Out Pancakes.

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Easy Vanilla Coconut Chia Pudding

Easy Vanilla Coconut Chia Pudding

About This Recipe

I recently moved in with my grandmother. I have been doing most of the cooking and she’s happy to eat anything I decide to make. She is diabetic and has a big sweet tooth. So we have been looking for alternatives to things like soda and ice cream. She handed me a recipe to a chia pudding that consisted of a lot of ingredients and in the past, I had also made one with cocoa powder, but I have been recently craving plain old vanilla. This easy vanilla coconut chia pudding is delicious and super quick to make.

This recipe only consists of 4 ingredients. Canned coconut milk, chia seeds, maple syrup, and vanilla extract. I showed the exact brands that I have in the photo below but honestly it doesn’t really matter.

I will note a couple of things though. The coconut milk I am using to my knowledge is unsweetened. You also want to make sure there are no chunks and that it is liquid as shown in the photo below on the left. The vanilla extract I am using is alcohol free (you can find that at Trader Joes if you have one near you) and I am using 100% pure maple syrup.

Start

So you want to start by adding your chia seeds to your coconut milk. Stir until all chia seeds are evenly spread and none are clumping together or sticking to the bottom of the container. Also, I recommend using a clear container so you are able to see.

Easy Vanilla Coconut Chia Pudding

I am reusing an empty Talenti jar because it is clear, the perfect size, and it’s cute too.

Easy Vanilla Coconut Chia Pudding

The photo above shows chia seeds clumping at the bottom. So you want to make sure you break these up.

After your chia seeds are evenly spread throughout the coconut milk you can now add your maple syrup and vanilla extract. And Stir.

Easy Vanilla Coconut Chia Pudding

Now you you just leave it in the fridge over night, unless you’re impatient. Then a couple of hours is fine too. Enjoy with your favorite fruit or just on its own!

Easy Vanilla Coconut Chia Pudding

Easy Vanilla Coconut Chia Pudding

A healthy and delicious dessert that you can keep in your fridge. Easy and quick to make and only requires 4 ingredients!
Keyword Chia Seed Pudding, GlutenFree, Raw Desserts, Vegan
Prep Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 can Coconut Milk Unsweetened
  • 5 tbsp Chia Seeds
  • 1 tsp Vanilla Extract alcohol-free if possible
  • 1/4 cup Maple Syrup

Instructions

  • Stir together coconut milk and chia seeds until chia is evenly distributed.
  • Add vanilla extract and maple syrup. Stir.
  • Leave in the refrigerator overnight or for an hour or two.

If you liked this easy vanilla coconut chia pudding then try this easy recipe: How to Make Date Balls

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Three Ingredient Creamy Tahini Sauce

Three Ingredient Creamy Tahini Sauce

About This Recipe

I learned this recipe from my middle eastern side of the family. They eat it with every meal. Breakfast, lunch, and dinner. I’m not lying to you when I tell you my step mother puts this on her pasta and chocolate cake. I understand if you don’t want to put it on your dessert though. So instead you can use it on your salad, dip crackers into it, or add it to your sandwich. Honestly, I could easily eat it with a spoon myself. So I am sharing it with you! Here is my family’s three ingredient creamy tahini sauce.

You will also be surprised at how easy it is to make. Originally, I didn’t actually know that tahini didn’t just taste like this dip on its own. Imagine my surprise when I bought a jar of tahini and it did not taste like what I had been eating at my parents house all these years. So I finally took the time last year to learn some cooking tips from my family. That included how to prepare this tahini.

.

three ingredient creamy tahini sauce

So really all you need are a couple of ingredients. Tahini from your local grocery store (the ingredients should only consist of roasted sesame seeds and salt), lemon juice, salt, and cold water. I imagine you already have salt laying around and can just use cold water from the tap

So look at that! You probably already have half of your ingredients in your kitchen as you are reading this.

All your other ingredients are optional and can be added at the end.

This includes crushed garlic, paprika, olive oil, and chopped parsley. Most of the time I am using these ingredients for decoration but they are great mixed in too.

I did include listed measurements at the end of this post but you really don’t need exact measurements. It’s kind of an add as you go sort of situation.

Start

For the purpose of this post I started with a half cup of tahini, but you can go up to one cup if you are serving a group, or even just to keep in your fridge for yourself.

three ingredient creamy tahini sauce

I added lemon juice from half a lemon and about a half tsp of salt. Then go ahead and stir. As you stir, you will notice that the tahini will start to have a peanut butter consistency. Once you have that consistency (as seen above on the right) you can start to SLOWLY add cold water in SMALL amounts. This is important because if you add too much water then you will end up with a very watery consistency instead of that dip consistency you want. The water that you use can be refrigerated or just use cool water from the tap.

three ingredient creamy tahini sauce

So you want to keep adding water and stirring until your tahini is the consistency and color like the picture shown above. As you are adding water your tahini will actually become thicker and might look like cookie dough at first, but don’t worry because that is normal. Just keep adding water and stirring until it eventually looks like the photo above.

That’s basically it. You can now add any extra ingredients and serve!

3 Ingredient Creamy Tahini Sauce

An easy and quick to make snack or side. Healthy and a great source of iron!
Keyword Snacks and Sides, Tahini Dressing, Tahini Sauce
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 cup Tahini
  • 1/2 Lemon Lemon Juice
  • 1/2 tsp Salt
  • 1/4 cup Cold Water

Optional

  • 1-2 Cloves Crushed Garlic
  • 1 tsp Paprika
  • Chopped Parsley

Instructions

  • Add lemon juice and salt to tahini. Stir.
  • Slowly add small amounts of water until the consistency is like a thick sauce and the color is a very light beige (as seen in photos above)
  • Add extra optional ingredients and serve

Did you enjoy this three ingredient creamy tahini sauce? Try my hummus recipe! How to Make Hummus From Scratch.

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