#nonveganapproved

[vanoverberghe]

This Vegan Cheddar Dip with Coconut Bacon and Kale is tasty and creamy. It's great for snacking or parties. The nutritional yeast gives it a cheesy taste. The coconut bacon gives it a smoky crunch, and the kale makes it fresh and healthy. It's a hit with everyone, even people who aren't vegan!

Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup water. 3 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/2 cup coconut bacon store-bought or homemade. 2 cups chopped kale, stems removed.

Instructions: Put water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and pepper into a blender. Soak the cashews first. To make it smooth and creamy, scrape down the sides of the bowl as needed. Move the mix to a bowl for serving. Add chopped kale and coconut bacon to the top of the dip. Serve with veggies or chips of your choice.

Prep Time: 15 minutes

Cook Time: 0 minutes

Physiotherapeutische Redaktion Dusseldorf

[loveeeeejunkrat]

This vegan mushroom risotto is great for a cozy dinner because it's creamy and full of flavor. With Arborio rice, mushrooms, and nutritional yeast, you can make a hearty meal that doesn't contain any animal products. This dish is comforting and will please both vegans and non-vegans.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced such as cremini or shiitake. 1/4 cup nutritional yeast. 1/4 cup dry white wine optional. Salt and pepper to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: In a saucepan, heat the vegetable broth over medium heat until hot, then reduce the heat to low to keep warm. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, saut until softened, about 3-4 minutes. Add the sliced mushrooms to the skillet and cook until they release their juices and become golden brown, about 5-7 minutes. Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly. If using, pour in the white wine and cook until it's mostly evaporated, stirring constantly. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes. Stir in the nutritional yeast and season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

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