Vegan Queso

This recipe went over great when we had company this last week.  The 3 collage age boys devoured it!  I hope you enjoy it too!

  • 1½ cups cashews, soaked for at least an 1 hour, drained
  • 1 orange bell pepper, roughly chopped
  • 1 cup unsweetened almond milk
  • 2 tsp. chili powder
  • ¼ cup nutritional yeast
  • ¼ cup minced onion
  • 2 tbsp. taco seasoning or seasoning of choice
  • 2 15 oz. cans, black beans cooked
  • 12 oz. fresh salsa
  • Optional garnishes: cilantro.
  1. Drain and rinse the soaked cashews.
  2. Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender Puree until thick and creamy, about 3-4 minutes.
  3. In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
  4. Add in the cheese sauce and stir to combine.
  5. Season to taste with salt/pepper if needed.
  6. Garnish as desired and serve.

Adapted from:

Mac and Cheese Gluten Free and Vegan

Vegan Macaroni and Cheese adapted from :
Serves: 4 servings
  • 2 tbsp coconut oil
  • 1 medium sweet onion, finely chopped
  • 1 tbsp almond flour + 1 tsp
  • 1 tsp garlic powder
  • ¼ tsp chipotle pepper
  • ½ tsp H. sea salt (to taste, you may need to up it to 1 tsp)
  • ½ cup nutritional yeast
  • 1 cup unsweetened or vanilla almond milk (or other milk alternative)
  • 2.5 cups macaroni elbows (gluten free)
  • Sun dried tomatoes
  • sauteed spinach
  1. Melt oil in a small pot over medium heat. Add chopped onion and cook until translucent. Add in flour, garlic powder, and chipotle pepper and stir until butter is absorbed into the flour. Add ⅓ cup of milk and stir until incorporated. Add the remaining milk and stirring occasionally until completely incorporated and thickened.
  2. Meanwhile, cook macaroni elbows in a pot of water at a rolling boil until cooked to preference (al dente or otherwise). Strain and rinse under lukewarm water to get rid of the starch.
  3. Stir in the nutritional yeast and salt to the sauce, tasting and adjusting as necessary. For more thick and cheesy flavour, add an extra tbsp or two of nutritional yeast. Pour over cooked macaroni elbows, add in the spinach and sun-dried tomatoes.  Black pepper to taste.

Cajun Quinoa and Shrimp

Adapted from

Serves: 4
¾ lb large shrimp
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp coconut oil
2½ tsp cajun seasoning
pepper to taste
2½ C cooked quinoa
1 C nutritional yeast
Fresh cilantro for garnish

Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
Toss the tomatoes with 1 tbsp coconut oil and 1 tsp Cajun seasoning, set aside.
Heat 1 tbsp coconut oil over medium heat in a oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 tbsp of oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with nutritional yeast.
Place in the oven and bake at 350 for 15 minutes.
Garnish with fresh cilantro.

Spinach Sweet Potato Nacho’s

For the potato chips:
2 Medium sweet potato
1/2 Tbsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Smoked paprika
1/4 tsp Chile powder
For the Spinach chips:
4 Cups spinach leaves, packed
2 tsp Olive oil
Nutritional Yeast

Preheat your oven to 375 degrees.
Cut sweet potato into very thin slices, about 1/8 of an inch thick. Repeat until all the potato is sliced.
Place the potato into a large bowl and drizzle with olive oil. Toss to coat. Lay the potato slices in a single row on a large cookie sheet.
In a small bowl, combine the garlic powder, cumin, paprika, and chile powder. Sprinkle half of the mixture all over the potatoes, and then sprinkle with a little bit of pepper.
Bake the chips for 10 minutes. Then, flip each slice and continue baking until brown and the edges begin to curl up and crisp, about another 10-13 minutes.
While the potatoes cook, place the spinach leaves into a bowl and drizzle in the olive oil.
Lay the spinach leaves in a single row on a cookie sheet. Place them into the oven about 5-7 minutes.
Place the potatoes in a single layer in a large, oven-proof skillet and then top with the spinach leaves. Sprinkle with nutritional yeast.
Place the skillet back into the oven and cook the nachos until warm.

Adapted from: