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Lemon Linguine with Green Peas and Carrots
This is an easy vegan creamy lemon linguine recipe with green peas, carrots, silken tofu, raw whole cashews, garlic, and more. You blend a sauce, boil some noodles, sauté some carrots and stir it all together. Pretty straight forward. This dish makes ~4-8 servings. A few things… Please enjoy! Check out other UVK recipes, like…
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Vegan Breakfast Casserole
When I was in my single digits, my mom made an incredible breakfast casserole. It probably only happened two or three times, but it left an impression. It was absolutely not vegan. In the preceding decades, I have often thought about that dish. So, today, I bring you this vegan breakfast casserole recipe with silken…
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Vegan Italian Meatballs
In an act of ingenuity and stealing heavily from my recipe for this pesto, I created this vegan Italian meatballs recipe with textured vegetable protein (TVP), sun-dried tomatoes, walnuts, bread crumbs and more. They’re pretty easy to make, can be baked or pan fried, and taste awesome with spaghetti and sauce, in a vegan Italian…
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Vegan Dill Dip
This is an incredibly simple, creamy vegan dill dip recipe with silken tofu, raw whole cashews, dried dill, onion powder, garlic powder, lemon juice and more. It goes well with chopped veggies, like cucumber slices, carrot sticks, celery sticks, radish, etc. It also pairs very nicely with chips. Using mostly vegan pantry staples, it’s easy…
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Vegan Pickle Soup
Traditional preparations of Polish zupa ogórkowa are brothy, and include ingredients like potatoes, brine, or grated fermented pickles. Variations can include sour cream. Because I love creamy-sour flavors, this is a rich vegan pickle soup recipe with cashew cream, carrots, celery and all the good stuff. It’s absolutely delicious and perfect for the dead of…
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Vegan Cheesy Soy Curls Noodle Casserole
For a few months, I was working on an entirely different dish for this time of year. It failed repeatedly. And I finally decided I needed to take a break from trying to improve it. Enter this vegan cheesy soy curls noodle casserole recipe–a bit like chicken, but absolutely not, loaded with savory goodness, and…
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Vegan Cashew Cheese Sauce
I first developed a version of this vegan cashew cheese sauce recipe for this cheesy tator tot casserole. Since that time, I have leaned on some version of it for other recipes, like this queso or this broccoli cheese soup. When you find a winning combination, why change course?! After awhile, I thought it was…
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Vegan Creamy Italian Dressing
Like many Americans, I have a love affair with condiments. I put ranch on pizza and copious amounts of ketchup on fries. I wouldn’t dream of eating a veggie burger without some variety of sauces, pickles, and more. And any excuse is a good one to make this homemade vegan creamy Italian recipe with cashews,…
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Green Pea Soup with Spinach and Vegan Pistachio Pesto
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Vegan Pistachio Pesto
According to National Geographic, “Sicily is the only place in Italy that pistachios are grown” and “pistachio pesto is wonderful on pasta, bruschette, risotto and much more.” How delicious does that sound? Especially, if you, like me, positively love pistachios and Italian food. You can read the brief article here. As a long time lover…
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Vegan Biscuits and Gravy
This is an easy vegan biscuits and gravy recipe with TVP “sausage”, blanched slivered almonds, raw cashews and more that’s perfect for breakfast or any time. The vegan breakfast gravy is oil and gluten free. And while I used store bought plant based biscuits, you could certainly use your favorite recipe. It’s everything I love…
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Vegan Cheese Ball with Pecans and Cranberries
Inspired by Miyoko’s Creamery Roadhouse Cheddar Spread, I put together this vegan cheese ball recipe with cashews, coconut oil, nutritional yeast, miso, and covered it in chopped pecans and dried cranberries. Some of the ingredients are similar to the store bought variety, but I’ve also taken some liberties to infuse flavor and dress it up…
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Cold Mango Soup
One of my favorite summer treats is cold fruit sprinkled with Tajín. For a person, who hardly tolerates fruit, the chili pepper, lime and salt seasoning is a game changer. I actually look forward to it! So, with this in mind, I created a refreshing vegan cold mango soup recipe with pineapple, cucumber, red bell…
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Lemon Puffs with Almond Ricotta
This is an easy vegan recipe for lemon puffs with homemade almond ricotta, garlic and store bought pastry. They’re refreshing, light and savory, and work well as an appetizer or snack. And while they look a bit fancy, that’s just the power of microgreens (they make everything look fancy). These babies are super simple to…
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Vegan Caesar Dressing
This is a quick, easy oil free recipe for creamy vegan Caesar dressing with raw cashews, nutritional yeast, capers, lemon juice, vegan Worcestershire, dijon mustard and more. It uses a high speed blender, like a Vitamix. It’s one simple, fast and incredibly tasty cashew Caesar dressing. It makes ~1 cup dressing or ~8 servings. Store…
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Savory Vegan Bread Pudding with Leeks and Rainbow Chard
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Roasted Sweet Potato Soup
This is an easy vegan roasted sweet potato soup recipe. You roast the sweet potatoes, sauté the aromatics, simmer for 15 minutes, and combine in a blender. That’s it. Simple, spiced, creamy and delicious. It has it all! This recipe makes 4 servings. Two things… If you enjoy this vegan roasted sweet potato soup recipe,…
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Gazpacho
Is gazpacho vegan? Usually. Traditionally, the Spanish cold soup is vegan, but sometimes, it’s garnished with meat. And other times, the preparation uses ingredients that are not vegan. When in doubt, find out or better yet, make your own! And this vegan tomato gazpacho recipe couldn’t be easier. Like many modern gazpacho recipes, you add…
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Vegan Sunflower Pesto Pasta Salad
This recipe for vegan pesto pasta salad with sunflower seeds, fresh basil, artichoke hearts, grape tomatoes and black olives is quick and tasty. By the time the fusilli pasta is done boiling, the rest of the ingredients are ready to go. Not only that, the pesto doesn’t require nutritional yeast. The sunflower seeds and garlic…
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Watermelon Salsa
This watermelon salsa recipe is quick, easy, tasty and refreshing! I love how the watermelon’s sweetness balances with the spicy jalapeño, savory garlic and acidic lime juice. Enjoy it with tortilla chips, on tacos, and more! A few things… This recipe makes ~4 ½ cups of blender watermelon salsa. It’s perfect for summer, because all…
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Romesco Sauce
Whether it’s hot, room temperature or cold, this romesco sauce recipe tastes awesome on roasted or grilled vegetables, toasted bread, or as a vegan dip. You can also enjoy it as a spread for sandwiches or on veggie burgers hot off the grill. It works for any time of year, and tastes delicious on just…
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Vegan California Benedict with Portobello Mushroom
Stanford Inn by the Sea in Mendocino, California is an incredible vegan resort. Of course, one of the best parts is going to Raven’s Restaurant for one of their legendary meals. It’s always absolutely delicious. And this vegan portobello benedict recipe is inspired by Raven’s Restaurant’s Portobello Benedict and by classic California Eggs Benedict. There’s…
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Vegan Hollandaise Sauce
This is a quick, easy vegan hollandaise sauce recipe with raw cashews, lemon juice, nutritional yeast, cornstarch and more. All you need to do is add the ingredients to a high speed blender (like a Vitamix or Ninja), and then, whisk in a small saucepan over medium heat until thick enough for you. That’s it.…
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Vegan Almond Ricotta Cheese
This vegan almond ricotta cheese recipe tastes creamy, bright, cheesy, and salty. It has no oil, no tofu, no nutritional yeast and no cashews. It’s has only 5 ingredients. The real secret is the white miso, which adds depth and umami flavor. It makes ~1 cup. This vegan almond ricotta recipe does not work as…
Vegan recipes: All in good taste
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