This is a delicious mix of roasted hazelnuts and roasted cashews, blended into a smooth butter. The cashews add a slight sweetness and creaminess, and the hazelnut adds a deep, aromatic nuttiness. It’s one of the tastiest nut butters that I’ve ever tasted. It’s also incredibly simple, it contains just two ingredients. Use it as… Continue reading Hazelnut & Cashew Butter
Category: Sauces
Vegan Creamy Tomato & Ham Macaroni
Hello! I’m back from my break with a hearty pasta recipe. This combines meaty seitan ham pieces and macaroni in a creamy tomato sauce. As you know, I like to use tofu cream to add a creamy element to sauces. But this time I used cashew cream, specifically a blended mixture of soaked raw cashews… Continue reading Vegan Creamy Tomato & Ham Macaroni
Vegan Gravy
Bisto? Never heard of it. Jokes aside, I do like Bisto, as having gravy granules that you just add boiled water to is very convenient. But sometimes you want a gravy that you’ve put as much effort into as the meal itself. Look no further than this recipe for a rich, thick gravy that will… Continue reading Vegan Gravy
Vegan Queso; Cashew Cheese Sauce
This cashew based vegan queso is incredibly easy to whip up, and very versatile. You can eat it hot or cold, drizzle it onto nachos or burritos; use it as a dip for crisps or chips, or spread it onto sandwiches or wraps. It doesn’t require any cooking and it’s gluten free. You don’t need… Continue reading Vegan Queso; Cashew Cheese Sauce
Mushroom, Leek and Fennel Stroganoff
This rich and creamy stroganoff combines delicious vegetables in a luscious sauce. For the creamy element to this, I chose to go with tofu cream. Tofu cream is a cream substitute that I make by blending silken tofu with plant-based milk. It’s a really useful cream substitute that you can easily make at home. It’s… Continue reading Mushroom, Leek and Fennel Stroganoff
Vegan Sausage and Green Pepper Fusilli
This hearty pasta dish combines meaty seitan sausages, green pepper and fusilli in a herby tomato sauce. Any kind of sausages should work for this, but my Italian Herb Sausages would work especially well in this dish. The tomato sauce is really simple and uncomplicated, but it works really well for this. Sometimes you really… Continue reading Vegan Sausage and Green Pepper Fusilli
Roasted Asparagus & Pistachio Pesto
This pesto has a fantastic flavour coming from the roasted asparagus and roasted pistachio. It’s delicious stirred through hot or cold pasta, spread onto sandwiches, or used as a dip. I especially like making a large pasta salad and using this pesto as the dressing. Here’s a recipe for a pesto pasta salad that this… Continue reading Roasted Asparagus & Pistachio Pesto
Tofu and Vegetable Noodle Salad
This cold noodle salad combines vegetables, noodles and smoked tofu, in an Asian-inspired sauce. It’s ideal warm weather food and it’s perfect for lunches or main meals. It also keeps well in the fridge for a few days, so it’s great to for lunches in the week. It’s been especially warm here recently, so food… Continue reading Tofu and Vegetable Noodle Salad
Mushroom & Fennel Ragu
This hearty, mock meat ragu combines earthy oyster mushrooms and sweet fennel in a rich tomato sauce. I chose to use minced beef style seitan for this dish, if you would also like to use this you can find the recipe here. I really liked the combination of flavours in this dish, it went perfectly with… Continue reading Mushroom & Fennel Ragu
Roasted Tomato & Cheese Sauce
This tasty pasta sauce combines slowly roasted tomatoes, vegetables and dairy-free cheese. It’s perfect when paired with pasta, or add cooked vegetables and mock meats if preferred. You can serve this with a fresh green salad, or crusty bread to soak up any leftover sauce Serves; Four Cook time; 35-45 minutes You’ll need; 1kg fresh… Continue reading Roasted Tomato & Cheese Sauce
Bethany's Vegan Kitchen 