Yes, that’s right…vegan cheese. Nut cheese sauce! Ever since I learned how to make cheesy cashew nut sauce, I’ve been addicted. After a trip to Leafy Greens Cafe and taste of their raw chipotle Zucchini pasta, I wanted to make my own a variation with vegan pesto and a new veggie meat product from Elianni. […]
What started as an excuse to make good use out of what produce I had left in my fridge, ended up being a great experiment resulting in a tasty (and colorful) sensory explosion.
Making an entire pizza sounds labor intensive but in actuality, it’s super easy and fun to experiment with various toppings.
A satisfying salad with beautifully balanced Asian flavors. If you don’t like ‘spicy’ foods, you can always omit the red pepper flakes and Sriracha. Also, this dish does well on its own without the veggie beef crumble addition if you want to skip that step.