This pudding is AMAZING! Both of my kids refuse to eat avocados and often balk at their green smoothies so I needed a new way to hide avocados. The first time I made this, I had to put it in the fridge and force myself to walk away. It’s dangerously good!
I apologize for the terrible picture but trust me, you’ll understand why I didn’t have time to set up and take a good one when you taste it! I was preoccupied!
Raw Chocolate Avocado Pudding
1 ripe avocado, pitted – (do not use brown avocados, it will make the pudding taste bad!)
6 to 10 dates, chopped (I’ve used 8 medjool dates, 6 dates and a little under 1/8 tsp stevia or 10 deglet dates)
1/2 tsp vanilla or 1/2 scraped vanilla bean (I prefer the vanilla bean)
4 Tbsp cocoa powder
1/4 cup raw cashew, soaked for at least 4 hours & drained (cashews are optional but good)
1/4 – 1/2 cup water
Place all ingredients (except water) in a food processor and blend.
Slowly pour the water in, stopping to scrape sides of bowl if need be, until the mixture resembles a thick, chocolate pudding. Let it continue mixing until smooth and creamy.
I’ve been making this guacamole for years, it’s so easy and so good!! I’ve been dabbling in a mostly raw menu lately so this was perfect for our Raw Taco Night!!! This is great on chili or sweet potato nachos!
4 large avocados
8 dashes Tabasco or Cholula
3 T lemon juice, fresh
1/2 cup red onion, diced small
1-2 minced garlic clove
1 Tbsp chopped cilantro
1/4-1/2 tsp kosher salt or to taste
1/4 tsp ground cumin (optional but good)
1 tsp black pepper
1 small seeded diced tomato (optional but good)
smoked paprika for serving (if you’re serving this at a party, makes it look nice)
1. Combine all with knife – makes for a chunky guacamole!
2. Stir in tomatoes, sprinkle with paprika (optional) and serve.
My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!
I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!
Water/Veggie Broth for sauté
2 celery stalks, chopped
3 medium carrots, chopped
1 onion, diced
1 fennel bulb, diced
4 cloves of garlic, mined or pressed
2 – 280z cans of crushed tomatoes (I used crushed with basil)
1 Tbsp tomato paste
1 – 15oz can diced tomatoes
1 cup veggie broth or water
1 cup red lentils, rinsed
1/2 cup red wine
12 ozs sliced mushrooms
2-3 Tbsp fresh parsley, chopped
3 tsp italian seasoning
1 Tbsp balsamic vinegar
salt & pepper, to taste
1. Saute onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.
2. Add in italian seasoning and sauté for anther few minutes.
3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!
4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar, let cook a few more minutes. Add salt and pepper to taste and serve.
5. Let me know what you think?! Thank you!!!
- The Best Lentil Chili Ever (Slow Cooker) (kidtestedfirefighterapproved.com)
I made this in a hurry but it turned out delicious! Our 18-month old was screaming at the top of his lungs in his high chair most of the time, flinging bananas across the kitchen. Once his portion cooled off he started eating the screaming stopped. Phew!!
Sweet Potato Tofu Hash
Water/Veggie Broth for sauté
1 package Trader Joe’s Organic Sprouted Tofu (or any other package of firm tofu) drained and pressed OR 1 package of tempeh, shredded
1 1/2 cups garbanzo beans/chickpeas – I was going to use black beans but I was out. Turned out great with these!
2 small-medium sized sweet potatoes, peeled and diced
1 onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
2-3 cups diced mushrooms
2-3 cups spinach or kale (I didn’t get a chance to add this in because I ran out of pan space but I recommend it!)
1 Tbsp coconut aminos (or tamari, soy sauce)
2 Tbsp nutritional yeast
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 Tbsp dried parsley
1/2 tsp turmeric
1/4 tsp smoked paprika
Salt and pepper, to taste
* Topping/Mix in suggestions: chopped cilantro, green chilies (?), avocado, hot sauce…
1. Water/broth sauté sweet potatoes, onions, garlic and red pepper together until soft. I covered my pan with a lid, I feel like it helps the sweet potato cook faster.
2. Add in beans, greens, mushrooms and sauté until mushrooms are soft.
3. Crumble tofu into the mixture and stir, add in nutritional yeast, coconut aminos and all the spices. Cover and cook for 5 minutes or so, stirring occasionally. Taste and adjust seasonings.
This is a really delicious curry dish without all the crazy ingredients. We all enjoyed this very much, even the kids! Again, not the best picture but as you know I’m usually pressed for time!
This makes about 6-8 decent sized servings, plenty for leftovers!
Water/Veggie Broth for sauté
1 large onion, chopped
4 cloves garlic, minced
2 to 3 Tbsp minced ginger (I like 3)
2 tsp ground cumin
1 tsp ground coriander
1 to 2 tsp curry powder (I used 2 tsp of Kashmiri Curry from World Spice. It’s very mild, my kids like it!)
1/2 tsp turmeric
1 cinnamon stick
4 carrots, peeled and sliced
4 small sweet potatoes OR 2 large ones , peeled and chopped
5-6 cups spinach or kale (I used lacinato kale)
3 celery stalks , chopped
1 green pepper ( optional)
2 cans coconut milk (I used one regular and one lite)
2 Tbsp tomato paste
1 tsp sea salt, or to taste
1/2 cup of chopped cilantro
1 block of extra firm tofu – drain, press and cubed – optional
( you can add any other type of veggies or herbs you would like)
1. Water/broth sauté diced onions until soft. Add garlic , ginger, ground cumin, ground coriander, curry powder, turmeric, cinnamon stick and sauté for 5 min.
2. Add carrots, spinach/kale, celery , carrots, sweet potatoes, green pepper or any other veggies, coconut milk , tomato paste , cilantro, sea salt. Add in some veggie broth or water if you feel as though there isn’t enough liquid.
3. Stir well, bring to a boil then cover simmer on medium heat for 25 to 30 min or until all veggies are soft. If using tofu, add it in 10-15 minutes before it’s all done.
4. Remove cinnamon stick. Let it sit for a few minutes before serving to let the sauce thicken.
5. Serve over rice or quinoa (I used quinoa)
** Note: you can add vegetable broth or a little water if you feel you need more liquid
Reasons why I love these ‘cookies’:
- They are quick and easy to make (Think breakfast to-go)
- My kids love them every time I make them (They haven’t refused one yet… knock on wood!)
- They are easy to pack in Ava’s preschool breakfast box (Mornings are not so rushed!)
- My hubby and I love them too!
- I don’t need any more reasons. Enjoy!!!
- 2 mashed bananas – the darker the better!
- 1/4 cup unsweetened applesauce
- 1-2 Tbsp almond butter
- 1/4 teaspoon each of cinnamon, cloves and nutmeg
- pinch of ground ginger (optional but I like it!)
- zest of 1 medium to large orange (I use a large one)
- 2 cups rolled oats
- 2 -3 Tbsp ground flax meal or ground chia seeds
- 1/3 cup dried fruit (cranberries, regular or golden raisins, currants)
- 1/3 cup walnuts
- 1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. Combine ingredients and scoop onto baking sheet lined with parchment paper or a silpat mat. If you don’t have an ice cream scooper, use your hands to make about a 1/3 cup sized cookie.
3. Bake for 15-20 minutes. Remove cookies to cooling rack.
I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!
The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.
Best Lentil Chili Ever!
* Water/broth for sautéing
* 1 medium yellow onion, chopped
* 4-6 cloves garlic, minced
* 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)
* 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)
* 3 Tbsp chili powder (Yes, 3)
* 1 tsp dried oregano
* 1 tsp ground cumin
* 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)
* 1 cup dried red lentils, rinsed and picked over
* 1 (29oz) can crushed or diced tomatoes
* 1 Tbsp coconut aminos (or tamari or shoyu)
* 1 tsp sugar (optional but gives it a different flavor)
* 1 tsp unsweetened cocoa powder
* Salt and fresh ground pepper
* 4 cups water
1. Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.
3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!
Talk about a protein powerhouse! This salad is pretty easy to put together and perfect for a quick lunch or dinner. If you have little kids, like I do, you totally understand how important quick meals are!! I originally made this salad without the Basil Lime Dressing but my hubby insisted I post it together since it was so good. We haven’t tried this out on our kids yet but we will soon. I’m thinking it may be a bit spicy for them but we shall see
If you don’t want to make the dressing, just add the lime juice and agave to the salad recipe. I thought about adding chopped cilantro but I though it might be a bit much with the basil dressing. Next time I’ll add some chopped jicama and maybe some corn as well. Hope you enjoy it as much as we did!!
Fiesta Bean Salad with Basil Lime Dressing
- 1 large 28oz can chickpeas OR 2-15oz cans, rinsed and drained – SAVE THE LIQUID FOR THE DRESSING!!!
- 1-15oz can black beans
- 1 1/2 – 2 cups sprouted green lentils (optional but adds a nice crunch. Not sure how to sprout lentils? SEE HERE)
- 1 large red pepper, diced small
- 1 cucumber, diced
- 2 cups spinach, chopped
- 4 cups prepared quinoa – I added mine after it had cooled for about 20 minutes, still pretty warm
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper (This amount gave it a little kick but not too much. Adjust as you wish)
- 1/4 cup raw pumpkin seeds
- 1 large avocado, diced
Basil Lime Dressing
* You can double this recipe and keep what you don’t use for other salads… it’s pretty good!
2-3 Tbsp agave
1/8 cup lime juice
1/8 cup apple cider vinegar
1/3 cup fresh basil (roughly chopped)
1/2 cup bean liquid from canned beans
1/4 tsp salt
1/8 tsp pepper
- Add beans, lentils, red pepper and cucumber together in a large bowl. Mix gently.
- Add cumin, coriander and cayenne pepper and mix throughout.
- Add quinoa and spinach and gently combine mixture until fully mixed.
- Add pumpkin seeds and… you guessed it! Mix gently
- Add as much dressing as you’d like and combine until completely mixed.
- Serve with chopped avocado on top!
I’m running out of preschool breakfast ideas so I’ve been making these easy “breakfast breads” because they’re so good and so easy to heat up on busy mornings. I usually serve them toasted with almond butter but since they do not allow any nuts at school, I’ve been serving it plain with sliced bananas topped with hemp seeds and unsweetened coconut. Our 15 month loves these too and I enjoy a few extra minutes in the morning to enjoy my cup of coffee instead of making my usual somewhat complicated breakfast menu.
Oh and your kids will NEVER notice there are lentils and zucchini in this bread!!!
The original recipe is from my FAVORITE chef Melody from Melomeals!! I’ve featured many of her recipes because they are staples in our house and I have to share them with you!! Please check out her blog and LIKE her on Facebook!!!
I make this and her Coconut Ginger Carrot Breakfast Bread (Sugar, Soy & Wheat-Free). We love both of them and highly recommend trying them!! This are really the only “breads” we eat besides the occasional Ezekiel slice.
Whole Food Wheatberry Ginger Breakfast Bread
- 1 lb dry wheatberries ground into flour (around 3 ½ cups) – original recipe calls for barley but I bet anything would do. Rolled oats have worked for me in the past as well.
- 1 tablespoon baking powder
- 3 tablespoons cinnamon
- heaping ¼ teaspoon each nutmeg, cloves and cardamom
- ¼ teaspoon salt
- 1/2 teaspoon Kal Stevia Powder
- 2 cups cooked lentils – I’ve also used the Organic Sprouted Trio mix from Costco I was talking about on Facebook
- 5 small, 3 medium or 2 large zucchinis
- 1 ½ cups water
- 1/2 cup unsweetened applesauce – I use the cinnamon flavor
- 4-5 tablespoons fresh ginger
- 2 teaspoons vinegar – I use apple cider vinegar
- Pre-heat oven to 375
- Grind the flour (I use my VitaMix), place in large bowl with the dry ingredients
- In a large blender, add the rest of the ingredients and blend until totally smooth
- Make a well and pour wet ingredients into the dry ingredients.
- Mix very well
- Grease a 9 by 13 pan and bake for 45 min – 1 hour, rotating pan halfway through
I’m overdue for a cheat meal and boy am I glad I used it up on this recipe! This is really, really good! It makes a ton of food too… awh shucks, looks like I have to finish the leftovers!
Yes, it contains oil (sesame oil) and a decent amount of honey (you can sub agave if you don’t do honey) but if that’s the worst cheat I have lately I think I’m still okay. I didn’t test this recipe out of our kids since it’s on the spicy side.
The original recipe is from A Small Snippet.
Spicy Thai Noodles with Tofu
* 1 package pasta (I used whole wheat spaghetti but I bet it would work well with linguini too)
* 1-20oz block of extra firm tofu, pressed and cubed (I used Trader Joe’s Extra Firm High Protein Tofu)
* 1-2 Tbsp red pepper flakes (I used 1Tbsp and it was nice and spicy but if you prefer more fire, go big!)
* 1/2 cup toasted sesame oil (I KNOW…. BAD!!!)
* 6 Tbsp lite soy sauce
* 6 Tbsp honey (sub agave if you prefer… could work with stevia but I’m not sure)
* 1/4 cup rice wine vinegar
* 1 Tbsp peanut butter (I used smooth)
* 1 bunch of cilantro, chopped
* 3 large carrots, peeled and shredded
* 3 large green onions, sliced thin
* 1/3 – 1/2 cup unsalted peanuts
1. Heat sesame oil and red pepper flakes over medium heat for 2 minutes. Remove from heat, strain out peppers and reserve oil.
2. Whisk together oil, honey, soy sauce, rice wine vinegar and peanut butter. Add cubed tofu to sauce to marinate while cooking the pasta.
3. Cook pasta according to package, drain when done and set aside.
4. Remove tofu from the sauce with a slotted spoon, cook on high in pasta pot until lightly browned on all sides.
5. Add pasta and sauce to cooked tofu and toss, use tongs.
6. Add cilantro, green onions and carrot to mixture and toss until combined.
7. Serve topped with chopped peanuts.
I’ve been searching for easy’ish, healthy, plant-based, whole foods breakfast and lunch ideas to pack for our daughter to bring to preschool. It’s not easy, that’s for sure! I came across these donuts and had to try them! The school provides meals but I wasn’t too happy with the menu so I opted to send food with her. Donuts and chocolate milk were one of the breakfast options… yeah, um no thank you. THESE donuts she can eat!
These donuts are awesome! You can also make this batter into muffins if you don’t own a donut pan. I bought one from Amazon just to make these, I was so excited about the idea!
I found this recipe on Straight Up Food whole foods, plant-based food blog. She has a bunch of really great recipes, take some time to check out her site!!
Carrot Cake Donuts
5 Medjool dates, pitted and chopped
1/4 cup golden raisins
1/2 cup water
1 3/4 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 of a ripe banana, diced
1 cup rice milk or almond milk
1 1/2 cups grated carrots
1/2 cup golden raisins
1/2 cup walnuts, chopped
1. Preheat oven to 350 degrees with rack in center position. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients (at least 15 minutes).
2. Grind the rolled oats in a high-speed blender until it resembles flour; transfer to a large bowl. Add to this the baking powder, soda, cinnamon, nutmeg and clove, and mix with a fork.
3. Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth (about 30 seconds). Add the banana and non-dairy milk and blend further until everything is smooth. Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts. The batter should be somewhere between a cake batter and cookie batter in consistency.
4. Using a soup spoon, spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes (I like to bake mine for 20 because it produces a moister cake). If you press on the cake lightly and it bounces back a bit (instead of staying indented), it’s likely ready. These continue to set up as they cool.
5. Remove from oven and cool for 5-7 minutes before removing the donuts from pan (if left in too long it will be hard to get the donuts out). Using a plastic fork, gently go around the donuts (outside and inner circle) to loosen them from the pan. Even though we’re using a non-stick pan, we are not using any oil so we need to help them out a bit. After loosening the edges, invert onto a cutting board (shake a bit if still not coming out the first time) and let cool at least 5-10 minutes more before serving plain or with the below frosting.
Carrot Cake Frosting
I tried making this with all tofu (no cashews) and the tofu taste was too strong. When I tried it will just cashews (which are great soft nuts to use in gravies, dressings and desserts), the flavor was also too much, too cashew-y. But with the addition of just 2 tablespoons of tofu with the cashews, the flavor of traditional carrot cake frosting has been approximated (I think; you let me know what you think). Feel free to vary the nuts and tofu to your liking. Both add to the thickness and richness of the frosting.
5 dates, pitted and chopped
1/2 cup raw cashews (not salted or roasted)
3/4 cup water
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons tofu (silken or firm)
1/4 cup water (plus 2-3 more tablespoons as needed)
Soak the dates and cashews in 3/4 cup water for 15-30 minutes. After soaking, drain off the soak water into a bowl. In a high-speed blender, combine all ingredients (measuring out the 1/4 cup water+ from the soak water) and blend until very smooth, adding more water as needed to reach desired consistency. Frost donuts or muffins just before serving them. (Since there is no oil or sugar in this frosting it will not harden up like regular frostings.) Frosting will keep refrigerated for 3-5 days.
Prep time: 25 minutes (donuts), 15 minutes (frosting)
Cooking time: 20-25 minutes (donuts)
Makes: 10-12 donuts or muffins; 1 cup frosting
My mother-in-law introduced me to this salad and it’s my new favorite! You can find this salad at Sammy’s Woodfired Pizza restaurant… with a whopping 1/2 cup of oil and 2 tsp of salt. Yikes! I decided to recreate this salad WITHOUT that nonsense, turned out even better than the original!
My hubby was a bit skeptical but devoured an entire plate full! I served this with romaine leaves and a few flatbread crackers. I also added a couple cooked/chopped Gardein Chick’n Scallopini filets, per my hubby’s request. I try to stay away from fake meats as much as possible so this was a rare occasion.
- 1/2 cup of shredded carrot
- 2 cups chopped parsley
- 1 cup chopped mint
- 1 cup diced onion
- 1 cup diced fresh tomato
- 1 cup diced cucumber
- 2 cups shredded lettuce – romaine
- 1 cup cooked quinoa
- 1/2 cup bean liquid – from canned beans or home made
- 1/2 cup fresh lemon juice
- 1/4 – 1/2 tsp salt
- 2 tsp black pepper, ground
- 1 tsp allspice, ground
- *OPTIONAL: Saute up a few Gardein Chick’n Scallopini fillets, chop and add them in.
- Cook quinoa according to package and let cool completely.
- Combine all ingredients, mix well and serve with flatbread and/or romaine leaves. You can wait to add the veggie/mint/onion/etc mixture to the chopped romaine until you serve it if you need it to last longer. This makes a ton of salad, I saved the mixture and added it to chopped romaine the next few days.
- Serves 6
I haven’t made any sweets for A LONG TIME (as you’ve noticed on the blog) so I figured it might be time to dabble in a little sweetness. These cookies are really good and really easy to make. I think they taste best when warm so make sure to warm up the leftovers before eating, if you prefer. I tried to bribe our daughter to go on the potty with these cookies and it worked! Well… it worked one time anyways. Potty training is rough!
These are grain-free, gluten-free, white sugar free, oil-free, flour free…. all sorts of FREE!!!
I found this recipe on Texanerin Baking site. I can’t wait to see what else she has in store!
- 1 1/2 cups canned or cooked chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons natural peanut butter
- 1/4 cup honey OR 1/8-1/4 cup agave, if you prefer
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup vegan chocolate chips
This is one of the best meals we’ve had in awhile! It’s so good, I’m trucking the kids to the store in the morning to make it again for a party tomorrow night. No joke, it’s that good!
I’ve made the Ancho Lentils a few times now and they’ve always turned out great. The original recipe (from Post Punk Kitchen) is for Ancho Lentil Tacos but you could use this on just about anything – tacos, burritos, nachos, collard wraps, etc.
I have a ton of fake cheese recipes but this Lowfat Nacho Cheeze from Happy Herbivore is my new favorite! Together they make an awesome meal! I served it over brown rice tonight but next time I’ll try these ingredients in a collard wrap. YUMMY!!! I also topped this with tomatoes, lettuce, cilantro, sliced avocado, a squeeze of lime and our favorite Habanero Sauce, our favorite Mexican food topping!
P.S. Our toddler loved this! I took out a scoop of the lentils before I added the hot sauce, figured she may not like it so spicy.
* 1 Tbsp water or bean cooking liquid (for oil-free sautéing)
* 1 small onion, minced
* 2 cloves garlic, minced
* 2 1/2 cups cooked lentils (from about 1 cup dried) – Brown or green work great. I used a package of Trader Joe’s cooked lentils this time
* 3 tablespoons tomato paste
* 2 tablespoons hot sauce (preferably Cholula)
* 1/2 teaspoon dried oregano
* 2 teaspoons ground ancho chile
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the water or bean liquid with a pinch of salt (optional) for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork or a potato masher (I used this).
Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!
Low Fat Vegan Nacho Cheese
- ¼ cup raw cashews – I soaked mine for a few hours first
- 2 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp salt
- ⅔ cup non-dairy milk – I used unsweetened almond milk
- 2 tsp yellow miso paste
- ½ tsp lemon juice
- 2 tsp cornstarch
- ¼ cup roasted red bell peppers
- ½ tsp cumin
- ¼ tsp black pepper
- a dash of cayenne pepper
Combine all ingredients in a food processor and process until smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring occassionally and allowing the cheese to thicken.