Roasted Red Bell Pepper Cashew "Cheese" Dip

Move over Velveeta we've gotta a healthier version of your cheese dip; just in time for Super Bowl. This dip is so addicting, you might need to double the recipe if you're having company. 

Roasted Red Bell Pepper Cashew Cheese Dip is my new favorite appetizer. Not only is it inexpensive and easy to make, it also tastes like cheese dip. No saturated animal fats or fake ingredients. Its smokey roasted flavors make it unique and delicious. 

roasted red pepper cheese dip | dairy-free vegan | #purekitchen #puremamas
roasted red bell pepper cashew "cheese" dip | you'll never know there's not cheese! #purektichen #purekitchenblog

This roasted red bell pepper cheese sauce is not only good as a dip it can also be used as a cheese in lasagna or as a cream sauce for spaghetti. The recipe calls for only a few ingredients. At my house this is a staple sauce but I play around with the flavors to mix things up a bit. 

Smokey Roasted Red Bell Pepper Cashew Cheese Dip. Wow that's a mouthful! Nobody will every know it's dairy-free | vegan gf | #puremamas #purekitchen

Have you ever made a cashew cheese sauce before? If not then start here - all it takes is a few healthy ingredients and a quick blend in the blender and voila...you're all set. Impress (or trick, rather) your friends at your next Superbowl party! 

Roasted Red Bell Pepper Cashew Cheese Dip | vegan gf dairy-free | #puremamas #purekitchen

Roasted Red Bell Pepper "Cheese" Dip

yields 10 ounces

INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 roasted red bell pepper 
  • 1 lemon, juiced
  • 1/4 cup water
  • 1/4 - 1/2 tsp sea salt (adjust to taste)
  • 1 Tbsp nutritional yeast
  • 1 squirt hot sauce like sriracha or dried chili peppers
  • 1/4 tsp liquid smoke 

DIRECTIONS

  1. In a high speed blender add all of the ingredients. Blend until super duper creamy. 
  2. If you don't not have a high speed blender like a Vitamix, you will have to soak the cashews for at least an hour before making the cheese dip. 
Roasted Red Bell Pepper Cashew Cheese Dip | dairy free vegan | #puremamas

Warming Carrot Ginger Soup (raw vegan)

I think clean eating and detox is on everybody's minds seeing that it's January and all (remember those new years resolutions?). But who wants to think about smoothies, juicing and cold raw food when its fareeezzing outside? I have some good new for you. Did you know that raw ginger root and raw garlic make you feel warm inside even when the dish is actually cold or room temp? It's true! 

Warming Carrot Ginger Soup | raw vegan gf recipe | #purektichen #puremamas

And this warming carrot ginger soup recipe is a perfect example of what I'm talking about. Go ahead Try it. The soup also has raw jalapeño in there as well which really adds to the heat. Add avocado and you've got a really great healthy, delicious meal. 

Detoxing doesn't alway have to met juicing or fasting. Your body often lacks hydration, adequate minerals, vitamins, enzymes and other nutrients that a raw food diet is abundant in. Giving your system a week of these energizing, high energy, living, vibrant foods and not filling it with sodium, fake foods, meat, dairy and overly cooked (lifeless and dull) foods is just the change you need. 

Warming Carrot Ginger Soup | raw vegan gf recipe | #purektichen #puremamas

Start with this carrot ginger soup recipe. And just feel the life and energy you get from it. I always feel so clean, alert and healthy after eating it. Let me know what you think. I'm curious if your body feels the same way?

7J5A2284 copy.jpg

No cooking necessary - just a quick mix in the blender and you're good to go! No dishes, no scrubbing, no big mess! Top with your favorite things like fresh herbs, sprouts, or even some cashew cream. 

If you want to do an easy 4 day raw food cleanse which includes some smoothies but mainly soups likes this and salad, you can buy my ebook for vibrant recipes, inspiration, words of wisdom, tips and step by step 4 day detox menu.  

Warming Carrot Ginger Soup | raw vegan gf recipe | #purektichen #puremamas

Warming Carrot Ginger Soup

yields 2 bowls

INGREDIENTS

Carrot Ginger Soup Recipe | raw vegan
  • 10-12 oz fresh pressed carrot juice
  • pinch sea salt
  • 1/2 small jalapeño, sliced and chopped
  • 2 cloves raw garlic, pressed
  • 1 inch piece of fresh ginger root
  • squeeze of fresh lemon and orange juice
  • 1-2 Tbsp shallots, mined and chopped
  • 1/4 avocado, sliced
  • garnish: fresh herbs, sprouts

DIRECTIONS

  1. In a high speed blender add all of the ingredients except for the avocado and the garnish. 
  2. Blend on low and then medium to high slowly. Blend for about 20 seconds until creamy and well combined. It might foam, but that's ok. 
  3. Add slices of avocado to each bowl and top with fresh herbs and sprouts. 

 

Healthy Chinese "Chicken" Salad

Healthy Chinese Chicken Salad | Recipe Makeover | Vegan

Oh boy, I think I just created a new weekly staple. This Healthy Chinese "Chicken" Salad will not only leave you satisfied but it will have your taste buds jumping for joy! There are so many different flavors and textures; it's like a party in your mouth. Ok, yeah, that sounds a little weird, but I'm totally serious. There is a little peppery flavor, some hot spice, a little sweet, tons of different herbs, toasted oils and nuts and a touch of salt all combined with the fresh crunchy flavorful cabbage, carrots and greens. 

Chinese Chicken Salad | Vegan Recipe Makeover
Chinese "Chicken" Salad | Vegan Recipe Makeover | Detox Friendly!  #puremamas #purekitchen

This recipe not only tastes delicious but is easy to make - takes only 15-20 minutes max - and requires not cooking. I love Tofurkey's vegan oven roasted "chicken" that my local health food stores sells. The texture is like chicken but the flavor is better (of course), the ingredients are pretty clean and there's tons of protein. This healthy vegan Chinese "Chicken" Salad is filling and would be a great pot luck dish. 

Fresh & Tangy, this Chinese Chicken Salad will knock your socks off and have you coming back for seconds! It's a perfect New Year's Resolution Detox meal! enjoy this delicious Recipe.
Recipe Makeover: Chinese "Chicken" Salad Recipe now vegan! Enjoy! #puremamas #purekitchen

I have so many friends on a detox right now after the indulgent holiday! If that's the case for you as well, you need to make my healthy Chinese "Chicken" Salad recipe! It is guilt-free, high in fiber, high in protein and healthy fats but also abundant in antioxidant rich veggies. The dressing combines fresh ginger, lemon and garlic (great for cold prevention) with almond butter and toasted sesame oil. What are you waiting for - grab these ingredients while you're at the store and make this salad - you'll be so happy you listened to me! (wink)

print recipe
Healthy Chinese "Chicken" Salad
The Chinese Chicken Salad has a fresh new look and feel: no real chicken meat in this recipe; just tons of veggies and mock chicken protein. You'll love the tangy yet toasted flavor with the crunchy raw vegetables.
Ingredients
  • 1 cup, finely sliced or grated purple cabbage
  • 1 cup, finely sliced or grated green cabbage
  • 3, julienned carrots
  • 2 cups other greens of choice (i.e. romaine or arugula)
  • 2 thinly sliced and chopped radishes
  • 1/4 cup, chopped fresh mint
  • 1/4 cup, chopped fresh cilantro
  • 1 cup, shredded or chopped (I use Tofurkey Brand) "chicken"
  • 2, finely chopped green onion (scallions)
  • 3 Tbsp toasted almonds or peanuts
Instructions
Prep veggies by chopping, slicing and shredding. Add to a large salad bowl. Toss well. Add chicken and nuts, then toss again. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 3 dinner salads
print recipe
Chinese "Chicken" Salad Dressing
This dressing is so tangy, not too sweet, and a touch spicy! Makes a perfect dressing for any Asian style salad.
Ingredients
  • 3 cloves, minced garlic
  • 1/2 tsp, grated fresh ginger
  • 1 Tbsp rice vinegar or apple cider vinegar
  • 2 Tbsp almond butter
  • 3 Tbsp tamari
  • 3 Tbsp toasted sesame oil
  • 1 tsp (or to taste) honey or agave nectar
  • 1/2 tsp red chili flakes or tabasco
  • 1 Tbsp fresh lemon or lime juice
Instructions
Place everything in a high speed blender or large measuring cup. Whisk until completely well combined or blend on medium until well combined. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: dressing for 1 large salad

Simple Homemade Sour Cream

A perfect vegan sour cream is super creamy, and mild in flavor, not too salty or spicy. Most often at home I just blend up a store bought vegan sour cream (which are never very good if you ask me) with cashews, lemon and some nutritional yeast. That's been my go-to for quick easy vegan sour cream.  

But this time I wanted to create a sour cream at home that doesn't require any store bought brands (which often expensive, contain emulsifiers and other ingredients). 

sour cream | vegan homemade recipe | #purekitchen

This sour cream recipe is really easy to whip up any time you're making tacos, burritos or even lasagna. Yes, I said lasagna; you can use this to make a lasagna or pasta sauce more creamy and almost cheesy in flavor. So keep this recipe someplace handy or better yet make it a few times and just memorize the quantities. 

Once you quit dairy you won't even miss it with substitutes like this. Try my Basic Vegan Parmesan Cheese Recipe and my Homemade Macademia Nut Ricotta recipe as well. 

vegan sour cream | simple recipe | #plantbased #purekitchen

Yields approx 3 cups

INGREDIENTS

  • 1⁄2 cups raw cashews, soaked for at least an hour

  • 1⁄2 cup firm or soft tofu

  • 1 Tbsp vegan mayo

  • 1⁄3 cup fresh water

  • 2 Tbsp fresh lemon juice

  • 1 Tbsp apple cider vinegar

  • 1/2 teaspoon fine sea salt (or less)

    DIRECTIONS

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. Or 1-3 hours if you don’t have time.

  2. Drain water from soaked cashew bowl. Place in a high-speed blender with tofu. 

  3. Add the mayo, water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

  4. Transfer mixture into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.

  5. Tips: You can also freeze it for up to 1 month. You can even it in silicone ice trays. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions. 

     

Happy Holidays Ebook Sale + New Dairy Free Ebook

I'm so excited to launch my latest ebook, Going Dairy Free! It's on sale right now for $12. Hurry while the Holiday sale lasts. 

This new Dairy-free ebook is full of 20 recipes that will help you go dairy free without feeling deprived or frustrated. The book is filled with science based facts and reference to real studies. Should we be eating dairy? And how can we make the switch? All of those questions answered in the book. 

Even better - this month only - I'm offering a 3 for the price of 2 sale on all my ebooks. If you buy 2, you'll get the third one for free! 

There is no better gift to give or receive thank the gift of health! It's the perfect start to a new year. 

Are you feeling like you want to eat less meat and dairy but don't know how to start? Or you're afraid of not getting enough nutrition? The three of my books combined will cover everything you need to know:

  • how to get enough protein and gain muscle. 
  • how to get rid of dairy without feeling deprived. 
  • calcium and protein myths debunked. 
  • how to start a cleanse. plus a 4 day cleanse (not juice, but real food) step-by-step guide with beautiful photos recipes and photos. 
  • afraid of giving up mac and cheese or alfredo? I have recipes that will knock your socks off. 

Happy Holidays and if you have any questions, I'm here to answer them. juli at puremamas dot com - no excuses, start today.