Cashew Spread

Cashew Spread

This cashew “cheese” is really more of a spread.  You can add any aromatics or other flavorings to this basic recipe. Just pulse and add to taste. It is more the consistency of hummus or ricotta so it acts like a cream cheese spread that’s fantastic with chips, crackers, or veggie sticks, or slathered on sandwiches or wraps.

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Cashew Spread
Diet Level:5
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Prep Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
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Favorite Recipe
Instructions
  1. Soak cashews for at least four hours.
  2. Drain the soaked cashews and rinse thoroughly.
  3. Throw the cashews into the food processor with the other ingredients (except the parsley) and pulse until you reach your desired consistency. Add more water as needed.
  4. Tweak lemon juice, garlic powder, salt, and onion powder to taste.
  5. Transfer the cheese to a bowl, and stir through the parsley.
Recipe Notes

For different flavors, omit the parsley from the base recipe and add listed ingredients for each variation.

Herbed Cheese:
1 tbsp finely chopped fresh flat leaf parsley
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh thyme
1 finely chopped green onion

Tomato Basil Cheese:
1/4 cup finely chopped fresh basil
1 tsp tomato paste

Chive Cheese:
2 tbsps finely chopped chives

Chile Cheese:
2 tbsps chopped flat-leaf parsley
2 finely chopped green onions
1 tsp finely grated lemon zest
1 small green chile, ribbed, seeded, and minced or 1/8 tsp red pepper flakes

Loaded Breakfast Casserole

Loaded Breakfast Casserole

This recipe comes together quickly, is packed with flavor and texture, and reheats well, so you can make it ahead to have breakfast on hand for busy mornings. The nutritional yeast gives the casserole a nice cheesy taste. You can also use vegan cheese to top it off!

Print Recipe
Loaded Breakfast Casserole
Diet Level:5
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Prep Time 15 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
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Instructions
  1. Preheat the oven to 375°F and grease a 9x13" pan (or similar sized casserole dish) with olive oil, coconut oil, or avocado oil.
  2. Cut the sweet potato into chunks and place in a microwaveable bowl and add ¼ cup water. Cover the bowl with parchment and microwave for 3-5 minutes or until the sweet potatoes are tender when poked with a fork. Drain any excess water. If you'd rather not use a microwave, you can also just steam the sweet potato on the stovetop.
  3. Chop the bacon crosswise into pieces about half an inch wide. Fry the bacon in a large skillet over medium heat until almost crisp. (You may also cook the bacon in the microwave, per the instructions on the package.) Add the sausage, raise the heat to medium high, and cook until nicely browned. Add the kale and cook, stirring frequently, until wilted. Stir in the cumin, coriander, and cooked sweet potato and remove from the heat.
  4. Beat the eggs in a large bowl with the water and nutritional yeast. Add the meat and vegetable mixture to the bowl and stir. Pour everything into the prepared baking dish, using a spoon to spread everything out so it's evenly distributed.
  5. Bake for 25 minutes, or until the eggs are just set. Cool for at least 5 minutes before serving. Slice into squares and serve hot.
  6. Leftovers can be stored in the refrigerator for up to 3 days. You can also freeze in serving sizes and reheat for about a minute in the microwave.
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