The Planted Kitchen

Cashew Queso

Sep
22

The best cashew queso

I could seriously eat queso with every meal if it were socially acceptable. Queso and guacamole. Those two things are ALWAYS in my house. I’m not going to lie, I had some of this queso with breakfast. Matt always makes fun of me because, inevitably, I drop some guacamole or queso on the close I’m wearing. “It’s not yours if it doesn’t have guacamole on it.” I guess I need a bib or something. I also may be the only person who had to get a ring cleaned because I accidentally dipped it in guacamole and it got in between all of the stones. Welcome to my life.

The best cashew queso

Matt finds my need for queso and guacamole either endearing or annoying, I’m not sure which. But either way he’s okay with eating meals that involve one or both of those things at least twice a week. They’re just so amazingly delicious! Most of the time Matt doesn’t get to actually eat any of it because, I’ll admit it, I’m a queso hog of sorts. Actually, I tend to hog just about any dip if I really like it, without really meaning to. Oops.

This queso is extra great because it’s plant-based and totally customizable! Like spicy queso? Add some jalapeños. Like your queso with “meat” in it? Put some lentil taco meat in it. The possibilities are endless. I would suggest using a high powered blender such as a Vitamix or Blendtec .

The best cashew queso

On anther note, I’ve been reading a lot of books lately. I’ve always been a bookworm, but I had stopped reading as much because Matt and I went on a series of vacations. Now that I’m back in the swing of things, I’ve been reading like a maniac again! If anyone has any recommendations, please let me know. I’m definitely open to suggestions!

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Cashew Queso

Servings 4
Author Whitney

Ingredients

  • 1 1/2 Cups Raw Cashews soaked for 6-8 hours
  • 2 Cups Vegetable Broth low sodium
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chile Powder
  • 1 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 2 Cloves Garlic minced
  • 1 Diced Jalapeno optional
  • Pico de Gallo optional

Instructions

  1. Soak cashews for 6-8 hours (or overnight) in water.

  2. Drain and rinse cashews.

  3. Place all ingredients in a high powered blender such as a Vitamix or Blendtec and blend until smooth.

  4. Enjoy with chips, on tacos or however you like to eat queso!

  5. Store in an airtight container in the refrigerator for 3-4 days.

Rosemary Pumpkin Potato Soup

Sep
18

pumpkin, gluten free, vegan, plant based, soup, slow cooker

I love fall. Even thought it’s still in the 90’s here in Texas and won’t cool off until October,if we’re lucky. I just love all of the fall flavors and the fact the the holidays are right around the corner. It’s also Matt’s favorite time of year because football is on TV. He also happens to love foods involving pumpkin, especially pumpkin pie. Since he was diagnosed with Celiac disease almost two years ago, I promised him I’d make him a pumpkin pie. So a pumpkin pie he shall get. I really don’t mind though because I love baking. It’s one of the ways I relieve stress. So it’s a win-win for both Matt and I because Matt gets a lot of baked goods to eat and I get to relieve my stress.

I didn’t realize how difficult gluten free cooking and baking would be. Actually, cooking isn’t all that bad, but baking can get interesting because all of the flours act differently so it’s hit-or-miss for sure. I think I’ve found a good rhythm, for now at least. I haven’t tried to make a homemade pie crust yet, but that’s definitely on my to-do list because the less processed food I eat, the better. I have a lot of things on my to-cook list. It’s never-ending.

Anyway, I’m excited for all things fall and fall flavored! I really cannot get enough of apple cinnamon foods this time of year. I do like pumpkin too, but I get pumpkined out pretty easily. That being said, this rosemary pumpkin potato soup I could eat a million bowls of. It’s a savory, filling soup that tastes just like fall. Most people think of pumpkin as being sweet because it usually is in sweet recipes. But it’s actually in the squash family and if you eat it plain it’s not really that sweet. I do like to eat (or drink) sweet pumpkin recipes sometimes too, don’t get me wrong. I mean I had a pumpkin spice latte yesterday. But it’s not for me all the time. This soup though. It’s glorious.

If you try this, or any other, recipes of mine, please either tag The Planted Kitchen, or use #theplantedkitchen on social media so I can see! And speaking of social media, please go give my  Facebook Page a like!

4.6 from 5 votes
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Slow Cooker Rosemary Pumpkin Potato Soup

Course Main Course
Prep Time 20 minutes
Servings 4
Author Whitney

Ingredients

  • 5 Russet Potatoes
  • 2 1/2 cups Veggie Broth
  • 2 cups Water
  • 1.5 cups Plant Milk of Choice
  • 1/2-1 can Pureed Pumpkin*
  • 1 White Onion diced
  • 3 cloves Garlic Minced
  • 1 1/2 tsp Dried Rosemary
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt or to taste

Instructions

  1. Rinse,peel, and cube potatoes and place in slow cooker.

  2. Chop onion and place in slow cooker.

  3. Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.

  4. Stir to combine ingredients.

  5. Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.

  6. Once done, the soup can either be pureed with an immersion blender or left chunky. 

  7. This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month. 

Recipe Notes

*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.

Gluten Free Double Chocolate Muffins

Sep
10

Gluten Free Chocolate Muffins

It’s been a crazy busy weekend so far. We were out of town and literally had no down time, so now that we’re back home I’m glad to be able to relax a little. I DO love traveling, but I’m always happy to get back home and back to my routine. Can anyone else relate? My favorite thing about coming home though is seeing my dogs get when we back. My father-in-law watches them when we leave, so that gives me peace of mind because I know that they are being well taken care of. Matt misses the dogs even more than I do when we’re gone, if that’s even possible. I’m not sure it is though.

I did get to do some shopping while we were out of town. Where we went has a nontoxic makeup store that I couldn’t wait to go check out because otherwise I have to order my makeup online, which can be hit or miss. Sometimes the color doesn’t match my skin tone, so it’s difficult. That being said, I do feel like the trouble is worth it because I’m not putting gross chemicals on my skin. Which is why I eat the way I do: as clean and naturals possible. I’m not going to lie, it’s tough at times. Especially going out to eat, but I’ve learned to work around it and it does get a lot easier over time. I just feel so much better knowing that what I’m eating and putting on my skin doesn’t have any gross stuff in it.

Gluten Free Chocolate Muffins

Chocolate! Who doesn’t like chocolate? I know I sure do! It’s literally the best thing on the planet (besides tacos of course). These muffins are DOUBLE chocolate, so naturally they’re, in my opinion, double delicious.They are, of course, gluten free and plant-based and they are moist, chocolatey, and seriously addictive! I try to eat just one and I can’t do it. I can’t. I eat them for breakfast, while Matt eats them as a snack after dinner. I say to eat them whenever you feel like eating them. They are good for four days in an airtight container, but they usually don’t last that long in The Planted Kitchen household.

If you make this recipe, please let me know on social media by using #theplantedkitchen or by tagging me!

5 from 6 votes
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Gluten Free Double Chocolate Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Muffins
Author Whitney

Ingredients

  • 1 tbsp Ground Flax Seed
  • 3 tbsp water
  • 1 cup Gluten Free Oat Flour
  • 1/2 cup Coconut Sugar
  • 1/4 cup Almond Butter * see note below
  • 3/4 cup Plant Milk of Choice
  • 1/4 cup Cacao Powder unsweetened
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Vegan Dark Chocolate Chips

Instructions

  1. Preheat oven to 400 F.

  2. Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.

  3. While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.


  4. Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.

  5. Fold the chocolate chips into the muffin batter. 

  6. Line a muffin/cupcake tin with liners and fill to the top with batter. This should make about 6 large muffins. You can add extra chocolate chips to the top if you like.

  7. Bake at 400 F for 20 minutes.

  8. Let cool completely before enjoying.

  9. These will last in an airtight container for up to 4 days (if you don't eat them all before then!)

Recipe Notes

*Make sure to use creamy almond butter with only almonds as the ingredient. 

Almond Crusted Cauliflower Nuggets

Aug
29

Cauliflower Nuggets

Football is here! I’m so ridiculously excited! I’ve been watching football for as long as I can remember, specifically a college team here in Texas whose colors are orange and white. Football, to me, encompasses everything that is fall. During football season you have pumpkin everything, Halloween, Thanksgiving, Christmas, cooler weather, school starting. It just makes me giddy!.

While watching football, I always like to have some sort of snack because I get hungry about every two hours. I like finger foods because they’re easy to eat while sitting on the couch. I’m a huge of chips and dip, but lately I’ve been wanting something different. Enter almond crusted cauliflower nuggets. These cauliflower nuggets are hubby approved, which is one of the best parts! Any time I can get him to eat more cruciferous vegetables is a win in my book.

Matt is SUPER exited about football too. He literally starts a countdown for the upcoming season the minute the current football season is over. It’s actually a little endearing. I like it though because it’s something we do together. I actually told him when we started dating that I didn’t date anyone who didn’t like football. He immediately started talking about different players and team stats. I knew he was a keeper.

Cauliflower Nuggets

We’re also both super excited about the upcoming holidays. I realize it’s August, but they’ll be here before you know it. In addition to all of the normal holidays, Matt’s birthday is in November so we get to celebrate that too! That also means I get to make him a cake. It’s a win-win for both of us because I love to bake and he loves to eat baked goods. So it works out. Anyway. Cauliflower nuggets.

Cauliflower Nuggets

These cauliflower nuggets are everything I could want in a football finger food. They are small, bite-sized, and oh so delicious and you can dip them in just about any condiment you want! My favorites so far are ketchup and maple dijon mustard. Now I’m making myself hungry! I might actually go make some right now. These nuggets can also be made for lunch or dinner too! They certainly aren’t just for snacking. Goodness no. In fact, I ate them for lunch the other day. I just made some baked french fries to go on the side.

 

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Almond Crusted Cauliflower Nuggets

Servings 4
Author Whitney

Ingredients

  • 2 heads Cauliflower
  • 1 cup Gluten Free Oat Flower
  • 1 1/4 cups Plant Milk of Choice Unsweetened
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Almond Flour
  • 1/2 cup Roasted Almonds Finely Chopped

Instructions

  1. Preheat oven to 375 degrees fahrenheit.

  2. Cut cauliflower into small florets and set aside.

  3. Mix oat flour, plant milk, black pepper, sea salt, and smoked paprika in a large bowl. Place cauliflower into bowl and mix until the cauliflower is coated. 

  4. In a separate bowl, mix together chopped almonds and almond flour.


  5. One by one, take the cauliflower florets from the oat flour mixture and place in almond flour mixture and coat floret with the mixture. Place coated florets on a cookie sheet lined with parchment paper.

  6. Bake coated cauliflower for 30 minutes, flipping halfway through.

  7. Enjoy hot with condiment of choice.

Vegan Penne Alla Vodka

Aug
18

Since we’ve gotten back from Italy I feel like everything is breaking! My car battery died, our washing machine started acting wonky, the air conditioning in our house leaked ALL OVER the walls, and my dog has this thing where he’s losing fur and we’re not sure if it will grow back or not. And it’s not like shedding. He’s got two bald spots on the back of his hind legs. My poor puppy. I think that’s the thing that’s bothering me the most because everything else can fixed over time, but my poor little guy losing his fur just gets to me. I know in the grand scheme of things that him losing his fur is not a big deal. There are a lot worse things that can happen. I am thankful, especially given recent events both here in the United States and all over the world, that he’s healthy and that Matt and I, and our families and friends, are healthy. I am VERY thankful for that, I just didn’t expect my dog to be losing his fur because I didn’t know that was a thing that could happen. My dogs are like my children. Don’t judge me.

I took him to a dog dermatologist and she said to give him melatonin and fish oil, so hopefully that works. He’s just excited because he gets to take the melatonin with peanut butter. He takes medicine like a champ when there’s peanut butter involved.

I mean, who doesn’t like peanut butter? It’s pretty much the perfect food, aside from avocado. Avocado is actually the perfect food, except when it’s too ripe too eat. Other than that it’s perfection. I could eat it at every meal and never get tired of it.

Anyways, about this penne alla vodka.

Since Matt is Italian, we eat A LOT of pasta. I am very okay with this. When shopping for pasta sauces I get frustrated with the ingredients in a lot of them (aka sugar). I just feel that pasta sauce should be fresh and simple, not to mention flavorful, without all of the added junk. When we were in Italy about a month ago, I was in heaven! Everything was so fresh. So when we got back I was feeling inspired to make some homemade pasta sauces. Matt and I both love penne alla vodka, but it has dairy in it so we never ate it. Until now that is!

This recipe is Matt approved, which says a lot because he’s been eating Italian food in Italy since he was old enough to eat solid foods. That to me is HUGE! He wants to eat it every week now. As always, if you make this recipe, please use #theplantedkitchen on social media so I can see!

5 from 1 vote
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Vegan Penne Alla Vodka

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Whitney

Ingredients

  • 2 tbsp Vegetable Broth
  • 16 Oz Gluten Free Penne (you can use regular penne too)
  • 1/2 White Onion minced
  • 4 cloves Garlic minced
  • 1 Can (14 oz) Diced Tomatoes
  • 1 Can (14 oz) Tomato Sauce
  • 1/4 Cup Vodka unflavored
  • 1/4-1/2 Cup Full Fat Coconut Milk
  • 1 tsp Salt to taste add more or less to taste
  • 1 tsp Ground Black Pepper to taste add more or less to taste
  • 1/4 tsp Red Pepper Flakes

Instructions

  1. Cook pasta according to the back of the package.

  2. Mince onion and fresh garlic cloves (you can use pre-minced garlic if needed). Add vegetable broth, onion, and garlic to a pan and saute until the onions are slightly browned, about 5 minutes. When finished sautéing, add red pepper flakes.

  3. While the onions and garlic are sautéing, add the diced tomatoes and the tomato sauce to a large bowl. Add salt and pepper to the tomatoes and tomato sauce and still until combined.

  4. When the garlic and onions are done, add tomato mixture to the pan and simmer on low-medium heat until the sauce has thickened up a bit, about 10 minutes.

  5. Once the sauce has thickened, slowly add vodka and stir until it is mixed in.

  6. Next, slowly add coconut milk to the pan and stir until mixed in. Simmer until the sauce has thickened up again, about 7-10 minutes. Stir occasionally so the sauce doesn't burn. Turn off heat.

  7. Add cooked pasta to the sauce and mix until combined. Add vegan parmesan or more red pepper flakes if desired. Serve while hot.

Gluten Free Waffles

Aug
06

Waffles, oh how I love thee! I could eat waffles everyday, unless of course I wake up craving a breakfast taco. Ever since my husband was diagnosed with Celiac Disease I’ve been looking for a good gluten free waffle recipe. I’ve tried boxed mixes, which were okay tasting, but I also wanted something with cleaner ingredients. So I came up with my own recipe. And let me tell you, they are so delicious!

So now that I’ve got a go-to waffle recipe I’ve been making them like crazy! Making them with chocolate chips or blueberries in them are my favorites! I haven’t tried them with banana yet, but trust me it’s on the agenda. I’ve also been eating them with ALL of the toppings! Berry compote, chia seed jam, maple syrup, you name it! I feel like the world is my oyster now! If you can’t tell, I’m pretty freaking excited about my waffles. I also want to try to make pancakes with the batter, so when I test it out I’ll definitely report my results. Oh, and these waffles are fluffy and not cardboardy at all, so it’s a win-win. No one likes cardboard waffles.

 

My hubby was pretty pumped to test out this recipe. He acts like he doesn’t love trying the recipes that I’m testing, but I know he does. I mean, the way to man’s heart is through his stomach, right? I think so. He usually eats a bowl of oatmeal at his office during the week, so he does like it when I make breakfast on the weekends. Sometimes I get lucky and he makes me breakfast (he usually grills stuff when we use the grill, or helps me sometimes when I need it, but that’s about the extent of his cooking. It’s not that he can’t, he just chooses not to)!

Anyway, I’m super excited for fall, because pumpkin EVERYTHING! Plus, cute coats and boots and all of the fashion things. Back to pumpkin. I’ll definitely be testing some pumpkin recipes, so be on the lookout for those! And as always, if you make these waffles, or any of my other recipes, use #theplantedkitchen on social media so that I can see your creations! Enjoy your waffle making and have great week ahead!

 

Print Recipe
Gluten Free Waffles
Course Breakfast
Prep Time 15 Minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Add flax seed and water to a small bowl, mix, and allow to sit for at least 10 minutes.
  2. Combine oat flour, cinnamon, and baking powder in a large bowl.
  3. Add in plant milk, maple syrup,apple sauce, vanilla extract, and flax and water mixture. Whisk together until there are no chunks left. The batter will be a little runny, but that's ok.
  4. Add batter to waffle maker (you may need to rub a little oil on your waffle maker if it isn't nonstick) and cook like normal.
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Italy (quick read)

Jul
29

Hi everyone! It’s been a busy in the planted household lately. We’ve been on a few trips, including Punta Cana Dominican Republic and Cattolica, Italy. Both trips were amazing! The food in both places was amazing, to say the least. I know I talked about Punta Cana in my last post, so this one will be about Italy. The food there. Oh my goodness the food! It was SO amazing. I can’t adequately put into words how good it was. I mean, I can’t think of anywhere here (in Texas, at least) that makes their own pasta from scratch. And not to mention everything was so fresh and unprocessed. I was in heaven! Matt (my husband) and I found a vegan geleateria (ice-cream shop) that was out-of-this-world. You can’t go wrong with dark chocolate and strawberry ice cream can you? I don’t think so. I even ordered pizza without cheese and they didn’t look at me like I was an alien. To be fair though, I did have ONE pizza with cheese on it (hey, I’m human after all), because when in Italy, right? That being said, after all of that very delicious food, I’d rather not have pasta or for pizza for a very long time. I missed my tacos and other things ,such as smoothies. Anyway, the pictures are all from a farmers market in a small town where Matt’s grandparents live. There was so much fruit and vegetables! Talk about being in heaven! I didn’t want to leave because they were all so beautiful! It’s difficult to describe what all was there because there was so much!   

Anyways, I just wanted to pop in and tell you a little about what’s been going on lately. I’ll be back very soon with more delicious recipes!

Chocolate Chip Cookies

Jun
26

 

Cookies! Who doesn’t love cookies? Everyone loves cookies. At least everyone that I know loves cookies. I tried probably 10 times to get this recipes right and I finally perfected it! So excited! Anyways, before I get to the cookies, let me tell you about what’s been going on lately.

My family and I went on a trip to beautiful Punta Cana a few weeks ago. If you haven’t been, I highly recommend it. The water is a gorgeous blue color that you can’t help but stare at. The sand is powdery white and perfect. If that weren’t enough, the food there is OUT OF THIS WORLD!! Like I can’t even begin to describe how delicious this food was. The black beans there were quite possibly the best thing I’ve ever tasted in my life. SO flavorful!

My husband and I also went to the spa while we were there. I got a pedicure and he got a massage. I don’t like massages because theyhurt me! My husband was urging me to get a massage, but why would I voluntarily do something that’s painful?!? Craziness. Other than that, my husband andall of the other men played golf while the women sat by the pool. The rest of the time we were either at the beach, or by the pool. It was a relaxing vacation to say the least.

Now back to reality. I’ve been really busy testing recipes for you guys and I have some that I’m super excited about! For now though, let’s talk about these chocolate chip cookies. They’re soft, fluffy (can a cookie be considered fluffy?) and oh so yummy and perfect! They have no refined sugar, are dairy and egg free, and are gluten free! They’re even oil free! And let me tell you, they are so yummy! My husband requests them regularly (and if he doesn’t like something I make, he lets me know), so I think that’s a pretty good indication of how yummy they are.

Anyways, enough rambling. Now on to the recipe! If you make these, please let me know what you think by commenting below of using #theplantedkitchen on social media!

Print Recipe
Chocolate Chip Cookies
Course Dessert
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Course Dessert
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix ground flax seed and water together in a small bowl and let sit for at least 10 minutes.
  3. In a large mixing bowl, mix almond flour, oat flour, baking soda, baking powder, sea salt, and cinnamon.
  4. Add in maple syrup, almond butter, and flax and water mixture. Mix very well.
  5. Fold in chocolate chips.
  6. Line baking sheet with parchment paper.
  7. Using a cookie scoop (or spoon ), place cookie dough onto the lined baking sheet about an inch apart (they will spread as they bake). Bake for 12 minutes.
  8. Allow to cool and enjoy!
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Pasta with Spicy Poblano Marinara

May
12

Wow, I have missed you guys! I have been super busy with family stuff and my crazy, crazy dogs. I’ve also been busy recipe testing some yummy things for y’all. So be on the lookout for those! My birthday was at the end of April and one of my gifts was a plant. Admittedly, the first few days it was inside and I forgot to water it, so now it’s struggling. Oopsies. Now I’m trying to (hopefully) revive it because it’s so beautiful and I’d feel really badly if it died. Last time I had any live plants, besides the ones in my front yard, a dove laid an egg in it. So obviously that plant didn’t survive because I didn’t want to disturb the egg, and therefore didn’t water it.

I’ve also been debating going back to school to become a dietitian. I’ve been thinking about doing this for a while, but I seem to always come up with a reason not to. But then I keep coming back to it. It just keeps creeping in there in one way or another. I love learning about how different foods interact within the body. I also love learning about the different nutrients in different foods. I also love helping people, and since having to go gluten free because of my husband’s Celiac Disease diagnosis, I know how difficult and overwhelming making a huge dietary change like that can be. So my goal would be to help people who are having (or simply just want to) to make dietary changes for one reason or another I don’t know if a dietetics program will help me with any of those things, but that’s what I’m trying to figure out.

On another (food related) note, I’ve been on an spicy food kick lately. Or more like my entire life. I love Italian food because it is so full of flavor it’s ridiculous. Having an Italian husband ( his dad is actually from northern Italy), as you can imagine, we eat a lot of Italian food. That being the case, and because I LOVE spicy, flavorful foods, I decided I needed a spicy marinara sauce that I can use in my everyday Italian dishes. I also love poblano peppers so I gave that a try in my sauce and guess what? Freakin’ delicious. AND my house smells absolutely amazing when I make this sauce. Seriously, I want to bathe in it.

Print Recipe
Pasta with Spicy Poblano Marinara
Course Main Dish
Cuisine Italian
Prep Time 15 Minutes
Cook Time 30-40 Minutes
Servings
Servings
Course Main Dish
Cuisine Italian
Prep Time 15 Minutes
Cook Time 30-40 Minutes
Servings
Servings
Instructions
  1. Cook pasta according to package.
  2. Turn oven on broil. Once ready, place the poblano pepper on an oven safe pan (like a cookie sheet) and broil until the skin is blistery and charred. This should only take about 5 minutes. You may have to flip it and broil on the other side if it didn't quite get blistery. Let pepper cool.
  3. While the poblano is cooling, fill a medium sized sauce pan with water and bring to a boil. Once boiling, place chopped carrots into the water and boil until softened, about 15 minutes.
  4. When the poblano has cooled, gently peel off charred skin, chop, and place into a large pot along with the olive oil, onion, and garlic. Sauté until the onions are softened and fragrant.
  5. Add softened carrots, tomato sauce, tomato paste and spices to the large pot with the poblano, onions, and garlic. Bring to a slight boil. Once boiling, turn down heat and simmer for 30 minutes. When sauce is done, blend with an immersion blender or tranfer to a blender and blend in order to break up the carrots.
  6. Serve hot over pasta.
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How to Make Homemade Nut Milks

Apr
26

I know it’s been a long time since I’ve posted, but I’ve been crazy busy between going out of town and my husband’s grandfather passing away. Anyways, In this post I’m going to show you how to make homemade nut milks. I have replaced cow’s milk with nut milks in everything: baking, smoothies, coffee, and anything else that would require cow’s milk. I’ve tried a few different nut milks. My favorite by far though is definitely cashew milk because it’s a little thicker and, therefore, a lot more creamy. My second favorite is almond milk. I’ve tried coconut milk too, but I’m not really a fan. Plus I have no idea how to make it homemade.

Lately at the grocery store I’ve seen all kinds of different dairy-free milks from soy milk to oat milk to hemp milk. I’ve had soy milk but the only other dairy-free milks I’ve tried have been nut milks because they are delicious and have a variety of variations. If it ain’t broke don’t fix it, right?

Making homemade nut milks is a lot easier than it sounds, and no it does not involve “milking” them. You don’t need a lot of fancy equipment; just a large bowl, some cashews (or almonds, hazelnuts, etc), some filtered water, and good blender, and for some nut milks, a nut milk bag.They don’t have to be boring or bland either. You can add maple syrup to sweeten it or cocoa powder to make it chocolatey. Most of the time I leave mine plain and unsweetened so that I can use it for multiple things.

Print Recipe
Homemade Nut Milks
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Servings
Ingredients
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Servings
Ingredients
Instructions
  1. Soak cashews in water (this is not the 4 cups of filtered water, this is extra just for soaking) 4-8 hours or overnight.
  2. Strain and rinse cashews and place in a blender.
  3. Add the 4 cups of filtered water and vanilla extract (if using) to the blender.
  4. Blend for 5-10 minutes, or until there are no more chunks.
  5. Strain through a nut milk bag.
  6. Store in an airtight container in the refrigerator for up to 5 days.
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