Vegan Butternut Cashew Cream Sauce

November 3, 2019

Vegan Butternut Cashew Cream Sauce


1 cup cashews, soaked & drained
¾ cup water
2 garlic cloves
1 tbsp lemon juice
½ cup yellow onion
2 tbsp nutritional yeast
½ tsp salt
¼ tsp dried rosemary
¼ tsp black pepper
1 medium, peeled, cubed butternut squash
2 tbsp olive oil
salt & pepper


Add enough water to cover cashews, soak 4 hours or overnight. When ready drain, rinse soaked cashews and set aside.

In a blender (I used Blendtec) add soaked cashews, water, garlic, lemon, onion, nutritional yeast, rosemary, salt & pepper. Blend on high or “sauce” button on the Blendtec or until smooth and creamy. Pour into a bowl and set aside.

Preheat oven to 425 degrees F. On a lined cookie sheet, place peeled and cubed butternut squash. Add olive oil, salt and pepper and toss. Roast for 25-35 minutes or until tender.

Once butternut squash is cooked add all the squash into blender, 1/2 cup cashew sauce and 1/2 c – 1 c water adding at 1/4 c increments at a time as to not over thin the sauce. Blend until well pureed and smooth.

If needed add additional 1/2 cup cashew cream sauce to flavor butternut purée or thin out sauce a little more. Add additional salt and pepper to taste.

Add sauce to hot cooked pasta and enjoy right away!


Buy precut fresh or frozen butternut squash to save you time
Keep extra sauce in the fridge, use within 3-5 days.
Add cooked veggies like broccoli, peas, carrots, or peppers to increase nutritive value
Feel free to top with cheese if you are not making this dairy-free

Pumpkin Bread

September 22, 2019

Pumpkin Bread


1 ½ cups all-purpose gluten-free flour
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¾ tsp salt
1 cup pumpkin puree
2 eggs
½ cup coconut oil, melted
½ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
¼ cup pumpkin seeds
2 tbsp turbinado sugar, sprinkle over top (optional)


In a small bowl mix flour, spices, baking powder and baking soda, set aside

In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.

Add dry ingredients to wet mixture and gently fold until combined.

In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.

Let cool slightly and while still warm slice and spread on maple butter to melt.

-gluten-free and dairy-free if made as is
– Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
– if you don’t have coconut oil melted butter works too

Coconut Curry Meatless Meatballs

September 21, 2019

Coconut Curry Meatless Meatballs


Meatless Meatballs
2 cups cooked lentils
2 eggs, lightly beaten
¾ cup ricotta
¼ cup grated parmesan cheese
2 garlic cloves, minced
½ tsp fennel seed, crushed
2 tbsp fresh paresly, finely chopped
pinch of dried thyme
1 tsp each, salt & pepper
cup breadcrumbs
Curry Sauce
2 tbsp sesame oil or olive oil
2 medium shallots, finely chopped
2 bell peppers, sliced
1 inch of fresh ginger, grated
3 tbsp Thai red curry paste
1 can (14 oz) full-fat coconut milk
2 tbsp low-sodium soy sauce
1 tbsp fish sauce
¼ cup fresh cilantro or basil, chopped
2 tbsp corn starch


Meatless Meatballs

In a food processor pulse lentils into small pieces.

In a mixing bowl, combine eggs, ricotta, parmesan cheese, garlic, fennel, parsley, thyme, salt and pepper, mix well. Mix in breadcrumbs and lentils.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll the mix into balls and line them up on the baking sheet.

Bake 20 minutes until meatballs are golden. Turn halfway through baking.

Curry Sauce

In a large skillet add oil over medium heat. Once hot add shallots, bell peppers and ginger. Cook until fragrant and peppers softened, 5 minutes. Season with salt and pepper.

Stir in curry paste, cook 1 minute. Add the coconut milk, soy sauce and fish sauce. Stir and bring to a boil.

In a small bowl combine 2 tbsp or so cool water and corn starch, whisk until blended and no lumps, set aside.

Add the meatballs to the sauce and corn starch, stirring and cooking until sauce has thickened.

Once sauce is thickened to your desire, remove from heat and stir in cilantro or basil.

Serve over rice, noodle or spaghetti squash, Enjoy!

– double meatball recipe and freeze to remake this meal super fast
– save time by buying precooked lentils and prepared meatballs

Strawberry Rose Granola Pops

August 25, 2019

Strawberry Rose Granola Pops


8 strawberries, tops removed
1 ½ tsp lemon juice
1 ½ tbsp honey (more if your strawberries are tart)
4 containers Culina’s strawberry rose yogurt (20 oz total)
¼ cup coconut milk (Califia Go-Coconuts milk is a good choice)
4-6 strawberries, diced
6 tbsp granola (any type will do)
6 paper cups, 5 oz
6 popsicle sticks


In a food processor, blend 8 strawberries, lemon juice and honey. Pulse until mostly smooth (a few lumps is okay), set aside

In a bowl add yogurt and milk. Whisk until smooth, set aside

To assemble popsicles:
1. Place a couple spoonfuls of yogurt in each cup. Tap each cup on the counter to help with leveling out yogurt
2. Next spread 1-2 spoonfuls of strawberry sauce over yogurt, enough to cover yogurt
3. Sprinkle 1 tbsp granola over strawberry layer
4. Place in freezer 10 minutes

Remove popsicle from freezer and add another 2 spoonfuls of yogurt and top off with chopped strawberries

Add popsicle stick in each cup & return to freezer for at least 8 hours or overnight

When ready to eat, tear paper cups off popsicle, Enjoy!

Dairy-free, lactose-free, gluten-free*, vegetarian, vegan (sub out honey for maple syrup)
*If making this gluten-free be sure to use gluten-free granola