Alexis, Author at Pure and Plant-Based

Best Gift Ideas for Cooking Enthusiasts

December 8, 2019

The best gift ideas for cooking enthusiasts, beginners, chefs or those who just love kitchen gadgets. Whether you are shopping for yourself, friends or family this holiday season, all of these kitchen gadgets are tried and true and sure to make for a great gift.

Disclaimer: This post contains affiliate links.

Gift Ideas Under $50

1. Vegetable Chopper

These vegetable choppers are a serious time saver. They can perfectly chop vegetable into three different sizes in just a matter of seconds.

2.Cast Iron Tortilla Press & Tortilla Holder

For those who love homemade tortillas, a cast iron tortilla press and tortilla holder make for a perfect gift combo. Easily make tortillas for burritos, wraps and tacos.

3.Immersion Blender

Immersion blenders are a kitchen must have. They are great for quickly making creamy soups, hummus and even perfect guacamole.

4.Glass Food Storage Containers

In a bid to use less plastic, these glass food storage containers are the perfect alternative. Not only are they better for you then plastic, but they last longer and are environmentally friendly. Additionally, they keep food fresh without the concern of chemicals leeching into your food from the plastic.

5. Cast Iron Griddle

Everyone needs a cast iron griddle. These are very versatile and perfect for grilling vegetables, making pancakes and even cooking tortillas.

6. Food Scale

For those who love to bake, a food scale is a great gift. They are incredibly useful when it comes to needing to measure flour for things like quick breads and tortillas. Measuring by weight allows for precise measurements and therefor better end results.

7. Garlic Press

Fresh garlic is delicious in just about every meal. However, chopping garlic can be annoying. This is where a garlic press is incredibly useful, making it easier to add finely chopped garlic cloves to any dish.

8. Herb Stripper & Chopper

Easily destem herbs and greens like kale with this herb stripper. A super efficient kitchen gadget.

9. Fajita Skillet

A fajita skillet is a great gift idea. Easily cook a variety of vegetables and then place skillet on the plate for delicious, sizzling fajitas.

10. Vegetable Spiralizer

Vegetable spiralizers are a great way to mix up how you prepare your vegetables. With this, you can make effortlessly make zoodles or shred carrots.

11. Pizza Stone

Pizza stones are just great for pizzas, they are perfect for baking cookies, veggie burgers, and even roasting vegetables.

12. Instant Pot Accessories

If the person your a buying a gift for already owns an instant pot, accessories for it are a great gift idea. This silicone lid, a mesh streamer basket or even an additional pot would all be good options.

13. Stainless Steel Mixing Bowls with Lids

These nesting mixing bowls with lids are a great addition to anyone’s kitchen. They have a variety of uses from mixing, to using them to wash and store fruits and vegetables or even storing leftovers.

14. Mandoline Slicer

The adjustable, hand-held mandoline slicer is great to thinly slice potatoes, apples, or salad toppings.

15. Bamboo Cutting Board

Every cook needs a good, reliable cutting board. This one is made with organic bamboo and is free of toxic dyes, stains and plastics.

Gift Ideas Over $50

1. Vitamix Blender

Vitamix blenders are the best blenders on the market. They are incredibly powerful, simple and effectively blend anything. It can make perfectly creamy sauces, blended drinks and smoothies and even finely grind certain foods like nuts and seeds.

2. Instant Pot Pressure Cooker

Instant pots are a perfect addition to any kitchen. They perfectly cook beans, soups, and grains and can be a major time saver.

3. Ice Cream Maker

This ice cream maker is perfect for making homemade ice cream. It is even great for banana based, nice cream. Just blend some bananas, throw them in the ice cream maker with flavoring of choice and voilà, easy, creamy ice cream.

4. Standing Mixer and Accessories

Standing mixers are essential to those who are always in the kitchen. If they already have a mixer, gift them accessories like this slicer attachment, or this beater.

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Refined Sugar-Free Cranberry Sauce

November 30, 2019

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Refined sugar-free cranberry sauce made with only 5 ingredients. This recipe uses only healthy ingredients and avoids the immense amounts of sugar or overly-processed sugar alternatives and instead opt for a natural sweetener. This cranberry sauce has a divine balance between sweet and tangy and is simply perfect for the holiday season.

Disclaimer: This post may contain affiliate links.

This holiday season, ditch the refined sugar with this homemade cranberry sauce. A perfect combination of tangy and sweet, this cranberry sauce is a great compliment to your holiday spread. It is a healthy, (and equally delicious), alternative to most homemade recipes and especially canned cranberry sauce.

This recipe is incredibly easy to make and done within 20-25 minutes. It is also made with only simple, healthy ingredients. The maple syrup along with the pineapple juice give the sauce a nice sweetness that effortlessly works with the tanginess of the cranberries. The absence of sugar is not even noticed. Though, if you like your cranberry sauce on the sweeter side, simply add more maple syrup.

Try these other refined sugar- free recipes!

If you try this refined sugar-free cranberry sauce, or any other recipes, make sure to to use #pureandplantbased . Don’t forget to tag us @pureandplantbased on Instagram or Facebook!

Refined Sugar-Free Cranberry Sauce

Refined sugar-free cranberry sauce made with only 5 ingredients. This recipe uses only healthy ingredients and avoids the immense amounts of sugar or overly-processed sugar alternatives and instead opts for a natural sweetener. This cranberry sauce has a divine balance between sweet and tangy and is simply perfect for the holiday season.

Keyword refined sugar-free

Total Time 25 minutes

Ingredients

1 lb cranberries
2 tbsp grated orange rind
1 cup pineapple juice
1 tsp almond extract
1/4 cup maple syrup

Instructions

In a small saucepan over medium heat, add cranberries, orange rind and pineapple juice. Simmer until the cranberries begin to pop, then reduce to low heat and cook until the mixture is thick and chunky.
Mix in almond extract and maple syrup. Remove from heat and let cool.

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Healthy Pumpkin Cake with Cashew Cream Icing

November 17, 2019

Healthy pumpkin cake with a delicious, creamy cashew icing that is the perfect autumn dessert. This cake is moist, soft and full of the traditional pumpkin spice flavors, a great addition to your Thanksgiving spread. This recipes is plant-based, oil-free, refined sugar-free, and made with whole wheat flour.

Disclaimer: This post may contain affiliate links.

Need a delicious yet healthy dessert that is perfect for this holiday season? Try this amazing pumpkin cake topped with a cashew cream icing! Using a can of pumpkin puree makes the cake moist and pairs perfectly with the creamy icing. The pumpkin spices used in this recipe such as cinnamon, nutmeg, cloves and ginger add a kick of flavor

This recipe can not only be served as a healthy dessert, but also as a delicious fall breakfast. That’s right, cake for breakfast! It contains no oil or refined sugars and is made with only healthy ingredients like banana and whole wheat flour. However, just make sure when you are doing all of your holiday baking to use the right kind of cinnamon.

So, whether you are looking for a great Thanksgiving dessert or just a delicious pumpkin based cake, make sure to try this recipe out! You won’t be disappointed.

If you try this healthy pumpkin cake, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Pumpkin Bread with Cashew Cream Icing

Course Breakfast, Dessert

Cuisine Plant-Based, Vegan

Keyword breakfast, dessert

Prep Time 10 minutes

Cook Time 40 minutes

Ingredients

4 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
2 tbs cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
4 bananas
1 cup almond milk
1 can pumpkin puree
1/2 cup maple syrup
4 tbs peanut butter
4 tbs apple cider vinegar

Cashew Cream Icing

1 1/2 cup raw cashews
10 oz dates
2 tsp vanilla extract
2 tsp almond extract

Instructions

Preheat oven to 375°F. Cover a cake pan or baking pan with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the same mixing bowl add pumpkin puree, maple syrup, apple cider vinegar, almond milk and peanut butter. Mix on low until everything is combined.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Transfer the batter to cake pan or baking pan.
Make cashew cream icing. See instructions below.
Bake for 40 minutes. Insert a toothpick into the center to make sure the cake is cooked thoroughly. *Removing the cake from the oven before it is completely baked will cause the center to sink.*
Allow the pumpkin cake to fully cool adding icing.

Cashew Cream Icing

Add all ingredients to a Vitamix or high power blender. Add just enough water to barely cover ingredients, you don't want too much liquid. Let soak until cake is finished cooking.
Once the cake is finished baking, blend on high until smooth and creamy.
Add to top of pumpkin cake.

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Plant-Based Cornbread

October 27, 2019

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Homemade plant-based cornbread that is deliciously soft on the inside and crispy on the outside. In addition to organic corn meal, this recipe is made using whole wheat flour, no oil, and no refined sugar. This cornbread goes great alongside soups and chili for perfect warm comfort food on cool autumn and winter nights.

Disclaimer: This post may contain affiliate links.

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As the seasons change and temperatures drop, nothing is better for dinner than nice warm soups and chili. However, chili is not quite complete without a slice of homemade cornbread. I love chili, especially this lentil pumpkin and butternut squash chili or my ‘meaty’ cauliflower and black bean chili.

This plant-based cornbread is soft on the inside and crispy on the outside. It has a delicious, buttery flavor without any butter or oil. It is also made using whole wheat flour and no refined sugar, making it perfectly healthy and guilt-free. So next time you make soup or chili, don’t forget to complete the meal with cornbread made from scratch.

Try These Other Plant-Based & Oil-Free Breads

Much like other quick breads, such as these breakfast breads, it is very important to not over stir. This will result in a denser bread.

Baking cornbread in a cast iron skillet perfectly crisps the edges of the bread. Simply lightly cover in coconut oil or use parchment paper before pouring the batter into the skillet.

If you try this plant-based cornbread recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

The BEST Plant-Based Cornbread

Homemade plant-based corn bread that is deliciously soft on the inside and crispy on the outside. In addition to organic corn meal, this recipe is made using whole wheat flour, no oil, and no refined sugar. This cornbread goes great alongside soups and chili for perfect warm comfort food on cool autumn and winter nights.

Course Side Dish

Cuisine Plant-Based, Vegan

Keyword bread

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

1 cup whole wheat pastry flour
1 cup organic corn meal
1 tbs baking powder
1/2 tsp baking soda
3/4 tsp salt
2 flax eggs
1 cup almond milk
2 tbs apple cider vinegar
1/2 cup applesauce
1/2 cup water
1/2 cup chopped pickled jalapeño

Instructions

Preheat oven to 400° F. Lightly cover cast iron skillet in coconut oil or use parchment paper.
Using warm to hot water, create flax eggs. Set aside.
In a separate bowl or glass measuring cup, mix together almond milk and apple cider vinegar. Set aside.
In a mixing bowl, combine whole wheat pastry flour, corn meal, baking powder, baking soda, and salt. Add pickled jalapeños and mix.
In a large bowl, combine, almond milk mixture, flax eggs, water, and apple sauce. Mix until well combined.
Add dry ingredients to the wet and mix until just combined, being careful to not over mix.
Pour mixture into cast iron skillet. Bake in the oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.
Once the cornbread is finished, let cool, slice and serve as a side with chili!

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Roasted Veggie Stir-Fry

October 22, 2019

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This roasted veggie stir-fry recipe makes for a perfect easy and healthy weeknight dinner. It is packed with a variety of vegetables that have been covered in a delicious sauce , roasted and then served over brown rice. The brown rice adds a healthy whole grain to the meal and is the perfect base for the recipe. In addition, it is completely plant-based and oil-free.

Looking for an easy, healthy dinner that is also full of flavor? Well, look no further than this roasted veggie stir-fry! This recipe is packed with fresh veggies that have been covered in a delicious sauce and then oven roasted to perfection. It can also be easily customized to your liking. Simply add in some of your favorite vegetables such as jalapenos, broccoli or carrots.

This veggie stir-fry is a great option for those trying to get more vegetables in their diet. It also works as a super simple Meatless Monday recipe as it is completely plant-based.

In addition to the variety of vegetables, the use of brown rice adds a heart healthy whole grain. This turn helps to keep you fuller longer. Brown rice is a staple in healthy diet and works great in place of white rice, like in this no-fry fried rice and this plant-based dirty rice. Plus, check out the bottom on the recipe to find out how to perfectly cook brown rice.

If you try this roasted veggie stir-fry, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook !

Roasted Veggie Stir-Fry

This roasted veggie stir-fry recipe makes for a perfect easy and healthy weeknight dinner. It is packed with a variety of vegetables that have been covered in a delicious sauce , roasted and then served over brown rice. The brown rice adds a healthy whole grain to the meal and is the perfect base forth recipe. In addition, this recipe is completely plant-based and oil-free.

Course Dinner, Main Course

Cuisine Plant-Based, Vegan

Keyword easy dinner, healthy dinner, stir fry, vegetables

Prep Time 10 minutes

Cook Time 45 minutes

Servings 5

Ingredients

3 cups brown rice uncooked
3 zucchini
3 squash
1 onion
1 red bell pepper
1 green bell pepper
6 button mushrooms
2 tomatoes (or package of cherry tomatoes)
8 small garlic cloves
1 tbs miso
1 tbs tahini
2 tbs coconut aminos
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp ginger
1/2 cup water
1/2 tsp salt

Instructions

Preheat oven to 375°F.
Cook rice. See instructions below.
Slice all vegetables and add to large bowl.
In a small bowl or glass measuring cup, combine miso, tahini, coconut aminos, garlic powder, onion powder, paprika, black pepper, ginger, salt and water. Whisk together until everything is well combined and you have a nice sauce.
Pour sauce over vegetables and stir until everything is well covered.
Line a baking sheet with parchment paper. Evenly distribute vegetables on sheet.
Roast vegetables in the oven for 45 minutes.
Serve vegetables over rice.

How to Cook Brown Rice

Put rice into a strainer and rinse thoroughly.
Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
Let boil on medium heat for 45 minutes or until the rice is at desired textured.
Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.

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Chunky & Crunchy Homemade Granola

October 6, 2019

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Chunky and crunchy homemade granola that creates the perfect oat clusters. This granola is made with only healthy ingredients. It also contains no oil or refined sugar and makes for a delicious breakfast in a bowl of almond milk or topping for dairy-free yogurt.

Store bought granola is often overly-processed with an array of artificial ingredients and a far too high sugar content. In contrast, this homemade chunky, crunchy granola is perfectly healthy and delicious. This granola recipe is made using no oil and no refined sugars. Instead, it is naturally sweetened using dates and maple syrup. Additionally, the use of different types of oats gives it great texture while the flax eggs and nut butter help keep everything together, creating those perfect golden clusters.

Love granola? Try this peanut butter cookie granola!

How to Make the Perfect Healthy Granola

• Make your flax egg using warm water. Doing this makes the fax egg more egg-like in terms of texture which help to form the clusters. Allow it to sit for 8-10 minutes before adding it to be blended.

• After everything has been blended, your mixture should be gooey but not too-wet as you will then dump it into a bowl and mix in the remaining oats and almond milk. The mixture will be thick so you may have to use your hand or a silicone spatula to make sure everything is well incorporated.

• Easily add in some extras, from chia and pumpkin seeds to raisins or slivered almonds.

• When you dump the mixture onto the pan, you want to roughly spread it out. You are going to want large clumps and not evenly spread it out.

• Allow it to cook for about 10 minutes or until it starts to get crispy. At this point use a spatula or fork to break apart these larger clumps and create clusters.

• Bake the granola for 30-35 minutes or until it has turned golden brown. Once it has been removed from the oven, allow it to cool before handling it. This will allow the granola to crisp up and remain in clusters.

If you try this crunchy homemade granola, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

* to make this recipe gluten free, make sure you are using gluten free oats

5 from 1 vote

Chunky & Crunchy Homemade Granola

Chunky and crunchy homemade granola that creates the perfect oat clusters. This granola is made with only healthy ingredients. Containing no oil or refined sugar, this granola makes for a delicious addition to breakfast or healthy snack.

Course Breakfast, Snack

Cuisine Plant-Based

Keyword Oil Free Granola

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

5 cups old fashioned oats
1 cup steel cut oats
1/2 cup walnuts
2 tbs ground flax
6 tbs water
8 dates
1/2 cup peanut or almond butter
4 tbs maple syrup
3 tsp vanilla extract
2 tsp almond extract
2 tbs cinnamon
1/4 cup almond milk

Instructions

Preheat over to 375°F
Using warm water, combine flax and water to make two flax eggs in a small bowl. Set aside and let sit 8-10 minutes.
Using a food processor or blender, blend dates and walnuts. Add half of the old fashioned oats and all steel cut oats. Blend until crumbly.
To blender, add maple syrup, nut butter, almond and vanilla extract, cinnamon and flax egg. Blend until you have a gooey mixture.
Add oat mixture to mixing bowl and add remaining old fashioned oats and almond milk Mix until everything is well-incorporated.
Line a baking sheet with parchment paper. Dump mixture onto sheet and roughly spread it out. The mixture should be in large clumps.
Cook for 10 minutes then taking a spatula or fork separate large clumps into smaller clusters. Continue baking for remaining 20-25 minutes or until golden brown.
Remove from oven and let cool. If the clusters are still slightly wet, put pan back in oven after it has been turned off and is still warm to allow them to further dry out.

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Plant-Based Dirty Rice

September 29, 2019

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A plant-based version of an authentic, Cajun dish. This plant-based dirty rice is full of healthy ingredients and great flavors. It works perfectly as the main dish or as a side. In addition, it is super easy to make and is a great option for a healthy weeknight dinner. A meat-less and much healthier version of a Southern favorite.

Dirty rice is a Cajun dish originating in southern Louisiana. It is typically made with white rice and chicken liver and gizzards, ground beef or pork. The process of cooking the meat with the white rice gives it a “dirty” look, hence the name dirty rice.

This recipe, however, is full of flavor without any of the animal products. Instead, this completely plant-based dirty rice is made using brown rice and a cauliflower “meat” similar to this cauliflower taco meat. The cauliflower mixture adds a great texture and boost of flavor in place of what would typically be a combination of various types of meat.

Using brown rice gives it the ‘dirty’ look. Additionally, it is whole grain that is nutrient dense and great for heart health. Paired with the cauliflower, this recipe is packed with fiber that aids in digestion while also promoting fullness.

Try These Other Great Dinner Recipes!

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

If you try this plant-based dirty rice, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Vegan/ Plant-Based Dirty Rice

Course Dinner, Side Dish

Keyword brown rice, cauliflower

Ingredients

2 1/2 cups brown rice
1 small cauliflower
1/2 cup chopped walnuts
1 bell pepper
1 onion
3 stalks of celery
8 button mushrooms
1 tsp onion powder
1 tsp paprika
1 tsp smoked paprika
1 tsp oregano
1/2 tsp thyme
1/2 tsp cayenne pepper
1 tsp salt
2 garlic cloves
1-2 tbs chopped parsley

Instructions

Preheat oven to 375°.
Start cooking rice. See instructions below.
Combine cauliflower, walnuts, onion, bell pepper, celery, and mushrooms in food processor. Pulse until everything is finely chopped.
Add all seasoning (except garlic cloves and parsley) to cauliflower mixture and stir until well combined.
Cover a large baking sheet with parchment paper. Evenly pour mixture onto sheet and bake in the over for 30-35 minutes; stir halfway.

How to Cook Brown Rice

Put rice into a strainer and rinse thoroughly.
Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
Let boil on medium heat for 45 minutes or until the rice is at desired textured.
Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.
When everything is finished cooking, combine rice and cauliflower mixture into large bowl. Add pressed garlic cloves and finely chopped parsley. Stir to combine.
Serve as a side dish or the main course. Top with Louisiana Hot Sauce.

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Fresh Homemade & Healthy Guacamole

September 22, 2019

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This homemade healthy guacamole is incredibly easy, takes 10 minutes or less to throw together, delicious and SO much better than any store-bought or restaurant guacamole. Effortlessly throw this together with fresh ingredients to top on burgers, tacos or burritos. Use as a dip for a delicious appetizer that everyone is sure to love. Easily double for larger crowds.

Nothing beats guacamole, nothing. It is the perfect taco topper, appetizer, dip, and can go on top of just about anything. From this delicious (and easy!) toasted vegetable sandwich, to cauliflower walnut tacos, the possibilities are endless.

So what makes this recipe better than store bought or restaurant guacamole? Besides the use of the freshest ingredients, the guacamole contains coriander, which adds a great flavor when used with the other spices. In addition, the coriander adds extra nutrients. This makes this guac not only delicious, but also nutritious. The use of cayenne pepper gives the guacamole an extra kick. Though, if spicy is not your preference, simply omit or use less than called for.

Pro-Tip

An immersion blender, (or hand blender) works perfectly for mashing avocados. It is so much easier than using a fork and allows you to get the perfect texture, whether you like your guacamole more chunky or on the creamier side.

Prepare your guacamole in a stainless steel mixing bowl with an airtight lid for easy access and minimal dishes, win win!

If you try this homemade healthy guacamole recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Better than a Restaurant Guacamole

Guacamole that is easy, quick, delicious and SO much than store-bought or restaurant guacamole. Effortlessly throw this together with fresh ingredients to top on burgers, tacos or burritos. Use as a dip for a delicious appetizer that everyone is sure to love. Easily double for larger crowds.

Course Appetizer

Cuisine Mexican, Plant-Based

Keyword avocados, Guacamole

Prep Time 10 minutes

Ingredients

4 medium ripe avocados
1 tbs lime juice
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp coriander
1/2 tsp salt
1/4-1/2 tsp cayenne pepper more or less depending on spice preference
1 jalapeño *optional
1/2 diced onion *optional
1 large garlic clove

Instructions

Cut avocados in half and scoop into a large bowl. Using an immersion blender or fork, mash avocados to desired texture.
Add lime juice and seasoning, mix together.
Chop vegetables and press garlic clove. Combine with guacamole.

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4 Delicious Whole Wheat Breakfast Breads (No Oil or Refined Sugar)

August 26, 2019

Check back for new recipes for whole wheat breakfast breads being added!

Updated 4/3/20

1. Banana Bread

A healthy take on a classic recipe, this whole wheat banana bread is delicious and incredibly easy to make. Requiring just 2 bowls, this recipe is oven-ready within 15 minutes. Then pop it in the oven for about an hour and voilà, healthy homemade banana bread ! There is nothing quite like a fresh loaf of banana bread and it’s even better when you can enjoy it guilt-free.

Whole Wheat Banana Bread Recipe

2. Chocolate Bread

This chocolate bread is perfect for all those chocolate lovers who are looking for healthy chocolate recipes! Alongside whole wheat flour, this recipe is made with cacao powder, a healthier alternative to cocoa powder. The use of cacao powder increases the amount of antioxidants and provides an abundance of nutritional value to the bread. It also gives it a rich, dark chocolaty flavor while the ripe bananas and maple syrup give the bread a hint of sweetness. Warm up some peanut butter and drizzle on top for a hearty breakfast or healthy dessert!

Chocolate Bread Recipe

3. Blueberry Bread

This blueberry bread loaf makes for a perfect, healthy breakfast. The blueberries add a nice juicy, semi-tart flavor that works wonderfully with the bread itself. This recipe works great with both frozen and fresh blueberries, but if blueberries aren’t your style, substitute equal parts any berry of your choosing.

Whole Wheat Blueberry Bread Recipe

4. Apple Bread with Date & Walnut Topping

This whole wheat apple bread has the most perfect texture with chunks of apple sprinkled throughout. The date and walnut streusel-like topping adds a hint of sweetness and acts as the healthy version of streusel. While this recipe is healthy enough for breakfast, it also makes for a great healthy and delicious dessert option.

Apple Bread Recipe

If you try these recipes, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Check out some of these other great recipes!

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Plant-Based Queso with Cashews & Sweet Potato

August 22, 2019

Plant-based queso made with cashews and sweet potato. This wfpb queso is a perfect plant-based appetizer, and great on nachos, burritos and even tacos. A vegan ‘cheese’ dip recipe that is full of healthy ingredients and a great alternative to traditional queso made from dairy. Also makes for a delicious wfpb cheese sauce.

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A cashew queso that is completely plant-based and so delicious. Full of delicious ingredients such as jalapeno for an added kick or nutritional yeast for that added cheesy flavor, this queso is sure to be a favorite. It is great on bean burritos, cauliflower tacos or to dip with these homemade whole wheat tortillas.

Disclaimer: This post may contain affiliate links.

Made with Only Real, Healthy Ingredients!

This recipe is made using cashews. When the cashews are soaked and blended well, they give this queso a nice creamy texture. In case you forgot to soak the cashews overnight or don’t have the time, add the cashews to water on high heat until the water is boiling. Once it starts to boil, remove from heat and let soak until the recipe is ready for them. Then, using a high-powered blender, blend the cashews until they are as smooth as possible.

In addition to the cashews, the sweet potato adds great nutritional value and the classic queso color. Cooking the sweet potato on the stovetop along with the onion softens it, allowing for a smoother consistency. It is also important to blend the cooked sweet potato on high until smooth. Not getting everything blended well enough with a good blender will result in a queso that is not very creamy.

I love to use this recipe as a general wfpb cheese sauce recipe. I’ll just omit the jalapeno and diced tomatoes. Then, you can use it to make dairy-free mac and cheese or even in my ‘cheesy’ broccoli and rice casserole.

If you try this plant-based queso, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Plant-Based Queso

Plant-based queso made with cashews and a sweet potato. The dip is a perfect plant-based appetizer, great on nachos, burritos and tacos. This vegan 'cheese' dip recipe is full of healthy ingredients and a great alternative to traditional queso made from dairy. WFPB cheese sauce.

Course Side Dish

Cuisine Plant-Based, Vegan

Keyword cashews, dairy free queso, dips, plant-based cheese, plant-based cheese sauce, plant-based queso, queso, wfpb cheese, wfpb queso

Prep Time 15 minutes

Cook Time 10 minutes

Ingredients

1 small sweet potato
1/2 small onion
1 jalapeño
1/2 cup cashews
1/3 cup almond milk
3 garlic cloves
1 tbs apple cider vinegar
1 tbs lime juice
2 tbs nutritional yeast
1 tsp smoked paprika
1 tsp cayenne pepper
1/2 tsp salt
1 can diced tomatoes

Instructions

Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes) while you prepare the rest of the ingredients. Alternatively, you can soak the cashews overnight in a bowl full of water.
Chop sweet potato and onion into small pieces. Fill a sauce pan with water and add the sweet potato and onion. Boil until the sweet potato is soft.
Meanwhile, finely chop and sauté the jalapeño.
Once the cashews have cooled, drain them and add to your blender along with the almond milk. Blend on high until smooth.
Add garlic cloves, apple cider vinegar, lime juice, nutritional yeast, smoked paprika, cayenne and salt to the cashews. Blend together.
Once the sweet potato and onions have cooled, add them to the cashew mixture. Blend until everything is mixed together and you have a creamy, smooth mixture.
Once everything is well-blended together, drain about half of the liquid in the diced tomatoes. Add the tomatoes and jalapeños to the 'queso'. Stir to combine.
Serve with chips, on bean burritos, or tacos!

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