Healthy Living Ministries

Vegan Sour Cream

Makes 3/4 cup

1 cup raw cashews, soaked over night
1/2 - 3/4 cup water, as needed
2 tsp lemon juice
1 tsp apple cider vinegar
1/4 -1/2 tsp finely ground sea salt, to taste

Drain cashews and place in blender, add water ,lemon juice, vinegar and salt. Blend on high until smooth, once its super smooth its ready. Cream will thicken as it sits.

Almond Mayo

  • 1 cup soaked peeled Almonds
  • 3/4 cup water
  • 1 garlic clove
  • 1/2 tsp salt
  • 3 Tbsp lemon juice
  • 1/2 tsp Italian seasoning
  • 3 lg. dates
  • cayenne pepper to taste

Blend all ingrediants together in a food processor until creamy.

LAST STEP: add 1/2 cup virgin olive oil or melted coconut oil very, very slowly while blending together.

Eggplant Potato Dip

> > 1 1/2 cups roasted eggplant, mashed
> > 1 cup mashed baked potato
> > 3 Tbsp finely chopped onions
> > 1 green chili, seeded and diced finely
> > 1 tsp minced garlic
> > 1 tsp lemon juice
> > 1 cup coconut cream/milk
> > salt to taste
> >
> > Mix together. Chill serve with crackers or pita bread

Basic Curry

> > 1/2 cup oil
> > 1 onion, finely chopped
> > 2 tomatoes, chopped
> > 3 tsp grated ginger
> > 3 tsp minced garlic
> > 3 tsp Malliga Masala, Red Chilli Blend
> > 1/2 cup cream, coconut milk or almond milk
> > 1/4 cup cilantro, chopped
> > 1 lb of soaked nuts, mixed veggies, or anything else
> > salt to taste
> > 1/2 tsp garam masala (optional)*
> >
> > Heat oil. Saute onions till light brown. Add tomatoes, ginger, garlic, and Malliga Masala. Cook till tomatoes are mushy. Puree the mixture with the milk. Return it to the stove. Add the rest of the ingredients. Cook on medium heat till done.

Mark's Vegan Garlic Butter

 recipe:
 
Ingredients:
1 15 oz can light coconut milk
1-1/2 cups water
6 Tablespoons yellow cornmeal
1 Tablespoon butter flavor-all
2 Tablespoons lemon juice
1 Tablespoon Garlic
1 Tablespoon Italian herb seasoning
 
Bring all ingredients except the garlic and Italian spice to a boil and then simmer for 5 minutes.  Blend in blender for 1 minute, then add the garlic and Italian pulsing just to incorporate  Refrigerate.
 

Coconut Milk Cheese Dip/Spread

Coconut Milk Cheese Dip ( for those allergic to Cashew Cheese)

  • 2 cans coconut milk, seperate the liquid from the solid- you will use the solid for this .
  • 1 Large jarred red pepper
  • 1/4 cup yeast flakes
  • 1 tsp onion powder
  • 1 tbs. garlic powder
  • salt to taste( opt.)

Place Solid part of the coconut milk and the rest of the ingrediants in the food processor or blender and whip until the red pepper can no longer be seen.Serve at room temperature. If refrigerated the cheese becomes thick like a spread which you can use on crackers if you'd like. Great on tacos, enchiladas or as a veggie dip or Nacho's.

If dip becomes too thick thin with room temp coconut liquid left over from making it.

 

!NO Soy! Sour Cream & Cream Cheese

This is my very own concoction, so tweak it however you want. stiffer cream cheese or sour cream requires more cornstarch, softer sour cream or cream cheese, requires less corn starch. Its about 10 times cheaper then Toffutti sour cream and there's no soy, which means NO GMO! 

Sour Cream

  • 1 cup canned coconut milk or almond milk( it will not be white with the almond milk, use Blue Diamond unsweetened, unflavored.)
  • pinch of cream of tarter, about an 1/8 tsp
  • 1 tsp white distilled vinager or lemon juice
  • 2 heaping teaspoons of corn starch

Add to small sauce pan and whip in the sauce pan with an electric mixer until frothy. About 2 minutes.

Important..taste it now, if you want more sour, add more vinager or lemon juice.

Heat on medium low until slightly thickened, if too thick, thin with more coconut milk.  This cream will thicken more as it cools down, so you want it the consitancy of  a gravy. Stir all froth into the cream, this gives it a light texture. Refrigerate, once chilled stir, add to baked potatoes, tacos, any where use use sour cream this will work in all recipes. Don't forget the chives!

Cream Cheese

Reg. Cream cheese or Onion and chive is great in this, I add 2 Tb.chopped onion and chives to mine.

*If you want cream cheese for bagels, add 1/4 tsp lemon juice, and 2Tbs of corn starch,

You can use the flavored almond milk for this recipes for fruit cream cheeses, Whip, cook and refrigerate, it becomes the thickness of cream cheese.

You can add fruit to it before you chill it, just stir it in. Strawberries are great in this . Fruit cream cheese add 1/2 tsp stevia and fruit.

The calorie count it the same as the coconut milk, or the almond milk(which is only 40 calories for a 1/2 cup...I can't ever remember cream cheese that low in calories!)

I hope you love it as much as I do!

L. Owen

Sunflower Seed Dressing

Use Olive Oil and Garlic Dressing just add c. sunflower seeds plus 1/3 c. or more water.  Blend until smooth

French Dressing

1/3 c. light olive oil

tsp. paprika

- 1/3 c. Agave nectar or honey

c. onion, chopped

tsp. salt

1 large clove garlic, minced

c. lemon juice

1 c. canned tomatoes

      Blend until smooth.  Will keep 10-14 days in refrigerator.

Sandi's Creamy Italian salad dressing

  • 1/3 c slivered almonds
  • 1/3 c tomato sauce
  • 1 c light olive oil or your choice
  • 2 Tbsp Agava Syrup
  • 1 1/2 tsp salt
  • 1 1/2 tsp garlic granules
  • 1 1/2 tsp onion powder

Blend together until creamy,  stir in 1 1/2 tsp Italian Seasoning.

Sandi's Cashew Mayonaise

  • 1 c roasted cashews
  • 1 c light olive oil or your choice
  • 5 Tbsps lemon juice
  • 1 1/2tsp garlic powder
  • 1 tsp onion powder

blend together until creamy

put in a bowl and use for potatoe salad or on baked potatoes.

 

Millet Butter

Millet butter is a wonderful way to fufill your butter needs!

1. First cook 1 cup + 2 tbsp of millet in 2 cups + 4 tbsp of water until soft and done.

2. Blend in a blender until creamy.

  • 1/4c washed raw cashews
  • 1/4 c water

3. add and continue blending till creamy

  • 1 tsp salt
  • the hot cooked millet = 1 c+2Tbsp
  • 1/2 c water +( 2 Tbsp added later if to firm of butter.)
  • 1 Tbsp virgin olive oil
  • 1 tsp cooked carrot or squash(for color) or may use turmeric

 

Mock Mustard

Blend in a blender

  • 1 c lemon juice
  • 1/4 cup WW flour

Transfer to small saucepan and cook on medium heat until thick, stirring constantly. Set aside.

Blend in blender1 minute until creamy

  • 1/2 cup raw cashews or maccadamiua nuts
  • 1/2c water

Now Combined the lemon juice and cashew mixture with the following and blend until smooth

  • 1/3c water
  • 1/2 tsp granulated onion
  • 3 tsp garlic granules
  • 1/2 tsp turmeric
  • 1 tbsp maple syrup or 2 tbsp honey
  • 1/2 tsp salt

Will store in refrigerator for 1 week. You can freeze in small containers and defrost in refrigerator. Stir before using.

Corn Butter

  • 1 lb frozen corn
  • 1/2 c. water

cook in water for 5 minutes. then blend with

  • 1 c water
  • 1/2 c almonds, blanched (boil in water for 2 minutes cool, remove skins)

Add to that and blend for 5 minutes

  • 1 1/4 tsp salt
  • 1/4 c arrowroot powder

Return to sauce pan and bring to a boil cook and stir for 5 minutes. cool and serve. refrigerate left over up to 5 days.

 

Cashew Spread

  • 1 cup water
  • 1 cup cashews
  • 2 Tbsp sesame seeds
  • 4 Tbsp Nutritional Yeast
  • 1 Tbsp salt
  • 1/3 cup Lemon juice

Blend all together in a blender until creamy.

fresh Mushroom Gravy

  •   pound fresh mushrooms
  • c. margarine
  • 4 T. flour
  • 2 envelopes George Washington broth
  • Salt to taste
  • 2 c. liquid (potato water preferred) 
Saute mushrooms in margarine until tender, 4-5 minutes.  Add flour and seasoning.  Brown lightly.  Add liquid and cook gently for a few minutes. 

Cashew Cream

Put 2 cups rinsed whole raw cashews in a bowl, soak over night, drain and place in a blender adding enough water to cover them. Blend on high for serveral minutes until smooth. If not using a ultra high speed blender like a vita mix, strain the mixture through a fine sieve or cheesecloth. Makes 2 1/4 cups of Heavy Cream, but it contains only healthy fats.

Melty "cheese"  Great for Mazidra, on Nachos, Broccoli and Cauliflower

Ingredients *Yields 4 1/2 cups

  • 4 cups water
  • 1/2 cup cashew pieces
  • 1 Tbsp Onion powder
  • 1 4oz jar of pimientos
  • 2 tsp salt
  • 2 Tbsp Food yeast
  • 4 Tbsp Cornstarch
  • 1 Tbsp lemon juice
  • 1/2 tsp butter flavor

Blend cashews and small amount of water in blender and whiz
add remaining ingredients blending until smooth. Cook at medium low 5-7 minutes until thick, stirring constantly. Blend and blend, the smoother the better.

Homemade Ranch Dressing

  •  1 cup coconut milk
  • 2 Tbls chopped chives
  • 2 Tbls chopped fresh parsley
  • 1 garlic clove, crushed
  • 2 tsp. fresh lime juice 

Combined all ingredients in bowl and whisk well. Makes 1-½ cups dressing 

Sun Dried Tomato Dressing

  •  ½ cup oil packed sun dried tomatoes
  • ½ cup lemon juice
  • 1 shallot
  •  4 basil leaves
  • 1 tsp chopped chives
  •  1 garlic clove, crushed
  • 1 tsp sugar (opt)
  •  ½ tsp salt
  •  ½ cup extra virgin olive oil 

Combine all ingredients except oil in a blender. Pulse until tomatoes are finely chopped. Add oil a little at a time. Pulse until thick and well blended. Makes 1 cup. 

Olive Oil & Garlic Dressing

  •  6 cloves of garlic smashed or grated fine
  • 1 lemon juiced

  • ½ cup olive oil

Mix all together, Season with herbs to taste, 1 tsp, dill, oregano, thyme, kelp, basil, and onion powder, salt. Mix well, add ¼ cup of nutritional yeast or more if desired. Mix well and enjoy. 

Cashew Cheese Sauce

  •  1 c. raw cashew nuts
  • 2 c. water
  • ½ large or 1 small red bell pepper (or ¼ c. canned pimentos or red peppers)
  • 1 ½ tsp. salt
  • 2 tsp. onion powder
  • 2 T. nutritional yeast flakes
  • ½ tsp. garlic powder  

          Blend about 2 minutes.  Bring to a boil, stirring until thick.  Use for pizza, lasagna or burritos. 

Tarter Sauce

  •  1 c. Vegenaise
  • 1 T. lemon juice
  • 1 T. finely chopped green pepper
  • 1 T. finely chopped celery
  • 2 T. finely chopped dill pickle
  • 1 T. finely chopped pimiento
  • 1 T. grated onion
  • 2 T. finely chopped parsley
  •  
  • Combine and chill. 

Sweet and Sour Tomato Sauce

  •   3 c. pineapple juice
  • 14-oz. can stewed tomatoes or diced tomatoes
  • ½ c. tomato paste
  • 1-2 T. honey
  • 1 onion cut in pieces
  • 1 green pepper cut in pieces
  • 3 cloves garlic, put through press
  • 1 tsp. sweet basil
  • 1 T. sea salt
  • 1 T. onion powder
  • 3 T. cornstarch

Place all ingredients except cornstarch in blender and blend a few seconds, enough to chop the onion and pepper, but not puree.  Pour into saucepan and bring to a boil.  Reduce heat and simmer for about 10 min.  Mix cornstarch in small amount of water and slowly stir into the simmering sauce until it is as thick as you like it to be.

Teriyaki Sauce

  • 1/4 Braggs Liquid Aminos
  • 1 Tbl. Fresh grated ginger
  • 3 tbl. brown sugar
  • 1 clove garlic, minced
  • 1 cup + 1/4 cup cold water
  • 2 tbl cornstarch

Combine Braggs, ginger, sugar, garlic and 1 cup of the water in a medium sauce pan and bring to a boil. Stir constantly. Mix cornstarch and 1/4 cup water til smooth and add to sauce in pan. Stir constantly until thickened.

 

Ranch Dressing

  • ¼ c. tahini (sesame seed butter)
     4 T. lemon juice
  • 3 T. fresh onion in chunks 1 large clove garlic
  • ¾ t. salt ½ t. dill weed
  • 2 t. parsley flakes

    1. Combine all ingredients except dill weed and parsley flakes in blender and blend until smooth.

    2. Add herbs and blend 5 seconds.

    Nutritional analysis per 2 tablespoons: 50 calories, 4.2 g fat, 2.3 g carbohydrate, 1.6 g protein

Ranch Dressing w/ Coconut Milk

1 c. coconut milk

2 T. chopped fresh parsley

2 T. chopped chives

1 clove garlic, crushed

2 tsp. fresh lime juice

            Combine in bowl and whisk well.  Makes 1 c. dressing