Raw Cashew Alfredo Sauce

What's for dinner? Homemade Raw Cashew Alfredo Sauce over pasta with peas, carrots & mushrooms!

Raw Cashew Alfredo Sauce

1 c. raw cashews, soaked in hot water for a few hours
1 medium lemon,  juiced squeezed in small bowl
1/2 c. soy milk or another non-diary milk
1 TBPS. nutritional yeast
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. extra fine sea salt
few dashes of pepper

-Drain cashews.
-Mix all ingredients in a blender until smooth. If you want the sauce thinner, add more soy milk or water.

Pour over your favorite pasta and veggies...Enjoy!

Fruit Wrap with Blueberry Ginger Cream Sauce

I had bought 2 lbs of strawberries, peaches, and kiwi the other day. What a good way to use up some strawberries is to make a fruit wrap! I just wanted something light and easy. Plus I had some sauce left over from the Pineapple Almond Cake I had made. You can use any fruit you may have on hand! Have fun and experiment!

Fruit Wrap with Blueberry Ginger Sauce

Step 1..prepare your filling
1 flour tortilla...your favorite brand
2-4 strawberries, hulled & sliced
1 kiwi, skin removed & sliced
1/2 peach, pitted & sliced
1-2 TBSP Blueberry Ginger Sauce (made from the cream sauce below)

NOTE: If you don't want to make the cream sauce you can take powder sugar and non-dairy milk and mix together like a frosting, and then add the berries & ginger.

Step 2
Cream Sauce
1 container vegan cream cheese
1 TBSP pineapple juice
1 1/2 c. powder sugar or less if desired
3 drops of almond extract

-Blend all together with hand held blender until smooth.
-Store in a container in the refrigerator.


Step 3
Blueberry Ginger Sauce
2 TBSP. Cream Sauce1-2 TBSP fresh or frozen blueberries (can use another fruit if desired)1/2 - 1 tsp. freshly grated ginger..depends how gingery you like it-Mix all together smashing a few berries.



Step 4
-Spread  the prepared Blueberry Ginger Sauce on the tortilla
-Layer fruit across the tortilla

Wrap up and enjoy!

Pineapple Almond Cake with Cream Sauce

What inspired me to make this recipe was someone on Facebook posted a recipe for a Elvis Presley Cake with cream cheese frosting. I changed it up some and came up with this recipe!

Pineapple Almond Cake with Cream Sauce

2 c. whole wheat pastry flour
1/2 c. turbinado sugar
1 1/2 tsp. baking soda
1/2 tsp. extra fine sea salt
1/2 c. unsweetened vanilla almond milk
1 15 oz can pineapple tidbits plus juice NOTE: reserve 1 TBSP for the Cream Sauce
1 tsp. pure vanilla extract
1/2 c. almonds, chopped or smashed with a rolling pin

Preheat oven to 350 degrees. Lightly spray a 8" x 11 1/2" cake pan or baking dish

-In a large bowl, whisk the flour, sugar, baking soda and salt.
-In a medium bowl, combine the almond milk, vanilla, and the can of pineapple with juice NOTE: reserve 1 TBSP for the Cream Sauce
-Pour the wet ingredients into the dry and combine.
-Stir in the almonds.
-Pour into prepared cake pan or baking dish
-Bake for 30-35 minutes or until toothpick comes out clean. Let cool.

Cream Sauce

1 container vegan cream cheese
1 TBSP pineapple juice
1 1/2 c. powder sugar or less if desired
3 drops of almond extract

-Blend all together with hand held blender until smooth.
-Store in a container in the refrigerator.

Cut yourself a piece of cake and top with sauce and top with almonds if desired!

Lemony Rice Pancakes with Marion Berry Sauce

Try this again...what inspired me for this recipe was a episode on the show "Portlandia". Couple went out to get these famous Marion berry pancakes. Well, here is my version......

Lemony Rice Pancakes with Marion Berry Sauce

Marion Berry Sauce  Makes about 1/3 c.
1 C. frozen Marion berries
1/4 c. turbinado sugar

-In a medium saucepan on low heat, bring berries and sugar to a simmer.Stir and smash the berries and sugar.  Let simmer for approx 3-5 minutes until slightly thicken.

Note: You can skip this next step if you don't mind the seeds in the sauce.
-Take a fine wire mesh basket over a bowl and dump the berries in the mesh basket. Gently smear the berries around the basket and the sauce will drip down in the bowl. This will take approx. 15 minutes. The mesh will catch all the seeds. Then lift the mesh basket and wipe underneath with a spatula to get the rest of the sauce.

Lemon Rice Pancakes....makes appox. 8-10 pancakes 
1 1/4 c. rice flour
1 tsp. baking powder
1 tsp. baking soda
2 dashes of nutmeg
1 c. soy milk
1 TBSP. maple syrup
1 lemon

-In a large bowl, combine the rice flour, baking powder, baking soda and nutmeg.
-In a small bowl, whisk the soy milk and maple syrup.
-Zest the lemon and add to the dry ingredients. Then juice the lemon and add to the milk mixture.
- Pour the milk mixture into the dry ingredients. Stir until combined. Let sit for a few minutes
-Heat a non-stick skillet on medium heat. Lightly spray with a non-stick cooking spray.
-Pour a 1/4 c. measurement of the pancake batter into the skillet and cook until slightly risen ..approx 45 seconds.
-Gently scoot your spatula under and flip.
-Repeat process until batter is done.

All ranges are slightly different. I always do a test pancake.

Top the cakes with the sauce and indulge!