2 people | Prep: 30 to 40 minutes | Cook: 20 minutes For the butternut and carrot velouté 300g Butternut squash steamed or roasted 2 Carrots about 180g, steamed 60g Silken tofu 1 Lemon juice – about 40g 2g Curcuma 10g Vegetable Broth Powder 40g…

What I love about cashews is how versatile they are and how creamy you can make them by just soaking them in water overnight and passing them in the blender. They make a great substitute to dairy products ranging from milk to cream to cheese…

| 2-3 PEOPLE | 30 MINUTES | VEGAN | GLUTEN-FREE | Ingredients Instructions main 150g uncooked quinoa (red or white) 60g chopped mushrooms, any variety 50g spinach sauce 70g cooked mushrooms  30g soaked cashews 10g soaked walnuts 10g nutritional yeast 40g vegetable stock + extra…

This is my version of pesto sauce, made with cashews and nutritional yeast. Super creamy and versatile. You can use it as pasta sauce, as a veggie dip for an appetizer or in a sandwich for a quick snack. It’s my go-to sauce when I…