Vegan | Gluten-free | Soy-free

If you love garlic as much as I do, this recipe is for you!

The first time I tried garlic confit was last year when I collaborated with Silk on a video filmed in Frutos del Guacabo. I have to admit, I had never heard about it before but I was intrigued. “Garlic? Sign me up!”, a new way to consume garlic sounded like a dream, and it was! 

We were amazed by all of their fresh and sustainable products, but I couldn’t get the confited garlic off my mind. By the end of production, I knew that we couldn’t leave without our own jar, so we headed to their store and took 2 jars home.

We somehow managed to put the confited garlic everywhere, it was like we couldn’t get enough of it! I kid you not, within weeks we ran out. Ever since then, I’ve dreamed about making my own.

Two weeks ago my grandmother dropped by with a huge bowl of pre-peeled garlic cloves, and I instantly knew what to make of it, Confit Garlic. I had it all, a huge jug of olive oil, fresh rosemary, and thyme from our garden. It was literally the perfect timing!

The Making of: Confit Garlic

First of all, what is confit? Confit is two things: a cooking method where you cook something for a very long time, and a food preservation method where after cooking something for a very long time, it can be stored for an even longer time. 

Confit garlic is both of those things, while simultaneously providing a garlic-infused olive oil that you can use for just about any savory dish. This is one of my favorite ways to enhance the flavors of my dishes. We literally put it on everything, and hopefully, you’ll love it just as much that you do too.

To confit the garlic, you only need three/four ingredients: 40-50 garlic cloves, a generous amount of olive oil, and some herbs such as rosemary, thyme, basil, oregano, tarragon, etc. For my version, I choose rosemary & thyme, as I believe that they pair perfectly with garlic and olive oil. 

For cooking, all you need to do is add the ingredients to a medium-sized pot with a lid. Then you’ll cook the garlic to low heat (160F ideally) and for about 2 hours, allowing the oil to slightly bubble but not to smoke at any time during the process. It’s a slow cooking process, but it’s not hands-on. This is the type of recipe that will cook itself and you can carry on with any other task that you need to do. 

The heat and time will create a real delicacy that’s tasty, healthy, and practical. You’ll notice that the garlic loses all its pungent strength and becomes creamy and soft, which makes it ideal for spreads, sauces, and sautees. 

And that’s it, you have your garlic confit to give extra flavor to any recipe you prepare that includes this ingredient. For storing, you can either place it all in a big jar or you can divide the garlic and oil as I did; one for preserving and the other to easily drizzle the oil. In any case, the garlic will last a long time in perfect condition if you keep them always covered with oil.

Where can you use garlic confit:

• Garlic bread
• To make any type of cashew cream sauce; nacho cheese, alfredo, sour cream, etc.
• Vegetable purees
• Different pasta recipes
• As a garnish for tofu, vegan sausages, mushroom steaks, etc.
• Salads
• Burgers
• For stews and soups

Where to use the oil from the garlic confit:

• Salad dressings
• To roast veggies
• Baked potatoes
• Stir-fries
• On steamed veggies
• Caramelized onions
• Croutons 

Notes:

• This recipe calls for 40-50 garlic cloves! Save yourself the peeling time (and your fingers), and buy pre-peeled garlic. 
• I recommend using 2 cups of olive oil as a standard measure. However, you may need more or less depending on the size of the garlic cloves. Either way, it’s imperative to use enough oil to cover the garlic cloves.
• With the leftover oil at the end, save it in a glass bottle and use it as a garlic-infused olive oil for cooking!
• Additionally, you could blend the cloves (without the oil) in the food processor to make garlic paste.
• For storing, it’s best to keep the jar out of direct heat and sunlight. 

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Confit Garlic (with Rosemary and Thyme)

Rating: 3.7/5

( 3 voted )

Prep Time: 5 Minutes Cooking Time: 2 Hours 2 Hours Nutrition facts: 200 calories 20 grams fat

Ingredients

• 40-50 garlic cloves, peeled
• 2 cups extra virgin olive oil
• 2-4 rosemary sprigs
• 1-2 thyme sprigs

Procedure

1. To a medium-sized pot, add all of the ingredients.
2. Turn the stove on to med-low heat. Once the oil starts to slightly bubble, turn the heat to low and cover.
3. Cook on low for about 2 hour, or until garlic is soft and can be easily pierced with a fork. About 1 hour in I started checking on the garlic to make sure they were cooking properly.
4. Once the garlic is soft, remove it from the heat source.
5. Add the garlic and the oil to a glass jar and seal with a lid. Place the remaining oil in a glass bottle to use as cooking oil.

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Sofrito is the base of Puerto Rican cuisine used in almost every dish we make! With an explosion of color, flavor and aromas, sofrito is bound to up your kitchen game. 

Vegan | Gluten-free | Soy-free

I think it’s safe to say that sofrito is the base of Puerto Rican cuisine; it’s a multipurpose seasoning and we use it in almost every dish we make!

As with all traditional recipes, no two recipes are alike, and in fact, dare I say that not 2 versions of sofrito will taste, look and smell the same; even when it’s the same person making it. Of course, you can get this at a supermarket, there’s an entire refrigerator specially dedicated to sofrito; different brands and different ingredients.

But nothing truly compares to the one made at home, so today I’m sharing my family’s recipe, straight from my abuela’s kitchen. The explosion of color, flavor and aromas that characterizes sofrito come from a mix of cilantro, culantro, onion, garlic, green cubanela pepper and our favorite ingredient: colorful sweet peppers. 

This is a pretty quick, easy, and innexpensive recipe; it integrates ingredients that you may already have in your fridge. You can use it for soups, stews, veggie ground and rice; or some of my previous recipes: vegan corned beef, coconut-turmeric rice, rellenos de papa, and vegan bacalitos. 

Notes: 

• The color of this recipe will vary depending on the colors of the peppers used. You’ll get a green color if only green peppers are used, or you can get a dark red color if a mix of red peppers and achiote (annatto) oil is used.
• Save time and prepare a huge batch at once, instead of every time you go to cook. Keep it in a glass container with a lid, or freeze it in small portions.

Pin Print

Puerto Rican Sofrito

Rating: 5.0/5

( 1 voted )

Prep Time: 15 minutes Cooking Time: 5 minutes 5 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 white onions
• 3 garlic cloves
• 8 sweet peppers
• 1 green cubanela bell pepper
• 8-10 leaves of cilantro
• 8-10 leaves of culantro
• Optional: 1 tbsp achiote (annatto) oil

Procedure

1. Cut the vegetables into pieces and remove seeds. 
2. To a blender, add veggies & leaves, and blend for several minutes until it’s completely incorporated.
3. Once everything has been mixed, you can use it immediately to spruce up your meals or store it in a glass jar and refrigerate it.

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Penne alla Vodka, a great classic dish, with that unmistakable touch of vodka, creamy, colorful, and easy. But wait, vodka in a pasta sauce? Why not? Discover how incredibly delicious and simple to prepare this amazing dish. 

Vegan | Soy-free | Gluten-free

Disclosure: This post was created in collaboration with Mutiny Island Vodka, but all words and photos are my own. Thank you for supporting the brands that keep VeggieJeva cookin!

Pastas are incredibly versatile, they can be as complex or simple as you want and will always taste great. One of my favorites, Penne alla Vodka which, for some reason, has taken me forever to veganize; but I finally nailed it! Now, I know what you’re thinking: vodka in pasta???? The answer is yes!

Now, don’t run away just from the name of this recipe; you just can’t imagine how good this sauce is! It’s a simple marinara sauce taken to the next level with a little vodka, cashew cream sauce, loads of garlic and home-grown basil. 

First thing’s first: Where does this recipe come from?

There seems to be a bit of a mix up regarding the origin of this recipe; but one thing’s for sure, this recipe is the perfect fusion of Italian-American cuisine. The first time I tried this dish was back in 2013 while visiting Sorrento, Italy. Little did I know that I had tried the sauce before! Turns out, my favorite pizzeria back in high school, used alla vodka sauce in what used to be my favorite pizza. 

Unfortunately, the original recipe is not vegan, but it’s easily adaptable! There are many variations: with different tomato sauces, without cream, with or without chilli flakes, with protein, and even different ways to cook the vodka.

Second: Is Vodka necessary for Penne Alla Vodka?

Well, there is a reason why it is called alla vodka sauce, and not pink sauce or whatever other weird names… For a while, I thought that the vodka wasn’t important until I made this version. Cooking with vodka has a couple of advantages; not only does it have a clean and mild flavor that enhances veggies, but it is an amazing addition in baking. Turns out that when you flambé the vodka along with the sauce, the alcohol will evaporate, and it helps intensify the aroma/taste of the other ingredients in it. Therefore, and as the name of the recipe indicates, vodka is a key ingredient if you want to enjoy this recipe to the fullest.

Does the type of vodka matter? 

The answer is: 100% YES. When it comes to cooking with vodka, obviously plain vodka is the way to go. However, there’s another aspect to take into consideration: how it’s made. 

For this recipe, I’m using Mutiny Island Vodka, a gluten-free vodka that’s made in St. Croix from BREADFRUIT. Yes! You read that right! Not only is it celiac-friendly, which you might want to keep in mind if you want to make this recipe gluten-free, but it’s also created within a sustainable environment. Their project focuses on providing assistance in the relief of the hurricane-devastated population and raising the public consciousness of breadfruit, which is seen by some as a way to ease world hunger and fortify food security. They donate portions of their proceeds to groups such as The Breadfruit Institute and Trees That Feed Foundation. 

Notes:

• If you don’t have a high-speed blender, make sure to soak your cashews in warm water overnight or for at least an hour (with hot water).
• To keep this recipe gluten-free, use gluten-free pasta & vodka. 
• Don’t be tempted to add more vodka than the recipe calls for (unless you’re doubling the recipe), doing so will ruin the flavors instead of enhancing them.
• If you don’t have penne pasta, use any pasta shape you like!
• You can make this sauce in advance and keep it in the fridge for up to 5 days. You can also freeze.
• Leftovers? This recipe will keep for 2-3 days. Can be eaten cold for lunch or made into a pasta salad. The sauce can also be used for roasted potatoes, veggies, and pizza.

Pin Print

Vegan Penne alla Vodka

Rating: 5.0/5

( 1 voted )

Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ¾ cup raw cashews
• ¾ cup filtered water or unsweetened plant-based milk ((+ more if needed))
• 1 lb penne pasta ((regular or gluten-free))
• 1 tbsp vegan butter
• 2 shallots or 1 yellow onion, (sliced)
• 2-3 cloves of garlic, (thinly sliced)
• ½ tsp red pepper flakes ((optional))
• ¼ cup Mutiny Island Vodka (or plain vodka of choice)
• Seasonings: salt, pepper, garlic powder, onion powder, & nutritional yeast
• 1 jar (26 to 32 oz) marinara sauce
• ½ cup chopped fresh basil
• vegan grated parmesan cheese ((optional))

Procedure

1. Cook pasta according to package instructions. Then drain the cooking water, but reserve about ⅓ cup to use later in the sauce. Set aside.
2. Add the cashews, water, salt, garlic powder, onion powder & nutritional yeast to a high-speed blender (or bullet blender) and blend until completely smooth & creamy. Set aside.
3. Heat the butter in a skillet or saucepan over medium-low heat. Once hot, add the shallots, garlic & chili flakes. Season with salt & pepper, and sauté until translucent and fragrant, about 3-5 minutes.
4. Pour in the vodka and mix with all of the ingredients. Next, flambé.
5. Flambé: WARNING- Stand back in case the alcohol flares up and make sure there isn’t anything around that could catch the flames. With a long wand lighter, bring the flame close to the side of the pan and move away when the alcohol has caught fire. The flames will die out once the alcohol has cooked off in about 30-45 seconds.
6. Next pour cashew cream and marinara sauce into the saucepan. Then stir in the reserved cooking water and simmer until thickened to desired consistency. Season with salt, pepper and fresh basil.
7. Garnish with vegan grated parmesan and fresh basil. ENJOY!

 

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Here are my other pasta recipes:

• 2-Ingredient Vegan Gnocchi Vegan
• Cacio e Pepe (nut-free)
• Roasted Red Bell Pepper Sauce
• Creamy Vegan Alfredo Sauce
• Lemon-Garlic Fettuccine with Vegan Scallops

Important to know: Vegan Penne alla Vodka by Karla Alverio Valle is licensed under CC BY-NC-ND 4.0. 

Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) 

This license requires that reusers give credit to the creator. It allows reusers to copy and distribute the material in any medium or format, for noncommercial purposes only. If others remix, adapt, or build upon the material, they may not distribute the modified material.

• BY: Credit must be given to you, the creator.
• NC: Only noncommercial use of your work is permitted.
• ND: No derivatives or adaptations of your work are permitted.

To view a copy of this license, visit https://creativecommons.org/licenses/by-nc-nd/4.0

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This post was created in collaboration with Mutiny Island Vodka, but all words and photos are my own. Thank you for supporting the brands that keep VeggieJeva cookin!

The post Vegan Penne Alla Vodka appeared first on VeggieJeva.

(Of course this is vegan!)

Nothing better than something fresh and green to welcome you to summer.

Spinach is one of those greens that grows really fast and, depending on where you live, grows all-year round. So, we have a lot of homegrown spinach that I don’t want to go bad, hence this quick spinach pesto recipe. 

You can use this recipe for pasta, as a dip or a spread.

Recipe: Vegan Spinach Pesto

Yields: 1 cup

Time: 5 minutes

Ingredients:

• 1 ½ cup fresh spinach
• 1 cup fresh basil
• ½ cup olive oil (+ more if desired)
• 1 cup walnuts
• 2 cloves of garlic
• ¼ cup nutritional yeast
• Salt & pepper, to taste
• Optional: 1tbsp lemon juice

Procedure:

1. To a food processor, add spinach, basil, walnuts, nutritional yeast, garlic and lemon juice in the processor. Process to break up the spinach, and gradually add the olive oil until it is well mixed and all is well incorporated. ENJOY!

Notes:

• Feel free to switch it up, by changing the walnuts for any other nut like pine nuts, almonds, cashews.
• Enhance this recipe by adding ¼ cup of vegan parmesan cheese. 
• I tend to add very little oil to big batches of pesto; it depends on what I’m using the pesto for. Feel free to add the amount of oil you prefer. 

Here are my other quick recipes:

• Vegan Mayo-Ketchup
• Easy Pizza Dough

 Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use the tag  @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming! 

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#VeganizedPuertoRican Mayo Ketchup is an essential Puerto Rican condiment. All you need is 5 minutes and 3 ingredients to make your new favorite vegan dipping sauce.

If you’re Puerto Rican (or from the Caribbean), you already know what’s going to go down! But if this is the first time you’re hearing about Mayo-Ketchup, Today you’re going to learn how to make the BEST Puerto Rican sauce that you can use on EVERYTHING!

Disclaimer: I’m fully aware that the way mayo-ketchup is made, can vary from home to home. This is how I prepare it, and the #VeganizedPuertoRican way

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Vegan Mayo-Ketchup

Rating: 5.0/5

( 1 voted )

Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 tbsp vegan mayonnaise
• 3 tbsp ketchup
• 1 tsp minced garlic
• Optional: chopped parsley

Procedure

1. Add all ingredients to a bowl and whisk until everything is evenly mixed. ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Notes:

• Enhance this recipe by switching up the ketchup for BBQ sauce
• Although I love mayo-ketchup with equal parts mayo & ketchup, some people prefer it with more mayo than ketchup. 

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use the tag  @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming!

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Vegan | Gluten-Free | Soy-free

Cheese used to be one of my passions before I became vegan, and it’s one of the reasons why many people don’t take the leap to a vegan lifestyle. But I have good news: you can make delicious vegan cheeses AT HOME, and this vegan cheese sauce is proof of that. It’s so good, your gonna want to use it on EVERYTHING!

This recipe was perfected after a lot of trial & error. The first recipe I came up with, was published two years ago; and it has come a long way. Since then, I’ve tried many recipes, like the potato-carrot one, which I didn’t like the texture at all, and an only cashew recipe, which didn’t quite work out when placed in the oven. I also tried switching up with other nuts & milk. But in the end, all that trial & error, led me to combine the two main ingredients from different recipes: cashews & carrots. 

Try this recipe on your potatoes

With this recipe, not only is the texture you’re going to get very similar to that of melted cheese, but the smell is also quite amazing. The taste may vary, since it’s going to mainly depend on how you season it, but I promise that the result will be so good. Who would have thought that these ingredients combined would give such a result? You can prepare this easily in a very short amount of time, and it’s also extremely versatile. Plus, it’s a very simple and inexpensive recipe.

How to use this vegan cheese:

• You can use it as an appetizer to dip nachos, pita, crudités, ect.
• Use it as a sauce to make vegan mac & cheese (my personal favorite!). It can also be used in lasagna.
• Make some badass nachos or loaded fries!
• It’s also great for replacing cheese on pizzas, hamburgers, or in general for recipes that involve yellow cheese.

Try this recipe for Mac & Cheese

Are you looking for more vegan cheese recipes?

• Pumpkin Cheese & Jackfruit Taquitos
• Vegan Broccoli Cheese Soup
• Vegan Baked Mac & Cheese
• Homemade Vegan Parmesan
• Vegan Jalapeño Poppers
• Vegan Mozzarella Sticks

Notes:

• If you don’t want to use boiled cashews, you can use softened cashews.
• Also, if you’re allergic to cashews, you can substitute with walnuts or macadamia nuts.
• This recipe works best with oat milk, but almond milk and soy milk can work too.
• It’s important to allow the cashews, carrots, onions and garlic to cool down before blending. Otherwise you may damage your blender by overheating.

Recipe: Vegan Cheese Sauce

Ingredients:

• 2 large carrots, peeled and chopped
• ½  yellow onion, chopped
• 3-4 cloves garlic, minced
• 1 cup raw cashews
• 1 ½  cups plant-based milk of choice (unsweetened)
• 3 tbsp nutritional yeast flakes  (or to taste)
• ½ tbsp smoked paprika
• ½-1 tsp turmeric 
• Salt & pepper, to taste

Procedure: 

1. To a boiling pot of water, add the chopped carrots, onions and garlic and cashews. Cook for about 10-15 minutes, or until the carrots are tender. Remove from heat, drain and allow to cool down.
2. In a high-speed blender, combine the cooked cashews, carrots, onions & garlic and plant-based milk. Blend well until completely smooth; adjust milk amount if necessary. 
3. When completely smooth, add nutritional yeast, smoked paprika, turmeric, salt & pepper. Puree the mixture until fully incorporated. Taste and adjust seasonings as necessary. 
4. Now, choose how you want to use this recipe: as a dip, in mac & cheese, or some nachos. ENJOY!

Try this recipe on breakfast potatoes

 Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use the tag  @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commision, at no additional cost to you. This helps keep the recipes coming! 

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Vegan | Gluten-free | Soy-free

I used to LOVE parmesan cheese on my pastas, and for a while I tried a couple of different store-bought vegan versions. But over the years I’ve come to realize that store-bought parmesan is not only difficult to find, but it can also be quite expensive.

This recipe is for everyone who finds it hard to give up the taste of cheese, also for everyone who wants to try something new during this lockdown. It’s unbelievably easy to make at home and it only needs 5 ingredients that you probably already have at home. In the long run, you’ll have more control over the taste and nutritional value.

The secret to this recipe is the coconut flour! This is the key ingredient that gives this recipe it’s crumbly texture & color. I know a lot of people avoid anything with coconut because of the flavor. However, the combination of garlic & nutritional yeast completely neutralize the coconut flavor.

I usually prepare this vegan parmesan, and store it in an air-tight container in the fridge. It lasts a long time and keeps very well because all the ingredients are dry and take a long time to expire. The best thing about this parmesan is that it allows us to give even more life to our meals by enhancing the flavor of sauces, pizzas, pasta, lasagna and salads.

Notes:

• I didn’t come up with this recipe, there’s like 100+ different variations of it. After playing around with the amounts, and adding the coconut flour, this is my version. 
• Allergic to cashews? Replace them with almonds or macadamia nuts for a similar taste and texture.

Recipe: Homemade Vegan Parmesan

Ingredients: 

• ¾  cup of raw cashews
• ¼  cup of coconut flour
• 2 tbsp of nutritional yeast
• 1 tsp fine garlic powder
• ½  tsp salt (or to taste)

Procedure:

1. Put all ingredients into a food processor. Pulse until fine meal forms.
2. Store covered in a refrigerator for up to 3-4 weeks. ENJOY!

Try adding Vegan Parmesan to these recipes:

• Vegan Potato & Caramelized Onion Pierogis

• Roasted Tomato Soup

• Garlic & Herb Bread Dip

• Roasted Red Bell Pepper Sauce

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use the tag  @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commision, at no additional cost to you. This helps keep the recipes coming!

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Vegan | Gluten-free | Soy-free

Today I’m sharing with you the most EPIC pasta sauce, Roasted Red Bell Pepper Sauce. It has become my go-to comfort food and a weeknight favorite. Made rich and creamy with roasted red peppers, aromatic roasted garlic, and cashews. And it takes just 30 minutes to make! 

When making this sauce don’t limit yourself to just pasta; use it to coat veggies, on roasted potatoes or as a dipping sauce. 

Pin Print

Roasted Red Bell Pepper Sauce

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 red bell peppers
• 1 garlic bulb 
• 1 cup raw cashews
• Avocado oil, or olive oil
• 1lb penne pasta, or pasta of choice
• ¾ cup water 
• 1 tbsp lemon juice
• Salt & pepper
• Optional: 2 tbsp nutritional yeast
• Handful of parsley

Procedure

1. Slice red bell peppers in half lengthwise and remove stems and seeds. Place cut side down on a baking tray and brush with avocado oil. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Place on a baking tray and drizzle with avocado oil & salt. Broil on low for about 10-15 minutes; when done flip the bell peppers and broil for another 5 minutes.
2. While the red peppers and garlic are roasting, cook your pasta according to instructions. When ready, drain and set aside. 
3. When the red peppers and garlic are done, allow cooling before adding to the blender. When Cool, remove garlic from skins.
4. Add veggies to a blender or food processor with cashews, water, lemon juice, salt & pepper to taste, and nutritional yeast; process until completely smooth.
5. Heat sauce in a saucepan over medium heat. Combine with cooked pasta, adjust seasonings if desired. Serve warm and top with parsley, nutritional yeast, and red pepper flakes. ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

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Vegan | Gluten-Free | Soy-free

Let’s get straight into it. According to my recent Pinterest search, Aioli is usually made with olive oil, garlic, and eggs. Since this is a vegan aioli, there are definitely no eggs here. The magic ingredient in this vegan aioli is… drum roll please: aquafaba! If you’ve been throwing away the liquid that comes with your chickpeas, then you’ve been missing out on one of the best egg replacers ever! Aquafaba, avocado oil, lemon juice will do the trick for the perfect vegan aioli.

What can you expect from this Aioli? Besides being the perfect dip, dressing, spread or topping, it’s also:

• Creamy
• Garlicky
• Rich
• Tangy

Making this recipe is extremely simple, but it requires a high-speed blender, such as an immersion blender; if you don’t have one, a blender works too, but the immersion blender is the easiest for this recipe.

Notes:

• Keep leftovers in a sealed jar in the fridge and consume within 5-7 days.
• Try using other herbs and spices!
• EAT WITH FRIES
• The procedure is written using an immersion blender.
• Best eaten on the 2nd day after the garlic has had a chance to infuse.

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Vegan Garlic & Herb Aioli

Rating: 5.0/5

( 1 voted )

Serves: 12-16 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 tbsp aquafaba liquid, from a can of chickpeas
• 1 tbsp apple cider vinegar
• ½  tsp Dijon Mustard
• ½  tsp Salt, or to taste
• 1 cup avocado oil
• Juice of a ½ lemon
• 2 cloves garlic minced
• A handful of fresh or dry parsley

Procedure

1. Add the aquafaba, vinegar, mustard, and salt to a bowl and blend for a second with an immersion blender so everything is combined.
2. Keep the immersion blender running constantly. Meanwhile, drizzle in the avocado oil very slowly, making sure it is fully combined as you go. Be advised: if you add the oil too fast, the mixture will turn liquidy and there’s no going back.
3. Once all the oil is combined, you’ll have vegan mayonnaise. Add in the lemon juice and garlic, and parsley, mix thoroughly. If the mixture is too thick, mix with a spoon.
4. Serve as a dip, dressing, spread or topping, and ENJOY!

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The post Vegan Garlic & Herb Aioli appeared first on VeggieJeva.

This recipe has been UPDATED, check out the new version HERE!

First of all, announcement:

Today’s recipe is a quick one! I’m all over the place packing & buying last-minute items for Sunday’s Trip. Back in April, I ran an Instagram poll on which vegan-friendly city I should visit, on all three polls the same city won.

So if you want to follow all of the vegan finds during the trip, you can follow VeggieJeva’s Instagram account, where I’ll be posting everything related to food; if you want to see the more of the city you can follow my personal account & Dann’s account. You might be wondering, which city won, you’ll have to wait!

Now, onto the recipe:

A couple of days ago I posted on Instagram a photo of some nachos that I made. The “cheese” that I made looked so cheesy that my inbox flooded with questions about it. Honestly, I didn’t think that so many readers & followers, would be interested in the nacho cheese sauce, but the longer I stared at the photo, the more I realized how t looked exactly like dairy nacho cheese.

Most of the messages were requests for a blog post about it. So here it is!

And although I did post a similar recipe before, this is a new & improved version. For this nacho cheese sauce I used: cashews, plant milk, turmeric, garlic, and the new ingredient, nooch (or nutritional yeast). This is literally the easiest recipe on here, as well as the one the closest to taste. It’s also really versatile, you can add this sauce to your favorite cheesy meals:

• Nachos
• Quesadillas
• Mac & Cheese
• As a dip!
• As a spread
• Loaded Fries!

EXTRA BONUS! Surprise! I have two recipes for you instead of one! Turns out you guys also wanted to know how I made the homemade tortilla chips. My family tried them & they’re a hit! The tortilla chips in this recipe are the simplest, salt & pepper, but you can definitely try other flavorings; try adding cayenne pepper, garlic powder, cumming, etc.

Recipe: Cashew Nacho Cheese & Homemade Tortilla Chips

Ingredients

For cheese:

• ½ cup cashews, soaked
• 1 tbsp turmeric
• 1 clove of garlic
• ⅓ cup plant-based milk, unsweetened
• Salt & pepper to taste

For tortilla chips:

• 5 whole grain tortillas, cut into 4 triangles
• 2 tbsp coconut oil (or any oil)
• Salt & pepper to taste

Method

For tortillas:

1. Add the cut tortilla chips into a bowl, add the oil and your seasoning ingredients. Mix well, make sure that they’re all coated.
2. Oven method: Preheat oven to 350 F, line baking tray with parchment paper. Spread the tortillas onto the tray, and bake for 15 minutes.
3. Air-fryer method: Place tortillas onto the air-fryer, cook for 10 minutes to 350F, or until golden brown.

For Cheese:

1. To a high-speed blender or food processor, add all of the cheese ingredients and blend until smooth.
2. Optional: warm up to low heat in a pan.
3. Serve with the tortilla chips & enjoy!

My mom let me borrow her hand <3

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Nacho Cheese appeared first on VeggieJeva.