Dairy Free Cream Cheese for Sauces, Dressings and Dips

Dairy Free Cream Cheese for Sauces, Dressings and Dips


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Dairy Free Cream for Sauces, Dressings and Dips
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Prep Time 10 min
Cook Time 0 min
Servings
Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency
Prep Time 10 min
Cook Time 0 min
Servings
Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency
Instructions
  1. Place all ingredients except for the optional spices in a high speed blender. Omit the water if you want to create a thick dip similar to cream cheese. Blend until creamy and smooth. Add water to achieve desired consistency.
  2. Taste test. If it doesn't "WOW!" your taste buds, add another pinch of salt. Once you are satisfied with the base, add desired spices to create Asian, Mexican or Italian flare.
  3. Taste test again and add more seasoning if desired. Caution: let it sit for a minute between tastings. Allow the flavor to linger on your tongue. Take your time. Depending in how spicy your food is, less can be more. Cream sauce is meant to enhance the richness of your food, not stand alone for flavor (unless you're making a dip for raw veggies or bread--in that case, go for it!).
Lasagna Alfredo

Lasagna Alfredo


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Lasagna Alfredo
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Instructions
  1. If oven ready lasagna noodles are frozen, thaw package in warm water. Preheat oven to 400 degrees.
  2. In large soup pot, caramelize onion for about 15 minutes, until golden brown and stringy. Add splashes of water to prevent sticking.
  3. While onion is cooking, add "ricotta" ingredients to a high speed blender. Make sure to taste the flavor and add more herbs and spices if desired (Hmmm: maybe some Italian seasoning?)
  4. Once onions have caramelized, add chopped garlic and mushrooms to the pan. Add thyme, salt and pepper as desired. Once mushrooms are done, add greens and remove from heat, stirring as greens wilt.
  5. Rub a touch of olive oil into a 9 x 13 inch baking pan. Lay the first layer of pasta. Smooth "ricotta" over the pasta and top with chopped artichoke hearts (or substitute tomatoes). Do not bother to wash the blender, as the cream sauce ingredients go in next.
  6. Add the cream sauce ingredients to the blender. Blend on high until creamy and smooth. Be sure to taste for flavor, and add more herbs and spices if desired (Hmmm . . . maybe some oregano, basil or chives, or a chunk of red onion?)
  7. Top "ricotta" and artichokes with another layer of pasta. Cover with all of the onion, mushroom and greens from the pot. Pour the cream sauce over all of it.
  8. Finish with another layer of pasta and top with shredded vegan cheese. Sprinkle Italian seasoning or other green herb to add a splash of color.
  9. Bake at 400 degrees for about 30 minutes, until cheese on is melted.
Recipe Notes

If looking for a less expensive, lower calorie dish, substitute cauliflower for some or all of the nuts in the cream sauce. You can buy frozen cauliflower or use fresh. Amounts will vary depending on whether it's raw or has been cooked. I have used a 5 cup bag of frozen diced cauliflower in this recipe and did not need to add any water. The final cream sauce should be pourable, and not too thick. Add water or plant-based milk as needed. Be sure to taste for flavor and add more salt or seasonings as desired.

Dairy Free Alfredo Sauce

Dairy Free Alfredo Sauce

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Dairy Free Alfredo Sauce
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
  2. Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
  3. Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
  4. Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
  5. Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
  6. Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes

[recipe]

Vegan Mozzerella Cheese Sauce Recipe

Vegan Mozzerella Cheese Sauce Recipe

Print Recipe
Vegan Mozzerella Cheese Sauce Recipe
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook and see more at colleenkachmann.com
Prep Time 10
Cook Time 10
Servings
Ingredients
Prep Time 10
Cook Time 10
Servings
Ingredients
Instructions
  1. Place all ingredients into blender. Blend until super smooth. Pour mixture into saucepan. Cook over medium heat for 8-9 minutes, stirring constantly as it becomes thick and gooey. Continue to stir until all lumps are gone.