• Dairy Free,  Gluten Free,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    Avocado Blueberry & Quinoa Salad (Vegan+GF)

    We’re really getting through Summer, aren’t we? How does an Avocado Blueberry Quinoa Salad sound?

    avocado quinoa recipes

    This post may contain affiliate links. That means I may receive a commission if you purchase something from the links. See disclaimer here.

    This post is all about Avocado Blueberry Quinoa Salad Recipe

    I don’t know if it’s just here, but it’s been a super hot one where I live. In all honesty, I’m pretty over it. My family is from Tennessee where hot and humid Summers are a given, but that’s why we all loved moving to where the Summers are usually mild. Haha, every time we get together we joke about this because it’s been surprisingly humid the past few weeks even though it’s usually very dry. On top of that, the wildfire smoke is still super bad so the Summer is just wearing out its welcome.

    corn blueberry quinoa salad

    I’m ready for some rain and chilly weather and Autumn vibes. You know me, I go crazy for Fall! 🙂 Alright, but enough droning on about that. The point is that it’s been way too hot and all I’ve wanted to do is make no-heat meals. Salads are a great way to accomplish that.


    corn blueberry avocado quinoa salad

    Now, I know what I picture when I hear “salad”, a pile of leaves and an overly oily dressing with no flavor. Well, we’re not about that here. A salad’s gotta have texture, crunchies, flavor-packed dressing, and maybe some fruit, plus whatever you want.

    quinoa blueberry spinach salad

    Let me ask you, am I the only one who sometimes just want’s some basic iceberg lettuce for a salad? I know the darker greens are better for you, but the iceberg is just so refreshing and easy. I also threw on some corn, blueberries, avocado, pepitas, candied walnuts, homemade croutons (they’re so easy), and quinoa.

    avocado quinoa vegan salad


    Oh, and don’t forget about the dressing. Like I mentioned above, I feel like most dressings are just way to oily. In fact, most of the dressings I share here on the blog are oil free. I just prefer a creamy dressing with nut butter or tahini or something. I think my favorite dressing is the one on this salad, definitely worth a try. This dressing gets all the creaminess naturally from the avocado. It also requires very low effort. Just throw it all into a blender, I used my Ninja (guys, I love this thing. you NEED one!), and push go. No emulsifying needed. This has been my go to salad dressing for the entire Summer. It’s amazing!

    blueberry avocado quinoa salad


    Then we need to make the crunchies. For that I decided to turn some leftover bread into croutons and make some candied walnuts. Another thing that would usually call for oil that I prefer not to add. I guarantee you’re croutons will get plenty toasty with no oil and the walnuts have plenty of oils naturally. However, feel free to add it if you want. For me the no oil thing isn’t for weight loss or anything, I just feel better with less oil and I notice my skin stays clearer. I still eat things with oil sometimes, like when I eat out. Oh, by the way, the croutons can be skipped or made with gluten free bread if you’re gluten free.

    vegan blueberry avocado quinoa salad recipe

    Okay, so throw this together for your next easy lunch or make it for a get together with friends and family. Let me know what you think, I love hearing from you!


    Avocado, Blueberry, & Quinoa Salad (Vegan+GF)

    Forget about boring leaves and vinaigrette salads. This easy salad is layered with flavors and textures and topped with a creamy avocado dressing.

    Prep Time 30 minutes
    Cook Time 20 minutes
    Servings 4 - 6 servings


    Candied Walnuts:

    • 3/4 cup shelled walnuts
    • 1/4 cup organic cane sugar
    • 1 1/2 tablespoons water
    • 1 teaspoon lemon juice
    • 1/4 teaspoon cinnamon
    • pinch of salt


    • 1 1/2 cups cubed bread use gluten free bread if you need this salad to be gluten free
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon garlic salt


    • 1 medium avocado, ripe
    • 1/3 cup nutritional yeast
    • 1/3 cup water
    • 1 tablespoon lemon juice
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon pepper


    • 1 cup fresh blueberries
    • 1 cup cooked quinoa, chilled
    • 1 cup sweet, whole kernal corn
    • 2 1/2 cups chopped iceberg lettuce or any lettuce you prefer
    • 1 bunch fresh basil leaves, chopped
    • 2 tablespoons pepitas (pumpkin seeds)


    Candied Walnuts:

    1. Heat oven to 325 degrees F. In a small saucepan, stir together the sugar, water, lemon, cinnamon, and salt over low heat. Allow to reach bubbling stage, stirring often, until the sugar is dissolved. About 5 minutes.

    2. Once the sugar is dissolved and the syrup has thickened, add in the walnuts. Line a baking sheet with parchment or silicone mats and pour the walnuts out onto it. Spread apart to give them space not to stick together. Bake for about 5 minutes, then turn the walnuts and bake an additional 5 minutes, or until they begin to slightly darken. Remove and cool.


    1. Increase oven temperature to 400 degrees F. Toss the bread and the seasoning in a large bowl and place on a parchment or silicone lined baking pan. Toast the bread for about 4 minutes then use a spatula to flip the bread and toast for about 4 minutes more until they start to get golden. Remove from oven and cool.


    1. Combine all the ingredients for the dressing in a food processor or blender and blend until smooth.


    1. Toss all the ingredients for the salad in a large mixing bowl. Pour dressing over the salad and toss gently. Add the croutons and walnuts and scoop the salad into serving bowls. Garnish with fresh basil leaves if desired and serve immediately. Serve and enjoy.

      Note that if you plan to make this salad ahead of time it's best to keep the croutons, walnuts, and dressing separate to keep everything fresh.

    This post was all about Avocado Blueberry Quinoa Salad Recipe

    Here are some other posts you may enjoy:

    Creamy Avocado Pesto Zoodle Salad (Vegan+GF)

    Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (Vegan+GF)

    Meatless Tri-Color Quinoa Chili (V+GF)


  • Breakfast,  Dairy Free,  Popular,  Recipe,  Vegan,  Vegetarian

    Vegan Soft and Simple Coconut Cream Pancakes

    Wake up and greet the day with some super fluffy coconut cream pancakes that are so quick and easy to whip up.

    sweet coconut pancakes recipecoconut cream pancakes

    This post is all about vegan coconut cream pancakes

    So in case you haven’t noticed, I make pancakes pretty often and, oh wow, can my roommates put away some pancakes. The best part of when I make pancakes is that they are always slightly different. Pancakes are so versatile and easy that you can put all kinds of stuff in them. I love using the ends of bags of miscellaneous flours and various plant-based milks.


    coconut cream pancakes veganAmaizng coconut cream pancakes

    These particular pancakes were exceptional. I used one of my current obsessions, coconut cream, and it gave them the most amazing texture, Yum! You really need to try these if you like pancakes at all because these are up there with the best.


    the BEST coconut cream pancakesvegan coconut cream pancakes

    Oh, and if you aren’t much of a coconut fan, don’t worry. You really can’t hardly taste coconut at all. It’s more about the texture it adds than the flavor. I put these with some fresh berries, which I’ve told you about how many I have right now, and it was a great combination. You just need to do it!

    egan coconut pancakescoconut milk pancakes

    Soft and Simple Coconut Cream Pancakes

    Wake up and greet the day with some super fluffy pancakes that are so quick and easy to whip up.

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 -14 large pancakes



    • 1/4 cup sugar
    • 1 cup almond milk
    • 2 teaspoons apple cider vinegar
    • 1/2 cup coconut cream *see note
    • 1 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups all purpose flour

    Optional Toppings:

    • vegan "butter"
    • maple syrup
    • fresh berries
    • powdered sugar


    1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).

    2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
    3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
    4. Serve pancakes hot with desired toppings

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

    This post was all about vegan coconut cream pancakes

    Here are some other posts you may enjoy:

    The BEST Pumpkin Pancakes and Maple Nut Butter Spread (Vegan+GF)

    Single Serving Chocolate Protein Pancakes

    Whole Wheat Blueberry Pancakes

    coconut pancakesfluffy coconut pancakes



  • Round-Ups,  Vegan

    20 Vegan Valentine’s Day Recipes

    #1 Dark Chocolate Vegan Birthday Cake (GF)

    #2 Simple Strawberry Peach Galette

    #3 How to Make Naturally Pink Lemonade

    #4 Cherry Vanilla Bean Soda Ice Cream Floats (Vegan+GF)

    #5 Triple Layer Vanilla Velvet Valentine Cake

    #6 Strawberry (Ridiculously) Tall Mini Cakes (Vegan)

    #7 Nutella Popcorn Ultimate Chick-Flick Snack Mix (Vegan)

    #8 White Chocolate Mocha Cookies & Cream Truffles (Vegan

    #9 Healthy Heart-Beet Superfood Smoothie (Vegan)



    #10 Black Forest Chocolate Chip Morning Buns (Vegan

    #11 Raspberry Filled Chocolate Chip Cupcakes (Vegan)

    #12 Raspberry Lemon Cream Shortbread Cookie Trifles (Vegan)

    #13 Raspberry Pomegranate Overnight Oats (Vegan+GF)

    #14 Chocolate Cookie Dough Nice Cream

    #15 Triple Chocolate Chip Cake Ball Truffles

    #16 Goji Berry Banana Chia Breakfast Jars (Vegan+GF)

    #17 Easy Chocolate Drizzled Blood Orange Cream Tart (Vegan)

    #18 Strawberries+Cream Fudge Brownie Trifle (Vegan)

    #19 No-Bake Vanilla Cashew Cheesecakes (Vegan+GF)

    #20 Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan

  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan+GF)

    Peanut Butter Jelly Time! Peanut Butter Jelly! Peanut Butter Jelly Time……

    Are you guys as happy it’s the weekend as I am? At least tell me you’re ready for something super killer deliciously awesome because this one just couldn’t wait for a weekday. Definitely a weekend treat.

    I’m also excited that it’s Valentine’s Day this weekend because I’ve been loving the pink theme on my Instagram. It’s a bit of a cliché holiday, I know, but I like to have fun with it.

    So, going along with the theme I had the inspiration for these cookie bars with raspberry jelly and peanut butter and chocolate. PB&J is maybe not the most romantic of flavors but I’m personally a sucker for comfort foods. Add in some chocolate and these are a treat that would win my heart.

    So these were initially going to be just plain pb&j bars but I was doing some other baking when I made these. There was chocolate sitting around because I happened to be making some chocolate chip cookies as well. 

    While making the two things side by side and I realized that the chocolate was destined to be with PB&J. Like, I think I might start putting chocolate chips on sandwiches. Why is that not a thing, people?

    Okay, so maybe putting chocolate on sandwiches that are already pushing the line between lunch and dessert is a bit of a stretch, but I’m just gonna tell you that it’s really working on these bars. Oh, and before the chocolate happened I had already opted to add crunchy peanut butter over creamy and realized that these needed extra peanuts too.

    So what we’ve got here is a treat that will have you completely addicted with one nibble. I dare to just eat one. Hey, it’s the weekend. Live a little!

    Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan+GF)

    If you're a fan of a classic pb&j then these just might become your new favorite treat.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 15 -16 bars


    • 1/2 cup (1 stick) vegan butter
    • 1/2 cup organic cane sugar
    • 2 tablespoons unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 cup brown rice flour
    • 1/4 cup arrowroot starch (or cornstarch)
    • 1/2 cup natural, crunchy peanut butter
    • 1/2 cup peanuts (I prefer roasted) roughly chopped
    • 1/2 cup raspberry or strawberry all-fruit jelly
    • 2/3 cup dairy-free semi-sweet chocolate chips
    • 1 cup gluten free old fashioned oats


    1. Pre-heat oven to 350 degrees F (180 C) and grease an 8x8 or 11x7 inch glass pan with oil. Cream butter and sugars together. Add milk, salt, baking powder, vanilla, and peanut butter, then beat until smooth. Add the starch and flours and mix just until combined. Add the chocolate chips and peanuts and mix evenly.

    2. Press about 1/2 of the dough into prepared pan and bake for 15 minutes until edges and top are just beginning to brown. Remove from oven and leave for about 5 minutes to cool. Spread jelly over bars in an even layer then top with crumbles of remaining dough. Return to oven and bake for 20 - 25 minutes until top is golden. Remove and cool completely then cut into squares

  • vegan dumplings
    Appetizers,  Dairy Free,  Main Course,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    The BEST Homemade Vegan Potstickers

    I was telling my friend that I was making vegan potstickers this week and he was like, “what’s that?” How can someone not know what a potsticker is?? I don’t know but maybe I should have said “Asian dumpling”.

    Some people are so uncultured *rolling eyes*!!! Just kidding, but seriously, I now feel responsible to make sure there are a few less people in this world who have never tried them.

    This post is all about vegan potstickers

    vegan potstickers trader joes

    So I’m very aware that some people are going to be sitting shaking their heads at me when I start saying how good these are without non-plant-based ingredients. Maybe you are one of them, but hear me out. The flavors that give potstickers their amazing taste are garlic, ginger, onion, and sesame oil. Add some mushrooms for their delicious savory taste and you’ve got perfection.

    vegan potsticker recipe

    I mean, you need a few other things but you get the point. I added tofu to mine, because personally I like tofu, but if you do not or you have an issue with soy you can just leave it out. Add more mushrooms maybe. Up to you.

    vegan potstickers dumplings recipe

    Okay, let’s talk about actually making these little cuties. I went through a long period of making literally eeeeeeeverything from scratch. I’m proud to say that I have made the gyoza wrappers a few times before and they do taste even better from scratch. Let’s be real though, nobody has time for that stuff. I really learned to appreciate the convenience of a few short cuts like premade gyoza wrappers. You can find them in refrigerated sections, usually in produce, at grocery stores.

    vegan dumplings

    Pro tip;

    Do not try to over fill these. I am the queen of not always realizing that less is more, but just don’t. You’ll rip the wrappers and have the filling falling out everywhere.

    Pro tip #2;

    Did you know that you do not have to use oil for potstickers if you have a non-stick pan? Yep. Now if you absolutely want to use oil that’s fine. I like to cook without it whenever possible because it’s just unnecessary in my humble little opinion.

    vegan potsticker wrappers

    Other than that, I really just want you to try these. If you do, definitely take a picture and tag me on social media. I love seeing what you make.

    vegan gyoza recipe tofu

    Homemade Vegan Potstickers

    Skip the frozen, packaged potstickers witht the questionable ingredients and make your own from scratch at home.

    Prep Time 45 minutes
    Cook Time 30 minutes
    Servings 30 potstickers (approx.)



    • 1 cup extra firm tofu, chopped optional
    • 1/8 head, about 2 cups of cabbage, chopped
    • 3 carrots, shredded
    • 1/2 cup onion, diced
    • 4 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • 1 cup mushrooms, chopped
    • 3 green onions, finely chopped
    • 2 tablespoons soy sauce plus more for serving
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon cornstarch
    • 1/2 cup vegetable broth
    • salt & pepper


    • 1 package gyoza wrappers (you'll need about 30)


    1. Add the carrots, onion, cabbage, garlic, and ginger to a non-stick pan over medium high heat with enough broth to keep from sticking. Cook for about 6 minutes, stirring often, until the cabbage and carrots begin to soften.

    2. Once they begin to soften, add in the mushrooms, green onion, and tofu (if adding) and cook until mushrooms are soft. Whisk the cornstarch with 1/4 cup vegetable broth and add to the pan along with the sesame oil and soy sauce.. Stir over the heat until it thickens. Remove from heat and season with pepper and salt to taste.

    3. To assemble, rub edges of wrapper with water and spoon about 1 tablespoon of filling onto center. Fold edges together and pinch to seal. Repeat with all potstickers.

    4. In a clean non-stick pan, lay about half the potstickers flat on one side and place over medium high heat. Cook for about 2 minutes to allow bottoms to brown, then pour in about 1 cup water (enough to cover them halfway). Cover with a lid mostly on to allow steam to escape and cook for 5 to 8 minutes until water has evaporated.

    5. Serve hot with soy or dipping sauce

    vegan potstickers tofu

    This post was all about vegan potstickers. Here are some other posts you may like.



  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Mini Chocolate Chip Bundt Cakes (Vegan+GF)

    It’s January so we’re making things a bit healthier and tryna be be good, ya know? These adorable little cakes are perfect for a healthy treat or snack with coffee. They are simple to make and look so elegant when sprinkled with a little bit of powdered sugar.

    Before I get into this recipe though, can I point out something guys?

    So I started cooking and baking very young, I’ve been a food blogger for years, worked at restaurant for a good minute, (serving and working in the kitchen), worked in a bakery, and I’ve been vegan for about 3 years. Maybe that much familiarity with food and ingredients gives me an advantage in understanding basic food allergies/ways of eating, but my goodness! The funny thing that never fails to surprise me is how often the average person gets confused between vegan and vegetarian, or even vegan and gluten free.

    I mean, I understand the first one might be confusing but vegan and gluten free are so different. I once had a head chef tell me that I should try his soup of the day because he made it vegan……it was a broccoli cheddar soup……*facepalm*. Just saying, please leave a comment if you’ve run across this same misunderstanding. Sorry for the tangent, just having a moment over here.

    Okay, let’s talk about this cake.

    I made you a totally non-dry (trying not to use the word moist so often. ;P) delicious, melty chocolate chip filled, mini cake with no dairy, eggs, or wheat. Honestly, it’s not as hard as some people might think to bake without those things and still get a decadent result. These cakes are proof of that. They have no oil and almost no refined sugar except what small amount is in the chocolate chips.

    Yes, the texture you get with gluten free flours is going to be a little different than refined white flour but personally I really enjoy the difference. These save well for days afterwards and if you don’t want to use mini bundt pans (I used these Nordic Ware Micro Mini Bundts) you can bake these into muffins that are just as delicious.

    If you decide to try this recipe I am always excited to know what you think. Oh, and don’t forget to tag me on Instagram if you share a photo. 😉

    Mini Chocolate Chip Bundt Cakes (Vegan+GF)

    These adorable little cakes are perfect for a healthy treat or snack with coffee. They are simple to make and look so elegant when sprinkled with a little bit of powdered sugar.

    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings 5 cakes



    • 1 cup coconut sugar
    • 1 cup almond flour
    • 2 cups brown rice flour
    • 3 tablespoons arrowroot starch (or cornstarch)
    • 1 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 cups dairy free semi-sweet chocolate chips


    • 1 cup almond milk (or any plantbased milk)
    • 1/2 cup aquafaba (liquid from a can of garbanzo beans)
    • 2 teaspoons vanilla extract


    • optional powdered sugar for sprinkling on top


    1. In a medium mixing bowl combine dry ingredients and mix together until evenly mixed. Set aside.

    2. Preheat oven to 350 degrees F (180 C) and if you're using muffin tins, line with paper liners. If you are concerned about the cakes sticking to the bundt pans you can spray them lightly with cooking spray (I didn't need to do this). Stir the wet ingredients together until mixed then add in the dry and stir until the batter comes together.

    3. Bake for 25 -35 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.

    4. When cakes are completely cool, carefully loosen from pan and place on a plate or tray. Sprinkle with powdered sugar if desired and serve.

    Recipe Notes

    These are the pans that I used Nordic Ware Micro Mini Bundts but you can find many other options online or in stores.

  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Creamy Mushroom Stroganoff (Vegan+GF)

    There really is nothing like comfort foods to get through the grey months after the holiday season is over. If you’re anything like me January is a very sad month after all the excitement of December. It’s pretty drab where I live in Northern Idaho right now. I can usually count on at least having a white blanket of snow to brighten these months that seem so long. While I don’t like having to drive in snow it does improve my mood in the Winter. This year seems determined to be fickle and throw all kinds of weather at us. Earlier this week we had the craziest wind storm. Downtown Coeur d’ Alene was out of power all day and trees were falling everywhere. Such a crazy day. I’d be curious to know if your area is getting strange weather too. (let me know in the comments.)

    So let’s talk about stroganoff…

    Traditionally made with beef, it has always been a favorite of mine. If you think it impossible to make without meat, think again. This version is creamy, savory, and packed with delicious mushroom and onion flavor. The sauce is made with cashews as the base. I use cashews pretty often for their mild flavor. They really do make the best dairy free cream sauces that even impress my friends that swear all vegan food tastes terrible.

    Mushrooms are the true hero of this recipe with that amazing umami flavor they bring to the table. They have always been a favorite of mine but I think they fall into the category of foods that people seem to either love or hate. I think it’s the texture for most people. I happen to love them but it you or your family happen to enjoy the flavor but not the texture, guess what? They can be blended into the sauce to hide them while keeping all that delicious flavor. I use that trick all the time when cooking for kids.

    Okay, let’s break this simple recipe down before you try it…

    Start by soaking the cashews. They only need about 4 hours if starting with cold water but if you’re in a hurry you can simply use boiling water and wait about 10 minutes.

    While the cashews are soaking, get the water going for the pasta and chop the veggies. Get the onion and garlic cooking in a saucepan, I like to use vegetable broth as needed to sauté them but feel free to use oil if you prefer.

    Now while everything is cooking, drain the cashews and put in a blender or food processor with the other random ingredients, then blend until really creamy.

    By now the pasta water should be ready so add the noodles to the water and stir; once those are ready, drain them and rinse in cold water. But while those boil, add the mushrooms to the sauté pan and cook for a few minutes until they start to soften. [Now, if you’re going to use my little blending trick to hide the mushrooms this is where you’d take the onion/mushrooms off the heat and cool enough to add them to the blender. If you want them whole then you just skip that.]

    It’s finally time to add the cashew sauce. Pour it in and scrape as much of that goodness out of the blender (I’m so bad about this, I’ll spend way too long scraping bowls. ;p) Reduce the heat to low and simmer the sauce with everything in the pan for about 15 minutes to let the flavors develop. Now you’ll want to add as much salt and pepper as your heart desires and taste the sauce. You might also need to add a little more vegetable stock or milk if it’s gotten too thick.

    Last step, add the pasta to the sauce and stir it all together. Serve topped with fresh parsley for aesthetics if you like (I totally forgot to buy fresh for these photos so it’s definitely dried in the pics. Go me.*facepalm*)


    If you decide to try this recipe I am always excited to know what you think. Oh, and don’t forget to tag me on Instagram if you share a photo. 😉


    Creamy Mushroom Stroganoff (Vegan+GF)

    Stroganoff, traditionally made with beef, it has always been a favorite of mine. If you think it impossible to make without meat, think again. This version is creamy, savory, and packed with delicious mushroom and onion flavor. The sauce is made with cashews as the perfect cream base.

    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 6 - 8 servings


    • 8 ounces rotini pasta use gluten free if you like
    • 1 medium onion finely chopped
    • 4 cloves garlic minced
    • 2 cups mushrooms sliced
    • 1 tablespoon nutritional yeast
    • 1 tablespoon coconut aminos can be replaced with tamari or soy sauce if not gluten free
    • 1 teaspoon onion powder
    • 1 teaspoon fresh parsley
    • 2 cups plant-based milk
    • 1 tablespoon arrowroot starch or cornstarch if you don't have it
    • 1 cup raw cashews soaked for at least 4 hours in cold water or 10 minutes in boiling water
    • 1 cup plant-based milk
    • 1 tablespoon apple cider vinegar
    • 1 - 2 cups vegetable broth


    1. Bring a pot of water to a boil and cook pasta according to package instructions. Once done, rinse in cold water and set aside.

    2. While the pasta cooks, combine the onions and garlic in a non-stick saucepan and place over medium high heat and add enough vegetable broth to prevent them from sticking. Stir over heat until the onions are translucent, adding more broth as needed. Add the mushrooms and cook for about 3 minutes until they begin to cook.

    3. Drain and rinse the cashews then combine with milk, coconut aminos, nutritional yeast, onion powder, vinegar, and starch in a blender or food processor and blend until completely smooth. Add the cream mixture to the saucepan.

    4. Reduce heat to low and stir until the sauce begins to thicken. Simmer, stirring occasionally, for about 15 minutes. Add additional liquid (milk or broth) as needed if sauce gets too thick. Season to taste with salt and pepper.

    5. Once the sauce is ready, stir the pasta in and serve topped with chopped parsley if desired. Leftovers last well for up to a week in the fridge.