Discover the ultimate comfort food with our Incredible Vegan Mac and Cheese. This dairy-free version of the classic dish is creamy, cheesy, and utterly satisfying, making it perfect for vegans and non-vegans alike.

Ingredients:

• 12 oz macaroni
• 1 cup raw cashews, soaked
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Paprika (optional)

Instructions:

Serve immediately, sprinkled with paprika if desired.

Cook macaroni according to package instructions. Drain and set aside.

In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth.

Pour the sauce into a saucepan and cook over medium heat until thickened.

Toss the cooked macaroni in the sauce until well-coated.

Elevate your salad game with our Beet and Burrata Salad with Fried Bread. This gourmet dish combines the earthy sweetness of beets, the creamy richness of burrata, and the satisfying crunch of fried bread.

Ingredients:

• 3 medium beets, roasted and sliced
• 1 ball burrata cheese
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 slices country bread, cubed and fried

Instructions:

Serve immediately and enjoy the blend of flavors and textures.

Roast beets at 400°F (200°C) for 40-50 minutes until tender. Let cool, then slice.

In a large bowl, combine mixed greens, cherry tomatoes, and sliced beets.

Whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to coat.

Tear burrata into pieces and arrange on top of the salad.

In a skillet, fry bread cubes until golden and crispy. Sprinkle over the salad.

Are you looking for a nutritious and delicious salad that’s perfect for any meal? Our Quinoa Sweet Potato Salad is the perfect choice! Packed with protein, fiber, and a host of vitamins, this salad is as tasty as it is healthy.

Ingredients:

• 1 cup quinoa
• 2 medium sweet potatoes, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 2 cups fresh spinach
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. Roast the sweet potatoes in the oven at 400°F (200°C) for 25-30 minutes until tender.
3. In a large bowl, combine quinoa, sweet potatoes, cherry tomatoes, red onion, feta cheese, and spinach.
4. Whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat.
5. Serve immediately or chill in the refrigerator for an hour for the flavors to meld.