Vegan Nacho Cheese Sauce

½ cup peeled, chopped carrotsnacho-sauce
½ cup chopped yellow potatoes
1/3 c raw, cashews
1 cup dairy free milk
2 ½ Tbs nutritional yeast
1 Tbs lemon juice or apple cider vinegar
1 tsp salt
*option: pinch of cayenne or paprika for a little kick


-Steam potatoes and carrots in a pot for 15-20 minutes until softened
-In blender or food processor, pulse cashews into a flour; set aside
-Drain any access water for veggies and scoop all veggies into blender with ½ cup of milk; blending until smooth
-Add in cashew flour, nutritional yeast, ACV, and salt
-Add in in remaining milk and mix well.
-Pour sauce from blender into a medium size pan on medium heat, bringing it to a boil. Reduce heat and whisk continuously until the sauce thickens to your desire consistency.

Serve with tortilla chips or potato wedges


Vegan Ranch Dip

Vegan Ranch Dip

I cup Veganese
1 tsp dill weed
2 tsp parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Stir well together and store in a sealed jar.

Keeps well 1 week in fridge.
Serve with veggie spears: bell pepper, carrots, cucumber, and baby tomatoes

To use as dressing, mix in almond or soy milk until you get the consistency you like

Ali’s Guacamole

In between Maggie’s run and soccer games, I was able to come home for a little break and grab a quick bite to eat.  Luckily because of the anticipation of Cinco de Mayo, I had already gone grocery shopping to purchase all the produce I needed for my Guac recipe!

In case you want to try it out, here’s the recipe I use, it’s quick and delicious:

3 avocados
1 tomato
½ onion
1 lime (for juice)
All-season (I use Publix brand)
salt (to your taste)

Mash the avocado’s in a bowl until little to no lumps (I use a mashed potato masher to speed of the process).  Dice a tomato and ½ onion and throw into the mix.  Squeeze in lime juice and add a sprinkle of All-seasoning.  Stir together and your dip is ready!