168极速赛车开奖官网 No-Cook Vegan Recipes Archives - Plant Power Couple

168极速赛车开奖官网 Vegan Spinach Artichoke Dip

Brittany Roche — Sun, 01 Dec 2024 22:17:25 +0000

Wow your friends and family this holiday – or any day – with this easy Vegan Artichoke Spinach Dip. Serve it hot or cold, in a bread bowl or a mixing bowl. It has been a consistent crowd-pleaser over the last 10 years since we went vegan. There’s no shortage of ways to enjoy this decadent vegan spinach dip!

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This Vegan Spinach and Artichoke Dip is so easy to make and ALWAYS a showstopper at any party or gathering.

We’ve made it countless times, including for our rehearsal dinner, and everyone always loves it! Seriously, vegans and nonvegans alike rave about this dip.

And this vegan artichoke dip comes together SO quickly. Basically, if you can stir things in a bowl, you can make this!

You can serve this vegan spinach artichoke dip cold or make it a hot dip in the oven or air fryer (We use our Flip and Cook!) and serve it in a mixing bowl or in a bread bowl. (Trust me, go for the bread bowl!)

Unlike other recipes, our dairy free spinach artichoke dip doesn’t use cashews or coconut milk. We went the easy ingredient route perfect for the busy holiday season.

That makes this vegan spinach and artichoke dip recipe the perfect go-to for those times when you’re asked to bring an appetizer but have no time to spend hours in the kitchen!

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Why You’ll Love This Vegan Artichoke Dip

Fast and Easy – This vegan spinach artichoke dip is easy to make with simple ingredients in a short amount of time.
A total crowd-pleaser – Everyone, and I mean everyone, always loves this dairy free dip and no one ever knows it’s vegan. Add an extra wow factor by serving it in a simple bread bowl.
Versatile and delicious – You can serve this easy spinach artichoke dip cold or heat it in the air fryer or oven. The air fryer option helps save precious oven space during the holiday season!

Vegan Spinach Artichoke Dip Ingredients

We went the easy ingredient route perfect for the busy entertainer.

Vegan mayonnaise – Use your favorite store-bought vegan mayo. I’m a long-time fan of Vegenaise from Follow Your Heart. Hellmann’s vegan mayo is a super common option as well.

Vegan sour cream – We love to use Tofutti brand vegan sour cream. Forager, Kite Hill, and Elmhurst also make great vegan sour cream options.

Vegan cream cheese – Our top favorites are Tofutti and Violife. Philadelphia now makes a plant-based cream cheese that is very common at grocery stores in the US as well.

Vegan mozzarella shreds – We like the shreds from Vevan for melting! Skip this ingredient if serving the dip cold.

Canned artichokes – Strained and chopped small

Frozen chopped spinach

Fresh garlic cloves – minced

Spice Cabinet: onion powder, garlic powder, seas salt, pepper

Large loaf of rustic-style bread – This is for the bread bowl! If you’re making the dip hot in your air fryer, make sure you choose a loaf that will fit in your air fryer!

How to Make Vegan Artichoke Spinach Dip

Whether you’re serving it hot or cold, you are going to love how quick and easy this process is!

Step 1: Mix the ingredients together

Add all ingredients (except ½ cup of the mozzarella) to a large bowl and combine thoroughly with a rubber spatula.

If Serving Vegan Spinach Artichoke Dip Cold

Allow the mixture to chill in the fridge for at least an hour to set. Ideally, chill the dip overnight.

If serving in a bread bowl, use the instructions below to make the bowl just before serving.

How to Make a Bread Bowl

Make your bread bowl by carefully cutting a circle into the top of a round loaf of bread.

Cut the circle at a slight angle and be cautious not to cut all the way through.

Then, simply scoop out the bready insides and fill it with the dip.

If Serving Vegan Artichoke Dip Hot

Sprinkle the dip with the remaining vegan cheese and wrap the bread bowl itself in foil (don’t cover the dip).

Carefully transfer the bread bowl to your air fryer basket. Air fry the dip at 350 for 15-30 minutes.

Air Fryer Recommendation: We air-fried this dip in our Salton Flip and Cook air fryer. The Flip and Cook has been one of the most used appliances in our kitchen for the past two years. Not only is it THE most beautiful air fryer the world has ever known, but it also stands in as a grill top and a dehydrator. If you’re in the market for an air fryer, we can’t recommend it enough!

To Bake: You can bake this dip too. Follow all the same steps, except preheat your oven first and place the foil covered bread bowl on a baking sheet in the oven.

How to Serve This Vegan Artichoke Dip

Serve the dip hot or cold in a bread bowl alongside your favorite dippers like:

Crackers
Bread pieces or sliced baguette
An array of veggies

And if you have any leftovers (or want to store some ahead of time), here are some of our favorite ways to use it up:

Spinach Artichoke Dip Pizza
Spinach Artichoke Pasta (baked or not!)
Artichoke Spinach Stuffed Shells – Mix this dip with our tofu ricotta, stuff pasta shells, and drizzle with our creamy vegan garlic sauce!
Artichoke Dip Lasagna – We haven’t tried this yet, but I have got to try it!

More Vegan Dip Recipes

I hope you’ll make and enjoy this decadent dip as much as we do!

And when you do, please leave us a star rating and review in the section below!

We’d love to hear what you thought and what your friends and family thought also! Plus, 5-star ratings are a huge help in getting more people to see our vegan recipes.

Enjoy!

Vegan Spinach Artichoke Dip

Wow your friends and family this holiday – or any day – with this easy Vegan Artichoke Spinach Dip. Serve it hot or cold, in a bread bowl or a mixing bowl. It has been a consistent crowd-pleaser over the last 10 years since we went vegan.

Course Appetizer, Dip, Snack

Cuisine Air Fryer, American

Keyword vegan artichoke dip, vegan dip, vegan spinach artichoke dip, vegan spinach dip

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 251kcal

Author Brittany Roche

Equipment

1 Air Fryer

Ingredients

1 cup vegan mayonnaise
1/2 cup vegan sour cream
1/3 cup vegan cream cheese
1 cup vegan mozzarella shreds divided (skip this if serving the dip cold)
1 can artichokes minced
2 cups frozen chopped spinach
3 large cloves garlic minced
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
Large loaf of bread for bread bowl optional

Instructions

Add all ingredients (except ½ cup of the mozzarella) to a large bowl and combine thoroughly with a wooden spoon.
If serving cold: Allow the mixture to chill in the fridge for at least an hour to set. Ideally, chill the dip overnight. If serving in a bread bowl, use the instructions below to make the bowl just before serving.
Make the bread bowl: Make your bread bowl by carefully cutting a circle into the top of a round loaf of bread – being cautious not to cut all the way through. Then, simply scoop out the bready insides and fill it with dip.
If serving hot: Then, sprinkle with the remaining vegan cheese and wrap the bread bowl itself in foil (don’t cover the dip). Carefully transfer the bread bowl to your air fryer basket. Air fry the dip at 350 for 15-30 minutes.
Serve alongside bread, crackers, or veggies. Enjoy!

Notes

*To bake: You can bake this dip too. Follow all the same steps, except preheat your oven first and place the foil covered bread bowl on a baking sheet in the oven.

We love making this recipe with Tofutti sour cream & cream cheese because it tastes awesome and can be found at an affordable price in most grocery stores. It’s often in the produce section but sometimes has its own special vegan section.

Nutrition

The post Vegan Spinach Artichoke Dip appeared first on Plant Power Couple.

168极速赛车开奖官网 Kalamata Olive Tapenade

Brittany Roche — Fri, 29 Nov 2024 18:05:08 +0000

This vegan Olive Tapenade is a really quick appetizer (like ready in under 5 minutes quick) that everyone always loves and thinks is so fancy! It is perfect for any holiday party, or any party any time of year, really. You can also use this vegetarian olive tapenade on everything from pasta, pizza, or even your morning bagel!

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My mom used to make olive tapenade for holidays and dinner parties all the time! Just like her curried pumpkin soup, it was one of her signature holiday dishes.

And honestly, I always loved this one…even after she told me one of the main ingredients was anchovy paste.

To a picky eater, that was a heavy blow. Yet, I still continued to love and eat it. It was that good.

When I went to make a vegan version of my mother’s recipe for our own holiday festivities, I knew I could easily replace the anchovies with capers just like I had for our vegan Caesar dressing! Such a simple swap, but it works in a wide variety of recipes.

This vegan version of one of my mother’s signature dishes doesn’t miss a beat! It has all the flavor with none of the fish. It is, in a word, Perfect.

Why You’ll Love This Vegan Olive Tapenade

Fast and easy to make – the perfect party food with the most minimal prep time and just a few ingredients
Everyone loves it – and it’s a great addition to any holiday appetizer spread
Versatile – you can use this vegetarian olive tapenade on sandwiches, in pasta or on pizza, or as a topping on a bagel with vegan cream cheese
Simple – This vegan kalamata olive dip is all done in your food processor. No need for multiple bowls or dishes

What is Olive Tapenade Made Of?

This tasty tapenade only requires a handful of simple ingredients to make.

Fresh garlic cloves – peeled
Kalamata olives – jarred in water and “pitted”
Capers
Fresh parsley – chopped.
Lemon juice – use fresh-squeezed lemon juice for the best flavor
Olive oil – Use the good stuff! We love Botticelli.
Red miso – We love to use Miso Master.
Black pepper

How to Make Easy Olive Tapenade

This simple vegan kalamata tapenade is made in just a few simple steps.

Step 1: Place peeled garlic cloves and parsley in a food processor and pulse to mince.

Make It Easy Tip: We love to use our WizNMix food processor to make this recipe because you can use the Cyclone Bulb to actually peel the garlic before you mince it. No cutting board needed!

Step 2: Add the rest of the ingredients. Pulse until everything is finely chopped.

Kalamata Olive Spread Uses

This kalamata olive tapenade is always a hit at a party alongside a large tray of chopped veggies and sesame or rice crackers, maybe some sliced baguette.

These are just a few of our other favorite uses for this savory spread:

Spooned or spread onto some sliced baguette, pita chips, crackers, or other sturdy toasted bread
Great addition to store bought or homemade bruschetta
Mix some in with pasta instead of or along with tomato sauce
On a bagel or toast. It’s great mixed into your favorite vegan cream cheese
As a delicious addition to your breakfast tofu scramble
As an amazing Olive spread for sandwiches and wraps
Use it as a base for homemade pizza with or instead of red sauce
Mix it with hummus for a new twist to your favorite garbanzo bean dip!

Tapenade Variations & Alterations

If you want to shake up and personalize your olive tapenade, here are some ideas:

Feel free to try this recipe with a variety of olives for great blend of flavor
Add some rehydrated sun dried tomatoes
Include some marinated mushrooms or eggplant when making your olive puree
Add fresh herbs like rosemary or thyme for tasty flavor variations

Tips & Tricks

Be sure to buy “pitted” olives to save yourself a lot of time and extra work
I know you bought the pitted olives, but just take a moment to go through them and make sure all your olives have had the pits removed. Also look for any stems while you’re in there.
Add a thin layer of olive oil to the top of the tapenade when storing in a jar or container to help prevent oxidation.

How to Store Leftover Tapenade

Leftover homemade tapenade will be good for up to 7 days when stored properly.

Store tapenade in an airtight container with minimal space for extra air, add a small bit of olive oil to the top, and keep it in the coldest part of the fridge, usually in the back.

We like to portion the tapenade into a few smaller jars. That way we only have one smaller jar open at a time and the unopened jars stay fresher longer.

Can I Freeze Olive Tapenade?

Olive tapenade can be frozen for up to three months. Place it in a freezer-safe bag and smooth it flat to get rid of excess air.

You can also store it in an airtight container or glass jar leaving some room for expansion during freezing.

Thaw the frozen tapenade in the refrigerator overnight before serving.

Are Black Olives and Kalamata Olives The Same Thing?

Black olives and kalamata olives are not the same thing. Kalamata olives have a more pronounced and tangier sort of fruity flavor than black olives, which are more minimally mild in flavor.

Kalamata olives are also a very specific variety of olive named after the city in Greece where they originated. This specific type of olive can’t even be harvested until it is fully ripened.

Meanwhile, regular black olives are just the fully ripened fruit of any olive tree variety. Yes, that means green olives are just unripened olives picked early for their density, meatiness, and flavor

More Spreads for Crackers

If and when you make this kalamata olive tapenade, let us know by leaving a star rating and review below!

Vegan Olive Tapenade

This vegan Olive Tapenade is a really quick appetizer (like ready in under 5 minutes quick) that everyone always loves and thinks is so fancy! It is perfect for any holiday party, or any party any time of year, really. You can also use this vegetarian olive tapenade on everything from pasta, pizza, or even your morning bagel!

Course Appetizer, Snacks

Cuisine Sauce, Snack, Spread

Keyword olive tapenade, tapenade, vegan olive tapenade

Prep Time 10

Total Time 10

Servings people

Calories 60kcal

Author Brittany Roche

Equipment

1 food processor see notes for our suggestion

Ingredients

3-5 cloves garlic peeled
1 cup kalamata olives pitted
1 Tbsp capers
3 Tbsp fresh parsley chopped
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp red miso
½ tsp black pepper

Instructions

Add the peeled garlic and parsley to your food processor and pulse a few times to mince.
Then, add the rest of the ingredients. Pulse until everything is finely chopped.
Serve as a spread with freshly sliced baguette, crackers, and/or veggies!

Notes

We love to use our Salton WizNMix food processor to make this recipe because you can use the Cyclone Bulb to actually peel the garlic before you mince it. No cutting board needed!

Nutrition

The post Kalamata Olive Tapenade appeared first on Plant Power Couple.

168极速赛车开奖官网 17 No Bake Vegan Desserts

Terrence Roche — Mon, 30 Sep 2024 20:06:37 +0000

Whether you’re looking for vegan summer desserts, something new this holiday season, or just a delicious treat in between, you can’t go wrong with any of these amazing no bake vegan desserts. They’re perfect for when you don’t want to turn on the oven or, like during the holidays, oven space is at a bare minimum. And of course, they’re all delicious all year long.

Get ready to have your tastebuds dancing. Whether you are looking for a summer treat or a fancy dessert to grace your holiday table, these amazing vegan desserts are always in season.

From pies, candies, dessert dips, and more, we’ve got your sweet tooth covered with some of the most decadent vegan desserts you’ll never bake!

Read on for our great collection of culinary confections perfect for parties, potlucks, and gatherings all year round.

Why You’ll Love These Easy Vegan Desserts

Every one of these sweet treats is no-bake and easy to make using mostly simple ingredients
Vegan no bake desserts are great for a hot summer day when you don’t want to turn the oven on, or for the holidays when oven space is at a precious minimum
Many of these no bake vegan desserts can also be made ahead of time
Each one of these no bake treats is easy enough for most beginner cooks or as fun school vacation activities with delicious results

No Cook Candies

We’re starting off our list of no bake dessert recipes with some classic candies made vegan!

Vegan Peppermint Patties – These homemade vegan peppermint patties are a copycat version of our childhood favorite with a touch of optional non-dairy Baileys. They are the perfect treat for Valentine’s Day, holiday gifts, Halloween parties, or just a regular old Tuesday.

Vegan Chocolate Bar – Make your own vegan chocolate bars with just 2 ingredients and 10 minutes of active time. Use them for some summer s’mores, a dairy-free dessert party platter, or just to snack on whenever the craving for a chocolate sweet treat hits. You can use this recipe to make any kind of chocolate bars you like. Our favorite is dark chocolate with almonds!

Homemade Crunch Bar – This copycat crunch bar is easy to make but hard to resist. Simply add a vegan version of rice krispies to our deliciously simple chocolate bar for a sweet treat everyone enjoys.

Homemade Peanut Butter Cups – Our chocolate peanut butter cup recipe is a Reese’s lover’s dream that’s also vegan, dairy free, gluten free, and made without powdered sugar! Make them for Halloween, Christmas, Valentine’s Day, or any time really.

Easy PB&J Cups – PB&J gets the peanut butter cup treatment in this decadent little pb and j cups. It’s the classic combination in candy form that kids and adults will love. You’ll need minimal ingredients including some maple syrup for sweetener.

Vegan White Chocolate Fudge – This creamy vegan white chocolate fudge is perfect for summer parties or for the holidays. You can add some crushed candy canes or a drizzle of strawberry syrup for an easy holiday adaptation.

No-Bake Pies

Pies are some of our favorite no bake recipes. They’re easy to make and always a show-stopper at parties!

Creamy Vegan Key Lime Pie – This easy key lime pie recipe is a plant based, dairy-free, egg free, no-cook twist on the classic. Just blend up the tofu based ingredient filling and pour it into a premade graham cracker crust, chill, and enjoy! This simple recipe is a great vegan summer dessert that’s also protein packed. Perfect for parties or gatherings, they’ll never know this is vegan.

Vegan Peanut Butter Pie – This easy creamy peanut butter pie is smooth and luxurious thanks to some silken tofu thrown into the mix. This no-bake, high protein pie is sure to be a hit whether served at Thanksgiving, Christmas, or just at next Tuesday night’s dinner. Top with whipped coconut cream for a truly decadent treat!

No-Bake Vegan Cheesecake – This simple no-bake cheesecake recipe is the real deal and perfect for first time cheesecake makers – it doesn’t even require a springform pan! It’s the ideal recipe for your holiday table or in summertime when you don’t even want to think about opening your oven door. Make it in one 9-inch pie pan for a regular cheese cake or in your muffin tin for mini no bake cheesecakes.

Vegan Champagne Cheesecake – This easy and delicious dessert combines the amazing flavors of classic cheesecake and champagne. These decadent little vegan champagne cheesecakes are the perfect way to turn any ordinary dinner into a celebration of delicious proportions! Great for party platters or individually plated dessert.

No Bake Vegan Dessert Dips

No-Bake dips are a huge hit for movie night, potlucks, kids’ parties, and more! Plus, they are a breeze to whip up. Try these easy recipes:

Tahini Brownie Batter Dip – This Vegan Brownie Batter Dip will satisfy all your chocolate cravings. It’s an amazing (& also kind of healthy) dessert recipe everyone will love. The perfect dessert for pool parties, potlucks, and holiday office parties. If you’ve never tried tahini in a dessert before, get ready for your life to change.

Vegan Whipped Cream – This vegan whipped cream is the perfect addition to almost any dessert. It also makes an amazing dessert dip all on its own for fruit or dessert crackers or cookies. The base is made with full-fat coconut milk, but our method is pretty unique! You can even store this in an airtight container in the freezer all pie season long!

Vegan Clotted Cream – Clotted cream is like the tangier British cousin of whipped cream, and oh is our vegan clotted cream delicious! Made with a mix of vegan butter, vegan cream cheese, lemon juice, and sugar, it’s great with biscuits, cookies, or on top of cakes and pies.

Other Decadent Desserts

Here are some more tasty vegan desserts that don’t require an oven but also don’t fit into the other categories on this page!

Boozy Vegan Shamrock Shake – This boozy vegan mint milkshake isn’t just for St. Patrick’s Day. It also makes a refreshing summer shake or is great for serving as a holiday party beverage.

Vegan Cannoli Cones – This decadent vegan white chocolate cannoli filling is perfect for cannolis, cones, or just as a dip. It’s perfect poolside or great for going with your favorite Christmas movies marathon.

Vegan Irish Potato Candy – Sure, this is traditionally a St. Patrick’s day candy here in Philadelphia, but that doesn’t mean you can’t enjoy vegan Irish potatoes any time of the year. They make a great holiday gift box candy, and you can even add a little peppermint extract and/or roll them in cocoa powder to make them more festive. We’re big fans!

Copycat Milk & Cereal Bars – These milk and cereal bars aren’t just for breakfast. These delicious and nostalgic cereal bars are great for everything from summer pool parties to Christmas school parties. Kids and adults alike gobble these goodies up.

Which of these fun desserts are you going to try first? Let us know in the comments!

The post 17 No Bake Vegan Desserts appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Buffalo Ranch Pickles

Brittany Roche — Fri, 02 Aug 2024 05:07:00 +0000

Looking for a buffalo ranch pickles recipe that doesn’t use a seasoning packet? We have the answer! Our homemade refrigerator buffalo pickles are made from-scratch using fresh garden cucumbers and completely vegan and dairy-free!

Our refrigerator pickle recipes are always a huge hit – on the blog, with our neighbors, and in our own house!

So, I’m always on the lookout for a new flavor to try. When I came upon the idea of Buffalo Ranch Pickles on TikTok, I was sold. Buffalo and ranch are two of my favorite flavors; I had to try it!

But most of the recipes I’ve seen online use a ranch seasoning packet which is unfortunately not vegan because of the buttermilk powder used. So, we got to work creating our own version!

Although I loved the idea, I honestly wasn’t sure if these were going to live up to the hype. I really wanted them to taste like buffalo ranch and not some watered down kind of maaaaayyybe version of it. I am happy to report: They definitely live up to the hype! And now I’m putting them on everything!

Vegan chicken sandwiches, meet buffalo pickles.

Burger night? Better get the buffalo ranch pickles!

I even used these pickles to make a pickle ranch dip (similar to the one in our buffalo pizza recipe)!

And I’m sure that list will expand the more we make them…which is going to be often.

This from-scratch spicy ranch pickle recipe made right in your refrigerator (no stovetop required!) is the easy healthy way to enjoy buffalo ranch pickles. And you can use any cucumber, which is especially awesome during summer garden season when cucumbers are plentiful!

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Ingredients for Buffalo Ranch Dill Pickles

You’ll start with 1lb of cucumbers. This is usually one large cucumber (especially if you grow them in your garden!).

For the buffalo ranch pickle brine, you’ll need:

Garlic cloves – minced
Onion powder
Sugar
Lemon pepper seasoning
Dehydrated minced onion
Ground black pepper
Garlic powder
Dried parsley
Dried dill
Sea salt
Hot water – It needs to be hot to dissolve the spices. We just heat up our electric kettle.
Vegan-friendly buffalo sauce – Read more about this in our Tips and Tricks section below! In a pinch, you can also just sub your favorite hot sauce.
Apple cider vinegar
Distilled white vinegar

How to Make Buffalo Ranch Refrigerator Pickles

Our refrigerator pickle method makes these spicy pickles a breeze to make!

Step 1: Prep your cucumbers

Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar.

We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!

Step 2: Make the brine

Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until all the pickle slices are covered completely.

Then, put the lid on the jar and give it a good shake.

Step 3: Let them steep

Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

How to Use Buffalo Ranch Refrigerator Pickles

Here are some of our favorite recipes to pair with these homemade pickles:

Vegan Chicken Sandwiches – Using either store-bought vegan chicken patties like Beyond Meat or our tofu cutlet recipe!
Use these pickles in our Dill Pickle Hummus recipe!
Vegan Tuna Salad Sandwiches
TVP Sloppy Joes
Plant-based burger night! Use a store-bought burger like Impossible or Beyond Meat or make our Copycat Beyond Meat Burgers!
Chop them up to make the pickle ranch dressing in our Vegan Buffalo Chicken Pizza!
Enjoy them right out of the jar for the perfect snack for game day or just a Tuesday!
On a vegan BLT with our rice paper bacon and perhaps some sliced avocado – yum!

Tips and Tricks

We highly recommend using the jar top slicer attachment from Microplane to make this process easy and low-mess! It’s so easy to use, affordable (under $15!), and slices the cucumbers perfectly every single time. I am such a mess with slicing veggies evenly by hand, so this thing is a lifesaver!
If you have some of our homemade vegan ranch seasoning on hand, you can skip all the spices and just add 1/2 cup of that to the brine.
The classic Frank’s wing sauce is vegan-friendly, but not all buffalo sauce is so make sure you read the ingredients before purchasing. If you’re looking for a homemade buffalo sauce, check out our buffalo soy curls recipe!
Make sure you use a wide mouth mason jar, so the pickles are easy to remove and enjoy!
Feel free to add some red pepper flakes to the pickle brine if you really like it spicy!

More Refrigerator Pickle Recipes

I am so excited to hear what you think of these buffalo ranch pickles recipe! We have been putting them on everything and anything. My favorite so far is on vegan chicken sandwiches!

When you make it, don’t forget to leave a star rating and review on the recipe below. This helps so much in getting our recipes out to more people. And we love hearing about your experience!

Buffalo Ranch Refrigerator Pickles

Our homemade refrigerator buffalo pickles are made from-scratch using fresh garden cucumbers without a ranch seasoning packet. These buffalo ranch pickles are spicy and zingy and completely vegan and dairy-free!

Course Pickles, Snacks

Cuisine No-Cook, Pickles, Spicy

Keyword buffalo pickles, buffalo ranch pickles, ranch pickles, refrigerator pickles

Prep Time 10

Total Time 2 10

Servings servings

Calories 10kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Slicer Attachment

Ingredients

1 lb cucumbers sliced 1/4 inch thick

For the Brine:

4-5 garlic cloves minced
2 tsp onion powder
1 tsp sugar
1 tsp lemon pepper seasoning
1 tsp dehydrated minced onion
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp dried dill
1/8 tsp sea salt
1 cup hot water
1/2 cup buffalo sauce
1/4 cup apple cider vinegar
1/4 cup distilled white vinegar

Instructions

Prep the ingredients:

Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar. We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!

Make the brine:

Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.

Let it steep:

Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

Notes

We highly recommend using the jar top slicer attachment from Microplane to make this recipe the easiest it can be!

Nutrition

The post Vegan Buffalo Ranch Pickles appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Bloody Mary Mix

Brittany Roche — Sun, 11 Feb 2024 00:24:59 +0000

This velvety smooth, sublimely spicy vegan Bloody Mary recipe is sure to be a crowd-pleaser at your next brunch or tailgating event. If you’re looking for the best vegetarian Bloody Mary mix, look no further. Just make sure you have a few friends over to help drink it. You can also omit the vodka for a non-alcoholic version!

When it comes to brunch cocktail options, I always LOVE a good Bloody Mary. It’s one of my favorite things!

That spicy, savory flavor mixed with the slight sting from the vodka next to a pile of tofu scramble, roasted potatoes, and vegan scrapple on a breezy summer morning while dining al fresco (preferably next to the water!)?

It’s a whole vacation vibe or just a great way of starting an adventurous day off with friends.

There are plenty of vegan-friendly Bloody Mary mixes out there, but nothing hits quite like a homemade Bloody.

And ordering one at a bar or restaurant is often confusing for all involved because everyone seems to forget there’s often anchovies or even beef stock in Bloody Marys.

So, I tasked T with making a homemade Bloody Mary a while back in anticipation of our first Phillies day game of the season. And he delivered!

This spicy vegan bloody mary hits all the musts for me: packed with rich flavors and spice that somehow hides that vodka sting (be careful; that can be dangerous!), easy to customize, and makes a whole pitcher for serving a crowd.

And today, we’re going to show you how to make it.

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Why is this the best Bloody Mary recipe?

A homemade classic Bloody Mary is easy to make but has a game-changing flavor. If you’ve never enjoyed a Bloody Mary made at home without a store-bought mix, you are missing out! It’s quick to make, but your guests will shower you with compliments!
It’s SPICY! We’re huge fans of a good spicy Bloody Mary, and this one absolutely delivers! But of course, it’s easy to customize the spice level for your tastes. More on that later.
Make it the night before, so you can be ready to party in the morning. I also swear by these as a hangover cure – perfect for Thanksgiving!
This recipe makes enough for a crowd at a tailgate or brunch. You can even turn it in to a Bloody Mary bar with some of the toppings we suggested below!

FAQ

Before we begin, let’s answer a few common questions about Vegan Bloody Marys.

Is Mr & Mrs T Bloody Mary Mix vegan?

Yes, Mr. and Mrs. T’s Bloody Mary Mix is vegan. Their recipe does use worcestershire, but the ingredients in that don’t list anchovies. In fact, the bottle itself says “no anchovies” on it.

Why are Bloody Marys not vegan?

Bloody Marys are not always vegan because they usually call for Worcestershire sauce which usually contains anchovies. That being said, it’s really a case by case basis. Not all worcestershire contains anchovies and not all Bloody Mary mix uses worcestershire.

They can also contain random other ingredients like beef broth or horseradish sauce with eggs which makes ordering a little confusing. This is why it is always important to ask your server or bartender and / or check the ingredients before ordering!

Is Charleston Bloody Mary Mix vegan?

It does not look like Charleston Bloody Mary Mixes are vegan. Some varieties contain beef broth and all have worcestershire. They say they use a “proprietary blend” of ingredients and don’t seem to share the ingredients anywhere to confirm, so I would personally avoid this one.

What can I substitute for tomato juice in a Bloody Mary?

You can substitute any vegetable juice or veggie juice blend to make slight Bloody Mary variations.

Is Zing Zang bloody mary mix vegan?

Yes. Zing Zang Bloody Mary Mix contains worcestershire, but it does not list anchovies in the ingredients nor does it list seafood in the allergens section, so I would feel confident drinking this brand!

Ingredients in Homemade Bloody Mary Mix

Here are the simple ingredients you’ll need to make the best spicy Bloody Mary! We’ll go over some ingredient notes in this section, but you can find the full recipe with ingredient amounts in the recipe card at the bottom of the page.

Tomato juice – For best results, get plain old tomato juice, not vegetable juice mix.
Prepared horseradish – Always check the ingredients and make sure you’re getting prepared horseradish and not horseradish sauce. The latter tends to contain egg / mayo.
Vegan worcestershire sauce – Wizard’s is a great classic brand of gluten-free AND vegan worcestershire sauce. If you can’t find it, a lot of everyday store brands are now making worcestershire without the anchovies now, so take a look at the ingredients on some options at your local grocery store!
Lemon + lime – You’ll need the fresh lemon and lime, not just the lime juice and lemon juice! Organic is preferred because you’ll be using the rinds in the recipe.
Celery salt – Adds a very important flavor. Ground celery seeds give this a distinct savory vibe. A splash of olive juice may be a decent substitute.
Hot sauce – Use whatever brand you like and feel free to adjust for your taste! We like Chalula or Sky Valley hot sauce.
Spice Cabinet: Black pepper, garlic powder
Vodka – The amount is really based on your preference here, so we’ve included a range. You can keep it non-alcoholic with a virgin Mary and skip the vodka if that’s more your jam, or serve the virgin Bloody Mary mix alongside some vodka and let your guests customize it to their taste! You can also make what’s called a Bloody Maria ( or Mexican Bloody Mary) by using tequila.

How to Make the Best Spicy Bloody Mary Mix

It could not be easier to make the best spicy bloody mary mix:

In a large pitcher (I actually purchased a plastic gallon pitcher specifically to serve Bloody Marys), combine all ingredients but the vodka and whisk together.
Reserve the lemon and lime peels and add them to the pitcher as well.
Cover and place the mix in the refrigerator for at least two hours (we like to leave it overnight) to allow the flavors to really steep.
Add the desired amount of vodka just prior to serving. Or skip the vodka for a virgin Bloody Mary recipe!

That’s it! How easy was that?!

How to Serve

There are so many fun ways to serve these Bloody Mary cocktails!

Here are some ideas:

Keep it basic by serving chilled in an ice-filled glass, maybe with celery stalks or green olives!
Create a Bloody Mary bar with your favorite toppings! You can even leave the vodka out and let guests decide if they want non-alcoholic or not!
With vegan bloody mary bacon salt around the rim of the glass. A salted rim is a crowd-favorite at our family parties!
Garnished with a slice of rice paper bacon a la the loaded Bloody Marys you see at brunch food spots all over Instagram
Add a skewer of Spanish olives and vegan bloody mary jerky if you please! They’re a match made in heaven and another great way to make a loaded Bloody Mary the plant-based way!
Garnished with fresh herbs like real dill or citrus a lime wedge
Drizzle some hot sauce on top of the drink for extra spicy!

How to Store Leftovers

If you don’t use all your Bloody Mary mix in one sitting, here are our best storage tips!

In the fridge: Store any leftover Bloody Mary mix sealed in the fridge for up to 48 hours. The mix will get considerably more spicy as it sits, so keep that in mind.

In the freezer: I haven’t tried this, but I think you could freeze this vegan Bloody Mary mix before you add the alcohol if you wanted to have it on-hand for future brunch cravings! Silicone freezing trays from brands like Souper Cubes could be a great tool to use for this! To defrost, I would move the frozen mix to the fridge and let it defrost overnight.

More Vegan Recipes for Cocktails

When you make this recipe, let us know!

We love when you leave a star rating and review on the recipe below. This goes a long way in supporting our small business, and we enjoy cheering you on in your own kitchen!

Cheers, my friend. Happy brunching!

Vegan Bloody Mary Mix

Course Brunch, Cocktail, drink, Vegan Breakfast Recipes

Cuisine American

Keyword breakfast, brunch, cocktail, drink, vegan cocktail

Prep Time 5

Set Time 2

Total Time 2 5

Servings servings

Calories 130kcal

Author Terrence

Ingredients

1 (48-oz) can tomato juice
1/2 cup prepared horseradish
1/4 cup vegan worcestershire sauce
1/4 cup lemon juice juice of 1 lemon*
1/4 cup lime juice juice of 1 lime*
1 Tbsp celery salt
1 Tbsp hot sauce**
2 tsp black pepper
1 tsp garlic powder
375 – 750 ml vodka

Instructions

MIX: In a large pitcher, combine all ingredients but the vodka and whisk together. Reserve the lemon and lime peels and add them to the pitcher as well.
STEEP: Place the mix in the refrigerator for at least two hours (we like to leave it overnight) to allow the flavors to really steep.
SERVE: If you wish, remove the citrus peels now. Add the desired amount of vodka just prior to serving and stir. Serve over ice and garnish as desired. See notes for our ideas!

Notes

**HOT SAUCE: The amount for the hot sauce REALLY depends on the brand of hot sauce you are using. I like to use Cholula in most recipes because it has a really nice balance of heat and flavor; but as we all know, not all hot sauces are created equal.
VODKA: The amount of vodka used is also purely to personal taste. You can also serve the Bloody Mary without vodka and let your friends add their own to each glass.
HORSERADISH: Make sure you’re using prepared horseradish and not horseradish sauce which usually contains egg / mayo.
SERVING IDEAS: Rim your glass with our Bloody Mary Bac’n Salt and garnish with a celery stalk. Other ideas for garnish include small pickles, vegan pepperoni, dairy-free cheese cubes, rice paper bacon, soy curl jerky, green olives, etc. Have fun with this part and enjoy!

Nutrition

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168极速赛车开奖官网 Vegan Graham Cracker Crust

Terrence Roche — Mon, 28 Aug 2023 18:12:23 +0000

Making your own vegan graham cracker crust couldn’t be easier. This delicious crust requires just 3 simple ingredients and a small amount of time, but no oven is needed. It’s a great recipe for lots of vegan desserts like no-bake pies, mini cheesecakes, vegan chocolate pudding pie and more!

We found out the hard way that it wasn’t always easy to find vegan graham cracker crust at the supermarket.

Many of the graham cracker brands have honey in them. Some non-vegan versions even have dairy. There are a few very well-known brands in grocery stores that offer vegan-friendly crusts and crackers (more on those brands later), but they’re not always in stock.

That’s when we decided we had to learn to make our own homemade crust.

And we couldn’t believe how easy it was to make! 3 basic ingredients, simple methods, a minimal amount of time, and a maximum amount of flavor.

Just fill this homemade vegan graham cracker crust with your favorite vegan pie fillings or use it in any recipe that calls for a graham cracker crust!

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Why We Love This Graham Cracker Pie Crust (Vegan)

No-Cook. For when you want delicious pie but it’s just too hot. (And it’s the perfect base for our no-bake pies!)
It’s such an easy recipe. Just blend, mix, and form.
Dairy-free and honey-free and entirely vegan!

Ingredients in Vegan Graham Cracker Pie Crust

You’ll need just three ingredients to make this pie crust recipe:

Melted refined coconut oil – Make sure you get refined coconut oil or your crust will have a coconut flavor to it.
Vegan-friendly graham cracker crumbs – You might be able to find these as-is, but it’s easy to make them from graham crackers! We’ve included a short section on this below.
Granulated white sugar

Substitution Options for Vegan Graham Cracker Crust Recipe

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips for this delicious recipe.

Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the coconut oil: Vegan butter or vegetable shortening could also work for this recipe. But in our experience, vegan butter creates a much softer texture than coconut oil and can have trouble sticking together.

For the graham crackers: Chocolate graham crackers or cinnamon graham crackers would be great alternatives. Oreo chocolate cookies without the cream center is a fun option too. I think Biscoff cookies or ginger snaps could also work really well!

How to make it gluten-free: Also, Kinnikinnick Foods makes a gluten-free vegan graham cracker and graham cracker crumb to make a gluten-free graham cracker crust.

For the sugar: You can sub turbinado, golden, coconut sugar, date sugar, or light brown sugar.

How to Make Coconut Oil Graham Cracker Crust

Making this graham cracker pie crust couldn’t be easier with just 4 simple steps:

First combine the graham cracker crumb, sugar, and melted coconut oil in a large bowl.
Then, using a fork or small rubber spatula, mix well until all ingredients are moistened.
Next, pour into a 9″ pie plate and press evenly on the bottom and sides.
Finally, just refrigerate at least 30 minutes before filling with your no-bake pie filling!

If the crust is difficult to remove, dip the bottom of the pie plate in hot water for a few seconds. This will make it much easier to release.

How to Make Graham Cracker Crumbs (Vitamix)

To make your own graham cracker crumbs, add whole graham crackers to a blender or food processor and blend until you achieve a fine mixture. I usually use our Vitamix, but you don’t have to have something that fancy.

You can also add crackers to a large plastic bag, remove the air and seal it. Then crush the graham crackers by rolling a rolling pin or glass bottle over the crackers.

Store any leftover crumbs in an airtight container.

Mini Graham Cracker Pie Crust Recipe

You can use this recipe to make individual, mini-sized pies too!

Here’s how:

Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners.
Add equal portions of the graham cracker crust mix to each liner and tamp down lightly with the back of your fingers or the bottom of a glass. Or don’t tamp at all for a super crumbly crust you can eat with a spoon.
Refrigerate the mix in the muffin liners for at least 30 minutes.
Then fill each cupcake liner with your favorite vegan cheesecake or no-bake pie filling. Refrigerate until ready to eat.

How to Use Vegan Pie Crust (Graham Cracker)

This vegan graham cracker pie crust, once set, is ready to use in all your favorite no-bake pies.

We’ve included some of our favorite recipe ideas below, but you can use it in any recipe that calls for graham cracker crust.

Recipes Using Graham Cracker Crust

Here are some of our favorite pie fillings suggestions for your graham cracker pie crusts:

Champagne Tofu Cheesecake
No-Bake Tofutti Vegan Cheesecake
Dairy Free Key Lime Pie Recipe
Peanut Butter Pie with Graham Cracker Crust
No Bake Cherry Pie with Graham Cracker Crust (just cherry pie filling!)

Can you bake this vegan graham cracker crust?

We have only used this recipe in our no-bake pie recipes, so I don’t know if it would work for baked pies also.

There are similar posts on the internet that say it’s fine to bake a no-bake crust like this.

If you try it, I would make sure to let the pie cool significantly before slicing, so the coconut oil has a chance to harden up. Let us know if you try this!

Vegan Graham Crackers Crust FAQ

There are a lot of questions about graham cracker crust. Here we’ll answer some of the more common ones. But if you have another question, feel free to ask it in the comment section below!

Is Keebler graham cracker pie crust vegan?

Yes. Keebler Original Graham Crackers and their graham cracker crust is one of the very few big brands that happens to be vegan. They are probably the most popular choice.

Is Honey Maid graham cracker crust vegan?

No, as its name would suggest honey is one of the listed ingredients in Honey Maid crackers and their graham cracker crust.

Is premade graham cracker crust vegan?

That depends on the brand. Some full size and mini size crusts are vegan-friendly. Just be sure to read the ingredients on the package to be sure the crust is free from animal products. Our favorite vegan-friendly brand is Keebler.

What can replace butter in a graham cracker crust?

You can use vegan butter, coconut oil, or vegetable shortening to make your graham cracker crust.

Is graham cracker crust vegan?

Some but not all graham cracker crusts available at the market are vegan. Be sure to read the ingredients of any unfamiliar brands. Our go-to is Keebler!

How do you make graham cracker crust not fall apart?

Here are our best tips for making a graham cracker crust that doesn’t fall apart:

Make sure the crumb is finely ground and that there aren’t large pieces in the mix. Make sure you’re using enough oil to completely bind the crumb and the sugar to a nice moist mixture.
Press firmly and evenly into the crust as you shape it in the pie tin. If needed, you can use a second pie pan to press the crumb down into the pie plate you’ll be using.
Place some parchment paper in between the plates before pressing for best results. Also, the best way to slice graham cracker crust is when it’s at room temperature.

More Vegan Dessert Recipes:

I hope you enjoy making this easy graham cracker crust and it changes your vegan dessert life the way it has ours!

I can’t wait to see what sort of pies and delicious desserts you use it to make!

Leave a star rating and comment below so we can cheer on all your pietastic accomplishments! It also helps other people find our vegan recipes.

Vegan Graham Cracker Pie Crust

This 3-ingredient graham cracker crust made with coconut oil is as versatile as it is delicious! It’s the perfect base for vegan cheesecake, key lime pie, peanut butter pie, and more! It’s easy and quick to make. Just blend, combine, press into a pie plate, and refrigerate. It's vegan, dairy-free, egg-free, and plant based!

Course Vegan Dessert Recipes

Cuisine No-Cook

Keyword coconut oil graham cracker crust, graham cracker crust vegan, graham cracker crust with coconut oil, vegan graham cracker crust, vegan graham cracker pie crust

Prep Time 10

Additional Time 30

Total Time 40

Servings (9-inch) pie crust

Calories 172kcal

Author Terrence Roche

Ingredients

1/3 cup melted refined coconut oil
1 1/2 cups vegan-friendly graham cracker crumbs about 12 large crackers
1/4 cup sugar

Instructions

First, mix the dry ingredients: Combine graham cracker crumbs and sugar in a bowl. Mix with a whisk or large fork until totally combined.
Add the wet ingredients: Then, add the melted refined coconut oil and continue to mix until combined and all ingredients are moistened.
Form the pie crust: Pour this mix into a 9-inch pie plate and press evenly on the bottom and sides.
Let it set: Refrigerate at least 30 minutes before filling.

Notes

Tips for Serving:

If the crust is difficult to remove, dip the bottom of the pie plate in hot water for a few seconds. This will make it much easier to release.

Coconut Oil Subs

You can sub melted vegan butter 1:1 for the coconut oil. I’ve found it gives the crust a softer, more crumbly texture though. Using vegan butter for the crust is great for individual servings meant to be eaten with a spoon, but for sliceability, I use coconut oil.
Vegetable shortening may also work, but I think the texture would still be a little softer than with coconut oil.

How to Make Graham Cracker Crumbs

Add crackers to a food processor and blend
You can also add crackers to a large sealed plastic bag and crush by rolling a rolling pin or glass bottle over the crackers.

Turn This into Mini Graham Cracker Crusts:

Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners.
Add equal portions of the graham cracker crust mix to each liner and tamp down lightly with the back of your fingers or the bottom of a glass. Or don’t tamp at all for a super crumbly crust you can eat with a spoon.
Refrigerate the mix in the muffin liners for at least 30 minutes.
Then fill each cupcake liner with your favorite vegan cheesecake or no-bake pie filling. Refrigerate until ready to eat.

Recipes That Use This Crust

Dairy Free Key Lime Pie Recipe

Vegan Peanut Butter Pie

Nutrition

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168极速赛车开奖官网 Vegan Goat Cheese and Blueberry Basil Sandwiches

Brittany Roche — Mon, 24 Jul 2023 05:00:00 +0000

These fresh and summery vegan picnic sandwiches are made on ciabatta rolls and loaded with tangy vegan goat cheese, fresh blueberries, and minced garden basil. They are the perfect easy plant-based lunch recipe to make in under 10 minutes! It’s a fun combination of flavors that’s a great balance of simple and special. These would be the perfect plant-based sandwich for an outdoor date or to serve at an event like a shower or vegan afternoon tea!

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

They say the sign of true personal growth is letting yourself change your mind when presented with new information. Well, I’ve hated fruit in savory dishes pretty much my whole life. I never understood the purpose of fruit taking up space on a perfectly good cheese plate!

But when we made these easy cashew cheese and strawberry sandwiches last year, it was precisely what I needed to change my whole perspective on the subject.

When we recently made our vegan goat cheese substitute, I knew it would be perfect for matching with fresh summer fruit. And so I happily present to you these vegan goat cheese, blueberry, and basil sandwiches.

This vegan sandwich recipe is so simple to make, but they carry an air of fanciness as well. And they are absolutely delicious! They’d also be great in crostini or flatbread form, but that’s another recipe for another day.

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Why We Love These Vegan Picnic Sandwiches

They’re so EASY. Use either our homemade vegan goat cheese recipe or your favorite store-bought vegan goat cheese (more on that later). Just slather it on the bread, add a good layer of blueberries, top with basil, and you are good to go!
They’re impressive. No one will know how easy they were to make because they’ll be too busy fawning over how deliciously creative and yet simple these sandwiches are! And wait until they taste them!
They require zero cooking! No-cook vegan meals that actually fill you up for the win. When it’s hot outside, no one wants to turn on the stove! But no one wants to be deprived either…this recipe has got you covered! Stay cool and full!

Ingredients You’ll Need for Blueberry Basil Sandwich

You’ll need just 4 ingredients to make this fun vegetarian and vegan sandwich recipe!

Ciabatta rolls – Always check the ingredients when buying rolls like this to make sure the brand you’re buying is vegan-friendly!
Vegan goat cheese – We used our homemade vegan goat cheese substitute for this recipe, but there are quite a few store-bought versions too. Look for vegan goat cheese from brands like Spero and Treeline. We’ve tried and loved both of them!
Fresh blueberries
Fresh basil – Minced. Italian basil will work for this recipe, but if you can find lemon basil, that takes this classy vegan sandwich to a whole different level!

Substitution Options

If you don’t have or can’t tolerate any of the above ingredients, here are our best substitution tips. Keep in mind: Substituting any of the ingredients may lead to a variable degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the ciabatta: Baguettes, rustic style bread, or long rolls will all work great with this. Something hearty but with a little softness to it as well. That’s what you’re aiming for.

For the vegan goat cheese: Any soft spreadable and mild-flavored vegan cheese would work for this recipe. Your favorite brand of vegan cream cheese can also work too! If you’re looking for homemade solutions, try our Herbed Cashew Cheese, Vegan Veggie Cream Cheese, or Vegan Whipped Feta.

For the blueberries: Other berries like strawberries or blackberries could work. Even a combination of the three would be wonderfully refreshing!!

For the fresh basil: Mint (especially lemon mint), lemon balm, lemon thyme, or even regular thyme could also work nicely.

How to Make Creamy Vegan Cheese and Blueberry Sandwiches

Like I said earlier, these sandwiches are sillily easy to make! You’ll be ready to eat in well under 10 minutes!

Step 1: Prep the ingredients.

If necessary, start by slicing the rolls in half. Then, gather the rest of your ingredients and mince the fresh basil.

Step 2: Assemble the vegan sandwiches.

Next, spread a thick layer of vegan goat cheese on each side of the roll. Top that with a layer of blueberries and a sprinkle of freshly minced basil.

We put general amounts in the recipe card, but feel free to use more or less of any of the sandwich fillings depending on your taste!

Bring the two halves of the roll together to form the sandwich. That’s it! Easy, right?!

How to Serve Vegan Ciabatta Sandwiches

Serve these cold sandwiches immediately alongside a big mixed greens salad with more fresh blueberries and a balsamic vinaigrette! I also think they’d be great for a shower or vegan afternoon tea.

Make-Ahead Option: You can also wrap blueberry basil sandwiches to pack and enjoy as part of a picnic, but I would store them wrapped in the fridge until you are ready to leave. I wouldn’t leave them outside the fridge for more than about 1 hour or the vegan goat cheese might get too soft.

How to Store Leftovers

Storing leftovers separately and not assembled is always best for something like this.

If you prefer to store the sandwiches pre-assembled, they should stay good in an airtight container in the fridge for 2-3 days.

We do not recommend freezing leftover sandwiches.

More Vegan Sandwich Recipes:

When you try this vegan goat cheese sandwich recipe, please tell us how it went! We love it when you rate the recipe and leave a comment below. It helps more people like you find us and our recipes!

And don’t forget to tag us in your photos on Instagram! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. We hope you have as much fun making and eating this recipe as we did creating it!

Vegan Goat Cheese and Blueberry Basil Sandwich

These fresh and summery vegan picnic sandwiches are made on fresh ciabatta rolls and are loaded with tangy vegan goat cheese, fresh blueberries, and freshly minced basil. They are the perfect easy plant-based lunch recipe to make in under 10 minutes! It’s a fun combination of flavors that’s a great balance of simple and special. These would be the perfect picnic sandwich for an outdoor date or to serve at an event like a shower or lunch gathering!

Course Sandwiches

Cuisine Lunch

Keyword vegan goat cheese recipes, vegan sandwich recipe, vegetarian sandwich recipes

Prep Time 10

Total Time 10

Servings sandwiches

Calories 464kcal

Author Brittany Roche

Ingredients

2 ciabatta rolls
3/4 cup vegan goat cheese*
1/2 cup fresh blueberries
2 Tbsp minced fresh basil**

Instructions

PREP THE INGREDIENTS: If necessary, slice the rolls in half. Gather the rest of your ingredients and mince the fresh basil.
ASSEMBLE THE SANDWICH: Spread a thick layer of vegan goat cheese on each side of the roll. Top that with a layer of blueberries and a sprinkle of freshly minced basil.
TO SERVE: Serve these sandwiches immediately or store in the fridge covered for up to 24 hours before serving on its own or alongside a mixed green salad with balsamic vinaigrette. Enjoy!
TO STORE: Storing leftovers separately and not assembled is always best. But, assembled sandwiches can be stored in an airtight container in the fridge for up to 3-4 days. We do not recommend freezing leftover sandwiches.

Video

Notes

Ciabatta notes: Always check the ingredients when buying rolls like this to make sure the brand you’re buying is vegan-friendly!
Vegan goat cheese options: We used our homemade vegan goat cheese substitute for this recipe, but there are quite a few store-bought versions too. Look for vegan goat cheese from brands like Spero and Treeline. We’ve tried and loved both of them!
Vegan goat cheese subs: Any soft spreadable and mild-flavored vegan cheese would work really well for this recipe. Your favorite brand of vegan cream cheese can work too! If you’re looking for homemade solutions, try our Herbed Cashew Cheese, Vegan Veggie Cream Cheese, or Vegan Whipped Feta.
Herb options: Italian basil will work for this recipe, but lemon basil takes it to a whole different level! Mint, lemon balm, lemon thyme, or regular thyme could also work nicely.
Fruit options: Other berries or fruits like strawberries, blackberries, raspberries, peaches, or even cherries could work. Even a combination of the fruits you have would be wonderfully refreshing!!
Ingredient amounts are approximate depending on the size of your rolls and your own personal taste. Feel free to add more or less of any of the sandwich fillings to your preferences.

Nutrition

Watch our Blueberry Basil Ciabatta Sandwich Web Story here.

The post Vegan Goat Cheese and Blueberry Basil Sandwiches appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Goat Cheese Substitute

Brittany Roche — Sat, 22 Jul 2023 05:00:00 +0000

This creamy vegan goat cheese recipe is easy to make in your food processor with a taste beloved by vegans and non-vegans alike! It’s made with tofu, so there are no cashews to soak. And in utilizing our simple tofu cheese method, we can create a dairy free goat’s cheese without having to deal with the complicated process of culturing or fermenting at home. It’s the best substitute for soft goats cheese you’ll find!

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

Dairy free goat cheese is very hot right now. At Natural Products Expo East last year, we were able to try 2 vegan goat cheeses from brands like Treeline and Spero which were so, so good!

Tasting their delicious goat cheese substitutes got me excited to try and make my own at home!

This recipe is based on one of our other popular recipes, our vegan feta recipe.

But we switched up the flavoring ingredients to make it taste more like a traditional goat cheese.

This dairy-free, tofu cheese is made with simple ingredients and requires very little time to make.

The result is a creamy cheese with a crumbly texture that tastes tangy and fresh. It’s ready to be sliced and spread on crostini, flatbread, crackers, and just licked off the spoon.

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Why We Love This Dairy Free Goat Cheese

Uses tofu instead of cashews, making it a more cost-effective option than cashew nut cheese! In my opinion, tofu is also easier to work with than raw cashews because you don’t need to soak anything ahead of time. And no tofu press needed!
Spectacular flavor and texture. Tangy but smooth and fresh flavor. Soft and creamy texture. I really think we hit on something magical here!
Easy to make. Blend and let it set in the fridge overnight.
A great base for veganizing recipes that call for soft goat cheese.

Ingredients in Tofu Goat Cheese

You’ll need 2 ingredients for the base of this vegan goat cheese:

Extra firm tofu – This is regular extra firm tofu and not silken tofu. Just drain the water from the package. There’s not even any need to press it like you would when you’re making something like tofu scramble!
Refined coconut oil – Make sure you’re using coconut oil that’s labeled “refined” and NOT one labeled “unrefined” or “virgin”. Refined coconut oil has no flavor of smell.

You’ll need 8 ingredients to create the perfect flavor:

Lemon juice – Fresh or bottled, both work well!
Apple cider vinegar
White miso paste – We love the mellow white miso paste from Miso Master. It’s our favorite miso for pretty much everything!
Extra virgin olive oil – Use something high-quality. We love Botticelli.
Fresh garlic
Sea salt + ground black pepper

And to thin things out, you’ll need:

Plain unsweetened non-dairy milk – It’s important you use as neutral-flavored milk as possible for this. Dairy substitutes like Chobani Zero Sugar oat milk, Elmhurst unsweetened cashew milk, and Califia unsweetened almond milk are three of our favorites.

Substitution Options for Vegan Goats Cheese

For the block of extra-firm tofu: Firm tofu or even medium firm can be used too but may yield a softer more spread-like texture. Stay away from soft or silken tofu.

For the refined coconut oil: I wouldn’t replace this because it’s key to the final texture. Coconut oil begins to firm up at temperatures below 75F which is what makes the cheese mixture firm up enough to slice and mold. Unfortunately, because of this, there is no oil-free sub for most of our tofu recipes. Vegetable shortening might work, but it’s not something we’ve tried before.

For the lemon juice: Lemon zest or lemon pepper seasoning may be used for a lemony flavor, but you would have to play with the amounts.

For the ACV: White vinegar, rice vinegar, or white wine vinegar will all work as a good substitute in this recipe. I don’t think balsamic or thicker red vinegars would work too well, and would alter the color.

For the miso paste: You can try subbing half as much sauerkraut brine for fermented flavor. You can also skip this and increase lemon juice + acv slightly.

For the olive oil: You can skip it entirely or replace it with more refined coconut oil. The fats help with the final texture, and the flavor adds savoriness.

For the non-dairy milk: You could sub non-dairy milk with silken tofu, unsweetened dairy free heavy cream (We like the non-dairy heavy cream from Silk), or unsweetened coconut cream (We like Native Forest.)

How to Make Plant Based Goat Cheese

This tofu cheese recipe is so easy to make. You can go the extra mile and turn it into one of those cute goat cheese logs for serving or leave it in its spreadable form!

Step 1 – Blend: You’ll start by adding all ingredients to your food processor and processing on a low speed for about 4-5 minutes, stopping to scrape the sides as needed.

The mixture will get really smooth and shiny towards the end which is what we want! If it’s grainy, keep blending until it’s a nice creamy consistency.

Step 2 – Set: Next, transfer this mixture to a large airtight container. If you want to mold this goat cheese once it’s set (like a cheese ball, log, or wheel, you can use a silicone cheese mold or just line the container you’re using with plastic or parchment paper, so you can easily lift the cheese out after it has set.

Cover and place it in the fridge for at least 3-5 hours to fully set. It will firm up to be a spreadable and sliceable texture.

Step 3 – Shaping (optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container.

Then, use gloved hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving.

How to Use This Vegan Goat Cheese Recipe

When you’re ready, remove the cheese from the fridge and unwrap it or pull it out of the silicone mold as needed.

Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favorite veggies. It’s the best way to veganize all your favorite recipes that call for soft goat cheese!

Some of our favorite ways to use it:

Strawberry Baguette Sandwich
Vegan Goat Cheese and Blueberry Basil Sandwich toped with fresh herbs
On crostini with fresh tomatoes, sea salt, and a drizzle of balsamic vinegar
On a vegan pizza with caramelized onions and thinly sliced seitan ham
As part of a vegan charcuterie board or cheese board with some fresh fruit and crackers

How to Store Leftover Dairy Free Goat Cheese

In the fridge: Store leftover dairy free goat cheese in an airtight container in the fridge for up to 5-7 days. Use quickly for best results.

In the freezer: You can freeze this creamy vegan cheese in an airtight container for up to 8 weeks. To defrost, transfer only what you’ll need to the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.

More Vegan Cheese Recipes:

Classic Vegan Cheese Ball
The BEST Vegan Feta Cheese
Vegan Veggie Cream Cheese
Vegan Pub Cheese Spread
Learn more about tofu-based cheeses in our Tofu Cheese Guide

I’ve really fallen in love with this easy tofu cheese recipe over the past few weeks, and I hope you’ll try it and feel the same! I can’t wait to hear all the delicious ways in which you find to use this.

When you try it, don’t forget to leave a star rating and review on the recipe below. It helps more people like yourself find our recipes and it’s a free and easy way for you to support our small business!

We also just love it when you tag us in photos of your beautiful vegan creations on Instagram (we’re @theplantpowercouple with the ‘the’). Until next time!

Dairy Free Goat Cheese

This vegan goat cheese recipe is made in your food processor and tastes as legit as the real thing! It’s the best substitute for soft goat cheese in all your favorite vegan recipes. Similar to our vegan feta cheese recipe, this dairy free goat’s cheese uses extra firm tofu and refined coconut oil for the smooth and creamy base that’s also somehow crumbly.

Course Vegan Cheese

Cuisine Food processor

Keyword best vegan goat cheese, dairy free goat cheese, dairy free goat cheese substitute, plant based goat cheese, substitute for goat cheese, vegan goat cheese, vegan goat cheese recipe, vegan goat cheese substitute, vegan goat cheese tofu, vegan goats cheese recipe, vegan substitute for goat cheese

Prep Time 15

Additional Time 5

Total Time 5 15

Servings tubes

Calories 125kcal

Author Brittany Roche

Ingredients

1 16-oz block extra firm tofu
1/2 cup refined coconut oil
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
2 Tbsp mellow white miso paste
2 Tbsp extra virgin olive oil
1 clove garlic
2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup plain unsweetened non-dairy milk

Instructions

BLEND: Add all ingredients to your food processor and process starting on a low speed and slowly increasing to high. Blend on high for about 4-5 minutes, stopping to scrape the sides down as needed. The mixture will get really smooth and shiny towards the end which is exactly what we want! If it’s not shiny yet, keep blending.
SET: If you just want to use this cheese as a spread, transfer the mixture to a large airtight container. If you want a cheese that holds its shape on a platter or can be molded into a log, transfer the mixture to a silicone mold or plastic-lined airtight container. Cover and place it in the fridge for at least 3-5 hours to fully set. If you’re shaping the vegan goat cheese, I would let it set in the fridge for at least 6-8 hours.
SHAPING (optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic goat cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container. Then, use your hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving.
SERVE: When you're ready and the tofu cheese has firmed up, remove it from the fridge and unwrap it or pull it out of the silicone mold as needed. Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favorite veggies. Use it to veganize all your favorite recipes that call for soft goat cheese!
STORE: Store leftovers in an airtight container in the fridge for 5-7 days. You can also freeze leftover cheese in an airtight container for up to 8 weeks. Defrost in the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.

Video

Nutrition

Watch our plant based goat cheese Web Story.

The post Vegan Goat Cheese Substitute appeared first on Plant Power Couple.

168极速赛车开奖官网 Frozen Strawberry Lemonade Smoothie

Brittany Roche — Fri, 21 Jul 2023 05:09:10 +0000

This healthy frozen strawberry lemonade recipe is totally vegan and made with only 3 whole food ingredients, plus water and ice. Frozen strawberries, a lemon, and some dates are all you need to make this naturally sweetened, great tasting refreshment beloved by both kids and adults alike. You can also make a grown ups-only version and spike it with a little rum or tequila for a fruity summer cocktail with real plant-based ingredients.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. We are also affiliates of Wine.com and Souper Cubes.Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

You all know I have expressed my love for my Vitamix many times and for many reasons (easy creamy blender soups and vegan cheese sauces to name but a few).

But one of the things Vitamix has given me is the easiest and most delicious smoothies and frozen drinks ever, like today’s fun vegan frozen strawberry lemonade recipe! It’s so easy to make and only takes a few minutes from start to sip.

This naturally dairy-free frozen strawberry lemonade is chock full of just a few simple, whole foods plus a little ice and water. It really couldn’t be an easier recipe for when you’re looking for a simple yet refreshing drink just perfect for a hot summer day.

You can also easily “adultify” this drink with a little bit of spirits for those warmer summer evenings.

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Why We Love this Frozen Strawberry Lemonade

Delicious but healthy. Fresh lemon, frozen strawberries, and dates instead of sugar help to make this vegan smoothie a healthier version of a traditional lemonade, but you would NEVER know.
Perfect refreshing treat for summer. Perfect to beat the heat, you’ll love this frosty refreshing smoothie.
Easy to make in just minutes right in your Vitamix or other high-powered blender!

Strawberry Lemonade Smoothie Recipe Ingredients

You only need 5 ingredients (3 + water/ice!) to make this frozen strawberry lemonade smoothie!

One Lemon – Yep, a whole lemon! Just peel it and pop it in the blender, seeds and all. The Vitamix will just pulverize it all into fresh lemon juice. And did you know lemon seeds (like many seeds) contain the nutritional elements of the plants they become? So eating lemon seeds offers, among other things, an extra boost of vitamin C. And no, a lemon tree won’t grow in your belly.

Frozen strawberries – Frozen strawberries add to the cool frostiness of this cold refreshment and cut down on the amount of ice cubes you’d need, so it’s not watered down. You can also use frozen fresh strawberries if you happen to grow your own or find a great sale at the grocery store.

Dates – Dates are going to be our natural sweetener in all of this! If your dates are not soft and gooey, soak them in warm or hot water for 5-10 minutes before using.

Cold water + Crushed Ice – To get everything going and add extra frostiness. Make sure you use the coldest water you can for best results!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember that substituting any of the ingredients may lead to a (not always pleasant) change in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the lemon: Lime could be a great option for a different vibe, but you might need to add a little more sweetener depending on your tartness tolerance. Concentrated lemon juice could also be used at a ratio of 3-4 Tbsp per lemon. Not all concentrated lemon juices are created equal, so play around. If you’ve found you’ve used a little too much concentrate, add a few more dates or some more strawberries.

For the strawberries: Feel free to mix up the frozen fruit you use for a variety of delicious options! Blueberries, raspberries, cherries, and peaches all sound lovely as an addition to a blended frozen lemonade! You could have a different flavored homemade lemonade every day of the week! Again, you can also use any frozen fresh fruit.

For the dates: You can also use date paste or syrup, agave maybe, or sweeten with straight up pure maple syrup or cane sugar if that’s more your jam. Any of these switches may affect the overall texture of the final product though, so you may need to reduce the water and ice you use.

Other add-ins: If you’re looking for a creamy texture, try adding some coconut milk or vegan Greek yogurt.

How to Make Frozen Lemonade in a Vitamix

Add everything to the blender and, starting on a low speed and gradually increasing, blend on high until totally frosty and smooth.

You want to make sure you’re using a large high-powered blender to break down the frozen ingredients, or you may not achieve the right texture.

How to Serve a Strawberry Lemon Smoothie

Pour into two large mason jars or cups of choice and place strawberries and a lemon wedge on the rim and add some mint leaves if desired. Enjoy!

Or you could serve it with some champagne or prosecco for a fun summer brunch refreshment. You could also opt for something a little stronger and use tequila and/or rum for a strawberry lemonade daiquiri feel for later in the day or evening.

How to Store Leftover Smoothie

In the fridge: Store leftover frozen strawberry lemonade in an airtight container in the fridge for no more than 1-2 days.

In the freezer: You can freeze leftover strawberry smoothie in single servings, an ice cube tray, or 2 Tbsp Souper Cubes for up to 10 weeks. You can then blend up the smoothie cubes with more liquid straight from the freezer. You can also add them to an airtight jar and let them defrost in the fridge overnight. Just give it a good shake before drinking in the morning!

More No-Cook Recipes for Summer

Blueberry Ciabatta Sandwich
No-Bake Vegan Key Lime Pie
Strawberry and Cashew Cheese Sandwich

I hope you enjoy the pants off this healthy strawberry lemonade recipe!

If you make it, let us know. Rate the recipe and leave a comment below. It helps other people find our recipes!

Frozen Strawberry Lemonade Smoothie

This healthy frozen strawberry lemonade recipe is totally vegan and made with only 3 whole food ingredients, plus water and ice. Frozen strawberries, a lemon, and some dates are all you need to make this naturally sweetened, great tasting refreshment beloved by both kids and adults alike. You can also make a grown ups-only version and spike it with a little rum or tequila for a fruity summer cocktail with real plant-based ingredients.

Course Beverages

Cuisine American

Keyword best strawberry lemonade recipe, frozen strawberry lemonade, healthy strawberry lemonade, how to make frozen strawberry lemonade, strawberry lemonade recipe easy, strawberry lemonade smoothie without yogurt, vegan strawberry lemonade smoothie

Prep Time 10

Total Time 10

Servings large smoothies

Calories 171kcal

Author Brittany Roche

Ingredients

1 whole lemon peeled
2.5 cups frozen strawberries
7 – 9 dates*
2 cups cold water
1/2 cup crushed ice

Instructions

BLEND: Add all the ingredients to a high-powered blender (like a Vitamix) and blend – starting at the lowest speed and slowly increasing to high. Blend on high for 2-4 minutes until everything is completely liquified.
SERVE: Pour this smoothie into large mason jars or cups of choice and top with a lemon wedge, strawberry, and sprig of mint if desired. Enjoy!
STORE: Store leftover frozen strawberry lemonade in an airtight container in the fridge for no more than 1-2 days.You can freeze leftover smoothie in single servings, an ice cube tray, or 2 Tbsp Souper Cubes for up to 10 weeks. You can then blend up the smoothie cubes with more liquid straight from the freezer. You can also add them to an airtight jar and let them defrost in the fridge overnight. Just give it a good shake before drinking in the morning!

Video

Notes

DATES: If your dates are dry and not soft and gooey, soak them in hot or warm water for 5-10 minutes before adding to the blender.
If you're looking for a creamy texture, try adding some coconut milk or vegan Greek yogurt.
Frozen strawberries add to the cool frostiness of this cold refreshment and cut down on the amount of ice cubes you’d need, so it’s not watered down. You can also use frozen fresh strawberries.
Feel free to mix up the frozen fruit you use for a variety of delicious options! Blueberries, raspberries, cherries, and peaches all sound lovely as an addition to a blended frozen lemonade!
The whole lemon?! Just peel it and pop it in the blender, seeds and all. The Vitamix will just pulverize it all into fresh lemon juice. And did you know lemon seeds (like many seeds) contain the nutritional elements of the plants they become? So eating lemon seeds offers, among other things, an extra boost of vitamin C.
Yyou could serve it with some champagne or prosecco for a fun summer brunch refreshment. You could also opt for something a little stronger and use tequila and/or rum for a strawberry lemonade daiquiri feel for later in the day or evening.

Nutrition

Watch our short and sweet Strawberry Lemonade Smoothie web story!

The post Frozen Strawberry Lemonade Smoothie appeared first on Plant Power Couple.

168极速赛车开奖官网 Homemade Italian Dressing

Terrence Roche — Wed, 19 Jul 2023 05:30:00 +0000

This easy homemade vegan Italian salad dressing is not only perfect for topping simple green garden salads, but also as a main ingredient in some of our favorite summer salads. We especially love it in our cucumber tomato salad and in our easy summer pasta salad. Any way you use it, you’ll definitely always want a bottle on hand. And with such a simple recipe, you can!

I love big green salads. Unlike some people around here (*cough* B), I prefer a light dressing to heavy cream dressings. And this homemade Italian dressing hits the spot just right for me!

It’s made fresh with wholesome ingredients in just a few minutes with quality olive oil, white wine vinegar, fresh garlic and red bell pepper and Italian herbs. You won’t believe how simple this is. And you may never buy grocery store Italian dressing again!

Fresh and refreshing. Simple and delicious. On a big Italian salad, a simple side salad or just poured over a bowl of cherry tomatoes and cucumber, you’ll rank this homemade Italian dressing recipe among your favorite salad dressings!

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Why We Love This Vegan Italian Dressing

This dressing could not be easier to make. You probably have all the ingredients in your kitchen already.
It’s made with ingredients you know and recognize.
More than just a salad dressing, it’s also a great marinade for tofu cutlets or light summer salads like our vegan pasta salad recipe and cucumber tomato salad.

Ingredients in Italian Dressing (Vegan)

You only need 8 simple ingredients to make your own Italian salad dressing at home!

Olive oil – First thing: you want to use a good quality extra virgin olive oil that will add flavor and enhance the dressing.
White wine vinegar – See next section for how to substitute if you can’t find this
Garlic cloves – minced
Red bell pepper – minced
SPICES: Italian seasoning, salt, ground black pepper, crushed red pepper flakes (optional – for a little extra spice)

If you want to make this a creamy italian dressing, add 1 tsp – 1 Tbsp vegan mayo to the mix!

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember: substituting any of the ingredients may lead to a difference in the final product that is not always a positive one. Let us know in the comments if you try any subs and how they work out for you!

For the olive oil: In a pinch, you can sub avocado oil, safflower, sunflower, or canola oil for the extra virgin. They don’t impart as much flavor, but they do have a similar texture and mouthfeel.

For the white wine vinegar: You can sub red wine vinegar for this recipe if that’s your preference. You can also use distilled white vinegar, but you should add 2 tsp of fresh lemon juice and 1 tsp sugar or maple syrup to give it similar notes to the white wine vinegar. I do not recommend apple cider vinegar for this, but balsamic vinegar would be a nice, earthy addition.

For the fresh garlic cloves: You can sub jarred minced garlic if that’s what you keep on hand. I usually use about a scant tablespoon per large clove of fresh minced garlic. I haven’t tried this with garlic powder. If you do, I recommend using about a teaspoon of garlic powder.

For the red bell pepper: You can use a variety of bell peppers if you like. Mixed yellow, red, and orange bell peppers would also add a great splash of color.

For the Italian seasoning: You can use an equal mix of dried basil and oregano if you don’t have Italian seasoning. You could also use fresh herbs if you keep a little herb garden.

How to Make Your Own Salad Dressing

This vegan Italian dressing recipe couldn’t be easier to make. Once you know how easy it is, you’ll make your own dressing all the time!

Step 1 – Prep the ingredients. Get everything out and mince the garlic and bell pepper and add them to the jar.

Step 2 – Combine and shake. Add all the rest of the ingredients to a 16 oz jar and shake vigorously to combine ingredients. You can use any jar with a resealable lid. I keep an old glass salad dressing jar in the pantry for this, but a mason jar or the like would work just as well.

How to Use Italian Salad Dressing

You can use this as a simple salad dressing on a big mixed green salad. Or you can use it as a marinade for summer salads like our:

You can also use this dressing as a marinade for:

How to Store This Homemade Dressing

Store your Italian dressing in the fridge for up to 5 days. It will last a few days longer if you are not using fresh herbs and garlic.

A note about appearance: Quality olive oil will harden when refrigerated. If you find this to be the case, just run the bottle under some tap water or let it sit on the counter at room temperature for about 20 minutes.

Make sure you give the dressing a good shake each time before using it to really incorporate the ingredients!

Can you freeze Italian Salad Dressing? We do not recommend freezing this dressing. It freezes fine, but it does not thaw well!

More Delicious Vegan Salad Dressings:

When you make this delicious dressing, we’d love to hear about the different ways you use it! We always get excited seeing how you’re using our recipes in your own home!

We’d be so grateful if you could leave a star rating and review in the comments section as well. It REALLY helps support our work and get our recipes to more people like you!

We also love to chat with you on IG, so tag us in your vegan food photos! If you’re not already hanging out with us over on Instagram , we’re @theplantpowercouple with the “the”.

Zesty Italian Dressing

This easy homemade Italian dressing is not only perfect for topping simple green garden salads, but also as a main ingredient in some of our favorite summer salads. We especially love it in our cucumber tomato salad and in our easy summer pasta salad. Any way you use it, you’ll definitely always want a bottle on hand. And with such a simple recipe, you can!

Course Salads

Cuisine Italian

Keyword best italian dressing recipe, easy vegan italian dressing recipe, healthy italian dressing recipe, italian dressing recipe, italian dressing recipe for pasta salad, italian salad dressing recipe, italian vinaigrette dressing recipe, soy free italian dressing, vegan italian dressing recipe, zesty italian dressing recipe

Prep Time 10

Total Time 10

Servings (16-oz) jar

Calories 122kcal

Author Terrence Roche

Ingredients

1 cup olive oil
1/2 cup white wine vinegar*
2 large garlic clove – minced
1 Tbsp red bell pepper – minced
2 tsp Italian seasoning
1/2 tsp salt
1/8 tsp fine ground black pepper
1/8 tsp red pepper flakes optional – for a little extra spice

Instructions

Mince the garlic and red pepper.
Add all ingredients to a 16-oz jar and shake vigorously to combine ingredients.
Use this dressing as a bread dip or for marinades and salads like a simple green salad, Copycat Olive Garden House Salad, vegan pasta salad, or cucumber tomato salad!
Store your Italian dressing in the fridge for up to 5 days. It will last a few days longer if you are not using fresh herbs and garlic. It will thicken in the fridge; see the notes below for how to deal with that!

Video

Notes

*Vinegar Notes: You can easily sub red wine vinegar for this recipe if that’s your preference. You can also use distilled white vinegar, but you should add 2 tsp of lemon juice and 1 tsp sugar. The combination of lemon juice and sugar will help the regular white vinegar taste more like white wine vinegar.
The oil in the dressing may harden a little in colder storage temps. Just run the bottle under lukewarm water or leave it on the counter for about 20-30 minutes. Make sure you give the dressing a good shake each time before using it to really incorporate the ingredients!
Olive Oil tips: You want to use a good quality extra virgin olive oil that will add flavor and enhance the dressing. We love and would suggest Botticelli's extra virgin olive oil.
For a creamy Italian salad dressing: Add 1 tsp – 1 Tbsp vegan mayo to the mix!
To substitute the fresh garlic: You can sub jarred minced garlic. I usually use about a scant tablespoon per large clove of fresh minced garlic. I haven’t tried this with garlic powder, but I would recommend using about a teaspoon of garlic powder.
Bell pepper options: You can use a variety of bell peppers if you like. Mixed yellow, red, and orange bell peppers would also add a great splash of color.

Nutrition

Watch our Zesty Italian Vinaigrette web story here.

The post Homemade Italian Dressing appeared first on Plant Power Couple.