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Cashew Cream

Cashew cream is more than just a dairy-free substitute for vegans. For me—a cheese-toting, egg-flipping, non-vegan vegetarian—it’s a multipurpose workhorse, an ingredient that easily functions as a sauce, condiment, or dressing. This version is distinctly savory thanks to the addition of garlic and salt, and it’s a gateway to lots of quick and flavorful weeknight dishes.

Many cashew cream recipes call for long soaking times to soften the nuts and make them easier to blend. If you have the time, you can certainly soak your cashews overnight in the fridge. I, however, prefer to speed things up: Soaking cashews in just-boiled water breaks down their crunchy texture in 30 to 60 minutes.

Whip up this double batch and keep on hand for making a couple of weeknight dinners, such as Creamy Cashew Udon With Crispy Mushrooms, Roasted Carrots and Chickpeas With Herby Cashew Cream, or Broccoli and Cashew Cream Soup. —Hetty McKinnon

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February 3, 2025
Fried Sriracha Tofu
Let this spicy-sweet Sriracha tofu with crispy edges take your tastebuds on a delicious vegan journey.
Let this spicy-sweet Sriracha tofu with crispy edges take your tastebuds on a delicious vegan journey.

I hope you all are enjoying the summer! I’ve been enjoying time with my kids and planning out our days with fun activities. We’ve enjoyed our holiday breaks too and looking forward to our upcoming trip to Boston,Cape Cod and Martha’s Vineyard! We’ve also been enjoying our grilled foods over the summer and trying out different marinades. Sriracha is one of my favorites and I’ve been using it on Fish,Chicken and Tofu. I love the flavor and it just makes everything tastier!

The recipe I have for you today is Sriracha Tofu and its an amazing appetizer with the flavors from the Sriracha along with a hint of soy and honey.Vegans can use brown sugar.The result is a spicy yet slightly sweet marinade that coats the tofu perfectly and its then pan-fried until those wonderfully crisp edges are visible.

It’s an appetizer or main protein that literally takes minutes to make and will make your vegan and vegetarian guests happy too! Just marinate the tofu in the mix for 10 minutes to soak in the flavors. Throw it on the grill, pan fry, or bake it in the oven. It tastes delicious and it’s perfect for entertaining. Enjoy!

We could all use more tofu recipes in our lives. Click here for more ideas, including our favorite tofu scramble.

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Description

Let this spicy-sweet Sriracha tofu with crispy edges take your tastebuds on a delicious vegan journey.

Extra Firm Tofu 13 oz pack

Oil to pan fry or grill

Sriracha Marinade

3/4 cup Sriracha Sauce

2 Tsp Soy Sauce

2 tbsp Honey or brown sugar

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Instructions

Mix the marinade ingredients in a bowl.

Squeeze the tofu between your palms until most of the water is drained.Wrap the tofu in kitchen roll and squeeze again gently.Discard the kitchen roll and place the tofu on a cutting board.Slice into 1/2 inch thick pieces.

Coat each piece with the marinade on both sides and let it sit for 10 minutes.

Heat 2 tbsp of oil on a non stick pan and pan fry the tofu for 7-8 minutes on each side so that its crispy on either side.Serve hot!
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February 3, 2025
Coconut Mashed Sweet Potatoes
Photo by Mark Weinberg

Serves
6 to 8

Author Notes

Earth Balance, a commercial vegan butter substitute, is wonderful in vegan mashed potatoes. But if you’d rather use ingredients that you have in your pantry, then try this simple vegan sweet potato mash, prepared with full fat coconut milk to create tons of creaminess. —Gena Hamshaw

Test Kitchen-Approved

Ingredients

5 to 6

sweet potatoes, peeled and chopped roughly (about 3 1/2 pounds)

³/₄ cup

cup coconut milk, full fat

salt and pepper, to taste

1 tablespoon

maple syrup (optional; add if you like your mashed sweet potatoes to be sweeter)

1 teaspoon

ginger, grated

Directions

Bring a large pot of salted water to boil. Add the sweet potatoes and boil for 20 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and transfer them back to the pot, or another large, flat-bottomed container. Add 1/2 cup of the coconut milk, salt (about 1/2 teaspoon) and pepper. Mash the potatoes until they’re tender, adding more coconut milk as needed until they’ve reached a desired consistency. Stir in the maple syrup and ginger, if using. Potatoes will keep, refrigerated, for up to four days.
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February 3, 2025
Chapati Bread
Photo by Vegan Blessing

Prep time
5 minutes

Cook time
10 minutes

Serves
2

Author Notes

Wheat Free | Yeast Free | Quick, easy and tasty indian bread!

www.veganblessing.com —Vegan Blessing

Ingredients

250 grams

organic white spelt flour

250 milliliters

pure water

1 pinch

sea salt

Directions

mix the ingredients, adding the water in small portions

knead the bread well, for about five minutes, and let it rest for ten minutes

cut the dough into small pieces and spread them in the kitchen counter, sprinkled with flour

heat well a non-stick skillet

take one piece of dough at the time and spread it with a rolling pin until it gets thin, always adding flour on both sides

when the skillet is well heated, put the dough in it and let it cook for a couple of minutes; turn it and see how it is on the other side; if it’s already getting some brown circles, turn it over
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February 3, 2025
15 Minute No Bake Energy Bites
Photo by AtMyTable

Prep time
15 minutes

Makes
12

Author Notes

No-bake vegan energy truffles, a 15-minute recipe with 5 minimal ingredients! A clean and healthy vegan dessert or kid-approved snack. —AtMyTable

Ingredients

1 cup

raw walnuts

1 tablespoon

hemp seeds

5

pitted medjool dates

¹/₂

ripe avocado

1 cup

cocoa powder

1 tablespoon

maple syrup

Directions

Into a food processor add in all the ingredients (but only 1 tbs of the cocoa powder) and process until a dough forms.

Remove the blade and then with a spoon scoop out about 2 tbs of the dough and roll it between your hands to form into a ball.

Place the remaining cocoa powder into a shallow bowl or plate and roll each ball in the powder until it is coated. Then place on a clean plate. Once all the dough is rolled you can eat them right away or place in an airtight container in the fridge or freezer
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February 3, 2025
Parsnip Lobster Rolls
Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds (910g) parsnips , peeled, cut into 1 1/2-inch (4 cm) chunks (see Recipe Note)
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February 3, 2025
Carrot “Lox”
Add some color and pizzazz to your table with this gorgeous Cured or Smoked Salmon Appetizer Platter. Guests will love putting their own appetizers together with a choice of smoky salmon and all the fixings. From cucumber, onions and tomatoes to potatoes, hard-boiled eggs and radishes, the combinations are endless. Capers, caviar and fresh dill add the finishing flare. Be sure to include hearty crackers or baguette slices to build their creations on. Keep reading for our expert tips, including why wild-caught salmon is best.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- You can make this with smoked salmon (cold or hot smoked), lox or gravlax. Smoked salmon comes either cold-smoked or hot-smoked and then cured. The cold-smoked variety is smooth, moist and silky, while the hot-smoked is flaky and dry. Lox and gravlax appear similar to the cold-smoked salmon, but the lox is cured in only a brine, and the gravlax is cured in spices and herbs.
- When it comes to salmon, smoked wild salmon is the best choice. Wild salmon are allowed to live in their natural environment, resulting in cleaner, less contaminated fish and richer in omega-3 fatty acids than farmed raised.
- Store-bought crackers are a convenient option that pairs nicely with this platter and saves time. However, you can easily make your own with our recipes for Homemade Multi-Seed Crackers or Spiced Crackers.
- Smoked salmon can remain on an appetizer tray at room temperature for about 2 hours before it needs to be returned to the refrigerator. It should not be left out for more than 1 hour on hot days when temperatures reach 90°F.
Nutrition Notes
- Smoked salmon is loaded with rich, smoky notes, as well as heart-healthy fats and protein. While it might be tempting to pile it on for more health benefits, smoked salmon has quite a bit more sodium than salmon that hasn’t been smoked. So if your body is really sensitive to sodium or you’re watching your intake due to a health condition like high blood pressure, go easy on the smoked salmon.
- The vegetables on this platter are suggestions—feel free to swap in or add your favorites. Ones that can be sliced to fit onto a cracker work best. Vegetables in general provide a wide range of vitamins, minerals and antioxidants, which help calm inflammation and lower your risk of disease. And the fiber in veggies has loads of benefits, including gut health perks.
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February 3, 2025
Portobello jackfruit burgers
step 1

Heat the oven to 200C/180C fan/gas 6. Toss the chips in 2½ tbsp of the oil and spread out on a large non-stick baking sheet lined with baking parchment. Rub the outside of the mushrooms with a drop of oil, then arrange them on another baking sheet, rounded-side up, and put the chips and mushrooms in the oven for 20 mins. Turn the mushrooms and chips over after 10 mins.
step 2

Meanwhile, squeeze as much juice as you can out of the jackfruit. The best way is to wrap it in kitchen paper, then squeeze with your hands. Trim off the feathery bits of jackfruit that look a bit like shredded meat, weigh out 75g and stir in the tamari sauce. Tip the remaining jackfruit into a bowl. Add the chickpeas, tomato purée and garlic and blitz together until smooth using a hand blender or use a food processor. Stir in the remaining jackfruit and shape into four burgers about the size of the mushrooms. Coat in the flour.
step 3

Check the chips and mushrooms and cook for 5-10 mins longer if needed. Meanwhile, heat the remaining oil and fry two of the burgers for a few minutes each side until brown and heated through. To make the relish, put the chopped tomatoes in a bowl with the tomato purée, vinegar, onion and basil or coriander.
step 4

To serve, sandwich two of the burgers between the mushrooms. If the mushrooms are very juicy, blot with a little kitchen paper first. Serve with half the chips, sprinkled with the paprika, and serve half the relish on the side. The remaining mushrooms, burgers and chips will keep for two days in the fridge. To serve again, warm the remaining mushrooms and burgers in a low oven, and heat the chips, uncovered, until piping hot.

February 3, 2025

Vanilla Apple & Potato Tart

Vanilla Apple & Potato Tart

Vanilla Apple & Potato Tart

Photo by Daniela

Serves
4

Author Notes

I invented this dessert for one of my vegan gourmet dinner parties and it was an instant success. Serve with some vegan vanilla ice cream and a spiced plum sauce – yummy! —Daniela

Ingredients

300 grams

potatoes
4

small apples
400 milliliters

vanilla soy cream
150 milliliters

agave syrup
1

cinnamon stick
1 pinch

salt
2 tablespoons

lemon juice
butter to grease the tin

Directions

Add vanilla soy cream, agave syrup cinnamon stick and salt in a pot and bring to boil. Leave to infuse for at least 30 minutes. Then remove cinnamon stick.
Peel potatoes and apples and cut into very thin slices. Sprinkle with lemon juice and set aside.
Grease tart tin with butter. Layer apples and potatoes into the tin and pour warm vanilla soy cream over it.
Bake at 375°F for 25-30 minutes or until golden brown. The potatoes and apples should be soft but firm

February 3, 2025

Spinach falafel & hummus bowl

Spinach falafel & hummus bowl

step 1

Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.

step 2

Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.

step 3

While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.

step 4

Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.

February 3, 2025