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Vegan Mac and Cheese

by 6 Comments

Vegan Mac and Cheese!

Vegan Mac and Cheese

Rich, creamy, and cheesy. This Vegan Mac and Cheese is the ultimate healthy comfort food.

The ‘cheese’ sauce is creamy, thick, and rich. It’s made with a combination of wholesome, real food ingredients that nourish your body while still providing that classic childhood comfort. I used a combination of potatoes, carrots, cashews, and nutritional yeast. The cashews add a rich creaminess, while the nutritional yeast adds that ‘cheesy’ flavour.

This recipe is fast and easy. Simply add everything to a blender and serve over your pasta of choice. I use gluten-free brown rice pasta. I sometimes like adding peas to this dish for some added veggies, but it’s also so delicious on its own.

For more healthy pasta recipes, try my Creamy Chipotle Pasta, Spaghetti Aglio e Olio, or my Creamy Vegan Mushroom Pasta Sauce. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Mac and Cheese

Laura Brining
A rich and creamy vegan mac and cheese made healthy.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 cup potatoes cubed
  • 1/2 cup carrots sliced
  • 1/2 cup raw cashews soaked for at least 2 hours and drained
  • 1/4 cup nutritional yeast
  • 1 cup water reserved from cooking water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • One 450g package of pasta cooked according to package

Instructions
 

  • Add the potatoes and carrots to a pot of water. Bring to a boil and then reduce heat and simmer until the potatoes and carrots are tender, about 18-20 minutes.
  • Drain the cooked potatoes and carrots and reserve one cup of water for later.
  • Add the cooked potatoes and carrots, soaked cashews, nutritional yeast, cooking water, and seasonings to a blender. Blend on high until the sauce is fully smooth.
  • Pour the sauce over your cooked pasta and stir to combine. Serve immediately.

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Vegan Mac and Cheese

Homemade Vegan Snickers

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Homemade Vegan Snickers

Homemade Vegan Snickers

 

These Homemade Vegan Snickers are a healthier version of the classic snickers candy bar! They’re rich, sweet, and delicious. I’ve taken a chewy nougat topped with smooth caramel and chopped peanuts and coated in dark chocolate.

This homemade version is so so much healthier than the original. I’ve used all real, whole food ingredients that are naturally vegan, gluten-free, and refined sugar-free. For sweetener I have used a combination of dates, maple syrup, and raw date sugar. I use Liva Foods Raw Date Sugar, but you could also use coconut sugar. These are all natural sugar options that still contain fibre and minerals. By combining that with healthy fats and protein from peanut butter, coconut cream, almond flour, and peanuts, you end up with a macronutrient balanced treat that will slow the absorption of sugar and avoid that sugar rush we’ve all felt from eating too many snickers.

This recipe is fairly simple. You start by preparing the nougat base, topping it with peanuts and a homemade caramel sauce, and letting them set before slicing them and dunking them in a rich chocolate coating.

For more healthy candy recipes, try my Homemade Twix Bars, Reese’s Style Chocolate Peanut Butter Eggs, or Peanut Butter and Jelly Chocolate Cups.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Homemade Vegan Snickers

Homemade Vegan Snickers

Laura Brining
A homemade and healthier version of the classic snickers candy bar.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 full size bars

Ingredients
  

Nougat:

  • 1/4 cup dates
  • 1/2 cup almond flour
  • 1/2 cup oat flour 1/2 cup oats blended into a fine flour
  • 1 tablespoon peanut butter
  • 2 tablespoons coconut oil melted

6 tablespoons chopped peanuts

Caramel:

  • 3/4 cup coconut cream the thick white part from a chilled can of full fat coconut milk
  • 2 tablespoons coconut oil
  • 6 tablespoons date sugar or coconut sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla

Chocolate Coating

  • 1/2 cup cocoa or cacao powder
  • 1/2 cup coconut oil melted
  • 1/4 cup maple syrup
  • OR use about 1 cup melted dark chocolate

Instructions
 

  • First prepare the nougat base. Line a loaf pan with parchment paper.
  • In a small blender, blend your dates, oat flour, and almond flour together until fully combined and fine. Stir in the peanut butter and coconut oil. Press evenly into the bottom of your lined loaf pan. Set in the fridge while you prepare the caramel.
  • To prepare the caramel, add your coconut cream, coconut oil, date or coconut sugar, sea salt, and vanilla to a small saucepan over low-medium heat. Bring the mixture to a gentle boil, stirring often. Let the mixture gently simmer until thickened, this should take about 12-15 minutes.
  • Evenly spread the chopped peanuts over the nougat base, and then pour the caramel sauce over top. Set in the freezer for about 2 hours.
  • Remove from the freezer and cut into 10 bars.
  • Prepare the chocolate coating by adding the cocoa powder, melted coconut oil, and maple syrup. Alternatively you could use about 1 cup of melted dark chocolate.
  • Dip each frozen bar into the melted chocolate to evenly coat. Place on a parchment lined baking tray to set. Drizzle each bar with any leftover chocolate, optional. Let the bars set in the fridge.
  • Store the bars in the fridge or freezer and let thaw at room temperature before serving.

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Homemade Vegan Snickers

Healthier Apple Crumble

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Healthier Apple Crumble!

Healthier Apple Crumble

Nothing screams the beginning of fall like a warm apple crumble! This recipe has a soft and golden apple crumble topping, and tastes like a traditional apple crumble – made healthier.

The apple crumble topping is made with a base of oats and almond flour, making this recipe naturally gluten-free, vegan, and refined sugar-free. I sweetened this recipe using maple syrup as a natural sweetener that adds a depth of flavour. This crumble is soft, warm, and perfectly seasoned with cinnamon and nutmeg. The addition of healthy fats, protein, and fibre makes this treat macronutrient balanced and leaves you feeling satisfied without a sugar rush. It’s perfect to serve for dessert, or enjoyed as a snack.

For more fall inspired recipes, try my Mini Pumpkin Pies, Apple Crumble Cake, Cinnamon Roll Muffins, or Pumpkin Oatmeal Cookies!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthier Apple Crumble

Laura Brining
Warm apples topped with a golden crumble topping
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8

Ingredients
  

  • 1 cup almond flour
  • 1 1/2 cups oats
  • 4 tablespoons maple syrup
  • 6 tablespoons coconut oil melted
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 4 cups apples sliced (about 8-10 apples)

Instructions
 

  • To prepare your crumble topping, add your almond flour and oats to a small blender. Pulse until most of the oats have turned into a fine texture, and a few whole oats remain. Add your oat mixture to a bowl and add the maple syrup, coconut oil, cinnamon, and nutmeg. Stir until combined. Set aside.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Peel and slice your apples. Add your apples to a 7x11 or 9x9 baking dish. Crumble your oat mixture evenly on top of the apples.
  • Bake in your preheated oven for 40-45 minutes, until apples are soft and crumble topping is golden brown. Let cool slightly before serving.

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Healthier Apple Crumble

Wild Rice and Mushroom Stuffing

by 2 Comments

Wild Rice and Mushroom Stuffing!

Wild Rice and Mushroom Stuffing

 

This Wild Rice and Mushroom Stuffing is the perfect alternative to traditional stuffing. I love serving this at Thanksgiving and Christmas, but it also makes a delicious and elegant side dish year round. The mushrooms, onions, and apples make a perfect combination and compliment traditional fall flavours. The fresh sage and thyme add a beautiful aroma and add to the seasoning. You could use any fresh herbs you have on hand or dried herbs in their place.

This stuffing is gluten-free and vegan. It makes a great alternative for anyone with food allergies, and tastes delicious too! I like using a wild rice blend for this recipe, but you could use any rice you have on hand. I used the Floating Leaf Wild Rice Blend.

For more fall inspired recipes, try my Vegan Cinnamon Roll Muffins, Fall Salad with Fall Salad with Maple Dijon Vinaigrette, or Mini Pumpkin Pies!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Wild Rice and Mushroom Stuffing

Laura Brining
A savory rice stuffing with mushrooms and fresh herbs
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • One 8 oz package of mushrooms sliced
  • 1 medium apple peeled and diced
  • 1 1/2 cups wild rice dried
  • 2 1/2 cups veggie broth or water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh sage minced
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh tarragon minced

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the onion, garlic, mushrooms, and apple. Saute until soft, about 5-6 minutes.
  • Add the rice, veggie broth or water, salt, pepper, and herbs. Reduce heat to low and allow the rice to simmer covered until soft, about 25-30 minutes. The amount of liquid needed and cooking time will vary if you use different rice.
  • Garnish with additional herbs, optional.

Notes

Substitute any of the fresh herbs for 1 teaspoon of the dried herb.

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Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing

Healthy Peach Crisp

by 4 Comments

Healthy Peach Crisp!

Healthy Peach Crisp Vegan

This Healthy Peach Crisp is a perfect way to use up the last peaches of the summer season. It’s sweet and delicious, and made with simple whole food ingredients. This peach crisp is a healthier version of traditional peach crisp. Butter is swapped for the healthy fats in coconut oil, and brown sugar is swapped for maple syrup, which lightly sweetens the oat topping. Not only is this delicious dessert vegan and refined sugar-free, it’s also gluten-free! The oat topping is made with a combination of oats and almond flour, making a perfect texture.

This makes a perfect warm dessert on a cool night, but I also like to enjoy it for a morning snack!

For more healthy summer desserts, try my Strawberry Cheesecake Bites, Blueberry Crumble Bars, or Peanut Butter and Jelly Chocolate Cups!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthy Peach Crisp

Laura Brining
A healthier version of peach crisp
5 from 2 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • Filling:
  • 10 peaches sliced (about 6 cups)
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 tablespoon coconut sugar or maple syrup
  • Crumble Topping:
  • 1 cup almond flour
  • 1 1/2 cup oats gluten-free if needed
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil melted
  • 1 1/2 teaspoons cinnamon

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • To prepare the filling, add your sliced peaches to a 9x13 baking dish. Add the arrowroot powder or cornstarch and coconut sugar or maple syrup. Stir until combined and set aside.
  • To prepare the crumble topping, add the almond flour, oats, maple syrup, melted coconut oil, and cinnamon. Stir until combined and a crumbly mixture forms.
  • Sprinkle the crumble mixture evenly over your peaches.
  • Bake in the preheated oven for 53-56 minutes, or until the top is slightly golden.
  • Allow to cool before serving.

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Healthy Peach Crisp Vegan

Vegan Peanut Butter Shake

by 4 Comments

Vegan Peanut Butter Shake!

Vegan Peanut Butter Shake

This Peanut Butter Vanilla Shake is so thick and delicious. It really tastes like a milkshake! The vanilla and peanut butter make a great flavour combination. This shake is a much healthier version of a classic milkshake. The base is actually made with cauliflower! Once everything is blended smoothly and combined, you would never know you were drinking vegetables.

I added hemp hearts and peanut butter for some healthy fats and protein to keep you full and satisfied. You could also add flax seeds, sesame seeds, or sunflower seeds for this purpose. The sweetness comes from frozen banana and natural dates. Feel free to adjust the sweetness to your liking by adding more banana or extra dates. I find that 1 date is sweet enough for my liking.

If you’re a fan of chocolate peanut butter, you could also add about 1 tablespoon of cocoa or cacao powder for a chocolatey shake. You could also add vanilla or chocolate protein powder for a higher protein snack. For those in Canada, my recommended brand is Botanica Perfect Protein for their super clean ingredients without any added sugar.

For more healthy snack recipes, try my Chocolate Oat Bars, Peanut Butter Rice Krispie Cups, or Cinnamon Roll Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Peanut Butter Shake

Vegan Peanut Butter Shake

Laura Brining
A thick and creamy peanut butter vanilla milkshake
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1/2 banana frozen
  • 1 cup steamed and then frozen cauliflower florets
  • 1 tablespoon hemp hearts
  • 3 tablespoons peanut butter
  • 1-2 dates pitted
  • 1 teaspoon vanilla
  • 3/4 cup water or almond milk

Instructions
 

  • Add all ingredients to your blender. Blend on high until fully combined and smooth. You want to make sure everything is completely smooth.
  • Slowly add 1-4 tablespoons of extra water or almond milk to adjust the thickness to your desired consistency, if needed.
  • Enjoy immediately.

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Vegan Peanut Butter Shake

Salted Popcorn Chocolate Chunk Cookies

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Salted Popcorn Chocolate Chunk Cookies!

Popcorn Chocolate Chunk Cookies

These cookies are the most soft and chewy cookies ever. I don’t know why but the addition of popcorn reminds me of a campfire. These are the perfect cookies to enjoy on a summer weekend or movie night! The salted popcorn makes a great combo with the chocolate chunks, and makes for a super fun cookie!

I of course made these cookies with healthier, whole food ingredients. The base is made with almond flour which results in a grain-free cookie. These cookies combine sources of healthy fats and protein to ensure a slower absorption of sugar and will leave you feeling satisfied. I sweetened these cookies with maple syrup for a refined sugar-free alternative. These cookies are vegan, grain-free, gluten-free, and refined sugar free.

They are soft and slightly chewy, and have the best texture when they come out of the oven with slightly golden edges. Feel free to store these cookies in the fridge or freezer if you would like to keep them for longer.

For more cookie recipes, try my Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies, or Chewy Chocolate Oat Cookies. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Salted Popcorn Chocolate Chunk Cookies

Laura Brining
Soft and chewy chocolate chunk cookies with salted popcorn
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 14

Ingredients
  

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon almond butter
  • 1/2 cup dark chocolate chunks or chips
  • 3 tablespoons popcorn kernels popped
  • 1/3 teaspoon sea salt

Instructions
 

  • Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  • Add the almond flour and baking soda to a large bowl. Stir until combined.
  • Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chunks are stir. Set your dough in the fridge for 15-20 minutes.
  • Preheat your oven to 350 degrees Fahrenheit. Roll your chilled dough into 14 even sized balls. Place each ball on the prepared baking sheet and flatten slightly with your hand. Top each cookie with the popped popcorn and press gently the into the dough. Sprinkle with sea salt.
  • Bake in your preheated oven for 11-14 minutes, or until slightly golden on the edges but soft in the middle. Allow to cool completely.

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Popcorn Chocolate Chunk Cookies

Chewy Vegan Brownies

by 2 Comments

Chewy Vegan Brownies!

Chewy Vegan Brownies

There’s nothing better than a classic brownie recipe. This recipe for Chewy Vegan Brownies is made healthier by using whole food ingredients. The brownies are soft, chewy, and slightly fluffy. They’re vegan, gluten-free, and refined sugar-free.

I sweetened this recipe with dates, and used a base of oat flour and almond flour to get that soft and chewy brownie texture. I topped one batch with dark chocolate chunks and walnuts, and left the other batch plain. These brownies are great on their own, but would also be great with fresh berries, coconut whip cream, or a drizzle of peanut butter.

For more dessert recipes, try my Raw Fudge Brownies with Chocolate Ganache, Chocolate Chunk Cookies, or Mini Chocolate Peanut Butter Pies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Chewy Vegan Brownies

Laura Brining
Soft and chewy chocolate brownies
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
  • 1 cup oat flour oats blended into a fine flour (certified gluten-free if needed)
  • 1 cup cocoa powder
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup dates pitted
  • 1 1/4 cup water
  • 4 tablespoons apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 tablespoons almond butter
  • Walnuts or chocolate chunks for topping optional

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a 9x9 baking sheet with parchment paper or grease with coconut oil.
  • Prepare your flax eggs by adding the ground flax and water in a small bowl. Stir to combine and set aside to thicken.
  • In a large bowl, add the oat flour, cocoa powder, almond flour, baking powder, and baking soda. Stir to combine.
  • Add the dates and water to a small blender. Blend on high until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the bowl. Stir until combined.
  • Add the mixture to your prepared pan and smooth evenly. Top with walnuts or chocolate chunks if desired.
  • Bake in the preheated oven for 28-20 minutes. Let cool before cutting into 12 slices. Store in the fridge or freezer.

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Chewy Vegan Brownies

Chewy Vegan Brownies

Healthy Blueberry Crumble Bars

by 2 Comments

Healthy Blueberry Crumble Bars!

Healthy Blueberry Crumble Bars Vegan

These Healthy Blueberry Crumble Bars are a perfect summer treat. They’re a healthier version of a typical blueberry crumble dessert. I made these bars with nutrient dense, whole foods and only a small amount of natural sweetner. I like to warm one or two of these blueberry crumble bars and enjoy them for a morning snack.

The oat crumble is made from a combination of almond flour and oats, and is used for both the base and the crumble topping. The chia blueberry filling is sweet and thick. It pairs perfectly with the hint of cinnamon and nutmeg from the oat crumble.

For more summery desserts, try my Chocolate Layer Cake with Strawberries and Whip Cream, Mini Chocolate Peanut Butter Pies, or Chocolate Chip Cookies. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

vegan blueberry bars

Healthy Blueberry Crumble Bars

Laura Brining
A warm baked blueberry filling with an oat and almond crumble
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16

Ingredients
  

Blueberry Filling:

  • 3 cups blueberries fresh or frozen
  • 2 tablespoons maple syrup
  • 1/2 tablespoon lemon juice
  • 2 tablespoons chia seeds

Crumble:

  • 1 cup almond flour
  • 1 1/2 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup dates pitted
  • 1/4 cup + 2 tablespoons water
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • To prepare the blueberry filling, add the blueberries, maple syrup, and lemon juice to a small pot over medium high heat. Bring the mixture to a simmer for 5 minutes while stirring the mixture and allowing the blueberries to break down. Add the chia seeds and stir to combine. Reduce heat to low and gently simmer for 10 minutes, stirring occasionally. Set aside.
  • To prepare the cumble, add the almond flour, oats, baking powder, cinnamon, and nutmeg to a large bowl. Stir until combined. Add the dates and water to a small blender. Blend on high until a smooth date paste is formed. Add the date paste, almond butter, maple syrup, melted coconut oil, and vanilla to the bowl. Stir until fully combined and crumbly.
  • Line a 9x9 baking dish with parchment paper or grease with coconut oil. Divide the batter and press 2/3 of the batter into the prepared baking dish. Save the remaining 1/3 of the batter for the topping.
  • Pour the prepared blueberry filling over the base and spread until it evenly covers the base. Crumble the remaining 1/3 of the batter over the blueberry filling.
  • Bake in the prepared oven for 24-26 minutes, until the crumble topping is slightly golden. Let cool and then cut into 16 bars. Store leftovers in the fridge and warm them slightly before serving.

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Healthy Blueberry Crumble Bars Vegan

Vegan Spaghetti Aglio E Olio

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Vegan Spaghetti Aglio E Olio!

Vegan Spaghetti Aglio E Olio

A wholesome plant-based version of the classic Italian pasta dish, Spaghetti Aglio E Olio.

Spaghetti Aglio E Olio is a simple and flavourful dish made with garlic and olive oil. My version is made with homemade parmesan ‘cheese’ made from whole food ingredients.  I have created the plant-based version of parmesan with a combination of nuts and nutritional yeast. This dish is garlicy and flavourful. It’s great when you need something quick and easy.

This pasta dish is perfect served with a side salad. I like to serve it with a garden salad topped with toasted chickpeas and pumpkin seeds for added protein. I served this with these brown rice gluten-free spaghetti noodles.

For more pasta dishes, try my Creamy Chipotle Pasta, Mediterranean Pasta Salad, or my Creamy Mushroom Pasta Sauce. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Spaghetti Aglio E Olio

Laura Brining
A plant-based version of the classic Italian pasta dish
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 -6

Ingredients
  

Pasta:

  • One 454g package of spaghetti gluten-free if needed
  • 4 tablespoons olive oil
  • 4-6 cloves garlic minced
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Vegan Parmesan Cheese:

  • 1/4 cup cashews
  • 1/4 cup almonds
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt

Topping:

  • Fresh chives or basil optional
  • Additional red chili flakes optional

Instructions
 

  • Cook your spaghetti according to package directions and set aside.
  • Heat a large pan over low-medium heat. Add the olive oil and minced garlic. Let the garlic simmer for 3-5 minutes while stirring occasionally until golden brown. Remove the pan from the heat. Add the cooked pasta. Season with the chili flakes, sea salt, and pepper. Stir to combine and set aside.
  • Prepare the vegan parmesan cheese by adding the cashews, almonds, nutritional yeast, and sea salt to a small blender. Blend on high until the nuts form fine crumbs.
  • Add about half of the vegan parmesan cheese to the prepared pasta and stir to combine.
  • Serve your pasta. Top each serving with the remaining vegan parmesan cheese and additional basil, chives, or chili peppers if desired.

Vegan Spaghetti Aglio E Olio