Category: Recipes

Hi guys, here is the full recipe for the soft Vegan Pepper Jack cheese recipe. Hope you enjoy it!

INGREDIENTS

1 ½ cups of unsweetened almond milk

3-4 pimentos or any other mild hot pepper

¼ cup soaked cashews

1 ½ teaspoons of sea salt

1 tablespoon lemon juice

5 tablespoons of tapioca starch

6 tablespoons of coconut oil

2 tablespoons of agar-agar powder

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 tablespoon of nutritional yeast

METHOD

Add everything to a blender except the pimentos. Toast the pimentos in a pan and then add them to the mixture. Pulse for a few seconds (you still need to have little pieces of pimento). Pour the mixture into a pan and heat until it become thickish but not completely. You need to keep an eye on it at all times because it will turn solid very quickly and it will be hard to handle!

In a greased plastic container add a few chopped toasted peppers. Then, pour the cheese mixture and put it in the fridge for at least 7 hours until it fully settles.

Unmold and enjoy! You can spread it on top of crackers or bread.

Hi guys, today I have a super easy Vegan recipe. As an Italian descendant, grissini (Italian thin and crispy breadsticks) was a favourite thing to eat growing up.

They are perfect to dunk into soup, dips or to eat on their own as a snack (if you wonder how they are inside, they’re hollow and crunchy). These are chia grissini but in my YouTube video, I also made a batch using dried herbs (oregano and parsley). They are super versatile so you can add practically anything, you can even make them spicy if you want.

Here is the recipe:

INGREDIENTS

2 cups of all purpose flour

1/2 teaspoon of sugar

1 pack of yeast

2 tablespoons of olive oil (do not use any other)

1/2 cup of warm water

1/4 cup water (room temperature)

1 teaspoon of salt

Chia seeds

Dried herbs (oregano or parsley)

METHOD

In a large bowl add the flour, sugar and yeast. Mix everything well. Add the olive oil, warm water (1/2 cup) and combine everything until you get a rough dough (it will be dry). Set aside.

In a small cup, add the 1/4 cup of water and the salt, mix everything well with a small whisk. Add it to the rough dough. Please make sure you follow this step carefully otherwise if you add the salt directly to the dough it will kill the yeast and this is the reason why you need to dissolve the salt in water first before adding it to the dough.

Start kneading the dough carefully (add a little flour if the dough is too sticky, but don’t add plenty). At this point you want to add as many chia seeds as you want. You can also add dried herbs. Knead until the dough is smooth and elastic, approximately 8-10 minutes. Place the dough in a large greased bowl, cover and let it rest for 2 hours.

After it is done resting, carefully remove and divide the dough in small balls. Shape the grissini and place them carefully in a greased baking sheet. Bake at 400F (200C) for 10-12 minutes.

Hope you enjoy today’s recipe and remember: Just because you are going Vegan doesn’t mean you have to compromise taste!

Happy eating my friends! 🙂

Hi guys! Ready? Here is the full recipe for the Vegan cheese you just watched on my YouTube channel. I suggest that you make a smaller one (cut recipe in half) if you do not plan to use it right away or if you want to “experiment” and see if you would like the taste. This cheese will keep well in the fridge for up to 5 days.

Let’s start, shall we?

INGREDIENTS

3 medium potatoes

6 tablespoons of cornstarch

4 tablespoons of nutritional yeast

1 tablespoon of garlic powder

½ tablespoon of oregano

¼ tablespoon of black or white pepper

½ tablespoon of turmeric powder

The juice of half lemon

½ tablespoon of salt

4 tablespoons of olive oil

½ cup of water or a little more (the one you boiled the potatoes in)

PREPARATION

Peel the potatoes, cut them in cubes and cook them as you would do with mashed potatoes. When they are done, remove the potatoes carefully but keep the water (do not drain). Mash the potatoes a little bit.

In your food processor or powerful blender, add ½ cup of water (the one you boiled the potatoes in). Then add the potatoes and all the rest of ingredients. If you need to use more starch water, feel free to add a little more but be careful. If you put too much water, you will have issues slicing it later. The consistency should be creamy (not too thick). Transfer the mixture to a large pan and stir constantly on medium heat for around 5 to 6 minutes. The mixture will start thicken up so keep stirring.

Turn off the fire and carefully place the mixture into a greased plastic container of your choice. Make sure it is greased otherwise you will have problems removing the cheese when it is done. The mixture will be goey and thickish when it cools down. Place the container with the cheese in the fridge and let it rest for at least 4 hours. Yes, be patient and don’t cheat!

Carefully unmold (it should come out easily).

And there you go…super tasty and easy Vegan cheese.  🙂