Monthly Archives: August 2014


Mexican Street Corn

Every year around this time, I have a bittersweet feeling. Excitement about my birthday month, but sad that the Summer will slowly leave us and that means no grilling with friends and family. Ok I haven’t grilled all Summer but still the thought of it counts.

As a round up of Summer vegan yummy foods, I present to you a two part post. First part from my AHNmazing vegan nacho cashew cheese recipe found here.

Who says you had to travel to Mexico to get these addicting and eye catching pieces of beauty?  As much as they do look complicated and intimidating to make, you’d be more shocked at how simple this turned out to be!

Mexican Street Corn

Mexican Street Corn

Mexican Street Corn

5 ears of corn,  husks on
1/4 cup Vegan Nacho Cashew Cheese
2 tbsp Vegenaise
1/4 cup cilantro, chopped
1 lime, juiced
1 tsp paprika

Soak corn with husks on in a bucket of water for about 20 minutes. This will prevent the husks from burning while grilling or roasting.

Preheat oven to 450 degrees and roast corn for 20 minutes. Do not over roast/grill or the kernels will turn out dry. Peel back husks leaving them attached to the base, remove the silk. Plate ears of corn on a serving dish.

In a medium bowl mix cashew cheese, Vegenaise, and lime juice. Spread a generous amount of spread on the corn, sprinkle with a little paprika and chopped fresh cilantro. Enjoy warm….or cold!

xoxo Sarah


When in doubt, soak cashews, soak cashews again and soak some more cashews! It’s the one most must have ingredient for all vegan foodies. It’s amazing and you’d be very surprised on how much you can do with plain ole cashews. Like this nacho cheese sauce that you’re still in disbelief about.

This best served warm just like any nacho cheese sauce right away or store in a mason jar in the refrigerator for later use.


1 cup raw cashews, soaked overnight
1/2 cup Nutritional Yeast
1 cup filtered water
1 tsp salt
1 tsp garlic powder
1/4 tsp turmeric

In a blender, puree ingredients together until well combined. You want a creamy texture.

Transfer mixture to a small pot and simmer on medium-high heat until mixture thickens. Serve with pita or tortilla chips.

xoxo Sarah



Vegan Bleu Cheese

Let’s just all take a moment to soak in all the glory of how amazing this looks…

The Fall is upon and that only means one thing. FOOTBALL SEASON!! Endless parties, BBQ and just a reason to watch some football, have some brew and some cauliflower buffalo wings. The tangy spiciness of the infamous Frank’s Hot Sauce, cooled in some bleu cheese is what brings me back to the good ole football season days.

Vegan Bleu Cheese

Simple.tasty.pure perfection. Serve this dip for your next Superbowl party!

1/2 cup crumbled extra firm or firm tofu
1 cup Veganaise
1/4 tsp apple cider vinegar
1/4 -1/2 tsp tahini
1 tsp garlic powder
juice of half lemon
dash of salt & pepper

Place tofu block in between layers of paper towel and place a plate on top with another heavy object to help drain excess water. Leave to drain overnight.

In a small bowl crumble the tofu into small pieces.

In a separate large bowl, mix the rest of the ingredients except crumbled tofu. Adjust the seasoning to your liking and taste. I added a little more tahini (1/2 tsp) to achieve a more thick and nutty flavor.

Add in crumbled tofu and mix until well combined. Serve chilled or right away with your favorite cauliflower buffalo bites or some fresh celery sticks!

Vegan Bleu Cheese

xoxo Sarah



It’s all in the sauce! If I can eat one thing for the rest of my life, it would be this bang bang sauce. (right after chocolate chip cookies and donuts obviously!)

The spicy, creamy and a slight sweetness combo is the perfect match for these amazing crispy cauliflower pieces. This is fairly a simple dish to make. Ultimately the longest wait time will be for the cauliflower florets to soak in the homemade vegan “buttermilk” for an hour at most (which you can skip entirely but who doesn’t like extra tender cauliflower anyways?) There’s something about this recipe that justifies it being one of my new favorite comfort food.

vegan buttermilk

bang bang cauliflower

bang bang caulifower


1 head cauliflower
3/4 cup whole wheat flour (or regular APF)
1/2 cup cornstarch
1 heaping cup Panko
1/4 cup canola oil
1 flax egg
1 cup almond milk
1 tbsp apple cider vinegar
1 tsp garlic powder
1/4 tsp smoked paprika
salt pepper , to taste
fresh cilantro, optional

For the vegan buttermilk: whisk milk and apple cider with a fork. Let the mixture set and activate for about 10 minutes.

Cut cauliflower florets into bite size pieces and soak in buttermilk for at least an hour.

In a large plate, season panko with salt and pepper. Set aside.

In separate large bowl, whisk flour, corn starch, flax egg, garlic powder, paprika. Set aside

Dip buttermilk soaked cauliflower into flour mixture, then heavily coat with Panko. Tip: dip cauliflower florets a second time in buttermilk mixture then coat in flour and Panko again for more of a crustier exterior.

Heat oil on medium high heat and fry both sides of cauliflower until golden brown (about 3-4 minutes). Serve immediately with homemade sweet red chili dipping sauce. (bang bang sauce)

Ingredients Sweet Red Chili Dipping Sauce:
1/2 cup Veganise
2-3 Tbsp sweet chili sauce
1 tbsp Sriracha
2 tsp apple cider or rice vinegar

Drizzle red chili sauce on top with a few fresh cilantro pieces.


xoxo Sarah