Maple Alps

sauces

The Most Delicious Cashew Cream Sauce

RecipesAmanda Walter | Maple Alps13 Comments

I cannot tell you half of the raving I hear about this sauce. I made it for a vegan lasagna a couple of weeks ago, and let’s just say, I made sure that the spatula got every last drop of it out of the blender. The spatula didn’t have any left on it by the end either if you catch my drift.

The Most Delicious Cashew Cream Sauce | www.maplealps.com

We discovered that this sauce is good on everything. We put it in our fajitas, added some to our enchiladas before (and after!) baking them (goodbye vegan cheese!), and my husband even likes spreading it on his bread in the mornings! My guess would be that it would make a fantastic vegan queso...just putting that out there. Must experiment more to find out.

The stuff is gold - and not just because raw cashews are expensive.

I think I have officially found my cheese alternative, and I am crazy excited to share it with you!

The Most Delicious Cashew Cream Sauce | www.maplealps.com
 

Cashew Cream Sauce
Makes about 2 cups

  • 1 ¼ c raw cashews (soaked overnight or for an hour in hot water if you don’t have a high speed blender)
  • 1 cup almond milk, unsweetened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp lemon juice
  • ¼ c nutritional yeast flakes

Add all ingredients to blender and blend until very smooth


Have you tried a cashew cream sauce before? Tell me about it below!


 

Easy Enchilada Sauce

RecipesAmanda Walter | Maple Alps3 Comments

I've been conjuring up all sorts of sauces lately. I've always been a gravy-type food fan, so it's only natural that I love all sorts of sauces. 

The other day, I was cooking up some dinners I had frozen and came across some enchiladas. They were so sad there in the bottom of the freezer, so of course, I had to whip up some sauce to bake them in.

Enchilada Sauce | www.maplealps.com

I have a sauce that I usually make, but I was feeling a little adventurous, so I changed it up a bit. This one is a little thicker and a little spicier. Yes, it's very similar with one added ingredient, and I like it a little more!

Best part? Freezer friendly!

Related: Spinach & Black Bean Enchiladas

Enchilada Sauce | www.maplealps.com

Enchilada Sauce
Makes about 2 cups

  • 3 TBSP olive oil
  • 1 1/2 TBSP white whole wheat flour
  • 2 TBSP chili powder
  • 2 1/2 Cups vegetable stock
  • 6 Ounces tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp organic cane sugar
  • 1 tsp nutritional yeast flakes

1. Heat oil in a saucepan. Sprinkle flour over oil and whisk until mixture is smooth. Cook for 1 minute, stirring constantly.

2. Stir in chili powder and tomato paste and continue to cook for another 30 seconds.

3. Whisk in stock,  cumin, garlic powder, onion powder, salt, cane sugar and nutritional yeast flakes.

4. Bring mixture to a boil, then reduce the heat to low and simmer 10 minutes. Adjust seasonings and use.

 

Vegan Sour Cream

RecipesAmanda Walter | Maple Alps8 Comments

I love sour cream. Seriously. When I decided to switch to a plant based diet, sour cream was one of those things that was harder to let go. There's nothing like a good dollop of sour cream with a burrito or pierogi. Thankfully, Tofutti exists, and tastes delicious. Unfortunately, I can't always find it, so I had to improvise.

Easy, three ingredient vegan sour cream. Nut free! #MapleAlps #Vegan #NutFree
 

I experimented with a few different ways of making vegan sour cream (including trying with cashews and apple cider vinegar), but this has been by far my favourite. I might tweak and play a bit more with it, but I was quite pleased with this result! It was creamy and had just the right amount of tang.

 
The easiest three ingredient vegan sour cream
 

It is great on tacos or pierogies, or anything else that requires sour cream, really. I fully intend on finding out what else it can do. Stay tuned to see different ways I've found to use it!

 

Three Ingredient Vegan Sour Cream
Makes about 1.5 cups

Block of Firm Tofu (16oz. /454g), drained
1/4 cup Lemon Juice
1/2 tsp Garlic Salt

1) Blend all ingredients together till smooth using blender or food processor.
2) Chill a few minutes and serve.

Store in refrigerator up to one week.


Easiest three ingredient vegan sour cream

Have you ever made your own vegan sour cream? Want to tell me about it? 

If you try this one out, let me know how it goes for you! I'll always find you at #MapleAlps :)