Avocado Vegan Cheese Sauce

Wowza this sauce is so tasty, or at least I thought it was. I’m not one of those food bloggers who feels the need to write a long intro to my recipes when I’m fully aware you all simply want the recipe anyways so onto this lovely creation I’m blessed I have leftovers of.

Recipe:

1 small ripe avocado

1/3 cup almonds without the peel ( I’ll explain below how to get the skin off your almonds easily if you buy them with the peel already on them)

1 tsp apple cider vinegar

1 tsp onion powder

1 tsp garlic powder

Dash of black pepper

1 or 2 tbsp nutritional yeast ( I use 3 or 4 dashes curry powder for cheesy recipes)

Sea salt to taste

Directions:

If you need to skin the almonds I find it easiest to soak them in boiling water for 1.5 minutes carefully drain and peel the skin off by hand.

Once you have the bare almonds add those to your blender.

Blend the almonds with about 1/4 cup water.

You can add in the other ingredients and blend well to combine.

I used this for a pasta dish over gluten free pasta, but do with it as you please.

Enjoy!

Gluten Free Mashed Potato Cheese Sticks

Nope I’m not quite sure why it took me 38 years of my life to even have the thought to create these, because now I want to make them all the time! So simple and tasty. Next time I’ll sneak in broccoli or puréed carrots for added nutrients.

Please I highly suggest creating these. I wish I had more ingredients to make a bigger batch for leftovers.

Recipe:

2 peeled yellow potatoes

1 cup vegan shredded cheddar cheese ( I used violife)

1/4 cup gluten free oat flour

1 flax egg

Gluten free vegan breadcrumbs ( I used Ian’s brand and added in Italian seasoning, turmeric, black pepper, pinch of sea salt, dash of onion powder)

1 tsp sriracha

Vegan bacn bits

1/2 tsp sea salt

Dash of black pepper

1 tsp garlic powder

1 tsp onion powder

Directions:

Preheat oven to 375 degrees.

Peel and cut up potatoes and add to a pot of boiling water cook for about 30 minutes.

Once potatoes are cooked mashed them and I added everything but the cheese, flour, breadcrumbs, and flax egg to make the mashed potatoes.

Once the potatoes are mashed add them to a mixing bowl and add in the cheese, flax egg, and gf oat flour. Stir well to combine. Do a quick taste and you can add in more sea salt or sriracha and vegan bacn bits if needed.

I put parchment paper onto a baking sheet and formed the mashed potato mixture into the shape of a typical cheese stick.

Place the mashed potato cheese sticks in the freezer for 10 minutes. Helps keep the shape of them.

After 10 minutes in the freezer bread them. Then I baked them for 10 minutes flipped and baked for 5 to 7 more minutes.

Enjoy!

Gluten Free Mashed Potato Everything Bagels

Love being gifted with the ability to 9/10 times succeed with my recipes. I typically make cauliflower bagels, but haven’t had any cauliflower recently so today I used the same concept for those bagels with a bit of adjustment and came up with these lovely gluten free mashed potato bagels.

Pretty simple to create and I think they are quite tasty.

Recipe :

1 1/2 cup gluten free oat flour

1 medium yellow potato peeled

1 tsp baking powder

1/4 tsp baking soda

1 tsp onion powder

1 tsp garlic powder

Pinch of sea salt

Dash of black pepper

Everything bagel seasoning for topping

1 flax seed egg ( 1 tbsp ground flax seed 3 tbsp water)

Baking soda soak

2 tbsp baking soda

2 or 3 cups water

Directions:

Preheat oven to 425 degrees

To prepare gf oat flour simply grind gf oats in a blender into a flour. Add to a mixing bowl. Add in the baking powder, baking soda, pinch of salt, onion/ garlic powder and stir to combine set aside.

In a pot boil water and add in the peeled yellow potato and cook thoroughly for about 30 minutes.

Prepare flax egg and set to the side while you prepare the mashed potatoes.

Once potato is cooked mash. I added in sea salt, black pepper, and a tbsp of vegan butter which is optional. You can literally just add in a plain mashed up potato so please don’t fuss over a perfect mashed potato for this recipe. You can also utilize leftover mashed potatoes if you want to.

Now add the mashed potatoes to the dry ingredients along with flax egg and mix to combine them you can mix with hands to get a nice dough.

Shape into doughnuts I got two decent sized doughnuts out of this, but I did plan to do mini ones which would have made four maybe.

In a pot add 2 tbsps baking soda and water bring to a boil. I added in one doughnut at a time and let soak for 30 seconds then flipped and let soak for 30 more seconds then put it on parchment paper on a baking sheet. Did this to both doughnuts.

Topped them with the everything bagel seasoning.

I baked potato them for 22 minutes. Then I sliced them and you can toast if you have a toaster I simply baked them for 10 minutes after slicing.

I made a kale hummus to go with mine as well as vegan butter on half.

Enjoy!