Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It’s soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.

I think we may have what you would call a charcuterie problem in this house. It’s all we eat alllll the time. And I am good with that. Hummus is the perfect addition to a charcuterie spread or with veggies to dip and pita bread. It’s damn delicious and creamy and perfect in every way.

All you need is some chickpeas or garbanzo beans, tahini, and a few spices to get your hummus going. Make it with whatever flavor variations you like, or if you want to get really crazy, try this lemon beet hummus. It’s beautiful!

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup olive oil, plus extra for drizzling
• 2-3 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• Juice of 1 lemon
• Salt to taste
• Water as needed

Instructions

1. Prepare the Pine Nuts: Preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes, or until golden brown. Set aside to cool.
2. Blend the Ingredients: In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
3. Adjust the Consistency: If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
4. Incorporate the Pine Nuts: Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
5. Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.

Variations

Hummus can be customized in a million different ways, but here are some great flavor variations to try!

1. Roasted Red Pepper Hummus: blend in some smoky roasted red peppers for a pretty color and great flavor.
2. Spicy Hummus: Add some cayenne pepper or even jalapenos for a spicy variation.
3. Herb Hummus: any fresh herbs are usually delicious. Try parsley, basil, or cilantro.
4. Sun-Dried Tomato Hummus: this is another favorite of mine with some tangy sun-dried tomatoes blended in.
5. Avocado Hummus: seriously, just try it. You won’t regret it!

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Lemon Beetroot Hummus

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Toasted Pine Nut and Garlic Hummus

Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It's soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.

Course Sauces and Dips

Cuisine Mediterranean

Keyword garlic, hummus, pine nuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1/4 cup olive oil, plus some for drizzling
• 3 cloves garlic
• 1/4 cup toasted pine nuts
• salt to taste
• paprika for garnish
• water as needed for thinning

Instructions

• If you don't have roasted pine nuts you can preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes or until golden brown. Set aside to cool.
• In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
• If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
• Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
• Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.

The post Toasted Pine Nut and Garlic Hummus appeared first on The Hungry Carrot.

This lemon beetroot hummus is full of bright flavors and colors and puts a fun unique twist on this Mediterranean classic. Use it as a dip or spread on your favorite sandwiches or with pita bread and fresh veggies. It’s perfect for entertaining or as a vibrant and show-stopping side dish, snack, or appetizer. It only takes a few ingredients and a couple minutes to put together and it tastes so good! The earthiness of the beets is lightened and brightened by the lemon zest and tangy lemon juice.

Lettuce Turnip the Beet!

Honestly, it took me a long time to enjoy hummus. Despite its popularity, especially among plant-based fans, I just didn’t enjoy the flavors and it would sit in my fridge for weeks until I finally would throw it away. Fast forward several years and I finally started making it at home. I am not sure what it is about homemade hummus compared to store-bought varieties, but it just tastes so much better and I love being able to adjust the spices and flavors to my liking.

Normally I would make a traditional garlic hummus. But, I am a HUGE beet fan and there is just something about the visual appeal of the bright earthy color of beet hummus. In this summer heat, the addition of lemon juice and fresh zest is the perfect twist making it the perfect sidekick to a picnic, sun-warmed patio, or to brighten up your favorite wrap or sandwich. We all eat with our eyes first and the beautiful bright pink pigment of beet hummus is so appetizing and visually appealing. Everyone always wants to try it, and when they do, they can’t stop eating it!

Is Lemon Beetroot Hummus Healthy?

Hummus is a mainstay of healthy Mediterranean cuisine and for good reason. Full of wholesome ingredients and simple flavors, it’s a fan favorite of the health-conscious offering so many nutritional benefits. The beets and lemon used in this recipe also bring their own health advantages to really amp up the nutritional component of this tasty dip.

Beets: A Nutritional Powerhouse Hero

Beets get a bad rap for some reason and honestly, I don’t get it. I think they taste like the Earth and I have never met a beet salad that I didn’t love. Beets are packed with fiber, folate, manganese, potassium, iron, and vitamin C. They are also really high in nitrates, which can help improve blood flow and lower blood pressure. The pigments responsible for their gorgeous color are called betalains and they possess awesome anti-inflammatory and antioxidant properties.

Chickpeas: Protein and Fiber-Rich

Chickpeas, the humble cornerstone of any hummus recipe, are a great source of plant-based protein and dietary fiber. They make you feel full and satiated and provide essential vitamins and minerals, including folate, iron, phosphorus, and manganese.

Tahini: Healthy Fats

Tahini, made from ground sesame seeds, adds a rich, nutty flavor and smooth texture to hummus. It’s a great source of healthy fats, particularly mono- and polyunsaturated fats, which are beneficial for heart health. Tahini also provides important nutrients like calcium, magnesium, and B vitamins.

Lemon: A Zesty Boost

Lemon juice adds a bright, tangy flavor to hummus and is an excellent source of vitamin C. It aids in digestion, supports the immune system, and enhances iron absorption from plant-based foods.

How to Make Lemon Beet Hummus

Ingredients

To make lemon beet hummus, you will need the following ingredients:

• Beets: use canned if you are lazy like me, or you can boil or roast fresh beets
• Chickpeas: or garbanzo beans. Some people prefer to peel them, but I never do. I haven’t found a major difference in texture.
• Tahini: use fresh quality tahini and make sure to stir well before using
• Lemons: fresh lemon juice is totally worth the effort
• Garlic: again, I use pre-minced garlic because I am lazy, but use fresh cloves if you prefer
• Spices: I like to add cumin, salt, and pepper but use whatever you prefer

Instructions

1. Prepare the Beets: I went full lazy mode and used canned beets. If using fresh beets, roast or boil them until tender. To roast, preheat the oven to 400°F (200°C), wrap the beets in aluminum foil, and bake for 45-60 minutes. To boil, place the beets in a pot of water and cook for about 30-40 minutes. Allow them to cool before you blend them.
2. Blend the Ingredients: Combine the beets, chickpeas, tahini, lemon juice, garlic, and spices. Blend until smooth. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated. Add a little oil or water if needed.
3. Adjust the Seasoning: Taste the hummus and add salt to your preference. If you want a more pronounced lemon flavor, add a bit more lemon juice. For a spicier kick, consider adding a pinch of cayenne pepper.
4. Garnishes: Again, I was very lazy but you can add a drizzle of olive oil on top, some chopped parsley, lemon zest, toasted pine nuts, or anything else you want.
5. Serve and Store: Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh herbs, such as parsley or cilantro, if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.

How to Use It

As a Dip

Lemon beet hummus makes an excellent dip for a variety of foods. Serve it with pita bread, vegetable sticks (such as carrots, cucumbers, and bell peppers), or crackers. Its vibrant color makes it an eye-catching addition to any appetizer platter, perfect for parties and gatherings.

As a Spread

Use it as a spread on sandwiches, wraps, or toast. It pairs well with ingredients like avocado, cucumber, sprouts, and roasted vegetables, adding both flavor and nutritional value to your meals.

In Salads and Bowls

Incorporate lemon beet hummus into salads and grain bowls for a burst of flavor. It can serve as a dressing alternative or be mixed into grains like quinoa or farro for added creaminess and taste.

As a Sauce

Thin out lemon beet hummus with a bit of water or additional lemon juice to create a sauce for roasted vegetables, grilled meats, or falafel. This versatile sauce can elevate a variety of dishes, adding a tangy, earthy element.

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lemon Beetroot Hummus

The best lemony beet hummus full of bright flavors and colors for a fun twist on this Mediterranean classic. Use it as a dip, spread, or side dish.

Course Appetizer, Sauces and Dips, Side Dish, Snack

Cuisine Mediterranean

Keyword beet, hummus, lemon

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas, drained
• 1 cup 2-3 large canned or roasted beets
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp minced garlic
• 1/2 tsp cumin
• salt and pepper to taste

Instructions

• Drain and rinse the chickpeas and beets.
• Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
• Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.

The post Lemon Beetroot Hummus appeared first on The Hungry Carrot.

Fresh chimichurri is a simple yet vibrant marinade or sauce bursting with fresh flavors. Primarily a mix of parsley, olive oil, and red wine vinegar, there are lots of variations and uses for this delicious chimichurri. Different additions like red peppers, oregano, and minced garlic add lots of complexity to complement your favorite recipe. I love to use this chimichurri on grilled cauliflower steaks, kabobs, tacos, as a pasta sauce, or on tofu bowls.

History of Chimichurri

The roots of traditional Argentinian chimichurri trace back to the 19th century. The most commonly accepted legend is that Irish immigrants created the condiment out of a longing for Worcestershire sauce. However, its exact origins are shrouded in folklore. However it originated, this delicious sauce is more of an infused olive oil and an Argentinian mainstay. Most commonly it’s used as a table condiment for grilled meat, steak, and empanadas.

There are many variations that exist in Uraguay, Paraguay, and Brazil as well. Now it’s very common in most of Latin America. Compared to its spicier Mexican Chimichurri cousin, Argentinian Chimichurri typically has the bright and zesty flavors of fresh parsley and cilantro. Olive oil and red wine vinegar are the primary ingredients as well as dried oregano, salt, pepper, garlic, and chili peppers. It’s a fantastic melding of flavors for a quick dip, sauce, or marinade.

While I made this for vegan and vegetarian dishes, you can certainly make this to accompany a meat dish like steak or chicken. It’s surprisingly healthy and has a lot of toxin-binding capabilities thanks to the parsley. The antioxidant and immune support properties are a great support to organ health.

Fresh Chimichurri Ingredients

At the heart of chimichurri lies a simple yet powerful combination of fresh ingredients, each contributing to its distinct taste and aroma:

1. Parsley: The backbone of chimichurri, fresh parsley provides a bright, herbaceous flavor that forms the base of the sauce. Italian flat-leaf parsley is often preferred for its robust taste and vibrant green color.
2. Garlic: Aromatic garlic adds depth to chimichurri, infusing it with a rich, savory essence. Fresh garlic cloves are minced to release their potent flavor.
3. Olive Oil: High-quality olive oil serves as the emulsifier in chimichurri. It binds the ingredients together while imparting a smooth texture and a light fruity bitterness and nutty undertones.
4. Red Wine Vinegar: Tangy red wine vinegar lends a subtle acidity to chimichurri, balancing the flavors and enhancing its overall complexity. You can use other vinegar varieties, such as white wine vinegar or apple cider vinegar according to personal preference.
5. Oregano: Dried oregano contributes earthy notes and a hint of bitterness to chimichurri, complementing the freshness of the parsley and garlic. While fresh oregano can be used, dried oregano is more commonly employed for its concentrated flavor.
6. Red Pepper Flakes: For a touch of heat, red pepper flakes or chili peppers are often incorporated into chimichurri, providing a subtle kick without overwhelming the other flavors.
7. Salt and Pepper: Essential seasonings such as salt and pepper are added to taste, enhancing the overall balance of flavors and elevating the complexity of the sauce.

How to Use Chimichurri

Whether used as a marinade, condiment, or dipping sauce, chimichurri adds a layer of complexity that’s great on so many dishes:

1. Grilled Veggies: Perhaps the most traditional pairing, chimichurri is delicious when served alongside grilled vegetables like cauliflower steaks and veggie kabobs.
2. Tofu Marinade: Chimichurri also pairs exceptionally well with tofu adding a burst of freshness. Try it on a southwest-style tofu bowl with black beans, avocado, and quinoa, or even over rice and za’atar carrots.
3. Pasta and Bread: Being so versatile, it’s the perfect base for a fresh pasta sauce. One of my other favorites is to use leftovers for dipping oil with fresh bread.
4. Sandwiches and Wraps: Spread chimichurri onto sandwiches, wraps, or burgers for a burst of flavor. I love using it in a grilled cheese for a kick of flavor.
5. Dressing: Chimichurri is awesome as a salad dressing, taco or burrito sauce, drizzled on grilled portobello mushrooms, or corn on the cob. Try it over smashed potatoes too, it’s amazing.

Storage

• Store fresh chimichurri in an airtight container in the fridge for 3-4 days. 
• For longer storage, you can freeze it in an ice cube tray for up to three months. Transfer frozen cubes to a zip-close freezer bag. Defrost cubes of chimichurri in the fridge for several hours or overnight.
• I like to set it on the counter for a few minutes before I am going to use it. This allows the olive oil to come to room temp.

Try these other recipes:

Dairy-Free Garlic Aioli

Black Bean Quesabirria Tacos with Consume

Avocado Crema

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fresh Chimichurri

A fresh vibrant blend of herbs and spices. A perfect marinade, condiment, and dipping sauce made of fresh parsley, garlic, olive oil, and red wine vinegar. Try it on kabobs, a dip for bread, or as a sandwich spread.

Course Sauces and Dips, Side Dish, Soups and Dips

Cuisine Argentinian

Keyword chimichurri, marinade, parsley, red pepper tomato sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup parsley-chopped, stems removed
• 1 tbsp garlic minced
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp oregano-dried
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

• Finely chop the parsley leaves and garlic.
• Whisk all the ingredients together in a small container. Cover and let sit at room temperature for an hour before serving. Use as a spread, marinade, or sauce.
• Store in an airtight container in the fridge for up to 3-5 days.
• You can also blend this in a food processor or blender if you prefer a smoother consistency.

The post Fresh Chimichurri appeared first on The Hungry Carrot.

Dairy-free garlic aioli is the perfect topping, dip, and spread that’s creamy and flavorful without any of the dairy. Made with four simple ingredients it’s easy to whip up and keeps well in the fridge for 3-5 days. Try it on burgers, with fries, or on sandwiches.

Since going vegan, one of the things I have missed most was ranch dressing and french fries. This garlic aioli really hits the spot and fills my ranch dressing obsession! Now I always keep a jar in the fridge. This aioli has made its way into many of my favorite recipes thanks to the creamy texture and vibrant garlic flavor.

This dairy-free garlic aioli is versatile and can be used in recipes, soups, or as a topping. Try it on this vegan red wine quinoa burger, these perfect potato wedges, or on your favorite dish! Check out this cashew sour cream for a perfect partner in crime to your sauce arsenal.

Keep it in the fridge for up to 5 days, if it lasts that long! Sadly I have never frozen this, but if you do, let us know how it went in the comments.

Try these other recipes:

Vegan Red Wine Quinoa Burgers

The Best Seasoned Potato Wedges

Vegan Pot Pie

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Dairy-Free Garlic Aioli

The most flavorful dip that comes together in seconds and pairs perfectly with your favorite french fry or on sandwiches and pizza.

Course Sauces and Dips

Keyword dips, garlic aioli, sauces

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup vegan mayonnaise
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tbsp minced garlic

Instructions

• In a small bowl or jar, whisk together all the ingredients until smooth.
• Taste and adjust seasoning as necessary.
• Store in the fridge for 3-5 days in an airtight container.

The post Dairy-Free Garlic Aioli appeared first on The Hungry Carrot.

This vegan avocado crema is deliciously creamy, dairy-free, and made from silky cashews. It’s got a tang and zest that packs a flavorful punch. Everything is blended to perfection and thinned to create the ideal crema consistency. It’s the perfect compliment to birria black bean tacos, chili, or sweet potato quesadillas.

This vegan avocado crema is so versatile and can be used in recipes, soups, or as a topping. Try it on this spicy chili, these tofu and veggie stuffed pancakes, or on your favorite dish!

Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!

Instructions

1. Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Dairy-Free Cashew Sour Cream

Cashew Cream Cheese

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Avocado Crema

This vegan avocado crema is deliciously creamy, dairy-free, and made from cashews. It's got a tang and zest that packs a flavorful punch. Everything is blended to perfection and thinned to create the ideal crema consistency. It's the perfect compliment to birria black bean tacos, chili, or sweet potato quesadillas.

Course Sauces and Dips

Cuisine Mexican

Keyword avocado crema, cashews, sauces, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1/2 cup soaked cashews
• 1/2 avocado-pitted and skin removed
• 1 tbsp lime juice (can substitute apple cider vinegar)
• 1/4 cup non-dairy milk or cream
• 2 cloves garlic-minced
• 1 tsp onion powder
• 1/2 tsp salt

Instructions

• Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
• Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired.
• Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.

The post Vegan Avocado Crema appeared first on The Hungry Carrot.

This dairy-free cilantro lime crema is tangy and creamy with a lime zest that packs a flavorful punch. Use it on tacos, chili, or anything you like! The base for the cream is soaked cashews that are blended to perfection and thinned to the perfect crema consistency.

This dairy-free lime crema is versatile and can be used in recipes, soups, or as a topping. Try it on this spicy chili, these tofu and veggie stuffed pancakes, or on your favorite dish! Check out this cashew sour cream for a perfect partner in crime to your sauce arsenal.

Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!

Instructions

1. Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Dairy-Free Cashew Sour Cream

Cashew Cream Cheese

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Dairy-Free Cilantro Lime Crema

This dairy-free cilantro lime crema is tangy and creamy with a lime zest that packs a flavorful punch. Use it on tacos, chili, or anything you like! The base for the cream is soaked cashews that are blended to perfection and thinned to the perfect crema consistency.

Course Sauces and Dips

Cuisine Mexican

Keyword dairy-free, lime crema, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1/2 cup soaked cashews
• 1/4 cup cilantro-chopped
• 2 tbsp lime juice (can substitute apple cider vinegar)
• 1/4 cup non-dairy milk or cream
• 2 cloves garlic-minced
• 1 tsp onion powder
• 1 tsp salt

Instructions

• Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
• Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired.
• Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.

The post Dairy-Free Cilantro Lime Crema appeared first on The Hungry Carrot.

This dairy-free cashew sour cream is the best all-around topping. It goes great on chili, baked potatoes, or quesadillas. Sour cream was one of the things I missed the most when making the switch to vegan and this stuff is a staple.

This cashew sour cream is versatile and can be used in recipes, soups, or as a topping. Try it on this spicy chili, these tofu and veggie stuffed pancakes, or on your favorite dish!

Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!

Instructions

1. Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Delicious Dairy-Free Bagels

Cashew Cream Cheese

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Dairy-Free Cashew Sour Cream

This dairy-free cashew sour cream is the best all-around topping. It goes great on chili, baked potatoes, or quesadillas. Sour cream was one of the things I missed the most when making the switch to vegan and this stuff is a staple.

Course Sauces and Dips

Keyword cashews, sour cream, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup soaked cashews
• 1/2 cup dairy-free milk
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp nutritional yeast
• 2 cloves garlic-minced
• 1 tsp onion powder

Instructions

• Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
• Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain.
• Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.

The post Dairy-Free Cashew Sour Cream appeared first on The Hungry Carrot.

Cashew cream cheese is what your bagel has been missing! Easy to customize and quick to whip up, it spreads like a dream and has that tangy creamy taste reminiscent of cream cheese.

This cream cheese is versatile and can be used in recipes, soups, or as a spread. Top it on a bagel or toast or even use it in cream cheese wontons. Try it paired with our homemade bagels for a taste to put it over the top! If you need a nut-free version, try our cream cheese made of tofu instead.

Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!

Instructions

1. Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Delicious Dairy-Free Bagels

Tofu Scramble

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Cashew Cream Cheese

Cashew cream cheese is what your bagel has been missing! Easy to customize and quick to whip up, it spreads like a dream and has that tangy creamy taste similar to cream cheese.

Course Breakfast, Sauces and Dips, Snack

Cuisine American

Keyword cashews, cream cheese, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1.5 cup soaked cashews
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1 tbsp nutritional yeast

Instructions

• Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.
• In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
• Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

The post Cashew Cream Cheese appeared first on The Hungry Carrot.

Blistered balsamic tomatoes are such an easy and delicious side dish, dip, and accent to so many dishes. Try them on some crusty bread, with this vegan burrata cheese, or with crackers.

Ingredients

Tomatoes: The most important thing here is fresh produce and vibrant colors. Choose cherry tomatoes that are organic, bright, and have a strong tomato flavor. I like the multi-colored packs as they add a nice dimension to the dish.

Balsamic: A good quality balsamic goes a long way here. For a delicious finishing touch, try our balsamic glaze. It adds sweetness and depth to the flavors.

Fresh Herbs: Use fresh garlic and basil here. Your taste buds will thank you. Just the wonderful smells that fill your kitchen of fresh herbs cooking is enough of a reason.

Instructions

1. Heat the olive oil over medium heat in a saucepan. Add the garlic and saute for two minutes or until fragrant.
2. Turn the heat down slightly, add your halved tomatoes, and cover to allow the tomatoes to steam. Steam the tomatoes for about five minutes or until the skin begins to blister and peel off the tomatoes.
3. Remove the cover and add the balsamic, sugar, chopped basil, and a little salt and pepper to taste. Stir well and let simmer for another five minutes or until the balsamic reduces a bit and thickens. If you prefer more of a sauce-like consistency, smash some of the tomatoes with the back of a wooden spoon.
4. Remove from heat and top with fresh basil and sea salt to taste. Serve with crusty bread, crackers, or vegan cheese.

Try these other recipes:

Fried Vegan Burrata Cheese

High-Protein Vegan Meatballs

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Blistered Balsamic Tomatoes

Blistered balsamic tomatoes are such an easy and delicious side dish, dip, and accent to so many dishes. Try them on some crusty bread, with vegan burrata cheese, or with rosemary crackers.

Course Sauces and Dips, Side Dish

Keyword balsamic, basil, blistered tomatoes, tomato sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup cherry tomatoes-halved
• 1 tbsp olive oil
• 2 cloves garlic-minced
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• 2 tbsp fresh basil-chopped plus extra for garnish
• salt and pepper to taste

Instructions

• Heat the olive oil over medium heat in a saucepan. Add the garlic and saute for two minutes or until fragrant.
• Turn the heat down slightly, add your halved tomatoes, and cover to allow the tomatoes to steam. Steam the tomatoes for about five minutes or until the skin begins to blister and peel off the tomatoes.
• Remove the cover and add the balsamic, sugar, chopped basil, and a little salt and pepper to taste. Stir well and let simmer for another five minutes or until the balsamic reduces a bit and thickens. If you prefer more of a sauce-like consistency, smash some of the tomatoes with the back of a wooden spoon.
• Remove from heat and top with fresh basil and sea salt to taste. Serve with crusty bread, crackers, or vegan cheese.

Notes

• These tomatoes keep well in the fridge for 4-5 days. I do not recommend freezing them. 

The post Blistered Balsamic Tomatoes appeared first on The Hungry Carrot.

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I can’t express how much I am in love with this fried vegan burrata cheese. It’s insanely gooey, creamy, and with a crunchy texture you can’t stop eating. Adapted from my original vegan burrata, this fried version takes the flavors and texture over the top.

Why We Love It

I’ve been on a mission to recreate a vegan version of fried cheese. This cashew-based vegan burrata has quickly become my new favorite go-to recipe for cheese boards, entertaining, or as an appetizer that turns into the whole meal.

Ingredients

Cashews: These nuts are the powerhouse of vegan cheese. They are nutrient and protein-dense and take up water when soaked making them soft and creamy. Soaking them is the key to making sure your burrata is as creamy as possible.

Nutritional Yeast: is a wonderful flavor additive to give a nice cheesy flavor while adding protein, vital vitamins, and minerals. It’s a great source for B12 as well. Add more or less to this recipe depending on your preference.

Arrowroot: is a healthier alternative to cornstarch and acts as a thickening agent plus it’s gluten-free. It comes from the roots of several plants and has some great health benefits. I prefer it to cornstarch or flour as a thickener as it’s less cloudy and a stronger binder.

Apple Cider Vinegar: gives you a nice tang to your burrata thanks to the fermented apples. I recommend adding more or less depending on your flavor preference.

Agar: is made from red algae, it’s a fantastic thickening and gelling agent. It’s the best vegan alternative to gelatin. I buy mine online as my local grocery stores don’t carry it.

Instructions

1. First, you will want to soak your cashews for at least 30 minutes to soften them and make them creamier. Soak up to 2 hours. If you prefer, pour boiling water over them and let them sit for 5 minutes for a faster prep time.
2. While the cashews are soaking, gather the rest of your ingredients. Add the dairy-free milk, nutritional yeast, arrowroot powder, agar, salt, and apple cider vinegar to a high-speed blender. You want a blender that won’t leave any small pieces so your burrata is as creamy as possible.

3. Once the cashews are done soaking, rinse and drain them and add them to the blender. Blend on high speed until no small pieces remain and the mixture is creamy.
4. Assemble your ice bath so you have it ready to go. Things move quickly once you start cooking, so you don’t want to be scrambling. Set out two small bowls and place plastic wrap in them so they are ready for the cheese balls once they are done cooking.
5. Over medium-low heat, add your cashew mix to a saucepan and slowly heat. Use a silicone spatula to stir constantly so it doesn’t stick or burn to the bottom. Keep the heat low enough so it never bubbles or simmers.
6. Keep stirring until it starts to get sticky. You will notice the texture changing to lumpier and stretchier. Keep stirring and heat for another minute or two until it is really sticky and stretchy.

7. Remove from heat and divide between the two bowls of plastic wrap. Grab the ends of the plastic wrap and twist them together making a tight ball around the cheese. Use a rubber band to seal if needed. This will give the burrata balls their shape.
8. Dunk both burrata balls in the ice bath to cool and solidify them. Let them sit for about 5 minutes in the ice bath.
9. Remove the burrata balls from the ice bath and place them in a sealable container. I used a small Tupperware. Place them in the freezer for at least 20 to 30 minutes.
10. While the burrata is setting, prepare your flour, bread crumbs, and dairy-free cream by placing each of them in a shallow dish or bowl. Remove the burrata balls from the freezer and remove the plastic wrap. Gently pat dry.
11. Gently roll the burrata balls one at a time in the flour, then the dairy-free cream, and finally the panko. Make sure they are coated well. Double breadcrumb them by placing them in the dairy-free cream and then the panko mixture for a second time.
12. Place the breadcrumbed burrata balls back in the freezer for another 30 minutes.
13. While the burrata is setting in the freezer, prepare your oil. You want enough oil in a frying pan to cover half the burrata ball. Heat on medium-high. When a panko crumb is dropped in the oil and sizzles, you know it’s ready.
14. One at a time, add a burrata ball to the oil and fry on each side for 2-3 minutes until golden brown. With a slotted spoon, remove the fried burrata and place on paper towels to drain. Repeat with the second burrata ball.
15. Plate with fresh basil and shredded parmesan. Add red pepper flakes for an extra kick. Serve with crusty bread, crackers, or tomatoes.

Try these other recipes:

Vegan Burrata Cheese

Blistered Balsamic Tomatoes

Homemade Vegan Spaghetti Sauce

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fried Vegan Burrata Cheese

This fried vegan burrata cheese is insanely gooey, creamy, and with a crunchy texture you can't stop eating. Made from cashews, it’s rich and indulgent, with a cheesy flavor and texture that defies expectations. Best enjoyed with some crusty bread and tomatoes.

Course Sauces and Dips, Side Dish, Snack

Keyword burrata, cashews, cheese, fried, plant-based cheese, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 balls

Ingredients

• 1 cup cashews
• 1 cup unsweetened non-dairy milk
• 1 tbsp nutritional yeast
• 2 1/2 tbsp arrowroot powder
• 1 tbsp apple cider vinegar (can substitute 1/4 tsp citric acid)
• 1 tsp salt
• 2 tsp agar
• ice for ice bath
• 1/2 cup all-purpose flour
• 1 cup panko
• 1/2 cup dairy-free cream (can substitute just egg vegan egg replacement)
• oil for frying
• basil and vegan parmesan to taste

Instructions

• First, you will want to soak your cashews for at least 30 minutes to soften them and make them creamier. Soak up to 2 hours. If you prefer, pour boiling water over them and let them sit for 5 minutes for a faster prep time.
• While the cashews are soaking, gather the rest of your ingredients. Add the dairy-free milk, nutritional yeast, arrowroot powder, agar, salt, and apple cider vinegar to a high-speed blender. Use a blender that won’t leave any small pieces so your burrata is as creamy as possible.
• Once the cashews are done soaking, rinse and drain them and add them to the blender. Blend on high speed until no small pieces remain and the mixture is creamy.
• Assemble your ice bath so you have it ready to go. Things move quickly once you start cooking, so you don’t want to be scrambling. Set out two small bowls and place plastic wrap in them so they are ready for the cheese balls once they are done cooking.
• Over medium-low heat, add your cashew mix to a saucepan and slowly heat. Use a silicone spatula to stir constantly so it doesn’t stick or burn to the bottom. Keep the heat low enough so it never bubbles or simmers.
• Keep stirring until it starts to get sticky. You will notice the texture changing to lumpier and stretchier. Keep stirring and heat for another minute or two until it is really sticky and stretchy.
• Remove from heat and divide between the two bowls of plastic wrap. Grab the ends of the plastic wrap and twist them together making a tight ball around the cheese. Use a rubber band to seal if needed. This will give the burrata balls their shape.
• Dunk both burrata balls in the ice bath to cool and solidify them. Let them sit for about 5 minutes in the ice bath.
• Remove the burrata balls from the ice bath and place them in a sealable container. I used a small Tupperware. Place them in the freezer for at least 20 to 30 minutes.
• While the burrata is setting, prepare your flour, bread crumbs, and dairy-free cream by placing each of them in a shallow dish or bowl. Remove the burrata balls from the freezer and remove the plastic wrap. Gently pat dry.
• Gently roll the burrata balls one at a time in the flour, then the dairy-free cream, and finally the panko. Make sure they are coated well. Double breadcrumb them by placing them in the dairy-free cream and then the panko mixture for a second time.
• Place the breadcrumbed burrata balls back in the freezer for another 30 minutes.
• While the burrata is setting in the freezer, prepare your oil. You want enough oil in a frying pan to cover half the burrata ball. Heat on medium-high. When a panko crumb is dropped in the oil and sizzles, you know it's ready.
• One at a time, add a burrata ball to the oil and fry on each side for 2-3 minutes until golden brown. With a slotted spoon, remove the fried burrata and place on paper towels to drain. Repeat with the second burrata ball.
• Plate with fresh basil and shredded parmesan. Add red pepper flakes for an extra kick. Serve with crusty bread, crackers, or tomatoes.

Notes

• This delicious fried burrata is best the day it is made. It does keep in the fridge for a couple of days, but the texture gets a bit gooier. 

The post Fried Vegan Burrata Cheese appeared first on The Hungry Carrot.