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Spiced Air-Fried Chickpeas
Appetizer

Spiced Air-Fried Chickpeas

4.9

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes.
  2. 2 Preheat air fryer to 355 degrees F (180 degrees C).
  3. 3 Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat.
  4. 4 Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

By Bren

Nacho-Flavored Roasted Chickpeas
Appetizer American

Nacho-Flavored Roasted Chickpeas

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
  3. 3 Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

By ellie

Vegan Queso Nachos
Appetizer

Vegan Queso Nachos

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
  2. 2 Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
  3. 3 At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
  4. 4 Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

By Main House

Raw Cashew Cheesy Kale Chips
Appetizer

Raw Cashew Cheesy Kale Chips

5.0

Prep
30 min
Cook
Total
570 min

Instructions

  1. 1 Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
  2. 2 Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
  3. 3 Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
  4. 4 Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

By Amanda Nicole Smith

Vegan Queso
Appetizer Mexican

Vegan Queso

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
  2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Veggie Pate
Appetizer

Veggie Pate

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. 2 In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
  3. 3 Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

By Paula

Homemade Vegan Cheese with Cranberries
Appetizer American

Homemade Vegan Cheese with Cranberries

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  2. 2 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
  3. 3 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
  4. 4 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

By Rita

Dairy Free Chili Queso Dip
Appetizer American

Dairy Free Chili Queso Dip

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
  2. 2 In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
  3. 3 Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
  4. 4 Enjoy with your favorite chips or raw vegetables!

By So Delicious Dairy Free

Sun-dried Tomato and Fennel Seed Hummus
Appetizer Middle Eastern

Sun-dried Tomato and Fennel Seed Hummus

3.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

By gurtess smyrnakins

Loaded Vegan Nachos
Appetizer American

Loaded Vegan Nachos

5.0

Prep
25 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
  5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
  6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
  7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
  8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
  9. 9 Enjoy!

By Shannan Labrador

Seitan Wheat Meat (Vegan Meat Substitute)
Pantry Asian

Seitan Wheat Meat (Vegan Meat Substitute)

4.6

Prep
15 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
  2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
  3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

By Deborah Mackenzie

Vegan Thai Mac n Cheese
Dinner Asian

Vegan Thai Mac n Cheese

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
  3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
  6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
  7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
  8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Vegan "Grated" Parmesan Cheese

Vegan "Grated" Parmesan Cheese

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

By Buckwheat Queen

Vegan Fried Tofu

Vegan Fried Tofu

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Drain and press tofu between paper towels until fairly dry. Slice tofu into strips or 1/2-inch cubes.
  2. 2 Combine nutritional yeast, flour, garlic powder, salt, and pepper in a resealable plastic bag. Add tofu pieces in batches and gently shake until coated.
  3. 3 Heat oil in a skillet over medium heat. Add tofu in batches and cook, turning to brown all sides, until golden brown and lightly crispy, 4 to 6 minutes. Drain on a plate lined with a paper towel to absorb excess oil.

By 5Tami2

Cheesy Kale Chips
Snack American

Cheesy Kale Chips

4.6

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C).
  2. 2 Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
  3. 3 Spread kale onto baking sheets.
  4. 4 Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

By Beyker

Last-Minute Vegan Cashew Cream Cheese
Dinner

Last-Minute Vegan Cashew Cream Cheese

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
  2. 2 Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
  3. 3 Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

By Bayla Haskel

Vegan Cashew Alfredo Sauce
Dinner

Vegan Cashew Alfredo Sauce

4.1

Prep
10 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Soak cashews in 1 1/2 cups water in a bowl until softened, at least 20 minutes.
  2. 2 Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
  3. 3 Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

By Jkauf19

Easy Vegan Cauliflower Alfredo Sauce

Easy Vegan Cauliflower Alfredo Sauce

4.7

Prep
13 min
Cook
9 min
Total
22 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
  2. 2 Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

By Fioa

Faken (Veggie Bacon)
Breakfast

Faken (Veggie Bacon)

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
  2. 2 Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

By HOLLY BOXRUD

Breaded, Fried, Softly Spiced Tofu

Breaded, Fried, Softly Spiced Tofu

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
  2. 2 In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
  3. 3 Warm oil in a large skillet over medium-high heat.
  4. 4 Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

By Miss Sriri

Mediterranean Cauliflower Steaks
Dinner

Mediterranean Cauliflower Steaks

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
  3. 3 Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

By Elle

Plant-Based Potato Salad
Dinner

Plant-Based Potato Salad

5.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
  2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
  3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
  4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Cashew Cheese Sauce
Dinner American

Cashew Cheese Sauce

3.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
  2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
  3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Pan-Fried Tofu
Dinner American

Pan-Fried Tofu

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Slice tofu into 1/4-inch-thick slabs.
  2. 2 Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
  3. 3 Roll tofu slices in nutritional yeast mixture until evenly coated.
  4. 4 Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

By KES115

Instant Pot® Quinoa Taco Meat Substitute
Dinner

Instant Pot® Quinoa Taco Meat Substitute

5.0

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
  5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin