Classic Cashew Cheese, 3 ways

Classic Cashew Cheese is still one of the most popular recipes on Nutrition Stripped, requested for sharing, and a personal staple in my kitchen. In case you’re new to the whole “cashew cheese” thing, it’s simple. Blended raw cashews with a mix of seasonings and spices, a touch of lemon juice, made to resemble a cheese spread, sans dairy. All three of these, take less than 10 minutes to make and you can use it in almost anything that needs a little kick of creaminess or cheezy flavor. The Classic Cashew Cheese recipe was a hit from the start, in light of that I’m sharing three new varieties of it with a Sun-dried Tomato, Olive, and Truffle cashew cheese!

Classic Cashew Cheese, 3 ways sun-dried tomato, olive, and truffle

These 3-in-1 recipes are my top favorite variations on my Classic Cashew Cheese recipe, a sweet bold sun-dried tomato cashew cheese, a salty olive cashew cheese, and finally a favorite in our home, truffle cashew cheese. All three of these can be used in the same way, with some subtle variations which I’ll share below for examples.

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Sticky Fig BBQ Tempeh

Sticky Fig BBQ Tempeh may be the best BBQ recipe for vegetarians/vegans alike this summer season, it’s that good. With all this warm weather and endless amounts of sunshine we’ve been having here in Nashville, it’s inspiring me to play with summer recipes in the kitchen. Mainly, I’ve been inspired to dish out (ha pun intended) healthy takes on classic summery dishes and what’s more summery than barbeque? I’m not talking about any ole’ southern style BBQ, which I have to be honest, I’ve never been able to try because who serves BBQ with tempeh around these parts- no one. Hence, my obligation to create an utterly delicious BBQ entree for all my fellow veg heads, southerners, and BBQ lovers everywhere.

Sticky Fig BBQ Tempeh Sandwich and plate with cabbage

This Sticky Fig BBQ sauce can easily be used on any protein you enjoy, but I’m making this special for the vegetarian crowd as we have the slimmest of pickin’s this time of year- I’m shelling out a lot of Southern drawal here, can you tell? I adore BBQ sauce, it’s a great condiment to use throughout the year, but what I love most about BBQ is the flavor complexities. I’ve never had a BBQ sauce without incredible depth of flavors which happens naturally with the slow and low cooking method. It’s often bold, spicy, sweet, honeyed, or even fruity. Being inspired by all the flavor combinations I love most in BBQ sauces, I developed Sticky Fig BBQ sauce with it’s rich, sticky, slightly sweet, and spicy characteristics- let’s just be frank, I nailed it and it’s by far my favorite BBQ sauce I’ve tasted!

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Salsa Fresca, three ways {mango, strawberry, cilantro}

This week we’ve been celebrating all things related to Cinco de Mayo and today is one of my favorites to share! It’s a delicious and fresh Salsa Fresca taken up a notch by adding ingredients to turn this one salsa into three different salsas total! You can use the classic Salsa Fresca recipe, Strawberry Salsa Fresca, Mango Salsa Fresca, or Cilantro Salsa Fresca on top of your Spring Veggie Tacos with Avocado Cream I just shared earlier this week or to simply much on with good ole’ tortilla chips.

Salsa Fresca, three ways {mango, strawberry, cilantro} // nutritionstripped.com

There’s only one condiment besides mustard and pickles that I use almost daily in some form or another and it’s salsa! You can imagine my refrigerator is packed full of gourmet mustards of all kinds, pickles, and yes salsa; but salsa is the one condiments out of my “tops” that I love making on a weekly basis because of it’s simplicity. All kinds of salsa including fruit, vegetable, chilli, or tomato based; whatever flavor and heat level I’ll try them all! So in celebration of Cinco de Mayo and the first week of May, I wanted to share with you all my absolute favorite salsa recipe I make all the time, Salsa Fresca. You’re also in for a treat and getting 4 different recipes out of 1 by adding a couple additional ingredients to make four completely different flavored salsas.

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Spring Veggie Tacos with Avocado Cream

Even if I’m a day past official Cinco de Mayo, I figured I can’t be the only one out there enjoying this holiday all week long! I adore Mexican inspired food with fresh and simple ingredients and this holiday is no exception. Living a plant-based they’re are a lot of options in Mexican cuisine for entrees including beans, rice, and vegetables that make delicious vegetarian friendly dishes. My mission was to turn tacos, something that’s traditionally not vegan/vegetarian, and make it plant-based by utilizing beans, veggies, roasted sweet potatoes, walnuts, and other delicious components.

Spring Veggie Tacos with Avocado Creme | nutritionstripped.com This post definitely should be saved in your Recipe Box, it’s two recipes in one post! I’m sharing the Veggie Taco filling and a delicious fluffy and creamy Avocado Cream. All of which can be used together, which is the best in my opinion, but you can also use these individually. I love using the brown rice or corn tortillas with these tacos coupled with the Avocado Cream is an amazing combination of flavors and textures.

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Herb Falafel and Vegan Tzatziki

Since it’s officially spring, my mind and body instantly start to crave and gravitate towards recipes that are portable, great to share at potlucks, bring to BBQ’s, and take to picnics. Herb Falafel and Tzatziki is absolutely perfect for all of the above, but especially for sharing with friends. If you’ve never tried falafel let alone make it in your own kitchen, I promise you the name sounds a lot more fancy and intimidating than it actually is to make. I pair the fresh yet crunchy Herb Falafel with a zesty creamy vegan Tzatziki Sauce to be used as a condiment, dip or dressing.

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Pictured // Herb Falafel + Tzatziki + saffron olive oil dipping

What is falafel? Falafel (fah-la-fell) is a traditional Middle Eastern recipe made with ground fava beans and chickpeas into a flour with a mix of fresh herbs, garlic, olive oil, spices formed into a patty or ball and often paired with a sauce containing tahini and wrapped in a pita/flat bread. It’s often deep-fried but can be baked, for my recipe I’m choosing to bake the falafel, which still tastes amazing! Tzatziki sauce is another traditional Middle Eastern recipe typically containing sheep’s yogurt, fresh herbs, lemon juice, spices, and seasonings to create a refreshing dressing for the falafel. Being dairy-free here on Nutrition Stripped, I’m opting to use good ole’ cashews and hemp seeds for the creamy sauce.

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