Sunrabbits Vegan Cashew Jack Food

SUNRABBIT'S VEGAN PASTA ALFREDO

Steps:

• Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus.

SUNRABBIT'S VEGAN CREAMY CORN CHOWDER

Steps:

• Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).
• Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.
• About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the "soup" button), then pour back into the slow cooker.
• Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!
• NOTES: 1­) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2­) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3­) For a smaller slow cooker, you may half this recipe.

SUNRABBIT'S VEGAN MAC'N'CHEESE

Steps:

• Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

SUNRABBIT'S VEGAN SWEET CORN BREAD

Steps:

• Preheat oven to 350 degrees F. Line 8x8" baking dish with parchment paper.
• Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay).
• Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.
• Bake for 30 minutes, or until toothpick inserted in the center comes out clean. Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.

SUNRABBIT'S VEGAN CASHEW JACK

Steps:

• Prepare a container to use as your cheese mold. You may use anything, but somewhat flexible plastic will allow the cheese to come out cleanly once it has cooled.
• Mix 1/2 cup water (not included in ingredient list) with the (smaller) calcium packet from the Pomona's Pectin package. Set aside.
• Combine the (larger) packet of dry pectin, agar-agar powder, and water in a blender. Measure out your lemon juice and set it aside.
• Pour blended mixture into a small saucepan and bring to boil over medium heat, stirring constantly. Turn heat to low and let simmer for about five minutes.
• While your water mixture is simmering, Process cashews, nutritional yeast, salt, onion powder, and garlic powder in your blender until they resemble a fine powder (don't overdue it or you'll end up with a savory cashew butter). Pour powder into a bowl and set aside.
• Once your boiled water mixture has simmered for about five minutes (enough to dissolve the agar-agar completely), pour it into your blender and IMMEDIATELY add ground cashew powder and lemon juice; blend until completely smooth and creamy (if you have a Blendtec, use the Soup button). Before it thickens, add the calcium/water mixture and process again until it's fully incorporated. Immediately pour the hot cheese into your prepared container.
• Refrigerate uncovered for 1-2 hours, then turn the cheese out onto a plate and let set (uncovered) in the fridge for another 4-5 hours. Once fully cooled and set, slice or shred and serve!
• NOTE: I know the instructions seem fussy (and you might be considering taking some short cuts)--but there is a good reason for the specific directions! The final mixture is thick and will be thickening quickly as it begins to cool--if you follow directions exactly, you have the best chance of getting all the powder incorporated into the liquid before the mixture is too thick to blend. I started out leaving the powdered mixture in the blender and pouring the boiled water mixture on top, but this resulted in pockets of un-blended powder in my finished block of cashew cheese. It still tasted good, but the texture was a bit lumpy. Beware! ;).