Snacky Attacky

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[VIDEO] My Drunk Kitchen, S2E02: Raw Vegan Cheesecake

ALRIGHT!

This is a combination of recipes that I googled. Sorry, I don’t remember which ones! I made the sauce below with brown rice macaroni, asparagus, and chopped kale.

Vegan Alfredo Sauce 

1 cup almond milk or other milk substitute

1/3 cup cashews

1/4 cup nutritional yeast

2 Tbsp Earth balance

1 Tbsp Tahini

1 Tbsp lemon juice

2 tsp dijon mustard

1/2 tsp paprika

1 pinch nutmeg

1 clove shallot, diced

2 Tbsp cooking wine (I used extra dry vermouth)

olive oil

black pepper

sea salt

Saute shallots in olive oil until glassy. Add vermouth and continue to saute over medium heat until browned.

Place all other ingredients in the blender and blend thoroughly. Add shallots and heat over medium, stirring constantly until thickened.

This recipe was originally titled Mock Salmon Spread, although in my opinion it tastes nothing like fish, and everything like delicious as heck. It would be great on crackers or crostinis, and it’s especially good as a sandwich filling on toasted sourdough bread.

Start this recipe the night before you need it!

The Best Raw Carrot-Almond Dip (adapted from The 7 Secrets Cookbook)

2 cups raw almonds

1 cup fresh carrot juice

All the pulp from juicing carrots (about 1 cup, packed)

11/2 Tbsp lemon juice

11/2 celery stalks, chopped

1 plastic pack of fresh chives, chopped

1 tsp salt

1 tsp paprika

1-2 Tbsp Wright’s Hickory Seasoning

Place almonds in carrot juice and refrigerate overnight to soften. Blend carrots and soaked almonds about 1 cup at a time on low-medium until pureed. It will have a lot of texture, but it shouldn’t have any large chunks. Depending on your blender, you may have to add  some of water to blend thoroughly. This part is a little tedious, but it’s worth it!

Place blended almonds and all other ingredients in a large bowl and mix well. This will keep refrigerated in a sealed container for at least 5 days.