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Vegan sausage, along with a raw cashew base, packs this soup with plenty of plant-based protein. Fresh lemon juice, chopped thyme and parsley add vibrancy and herby flavor right before serving ...
A one-ounce portion (or quarter cup) of raw cashews provides 5 grams of protein and 12 grams of healthful fat. It also provides a range of nutrients, including 20 percent of the Daily Value for ...
Why I Love It: vegan, crowd-pleaser, kid-friendly. Serves: 8. Most comfort food contains meat or dairy. But this dish puts caramelized veggies, decadent cashew cream and crispy pine nuts front and ...
According to the University of Kentucky Cooperative Extension Service it is better to eat raw cashew butter than the roasted variety, due to the higher nutrient levels. [4] Cashew butter can be spread on toast, added to smoothies or oatmeal, used as a dip for apple slices or as the base for vegan cashew nut cheese. [4] Meridian Smooth Cashew ...
Clockwise from top: pepper jack, garlic and chive cheese spread, and lox cream cheese (all vegan). Miyoko's Creamery , formerly Miyoko's Kitchen , is an American food producer founded by Miyoko Schinner in 2014.
Vegan cheese is generally not a good source of protein compared to dairy cheese. [15] A 1998 study comparing cheddar cheese to one type of vegan cheese found that the vegan cheese had lower calories, fat, and protein, though protein content of dairy cheese varies by type. The vegan cheese had higher riboflavin and vitamin B12, making it an ...
Get the recipe: Kristy Turner's Vegan Peanut Butter Pie. Kelli Acciardo. Made with butternut squash, cranberries, dairy-free ricotta cheese and a store-bought roasted veggie pizza, ...
In 2012, Schinner published Artisan Vegan Cheese, a cookbook that focused entirely on the production of vegan cheese. In 2021, Food & Wine referred to it as "the seminal cookbook that put vegan cheesemaking on the map," [14] and VegNews listed it as one of the "Top 100 Vegan Cookbooks of All Time" in 2024. [15] Schinner, Miyoko (2012). Artisan ...
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