Janani Kumar
Plant based recipe developer
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I'm Janani! I am on a mission to change perceptions surrounding plant based eating through the development of delicious recipes, many of which are vegan twists on traditionally meat/dairy centric comfort foods. I also aim to educate people on the health benefits, ethical implications, and environmental impact of eating more plants and less animal products!
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So enjoy this delicious cashew-less vegan queso with everything from loaded nachos, to Crunchwraps (recipe coming soon!), to a delicious dipping fondue style warm and bubbly pot of cheese. While cashews are one of my all-time favorite ingredients to add a vegan creaminess to literally any dish (see my Vegan Butter Chicken Recipe), I realized at one point that I was relying so heavily on cashews that I was eating way more cashews than is probably recommended. Both of these recioes are super simple, in that all you have to do is throw the ingredients into a high power blender and blitz until smooth. Add all ingredients from either recipe to a high power blender and blend until smooth and creamy.
Delicious creamy peanut butter is the dominant flavor, married with a generous portion of dark maple syrup. The slightly coarse texture of the food processed rolled oats contrasts the completely smooth texture of the peanut butter, dates, and maple syrup blended puree. If you are allergic to peanut butter, almond butter or cashew butter are wonderful substitutes that will work as well. Add in peanut butter, soaked daktes, and maple syrup and pulse until it comes together as a dough.
If you Google “mac and cheese” you get literally a bajillion recipes by everyone ranging from seasoned chefs with their own cooking channels, to the common man microwaving cooked macaroni with Kraft cheese. This recipe combines everything you love about traditional mac and cheese (think: super rich, creamy, and savory) with a hint of sweetness from the sweet potato, and a spice kick from chipotle peppers/adobo sauce. The flavor profile develops as you layer in the roasted caramelized sweet potato, nutritional yeast, and chipotle peppers. Let it simmer for 5 minutes before adding in the chipotle peppers and adobo sauce.
Making these biscuits requires hard cold chunks of vegan butter to be very lightly incorporated into the flour. You’re going to pulse extra cold hard butter into flour until just roughly combined with chunks of butter still present. This is because when you roll your dough out to create the layers you will need a good amount of room to work with, on a surface that is easy to clean. Add in very cold chunks of butter into food processor and continue pulsing 10-15 more times until the butter is distrubuted through the flour mixture, but still in discrete chunks.