I used to miss cheese until I started making my own plant-based cheeses at home. I have experimented with many cheese bases, like cashews, almonds, sunflower seeds, and tapioca starch. This cheese uses coconut cream. I added sauerkraut brine to the mix, and it gave the cheese a tangy, aged vibe. This one is perfect for whipping up and eating during the holidays, with the cranberry adding a sweet vibe to the savory cheese spread.

Tamarind paste is a staple in my house, but it isn’t always easy to find at the store, so I started making it from scratch. It takes a little effort and time, but it is well worth it. This recipe is part of my Tamarind Jerk Wingz and a bunch of other recipes I’ve created for social media. Hope you have fun making this! 

I have made numerous variations of Ranch Dip and Ranch Dressing, but this has to be my favorite! If you would like a dressing instead of a dip, try adding a little extra oat milk (or preferred plant-based milk).

This super simple, minimal ingredient Queso Sauce is delicious as is, but you can also spice it up! Get creative with flavor add ins. Serve cold or warm.

I love using fruits and veggies when they are in season and I didn't want to miss out on peach 🍑 season! Hope you enjoy this sweet heat Peach Chipotle sauce this summer!