Recipes

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

This rich and flavorful Sun-Dried Tomato Pesto is perfect for spreading on crackers, mixing into pasta, or making a sun-dried tomato pesto aioli. The combination of fresh basil, cashews, and pine nuts creates a savory spread that’s delicious on almost anything!
Couverts1
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Blender or food processor, Measuring cups and spoons, Spatula

Ingredients

  • 10 fresh basil leaves
  • 1 cup 140 g sun-dried tomato pieces, packed in oil
  • 1 tablespoon 15 g minced garlic
  • ¼ cup 60 ml extra-virgin olive oil
  • ½ cup 46 g cashews
  • ½ cup 45 g pine nuts

Instructions

  • Add all ingredients—basil leaves, sun-dried tomatoes, garlic, olive oil, cashews, and pine nuts—into a blender or food processor.
  • Blend or process until smooth and creamy.
  • Taste and adjust seasoning if needed (you can add salt or pepper if preferred).
  • Serve immediately as a spread, over pasta, rice, or mix with mayonnaise for a tasty aioli.

Notes & Wine Advice

Serving Tip:
Use as a sandwich spread, or top grilled vegetables with a generous dollop for added flavor.
Wine Advice:
Pair with a glass of bright and crisp white wine like Sauvignon Blanc or a mild red like Pinot Noir to balance the rich flavors.

Nutrition values

Calories: 210 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 17 g | Sugar: 5 g
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Course; Sauce / Snack
Cuisine; Italian
Diets; Gluten-Free / Soy Free / Vegan

Easy Garlic Spread for Toasted Bread

Easy Garlic Spread for Toasted Bread

This easy garlic spread is the perfect complement to French bread, toasted to perfection in a broiler or toaster oven. Simple yet incredibly flavorful, it can also be used for garlic rolls or as a savory dip.
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl, Knife or spatula, Bread slices (optional)

Ingredients

  • ½ cup 112 g nondairy butter, softened
  • 1 tablespoon 7 g all-purpose seasoning, such as Spike or Mrs. Dash
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • ¼ teaspoon paprika

Instructions

  • In a mixing bowl, combine the nondairy butter with all the spices (all-purpose seasoning, garlic powder, onion powder, dried basil, paprika).
  • Stir well until all ingredients are fully mixed together.
  • Spread the mixture generously on slices of French bread or your bread of choice.
  • Toast the bread in a broiler or toaster oven until golden and crispy (optional).
  • Serve immediately and enjoy as a tasty snack or side.

Notes & Wine Advice

Serving Tip:
Perfect served with a fresh salad or as a savory appetizer at any casual meal.
Wine Advice:
Pair with a light, crisp white wine such as a Pinot Grigio to balance the richness of the garlic spread.

Nutrition values

Calories: 130 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 12 g | Sugar: 1 g
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Course; Sauce / Snack
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Vegan Walnut and Currant “Cheese” Balls

Vegan Walnut and Currant “Cheese” Balls

Who says vegans can’t enjoy cheese balls? These Walnut and Currant “Cheese” Balls are the perfect savory spread or snack, packed with flavor, and super easy to make. Enjoy them on crackers, in salads, or as a sandwich spread!
Couverts2
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl, Fork, Serving bowl

Ingredients

  • 10 ounces 280 g extra-firm tofu, drained and pressed
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 16 g flax meal mixed with 2 tablespoons (30 ml) warm water
  • 1 tablespoon 18 g white miso
  • 2 teaspoons minced garlic
  • 1 teaspoon liquid smoke
  • 1 cup 120 g walnuts, broken into small pieces
  • ½ cup 80 g currants
  • Salt and pepper to taste

Instructions

  • In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
  • Add olive oil, flax mixture, miso, garlic, and liquid smoke.
  • Mash together until uniform.
  • Stir in the walnut pieces, currants, salt, and pepper.
  • Shape the mixture into two equal balls, a log, or simply leave it in a serving bowl.
  • Serve immediately with crackers, over a salad, or as a sandwich spread.

Notes & Wine Advice

Serving Tip:
Pair with crisp crackers or fresh veggies for a simple yet flavorful appetizer.
Wine Advice:
A light, dry white wine such as Chardonnay or Sauvignon Blanc complements the rich flavors of this vegan cheese ball.

Nutrition values

Calories: 300 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 24 g | Sugar: 8 g
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Course; Appetizer / Snack
Cuisine; International / Global
Diets; Gluten-Free / Vegan

Smoky Black Pepper Cheese

Smoky Black Pepper Cheese

A smoky, zesty dairy-free cheese perfect for crackers, sandwiches, or grilled cheese lovers. Vegan-friendly and packed with rich flavor!
Couverts1
Preparation 15 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • Blender, Loaf pan, Nonstick cooking spray, Pot, Stirring spoon

Ingredients

  • 2 cups 470 ml soy or other nondairy milk
  • ¼ cup 10 g agar flakes
  • ½ cup 69 g cashews
  • ½ cup 60 g nutritional yeast
  • 2 tablespoons 36 g white or yellow miso
  • 2 tablespoons 30 ml soy sauce or tamari
  • 1 tablespoon 15 ml liquid smoke
  • 1 tablespoon 16 g tahini paste
  • 1 tablespoon 6 g onion powder
  • 1 tablespoon 6 g garlic powder
  • 1 tablespoon 6 g ground mustard seed
  • 1 teaspoon ground black pepper

Instructions

  • Spray a loaf pan with nonstick cooking spray.
  • Place the milk and agar flakes in a pot and bring to a boil.
  • Meanwhile, place the cashews, yeast, miso, soy sauce, liquid smoke, tahini, onion powder, garlic powder, mustard seed, and pepper in a blender and purée until smooth.
  • After the milk and agar have come to a full boil, add the blended mixture and stir vigorously.
  • Remove from the heat and immediately pour into the loaf pan.
  • Refrigerate until set.

Notes & Wine Advice

Serving Tip:
Enjoy this smoky cheese on crackers, in a sandwich, or melted in a grilled cheese for a flavorful twist.
Wine Advice:
A light white wine like a Sauvignon Blanc would complement the smoky flavor of the cheese.

Nutrition values

Calories: 945 kcal | Carbohydrates: 99 g | Protein: 47 g | Fat: 49 g | Sugar: 10 g
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Course; Cheese / Main Course / Snack
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Vegan

Brazil Nut Bleu (Vegan Blue Cheese)

Brazil Nut Bleu (Vegan Blue Cheese)

This vegan Brazil Nut Bleu cheese is rich, pungent, and full of flavor. Made with Brazil nuts, chia seeds, and nutritional yeast, it’s perfect for salads, sandwiches, or crackers!
Couverts1
Preparation 15 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • food processor, or blender
  • loaf pan
  • Nonstick cooking spray
  • Stovetop pot
  • Wooden spoon

Ingredients

  • 8 ounces 227 g shelled, raw Brazil nuts
  • 2 tablespoons 9 g chia seeds
  • ½ teaspoon sea salt
  • ¼ cup 30 g nutritional yeast
  • ¼ cup 60 ml extra-virgin olive oil
  • 1 tablespoon 20 g whole-grain prepared brown mustard
  • 1 tablespoon 10 g onion powder
  • 4 teaspoons 8 g agar powder
  • 3 cups 705 ml water

Instructions

  • Lightly oil or spray a loaf pan with cooking spray.
  • In a food processor or blender, grind the Brazil nuts into a powder.
  • Add chia seeds, sea salt, nutritional yeast, olive oil, mustard, and onion powder.
  • Blend until smooth.
  • Place agar powder in a pot with water, bring to a boil, and boil for 5 minutes, stirring occasionally.
  • Add the Brazil nut mixture to the boiling agar water, stirring constantly.
  • Bring to a boil again and cook for an additional 1 minute.
  • Pour the mixture into the prepared loaf pan and quickly refrigerate until set.
  • Once set, slice or crumble onto salads, sandwiches, or crackers.

Notes & Wine Advice

Serving Tip:
This cheese is great served with a fresh, crunchy salad, or as a topping on crackers for a savory snack. You can also use it as a vegan substitute for traditional blue cheese in various dishes.
Wine Advice:
A crisp white wine such as Sauvignon Blanc pairs wonderfully with the nutty, tangy flavors of this vegan cheese.

Nutrition values

Calories: 180 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 15 g | Sugar: 1 g
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Course; Basic recipe / Cheese / Snack
Cuisine; International / Global
Diets; Gluten-Free / Kosher / Low Sodium / Vegan

Nutty Vegan Cheese

Nutty Vegan Cheese

A rich and creamy nut-based cheese made with cashews and agar, this vegan cheese is perfect for those transitioning from dairy to plant-based alternatives. Add your favorite herbs and spices to make it your own!
Couverts1
Preparation 15 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • loaf pan
  • Nonstick cooking spray
  • Stovetop pot
  • Wooden spoon

Ingredients

  • 1 ounce 28 g agar flakes or powder
  • 3 cups 705 ml water
  • 2 cups 275 g raw cashews, finely ground into a powder
  • 3 tablespoons 45 ml fresh lemon juice
  • 2 tablespoons 30 ml sesame oil (or olive oil)
  • ¼ cup 30 g nutritional yeast
  • 2 teaspoons fine sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions

  • Lightly oil or spray a loaf pan with cooking spray.
  • Place the agar flakes/powder in the water and bring to a full boil, stirring often.
  • Boil for 5 minutes.
  • In a food processor, blend the cashew powder, lemon juice, oil, nutritional yeast, salt, onion powder, and garlic powder until smooth.
  • Pour the cashew mixture into the boiling agar-water mixture, stirring until creamy and smooth.
  • Remove from heat and quickly pour the mixture into the prepared loaf pan.
  • Refrigerate until set, about 1-2 hours.
  • Serve chilled and enjoy as a spread, in sandwiches, or on crackers!

Notes & Wine Advice

Serving Tip:
This nutty cheese is great with fresh veggies, crackers, or as a filling in sandwiches. You can also top a pizza with it for a creamy, cheesy alternative!
Wine Advice:
A light white wine like Pinot Grigio pairs beautifully with this creamy cheese.

Nutrition values

Calories: 120 kcal | Carbohydrates: 8 g | Protein: 6 g | Fat: 9 g | Sugar: 1 g
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Course; Basic recipe / Cheese / Snack
Cuisine; International / Global
Diets; Gluten-Free / Kosher / Low Calorie / Low Sodium / Vegan

Mushroom Pâté

Mushroom Pâté

This cruelty-free Mushroom Pâté offers a delightful, spicy flavor with a rich texture. It’s a perfect alternative to traditional meat-based pâtés—serve with crackers for a savory snack or side dish.
Couverts20
Preparation 15 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Nonstick cooking spray, Food processor, Frying pan, Loaf pan (5 × 3 × 2.5 inches)

Ingredients

  • 1 tablespoon 15 ml extra-virgin olive oil
  • 8 ounces 227 g button mushrooms, sliced
  • 8 ounces 227 g chopped onion
  • 1 cup 21/3 ounces, or 66 g chopped leeks
  • 6 ounces 170 g extra-firm tofu, drained and pressed
  • 3 tablespoons 12 g chopped fresh parsley
  • 1 tablespoon 8 g ground black pepper
  • 1 tablespoon 7 g smoked paprika
  • 1 tablespoon 8 g cornstarch
  • Salt to taste

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Prepare a 5 × 3 × 2.
  • 5-inch loaf pan by lightly spraying with nonstick spray.
  • Heat the olive oil in a frying pan over medium-low heat.
  • Add the mushrooms, onion, and leeks, and cook until the vegetables reduce in size by about half (10-15 minutes).
  • Carefully transfer the cooked vegetables to a food processor.
  • Add the tofu, parsley, black pepper, smoked paprika, cornstarch, and salt to the food processor.
  • Pulse until smooth.
  • Press the mixture into the prepared loaf pan.
  • Bake uncovered for 30 minutes.
  • Let cool in the refrigerator to set for several hours.
  • Invert onto a serving plate, slice, and serve with crackers.

Notes & Wine Advice

Serving Tip:
Serve with whole-grain crackers or fresh baguette slices for a delightful snack or appetizer.
Wine Advice:
A light white wine like Sauvignon Blanc pairs beautifully with the earthy flavors of the pâté.

Nutrition values

Calories: 27.05 kcal | Carbohydrates: 2.87 g | Protein: 1.54 g | Fat: 1.35 g
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Course; Side Dish / Snack
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Tangy Dill and Caper Dip

Tangy Dill and Caper Dip

Why not try dipping your veggie sticks and chips into this tangy dip instead of ranch dressing at your next get-together? It’s fresh, flavorful, and completely dairy-free!
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl, spoon

Ingredients

  • ¾ cup 168 g plain nondairy yogurt
  • 3 tablespoons 48 g capers
  • 2 tablespoons 7 g chopped fresh dill
  • 2 tablespoons 6 g chopped chives
  • 2 tablespoons 30 ml lemon juice

Instructions

  • In a small-size bowl, mix together all the ingredients.
  • Stir until well combined.
  • Refrigerate the dip until ready to serve.
  • Serve with your favorite veggie sticks, chips, or crackers.

Notes & Wine Advice

Serving Tip:
Pair this dip with fresh veggie sticks, chips, or crackers for a satisfying and healthy snack.
Wine Advice:
A crisp, dry white wine like Chardonnay or Sauvignon Blanc would pair nicely with this tangy dip.

Nutrition values

Calories: 45 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 3 g | Sugar: 2 g
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Course; Dips / Snack
Cuisine; International / Global
Diets; Gluten-Free / Vegan

Tzatziki

Vegan Tzatziki Sauce

This creamy, tangy vegan tzatziki is made with nondairy yogurt, cucumber, and fresh dill. Perfect for falafel, pita sandwiches, or as a dip for warm bread.
Couverts6
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Cheesecloth (optional for straining yogurt)
  • Mixing bowl
  • spoon

Ingredients

  • 12 ounces 340 g plain soy or other nondairy yogurt, strained
  • 1½ cups 160 g seeded and finely diced cucumber (1 cucumber)
  • 1 tablespoon 8 g fresh dill
  • 1 tablespoon 15 g minced garlic
  • 1 tablespoon 15 ml lemon juice
  • 1 tablespoon 15 ml extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  • Strain the yogurt: If using soy or other nondairy yogurt, strain the excess liquid by placing it in cheesecloth and suspending it over a bowl for a few hours.
  • In a mixing bowl, combine the strained yogurt, diced cucumber, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper.
  • Stir well until fully combined.
  • Refrigerate in an airtight container until ready to serve.
  • Serve chilled with falafel, pita, or fresh veggie sticks.

Notes & Wine Advice

Serving Tip:

For extra flavor, drizzle a little more olive oil on top before serving or sprinkle with additional fresh dill.

Wine Advice:

Pairs nicely with a crisp Sauvignon Blanc or a light Pinot Grigio for a fresh and vibrant complement to the flavors.

Nutrition values

Calories: 50 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 3 g | Sugar: 2 g
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Course; Dips / Side Dish
Cuisine; Greece
Diets; Gluten-Free / Soy Free / Vegan

Creamy Butter Bean Dip

Creamy Butter Bean Dip

A creamy and zesty butter bean dip with fresh scallions, cumin, and onion powder. Enjoy with your favorite chips, veggie sticks, or pita!
Couverts4
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • blender or food processor
  • spoon

Ingredients

  • 1½ cups 9 ounces, or 247 g canned butter beans, drained and rinsed
  • 1 cup 63 g chopped scallion (white and green parts)
  • 1 teaspoon garlic powder
  • 1 tablespoon 8 g onion powder
  • ½ teaspoon ground cumin
  • ½ cup 120 ml canola or other vegetable oil
  • Salt and pepper to taste

Instructions

  • Add all ingredients (butter beans, scallion, garlic powder, onion powder, cumin, oil, salt, and pepper) to a blender or food processor.
  • Purée until smooth and creamy.
  • Taste and adjust seasoning if needed.
  • Serve chilled or at room temperature with tortilla chips, pita bread, or veggie sticks.

Notes & Wine Advice

Serving Tip:

For extra flavor, garnish with fresh herbs like parsley or cilantro, or add a squeeze of lemon juice before serving.

Wine Advice:

Pairs well with a chilled Sauvignon Blanc or a crisp Pinot Grigio for a light and refreshing complement.

Nutrition values

Calories: 160 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 10 g | Sugar: 2 g
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Course; Dips / Snack
Cuisine; International / Global / Mediterranean / Middle East
Diets; Gluten-Free / Vegan