I cannot explain my EXCITEMENT to share this vegan butter recipe!
Pre-vegan, I was a butter lover. I loved it on toast, sandwiches, crumpets, baked potatoes, scones, potato cakes.. you name it. So it’s been an aim of mine to re-create a vegan butter for a while now, and I’ve finally nailed it!
Personally, I don’t like using the supermarket hydrogenated spreads and margarines too often. Don’t get me wrong, there’s nothing wrong with them (in fact they’re brilliant in baking) but I actually don’t think they taste very buttery when spread on toast, etc! Therefore, I wanted to create a slightly healthier buttery alternative – and here it is!
How about spreading some of this vegan butter on a warm slice of my Chocolate Chip Pumpkin Bread? Mmm.
I’m ridiculously excited to share this recipe! It’s made with totally vegan ingredients and can be made gluten free simply by using a good gluten-free spaghetti or pasta. It makes for the perfect romantic meal in for two.. super creamy, rich, sweet + delicious. And SO easy! Make sure to tag me on Instagram @ginabnutrition or #ginabnutrition – I love to see your recreations!
You are going to LOVE this recipe! I used to adore Dauphinoise potatoes, so this veganised version has made me verrrry happy. It’s the perfect twist to add to your christmas dinner table – SO creamy and delicious. You won’t believe how ridiculously simple it is to make – 6 simple ingredients, 15 minutes to throw all the ingredients together, then you just wait while it cooks!
I’m dying to share this recipe with you! This pasta dish is the quickest ever. Super simple and so so scrumptiously creamy! The sauce is made with 6 simple ingredients; cashews, nutritional yeast, lemon juice, and of course, pumpkin puree! I love the addition of the pumpkin, it adds a subtly sweet flavour and makes it perfect for a comforting lunch or dinner all year round.
So even though this is super simple I thought I would write up a quick recipe for the perfect sweet potato wedges. These are so delicious – sweet, spicy, warming and nutritious. They’re perfectly soft on the inside and crispy on the outside!
Lasagne is the ultimate comfort food. A big bowl with a side of peas is the most warming evening meal, especially during the colder months. Therefore, creating a vegan version was an absolute must! Layers of tasty lentil bolognese and creamy béchamel between perfectly cooked sheets of pasta – you HAVE to make this! It takes approximately the same amount of time it would take to make a regular lasagne… without harming any innocent animals! It’s a win win.
This is a very rare savoury recipe from me! If you’re looking for a dairy-free, vegan alternative to satisfy that cheesy craving – you’ve gotta try this! I often make cashew cheese as a dip or sauce to have with meals, but this recipe is sliceable and absolutely perfect for a cheeseboard. The trick is agar-agar powder – I got mine pretty cheap off Amazon! It can be made in under half an hour (aside from setting time) and is so so easy to make. Go go go!
If you’ve been wondering what to do with your leftover nut pulp then you must make these crackers! They’re perfect for snacky lunches and taste amazing dipped in hummus!