Dressings, Dips & Spreads

Roasted Cauliflower Cashew Queso

Creamy and “cheesy” vegan queso with roasted cauliflower and cashews. Perfect for dipping and adding to your favorite Mexican dishes.

Midweek check-in.

How are you doing? How’s your week?

I’ve been tired, friends, so tired that I wished everyone a happy Tuesday today on Instagram instead of Wednesday.

Check-ins are better with cheese.

If you’ve been following along here for a while, you know I’m no stranger to vegan cheeses.

There’s my Easy Raw Cashew Cheese, Sweet Potato Nacho Cheese, and “Cheezy” Tahini Sauce — all great places to start if you’re looking for a cheese substitute!

I also made a really delicious Creamy Cauliflower Dip a while back that obviously made quite an impression on me.

This Roasted Cauliflower Cashew Queso takes the best of both ideals and blends them together in one smooth and cheesy plant-based dip.

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4-Ingredient Peach Butter

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4-ingredient peach butter made with fresh peaches, lemon, and cinnamon lightly sweetened with a pinch of unrefined coconut sugar. The best summer spread!

Guys, I don’t get to the farmer’s market enough.

On my last visit I shuffled from tent to tent looking for the perfect mother’s day gift to bring to brunch.

Before I found the *perfect* bouquet of wildflowers, though, I had a bunch of peach butter jars in hand.

It was exciting because I’d never seen peach butter with such simple clean ingredients.

I walked up to the closest farmer to purchase my newfound spread only to find that…*gasp*…they didn’t take cards.

Cash only.

I handed them back the peach butter, crestfallen, and walked away determined to make my own peach butter to share.

You don’t have to have any cash to grab the deets here!

This 4-Ingredient Peach Butter is the perfect way to use summer peaches in an easy refined sugar free spread.

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Vegetable Kabobs with Spicy Lime Yogurt

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Rainbow kabobs with summer vegetables and a quick-mix spicy lime yogurt sauce. The perfect skewer to enjoy for summer grilling!

It’s Memorial Day weekend!

Which means it’s unofficially (but so officially) summer.

It was a perfect 75 degree day today here in Virginia and every second spent indoors away from the sunshine hurt!

So.

If you stayed in town, are you grilling this weekend?

Grilled veggies are to summer what roasted veggies are to fall.

A staple.

We haven’t fired up our grill yet, but I love using my grill pan to achieve the grill marks without actually manning the fire.

Dan wants to dust off the real deal tomorrow– weather permitting!

If you’ve already got yours out and ready, throw these Vegetable Kabobs with Spicy Lime Yogurt on the fire for a quick plant-based option to classic kabobs.

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Chickpea Patties with Cashew Mayonnaise

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Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.

Happy Friday, friends!

Do you have Mother’s Day plans this weekend?

We’ve got back to back mom days planned; lunch with my mom Saturday and lunch with Dan’s mom Sunday.

Personally, I want to know what Harper has in store for her dog mom (AKA ME), because I feel like I could use some puppy love.

Speaking of moms, I’ve got a recipe to share with you today that is mom-approved.

These Chickpea Patties with Cashew Mayonnaise are easy enough to whip up for 30 minutes for a hearty plant based protein!…

Blueberry Butter (No-Sugar-Added)

By Flora & Vino 6 Comments

Easy blueberry butter made with just two ingredients in 30 minutes. Use in place of jam or jelly for a fun no-sugar-added spread.

How often do you clean out your fridge?

This girl, this weekend!

In this case, I don’t mean using up all of the meal prepped leftovers.

I mean the kind of fridge clean out where you take everything out, every old head of cabbage, yogurt you forgot you had, and crusty container of mustard, wipe the interior spotless, and the put all back in.

Some of you on Instagram are really good about doing it once a week.

You are #goals.

Since it’s been a hot second since I got in there and spruced things up, there was quite a bit of elbow grease necessary to get things spick and span.

But it all felt worth it when the shelves gleamed white again and my Pyrex containers sat in uniform stacks.

So obviously I had to fill it with something pretty and sweet.

This No-Sugar-Added Blueberry Butter is the perfect naturally sweet spread to add to your summer fridge.

All you need is a bunch of blueberries, a squeeze of lemon, and some serious stirring skills.

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Tofu Sheet Pan Meal with “Cheezy” Miso Tahini Sauce

By Flora & Vino 2 Comments

Simple 1-pan meal with tofu, vegetables, and “cheezy” no-cheese miso tahini sauce. Serve over quinoa or by itself for an easy and filling weeknight dinner.

Happy Monday, friends!

I have a new/old one-pan meal recipe for you today.

New/old?

Let me explain.

I still remember the day I first made and photographed this Tofu Sheet Pan Meal with “Cheezy” Miso Tahini Sauce.

It was one of those shoots that really flowed, trying out new angles on my sleek new black granite photography board, each new shot seeming a little better than the last.

I mean, roasted veggies and lightly browned tofu glistening with a creamy miso-tahini drizzle?

Looking good, one-pan meal.

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2-Ingredient Roasted Peanut-Cashew Butter & Banana Chips

By Flora & Vino 2 Comments

Easy 2-ingredient nut butter with roasted peanuts and cashews without added oils or sugars. Serve with 1-ingredient banana chips for a fun nutritious snack.

I’m home.

My bulging carry-on was promptly flagged for a search at the security checkpoint at LAX on the way home to VA.

The officer doing the searching laughed incredulously when he unzipped my suitcase to find heaps of bars, bites, and snacks from Expo West.

“Munchies,” he said over and over, smirking. “Can’t argue with that.”

I tried to explain that I had just been at a food conference, feeling mildly defensive like I needed to explain myself and my bushel of bars.

But really, does one ever need to explain traveling with precious delicious cargo?

When we got home, I had every energy bar not yet sold in stores but I didn’t have a simple jar of peanut butter, so I decided to make my own.

Let’s blend up this 2-Ingredient Roasted Peanut-Cashew Butter that’s the perfect easy intro to nut-buttering.

It’s perfection on banana chips for the ultimate 3-ingredient snack!

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Swiss Chard Abundance Salad with Easy Orange Tahini

By Flora & Vino 1 Comment

Easy salad with a swiss chard base packed with superfoods and an easy oil-free orange tahini dressing. Perfect for meal prep and easy workweek lunches.

How is January halfway over?

We’re past the midway month point and I haven’t even shared a salad recipe with you.

I’m going to blame the snow.

It’s still mostly white here in Virginia, but I laced up my Sorel snow boots this afternoon and took Harper on a long snow-walk anyway.

We paused for a second 30 minutes in, surrounded by soft snow and gray branches against pink skies– and guys, it was so quiet and so beautiful.

I wanted to bottle up that silence and add it to a permanent highlight reel in my brain.

This month has been anything but quiet, kicking off 2019 in southpaw stance.

Allow this Swiss Chard Abundance Salad with Easy Orange Tahini to be the calm amidst your January storm.

It screams “eat the rainbow” while being packed with superfoods and a citrus based oil-free dressing.

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Holiday Macro Bowl with Miso Tahini Gravy

By Flora & Vino 9 Comments

Plant-based macro bowl with all of your cold weather favorites! Perfect for the holidays or anytime you’re craving a hearty mix of whole foods.

I’m getting pretty excited about Christmas, guys.

I love the anticipation leading up to holidays almost as much (or more??) as the holiday itself.

Kind of like this big macro bowl that I dreamed it up around Thanksgiving.

While most tables are centered around meatier mains during the holiday season, I’m over here dying to show you how darn festive plants can be.

Here’s how I mix all of my favorites to create a yummy plant-based bowl that’s packed with protein, seasonal veggies, and holiday garnishes.

I’m calling it a Holiday Macro Bowl with Miso Tahini Gravy and I think you’re going to love it.

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5-Ingredient Pumpkin Hummus

By Flora & Vino 4 Comments

5 ingredient pumpkin hummus naturally sweetened with maple syrup. Perfectly paired with apple chips, fresh fruit, or spread on toast or crackers.

Happy Thanksgiving, friends!

Are you busy making all of the things?

I always talk up the spread I’m going to make for the big day, excited to show my family and friends just how cool plants are even on “turkey day”.

But, if you’re overly ambitious like me, sometimes some of those dishes just don’t get made.

And the important thing is that you show up, yeah?

Well, and that you show up with an epic lazy girl orange offering.

If you’re scrambling for a contribution to bring to your gathering, you really can’t go wrong with a seasonal dip.

This 5-Ingredient Pumpkin Hummus is the perfect spread to whip up in under 10 minutes to wow guests!

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Roasted Cauliflower Cashew Queso

4-Ingredient Peach Butter

Vegetable Kabobs with Spicy Lime Yogurt

Chickpea Patties with Cashew Mayonnaise

Blueberry Butter (No-Sugar-Added)

Tofu Sheet Pan Meal with “Cheezy” Miso Tahini Sauce

2-Ingredient Roasted Peanut-Cashew Butter & Banana Chips

Swiss Chard Abundance Salad with Easy Orange Tahini

Holiday Macro Bowl with Miso Tahini Gravy

5-Ingredient Pumpkin Hummus

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