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    Vegan Cheesy Mexican Tortilla Bake (via The Vegan 8)

    Are you Vegan or lactose intolerant? Here’s a recipe for you! There is no need to forgo the cheese anymore. I can’t wait to try the cheese sauce recipe on nachos. Enjoy!

    • 1 cup (165g) raw unsalted cashews (See NOTES below for subs and lower-fat option)
    • 1 cup (240g) mild heat runny/not too chunky salsa (I love Trader Joe’s or Sprouts Mild, you can use a medium heat if you don’t mind the dish being on the spicy side, not recommended with kids)
    • 3/4 cup (180g) PLAIN dairy-free yogurt (I used Silk Soy yogurt found at Kroger OR SO Delicious “Unsweetened” Plain coconut yogurt)
    • 1/4 cup + 1 tablespoon (75g) water
    • 1 1/4 teaspoons smoked paprika
    • 1 1/4 teaspoons ground cumin
    • 3/4-1 teaspoon (6g) fine sea salt (this will vary depending on the salsa used. Start with 3/4 and keep in mind the final taste after baked you want to stand out)

    Source: The Vegan 8

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