I think hollandaise sauce is my absolute favorite sauce. It is so creamy and delicious and I used to have it all the time! I’ve been happy to avoid it lately because aside from containing tremendous cruelty, it also contains an unbelievable amount of fat and cholesterol. Not anymore!! This vegan version has none of that awful animal fat and still has all of the rich goodness. And – it is even simpler to make! Really! I’ve been playing around with this recipe for a while and I think it is finally perfect. There is no reason not to smother your veggies with it, especially if you are feeding picky kids for example, because it is made from all wonderful ingredients. I hope you enjoy it as much as I do.
- 1 12 oz box firm silken tofu
- 1 T lemon juice
- 1 T nutritional yeast
- 1/2 t dried tarragon
- 1 T tahini
- 1/4 c olive oil
- 1/2 c soy milk, unsweetened
- 1 t turmeric
- 1 1/2 t salt
- 1/2 t dijon mustard
- 1/2 t miso paste
Place all ingredients in blender and blend until smooth.
Pour into a small pan over medium heat until heated through.
Makes about 2 cups.
Valentine’s Day is coming up and who doesn’t love homemade vegan caramels?
Since I love to support small vegan-owned businesses, I have arranged for my followers to get 10% OFF any order using activation code VIBRANTLYVEGAN.
Valentine’s orders need to be placed by February 9th, but you can pre-order starting today.
I already ordered for myself – some lavender, some ginger, and a few samplers too! Yum!
And ONLY $12.00 for 12 large pieces, before the 10% discount.
Just click HERE and indulge in some vegan goodness!
caramels shown – dark chocolate raspberry with vanilla balsamic and white pepper
Okay – I confess – I was a snickers, twix and milky way fanatic for lots of years, and at first, I was bummed to learn that very few of these types of candy bars are vegan. That was a few years ago. Since then I have long since stopped missing them and have even given up white sugar which was very easy to do thanks mostly to raw desserts. I never realized how delicious raw desserts could be. They are so incredible and easy to make and I feel like I am giving myself a healthy treat as opposed to processed garbage that doesn’t even taste good but my brain had been tricked into thinking it tasted good over years and years of conditioning. Now, I wouldn’t go near a snickers bar even if they made it vegan. No way. They can’t even hold a candle to these bars. Especially when I put some chopped peanuts on top before the chocolate coating! That is what I usually do, but this batch I made for someone with a peanut allergy so I left the peanuts out. Just a matter of preference – but if snickers was your thing, definitely throw on some peanuts! And enjoy – a candy bar you can be proud to give to your loved ones. I smile inside whenever my kids reach for one of these for a sweet treat!
Line an 8×6” pan with plastic wrap, hanging over the edges.
- 1/2 c soft, medjool dates (if not soft, soak in warm water at least 20 minutes to soften)
- 1 1/2 c raw cashews
- 1 t vanilla
- 1 – 2 T water
- 2 c soft, medjool dates (if not soft, soak in warm water at least 20 minutes to soften)
- 1 1/4 t vanilla
- 1/4 t salt
- 1/2 c walnuts + 1 T water
- 1/4 c coconut oil
- 1/2 c coconut oil, melted
- 3/4 c cacao powder
- 1/8 t salt
- 1/4 t vanilla
- 1/2 c agave nectar
Process nougat ingredients in a food processor until crumbly.
Press into prepared pan.
Process walnuts and 1 T water until buttery. Add remaining caramel ingredients and process until creamy. Spread over nougat layer. Freeze at least 2 hours.
After at least 2 hours, remove from freezer and slice into bars, whatever size you like.
Place back into freezer while you make the chocolate.
In a medium sized bowl, combine the chocolate ingredients.
Use a knife or your hands (I prefer to use my hands) to spread the chocolate all over the bars. The chocolate will harden almost on contact so you will be able to do all 4 sides.
Store in freezer (they stay the perfect consistency and can be eaten right from the freezer).