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5 Minute Cashew Cheese Sauce

5 Minute Cashew Cheese Sauce

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Creamy five minute vegan cashew cheese sauce- whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon!

Print Recipe 5 Minute Cashew Cheese Sauce Creamy five minute vegan cashew cheese sauce. Whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon! Ingredients Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 115
Rating: 3.68
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 115
Rating: 3.68
You: Rate this recipe! Ingredients Instructions
  1. Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth. Serve or store in fridge for up to one week.
Nutrition Facts 5 Minute Cashew Cheese Sauce Amount Per Serving Calories 456 Calories from Fat 297 % Daily Value* Total Fat 33g 51% Saturated Fat 6g 30% Polyunsaturated Fat 5g Monounsaturated Fat 19g Sodium 926mg 39% Potassium 406mg 12% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 6g Protein 17g 34% Vitamin A 0.1% Vitamin C 12% Calcium 4% Iron 33% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Scones And Maple Glaze

Gluten Free Paleo Pumpkin Scones And Maple Glaze

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Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. This paleo grain free pumpkin scone recipe is a family favorite. If you love scones as much as I do, then today is gonna be a good day for you!

Print Recipe Gluten Free Paleo Pumpkin Scones And Maple Glaze Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. Ingredients Scones Glaze Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Scones Glaze Instructions
  1. Preheat oven to 375F.
  2. In a large mixing bowl or KitchenAid stand mixer (which I prefer) incorporate the flour, coconut sugar, shortening, and spices. Then add the rest of the ingredients and combine.
  3. Line a baking tray with parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2" high round loaf. Cut into 8 slices and bake on 375F for 35 minutes until golden brown.
  4. Prepare the maple glaze by blending the ingredients together in a food processor (or by hand in a small bowl) and drizzle over the baked scones.
Nutrition Facts Gluten Free Paleo Pumpkin Scones And Maple Glaze Amount Per Serving Calories 464 Calories from Fat 234 % Daily Value* Total Fat 26g 40% Saturated Fat 4g 20% Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Sodium 493mg 21% Potassium 47mg 1% Total Carbohydrates 51g 17% Dietary Fiber 14g 56% Sugars 18g Protein 13g 26% Vitamin A 45% Vitamin C 1% Calcium 28% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

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Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 2.96
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 2.96
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Sesame Ginger Zucchini Noodles

Sesame Ginger Zucchini Noodles

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Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce.

Print Recipe Sesame Ginger Zucchini Noodles Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce. Ingredients Zucchini Noodles Sauce Toppings Fruit Skewers Info Cook Time 6-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Recipe Notes

If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!

Info Cook Time 6-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Recipe Notes

If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!

Ingredients Zucchini Noodles Sauce Toppings Fruit Skewers Instructions
  1. In a large fry pan saute the zucchini noodles with 1 tablespoon sesame oil. Cook for 6-8 minutes until soft (but not mushy).
  2. In a blender puree the ingredients for the sesame ginger dressing until completely smooth.
  3. Once the noodles are cooked, pour the sauce over them and top with sesame seeds and chopped mint leaves (or cilantro).
  4. For the fruit skewers, layer on wood skewers, alternating between pineapple cubes, mango cubes, and fresh mint leaves. If you like, brush the skewers with coconut oil and throw them on the grill for a few minutes!
Nutrition Facts Sesame Ginger Zucchini Noodles Amount Per Serving Calories 267 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 2g 10% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Sodium 60mg 3% Potassium 1058mg 30% Total Carbohydrates 25g 8% Dietary Fiber 7g 28% Sugars 14g Protein 9g 18% Vitamin A 17% Vitamin C 112% Calcium 13% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Vanilla Bean Cherry Cheesecake

Raw Vanilla Bean Cherry Cheesecake

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Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.  Ingredients Filling Crust Toppings Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Filling Crust Toppings Instructions
  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Nutrition Facts Raw Vanilla Bean Cherry Cheesecake Amount Per Serving Calories 307 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 6g 30% Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 33mg 1% Potassium 88mg 3% Total Carbohydrates 28g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.01% Vitamin C 1% Calcium 3% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Strawberry Rhubarb Paleo Galette

Strawberry Rhubarb Paleo Galette

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Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar. 

Print Recipe Strawberry Rhubarb Paleo Galette Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar.  Ingredients Crust Filling Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor or by hand, combine all the ingredients for the crust until well combined. Then divide into two balls and roll out into a thin 1/5" crust. I suggest using extra arrowroot flour for coating the rolling pin and dough ball, so it doesn't stick.
  2. In a large mixing bowl add the ingredients for the filling and toss together. Divide the filling between the two crusts and fill the center of the crusts with filling, leave about two inches of crust on the edges (free of filling) to fold over.
  3. Gently fold over the excess crust around the filling to enclose the galette.
  4. Bake on a cookie sheet on 400F for 50 minutes until the crust is golden brown.
  5. Serve or top with ice-cream and then serve!
Nutrition Facts Strawberry Rhubarb Paleo Galette Amount Per Serving Calories 365 Calories from Fat 234 % Daily Value* Total Fat 26g 40% Saturated Fat 3g 15% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Cholesterol 16mg 5% Sodium 66mg 3% Potassium 44mg 1% Total Carbohydrates 25g 8% Dietary Fiber 6g 24% Sugars 10g Protein 13g 26% Vitamin A 1% Vitamin C 42% Calcium 13% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Fig Honey Paleo Cheesecake

Fig Honey Paleo Cheesecake

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Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!

Print Recipe Fig Honey Paleo Cheesecake Easy vegan paleo fig and honey cheesecake with a delicious crisp "graham cracker" crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!  Ingredients Crust Filling Topping Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Topping Instructions Crust
  1. Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
  2. Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
  3. Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
Filling
  1. Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
  2. Spread the filling over the crust. Slice fresh figs into 1/4" rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
  3. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.
Nutrition Facts Fig Honey Paleo Cheesecake Amount Per Serving Calories 327 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 4g 20% Polyunsaturated Fat 4g Monounsaturated Fat 12g Sodium 7mg 0% Potassium 195mg 6% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 17g Protein 9g 18% Vitamin A 0.1% Vitamin C 2% Calcium 8% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Crispy Baked Whole30 Cauliflower Patties

Crispy Baked Whole30 Cauliflower Patties

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Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me!

Print Recipe Crispy Baked Whole30 Cauliflower Patties Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me! Ingredients Patties Dressing Info Cook Time 45 minutes Prep Time 15 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 9
Rating: 4.67
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 9
Rating: 4.67
You: Rate this recipe! Ingredients Patties Dressing Instructions Patties
  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a food processor blend all the ingredients, except the olive oil. Pulse until combined
  3. Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
  4. Press each ball into a 1/2" tall patty on the baking tray.
  5. Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
Dressing
  1. Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.
Nutrition Facts Crispy Baked Whole30 Cauliflower Patties Amount Per Serving Calories 309 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 34mg 11% Sodium 459mg 19% Potassium 225mg 6% Total Carbohydrates 19g 6% Dietary Fiber 6g 24% Sugars 4g Protein 10g 20% Vitamin A 39% Vitamin C 85% Calcium 8% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Dairy Free Paleo Cream Cheese Recipe

Dairy Free Paleo Cream Cheese Recipe

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Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet!

Print Recipe Dairy Free Paleo Cream Cheese Recipe Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet! Ingredients Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 237
Rating: 3.12
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 237
Rating: 3.12
You: Rate this recipe! Ingredients Instructions
  1. In a food processor (or high powered blender) blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add rest of the ingredients. Blend for 4-5 minutes until completely smooth!
  2. Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.
Nutrition Facts Dairy Free Paleo Cream Cheese Recipe Amount Per Serving Calories 86 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 0.3mg 0% Potassium 2mg 0% Total Carbohydrates 5g 2% Dietary Fiber 1g 4% Sugars 1g Protein 3g 6% Vitamin A 0.004% Vitamin C 1% Calcium 1% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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