My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Blog

Greek Pasta Salad

by Leave a Comment

As the summer sun starts shining brighter and the days stretch longer, there’s one thing that finds its way into nearly every picnic basket, potluck table, and dinner spread: a good pasta salad. Not just any pasta salad, though — a vibrant, veggie-packed, flavor-loaded Greek Pasta Salad.

This recipe combines the heartiness of pasta with the crisp, refreshing ingredients of a classic Greek salad, all tied together with a zesty homemade Greek dressing. Whether you’re making it for a crowd, prepping meals for the week, or just looking for a quick and healthy dinner, this salad checks all the boxes. It’s easy, adaptable, and incredibly satisfying.

Why You’ll Love This Dish

This plant-based Greek Pasta Salad is a go-to recipe for any occasion that calls for something quick, nourishing, and delicious. With just a handful of ingredients and tons of room for customization, it’s a dish that fits right into a healthy, plant-forward lifestyle.

It’s satisfying enough to serve as a main course, but it also plays well as a side for sandwiches, grilled veggies, or fresh bread. It’s a celebration of Mediterranean flavors — no feta or meat required — and a reliable favorite for sunny days and beyond.

Greek Pasta Salad hits all the right notes — it’s:

  • Quick and easy: Ready in under 30 minutes.
  • Fully plant-based: No dairy, no animal products — just fresh veggies and a tangy dressing.
  • Customizable: Start with the base ingredients, then add your favorite extras.
  • Meal-prep ready: Holds up well for leftovers and makes a generous batch.
  • Great warm or cold: Tastes best at room temperature but delicious chilled too.

Make It Your Own

This plant-based pasta salad is all about flexibility. Don’t be afraid to make it your own:

  • Gluten-free? Use a gluten-free pasta that holds its shape well.
  • Want more protein? Chickpeas are an easy, fiber-rich way to bulk it up.
  • Craving crunch? Add chopped bell peppers or shredded carrots.

The basic recipe is delicious as-is, but the fun lies in the variations. You can truly tailor this to what you have in your pantry or what’s in season at the farmer’s market.

Great for Sharing (or Saving for Later)

One of the best parts about this recipe is how much it makes. It’s perfect for:

  • Potlucks and BBQs
  • Family dinners
  • Weekday lunches
  • Picnic sides
  • Planned leftovers

If you’re cooking for a smaller group, feel free to halve the recipe. It’s easy to scale up or down depending on your needs.

Pro Tips for the Perfect Pasta Salad

  • Salt your pasta water well. It makes a big difference in flavor.
  • Add the dressing while the pasta is still slightly warm. This helps the flavors absorb better.
  • Don’t skimp on the veggies. The more color and crunch, the better.
  • Use a quality dressing. A good Greek Salad Dressing makes all the difference.
  • Top with herbs. Fresh dill or parsley adds a bright, aromatic finish.

How to Make Greek Pasta Salad

Ingredients

  • 1 12 ounce package of pasta
  • 1 English cucumber, chopped  
  • 1 pint cherry tomatoes, sliced  
  • ¼ cup red onion, diced  
  • artichoke hearts (optional) 
  • pepperoncino (optional) 
  • olives (optional) 
  • Greek Salad Dressing (separate recipe)

Instructions

Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil. Cook your pasta according to package directions — al dente is best so the salad holds its texture. Drain and set aside. (You can rinse it with cool water to stop the cooking if you’re in a rush.)

Step 2 – Prepare the Veggies

While the pasta cooks, chop the cucumber, tomatoes, red onion, and any optional add-ins. If you’re using canned ingredients like olives or chickpeas, drain and rinse them.

Step 3 – Make Dressing

Prepare your Greek Salad Dressing according to the recipe.

Step 4 – Mix Together

In a large bowl, combine the cooked pasta and chopped veggies. Pour your Greek dressing over everything and toss until well coated.

Step 5 – Serve

This salad is best served immediately at room temperature. If making ahead, store the pasta and dressing separately for maximum freshness, then toss right before serving.

Storage and Serving Notes

This salad stores well for up to 4 days in an airtight container in the fridge. It’s ideal for meal prep or for making ahead before a gathering.

Best Practices:

  • Serving from the fridge? Let it sit out for 10–15 minutes to warm up a bit before eating. Room temperature brings out the flavors better than when it’s cold.
  • Dressing separation? Give the salad a quick stir or add a splash more dressing if needed after chilling.
  • Making ahead for a party? Keep the pasta, veggies, and dressing separate, and combine just before serving.

More Creative Salad Ideas

If you like this recipe, you’ll love these plant based salad ideas too:

Yield: 6 Servings

Greek Pasta Salad

Greek Pasta Salad
No Ratings

This plant-based Greek Pasta Salad is a vibrant, easy-to-make dish with fresh veggies and tangy dressing, perfect for potlucks, picnics, and meal prep.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 12 ounce package of pasta, I used tri color rotini
  • 1 English cucumber, chopped
  • 1 pint cherry tomatoes, sliced
  • ¼ cup red onion, diced
  • artichoke hearts (optional)
  • pepperoncino (optional)
  • olives (optional)
  • Greek Salad Dressing (separate recipe)

Instructions

  1. Bring pasta water to a boil. Cook your pasta according to the package directions.  
  2. While pasta is boiling, chop your veggies then make your salad dressing. 
  3. Once pasta is cooked, and drained, mix in veggies and salad dressing. Stir well. 
  4. This is best served immediately. If you plan to serve it on a different day, wait and stir everything together directly before eating.  

Notes

  • The base recipe is pasta, cucumbers, tomatoes, red onion and the Greek salad dressing. All the other ingredients are optional and can be used or omitted depending on your preferences. You can add more protein by adding chickpeas. Choose a gluten-free pasta to make it gluten-free.  
  • This tastes best when served immediately at room temperature. You can serve it after refrigeration, but it will taste best if it's slightly warmed.  
  • This recipe make a lot and is great for a potluck or planned leftovers. The recipe can be halved for small families or to avoid days and days of leftovers. 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Power Berry Smoothie Bowl

by 3 Comments

The Power Berry Smoothie Bowl is packed with antioxidants, plant-based goodness, and your favorite toppings. It is the kind of meal that makes you feel great from the inside out! Whether you’re a busy parent, a student on the go, or just someone trying to add more whole foods into your day, this recipe has something for everyone.

It’s quick to prepare, endlessly customizable, and so visually appealing that you’ll actually look forward to eating it. Let’s dive into what makes this smoothie bowl such a great addition to your routine and learn how to whip one up in just 10 minutes.

What is a Smoothie Bowl?

Unlike traditional smoothies, which you sip through a straw, smoothie bowls are thicker and spoonable (Is that a word?), making them the perfect canvas for a variety of toppings. They combine the refreshing taste of a smoothie with the texture and satisfaction of a more filling meal.

The Berry Power Smoothie Bowl is not only beautiful to look at but also packed with powerful ingredients that support wellness. With a base of frozen berries, plant-based milk, chia seeds, and optional vegan yogurt and sweetener, this bowl is loaded with fiber, healthy fats, and essential vitamins. The best part? You can personalize it with your favorite toppings for texture, flavor, and even more nutrition.

A Meal that Works Anytime

While smoothie bowls are traditionally thought of as breakfast fare, they’re also great as:

  • A post-workout meal: The carbs and fiber help replenish energy, and the chia seeds or vegan yogurt offer a bit of protein.
  • A refreshing afternoon snack: Better than reaching for a sugary treat, this bowl satisfies your sweet tooth and keeps you full.
  • A light dinner: On warm days when you don’t want to cook, a smoothie bowl is a perfect cooling, quick option.

Customization Tips

One of the best things about this recipe is its versatility. You can tweak it to match your mood, nutritional goals, or what you have on hand.

Milk options: Use any plant-based milk you like—almond, oat, soy, or coconut all work well. Adjust the amount to reach your desired thickness.

Yogurt optional: For extra creaminess and probiotics, add plant-based yogurt. If skipping, the bowl will still be thick and fruity.

Sweetener tips: The natural sweetness from the berries is often enough, but feel free to add maple syrup, agave, or a date if needed.

Make it protein-rich: Add a scoop of plant-based protein powder, a spoonful of nut butter, or hemp hearts to boost protein.

Add greens: A handful of spinach or kale can be blended in for extra nutrients—don’t worry, you won’t taste it.

How to Make a Berry Power Smoothie Bowl

Ingredients

  • 3 ½ cups frozen mixed berries (blueberries, strawberries, raspberries)
  • 1 cup plant-basedmilk (adjust for desired thickness)
  • 2 tablespoons chia seeds
  • ½ cup plant-based yogurt (optional for creaminess)
  • 1 tsp. maple syrup (optional, to taste)

Toppings

  • Fresh blueberries and
  • Sliced strawberries
  • Sliced banana
  • Coconut flakes
  • Chia seeds
  • Pumpkin seeds
  • (Any toppings you like)

Instructions

Step 1 – Blend

In a high-powered blender, combine the frozen berries, plant-based milk, chia seeds, vegan yogurt (if using), and maple syrup (if desired). Blend until smooth and thick.

You may need to stop and scrape down the sides or add a touch more plant-based milk to help it along but keep it thick enough to eat with a spoon.

Step 2 – Pour

Divide the smoothie into 3–4 bowls.

Step 3 – Top

Get creative! Add your favorite toppings. The key is to balance flavors and textures, think creamy banana slices, crunchy seeds, juicy fresh berries, and a sprinkle of coconut flakes.

Step 4 – Serve

Smoothie bowls are best enjoyed right away while the texture is still thick and frosty.

Storage

Best enjoyed fresh, but you can store the smoothie base (without toppings) in the fridge for up to 24 hours. Give it a stir before serving.

Plant Based Breakfast Ideas

If you like this recipe, you’ll love these plant based recipes for breakfast (or anytime!):

Yield: 3 Bowls

Power Berry Smoothie Bowl

Power Berry Smoothie Bowl
No Ratings

Whip up this vibrant berry smoothie bowl in 10 minutes! Packed with antioxidants, plant-based ingredients & fun toppings. A perfect healthy breakfast or snack.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 ½ cups frozen mixed berries (blueberries, strawberries, raspberries)
  • 1 cup plant-based milk (adjust to desired thickness)
  • 2 tablespoons chia seeds
  • ½ cup plant-based yogurt (optional)
  • 1 tsp. maple syrup (optional)

Topping Ideas

  • Fresh blueberries
  • Sliced Strawberries
  • Sliced banana
  • Coconut flakes
  • Extra chia seeds
  • Pumpkin Seeds
  • Granola

Instructions

  1. Blend: In a high-powered blender, combine the frozen berries, plant-based milk, chia seeds, yogurt (if using), and maple syrup (if desired). Blend until smooth and thick. You may need to stop and scrape down the sides or add a touch more milk to help it along—but keep it thick enough to eat with a spoon.
  2. Pour: Divide the smoothie into 3–4 bowls, depending on how hungry you are.
  3. Top: Get creative! Add your favorite toppings. The key is to balance flavors and textures—think creamy banana slices, crunchy seeds, juicy fresh berries, and a sprinkle of coconut flakes.
  4. Serve Immediately: Smoothie bowls are best enjoyed right away while the texture is still thick and frosty.

Notes

Storage: Best enjoyed fresh, but you can store the smoothie base (without toppings) in the fridge for up to 24 hours. Stir before serving.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Strawberry Lemonade Popsicles

by 1 Comment

Sweeten up your summer with these Creamy Strawberry Lemonade Popsicles. Whether you’re lounging poolside, entertaining guests, or simply looking for a refreshing, better-for-you dessert, these homemade popsicles are everything you could ask for—fruity, tangy, creamy, and naturally sweetened.

Made with vegan yogurt, strawberries, and fresh lemon juice, they strike the perfect balance between indulgent and wholesome. Think of them as a frozen version of your favorite strawberry lemonade with a creamy twist. The best part? They’re super easy to make, kid-friendly, and customizable to your taste.

Why You’ll Love These Popsicles

Popsicles are nostalgic. They bring back childhood memories of sticky hands and sunny afternoons. But unlike the artificial, sugar-laden versions you may have grown up with, these homemade strawberry lemonade pops are packed with real fruit, soy or coconut yogurt, and natural sweeteners like maple syrup.

They look beautiful with their swirled layers, taste refreshing and satisfying, and take just 10 minutes of prep before the freezer works its magic.

Whether you’re cutting down on processed sugar, following a high-protein diet, or simply craving a fruity dessert that feels like a treat without being overly indulgent, these popsicles check all the boxes.

Perfect for Any Occasion

These Creamy Strawberry Lemonade Popsicles are great for:

  • Backyard BBQs
  • Pool parties
  • Summer birthdays
  • After-school snacks
  • Healthy desserts for adults and kids alike

They’re also a fun project for kids to help with—from blending to layering and swirling. Just prepare to clean up a little berry-flavored yogurt afterward!

Recipe Tips and Variations

Lower Sugar? Use unsweetened yogurt and reduce or skip the sweetener altogether if your strawberries are super ripe and sweet.

No Popsicle Molds? No problem! Use small paper cups and insert wooden sticks after the popsicles have partially frozen (about 2 hours in). Peel off the paper to serve.

Extra Fruit? Fold in some chopped strawberries before layering to add texture and fruity bites.

How to Make Strawberry Lemonade Popsicles

Ingredients for Pink Strawberry Lemonade Layer:

  • 2½ cups strawberries (fresh or frozen)
  • 5 tbsp maple syrup
  • 1 tsp lemon juice
  • Zest of 1 lemon (optional)
  • 1 cup soy or coconut yogurt

Ingredients for White Yogurt Layer:

  • 2 cups soy or coconut yogurt (plain or vanilla)
  • 3 tbsp maple syrup
  • 2 tsp lemon juice

Instructions

Step 1 – Blend the Pink Layer

In a blender, combine the strawberries, lemon juice, zest, maple syrup, and soy or coconut yogurt. Blend until smooth and creamy. Taste and adjust the sweetness if needed.

If using frozen strawberries, you may want to let them thaw slightly or add a splash of water to help the blending process.

Step 2 – Mix the White Layer

In a separate bowl, stir together the vegan yogurt, lemon juice, and maple syrup. The lemon adds just enough tang to mimic the lemonade vibe while keeping this layer creamy and rich.

Step 3 – Layer and Swirl

Grab your popsicle molds (this recipe yields about 16 depending on mold size). Start layering by adding spoonful’s of the pink and white mixtures in an alternating fashion. Once filled, take a thin skewer or knife and gently swirl the layers to create a marbled effect. Don’t over-swirl—you want to keep some definition between the colors.

Step 4 – Freeze

Insert popsicle sticks and freeze for at least 6 hours, preferably overnight. Patience is key—these need time to set up fully so they’re firm enough to unmold cleanly.

Step 5 – Unmold & Enjoy

To release the popsicles, run the molds under warm water for 10–15 seconds. Gently pull them out and enjoy immediately, or store them in an airtight container or bag for up to a week.

Storage and Serving Tips

  • Store popsicles in a freezer-safe bag or container for up to one week.
  • To keep them from sticking, wrap each one in parchment paper or wax paper.
  • Serve with a wedge of fresh lemon or strawberry for a pretty presentation.

More Plant Based Treats

If you like this recipe, you’ll love these plant based treats too:

Yield: 16 Popsicles

Strawberry Lemonade Popsicles

Strawberry Lemonade Popsicles
No Ratings

These creamy strawberry lemonade popsicles are the perfect summer treat—made with vegan yogurt, fresh fruit, and maple syrup.

Prep Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

Pink Strawberry Lemonade Layer

  • 2 1/2 cup strawberries
  • 5 tbsp maple syrup
  • 1 tsp lemon juice
  • Zest of 1 lemon
  • 1 cup vegan yogurt

White Yogurt Layer

  • 2 cup vegan yogurt
  • 3 tbsp maple syrup
  • 2 tsp lemon juice

Instructions

      1. In a blender, combine the strawberries, lemon juice, zest, maple syrup, and vegan yogurt. Blend until smooth and creamy. Taste and adjust sweetness if needed. If using frozen strawberries, you may want to let them thaw slightly or add a splash of water to help the blending process.
      2. In a separate bowl, stir together the vegan yogurt, lemon juice, and maple syrup. The lemon adds just enough tang to mimic the lemonade vibe while keeping this layer creamy and rich.
      3. Grab your popsicle molds (this recipe yields about 16 depending on mold size). Start layering by adding spoonfuls of the pink and white mixtures in an alternating fashion. Once filled, take a thin skewer or knife and gently swirl the layers to create a marbled effect. Don't over-swirl—you want to keep some definition between the colors.
      4. Insert popsicle sticks and freeze for at least 6 hours, preferably overnight. Patience is key—these need time to set up fully so they’re firm enough to unmold cleanly.
      5. To release the popsicles, run the molds under warm water for 10–15 seconds. Gently pull them out and enjoy immediately, or store them in an airtight container or bag for up to a week.

    • Notes

  • Store popsicles in a freezer-safe bag or container for up to one week.
  • To keep them from sticking, wrap each one in parchment paper or wax paper.
  • Serve with a wedge of fresh lemon or strawberry for a pretty presentation.

    •

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo

    Easy Greek Salad

    by Leave a Comment

    Looking for a fresh, colorful, and satisfying salad that’s bursting with flavor? This Greek Salad is the ultimate go-to. It’s crunchy, tangy, vibrant, and endlessly customizable. Tossed with a homemade Greek salad dressing and packed with Mediterranean-inspired ingredients, it makes a perfect side dish or a light, nourishing main.

    Whether you’re meal prepping for the week or throwing together a quick lunch, this recipe comes together in minutes—and delivers maximum flavor with minimal effort.

    Why You’ll Love It

    Greek salad is a classic for a reason. It’s full of bold flavors—crisp greens, juicy tomatoes, briny olives, and tangy dressing. But this version adds a modern twist: chickpeas for plant-based protein and optional add-ins like artichokes or pepperoncini to keep things interesting.

    Here’s why this salad deserves a spot in your rotation:

    • Fresh and fast – Ready in under 15 minutes
    • Plant-based and protein-packed – Chickpeas add heartiness
    • Customizable – Add or skip ingredients based on what you have
    • Perfect with homemade dressing – No bottled stuff needed
    • Meal prep friendly – Make a big bowl and enjoy all week

    Tips for the Best Greek Salad

    • Use fresh, in-season produce for maximum flavor. Ripe cherry tomatoes and crisp cucumbers make all the difference.
    • Chop everything into similar-sized pieces so each bite has a little of everything.
    • Toss with dressing just before serving to avoid soggy greens if making ahead.
    • For a creamy twist, try adding avocado or crumbled plant-based feta.

    Add Chickpeas?

    Classic Greek salads don’t typically include beans, but adding chickpeas transforms this side salad into a filling, protein-rich main dish. Chickpeas are also a great source of fiber, making this salad more satisfying and balanced—perfect if you’re eating plant-based or just looking to stay full longer.

    How to Make an Easy Greek Salad

    Ingredients

    • 3 Cups Chopped Romaine or your favorite greens
    • ½ cup cucumbers, chopped
    • ½ cup cherry tomatoes, sliced
    • ½ cup yellow bell pepper, diced
    • ½ cup chickpeas
    • ¼ cup red onion, diced (optional)
    • ¼ cup artichoke hearts (optional)
    • 1-3 pepperoncino (optional)
    • 10 olives (optional)
    • Greek Salad Dressing (separate recipe)

    Instructions

    Step 1 – Prep the Veggies

    Wash and chop all your vegetables. You want bite-sized pieces for easy eating. If you’re prepping in advance, store wet ingredients like tomatoes separately to keep things crisp.

    Step 2 – Build Your Salad

    Add the chopped romaine or your greens of choice to a large bowl. Layer in cucumbers, cherry tomatoes, bell peppers, chickpeas, and any of the optional ingredients you like—onion, olives, artichokes, or pepperoncini.

    Step 3 – Add the Dressing

    Drizzle with Greek salad dressing and toss everything well to coat. Start with a couple of tablespoons and add more to taste.

    Step 4 – Serve & Enjoy

    Serve immediately for the freshest flavor and crunch. This salad pairs beautifully with crusty bread, pita, or a side of hummus for a Mediterranean-style meal.

    Meal Prep & Storage

    Greek salad is perfect for meal prep with a few tips:

    • Store the dressing separately until ready to eat
    • Keep tomatoes and cucumbers separate if prepping more than 24 hours ahead
    • Use sturdy greens like kale or romaine for longer-lasting crunch
    • Store in an airtight container in the fridge for up to 3 days

    More Delicious Salad Ideas

    If you like this salad, you’ll love these recipes too:

    Easy Greek Salad

    Easy Greek Salad
    No Ratings

    This fresh Greek salad with chickpeas is crunchy, colorful, and tossed in homemade dressing. A quick, plant-based meal or side dish ready in 15 minutes!

    Prep Time 15 minutes
    Total Time 15 minutes

    Ingredients

    • 3 cups Chopped Romaine or your favorite greens
    • ½ cup cucumbers, chopped
    • ½ cup cherry tomatoes, sliced
    • ½ cup yellow bell pepper, diced
    • ½ cup chickpeas
    • ¼ cup red onion, diced (optional)
    • ¼ cup artichoke hearts (optional)
    • 1-3 pepperoncino (optional)
    • 10 olives (optional)
    • Greek Salad Dressing (separate recipe)

    Instructions

      1. Wash and chop all your vegetables. You want bite-sized pieces for easy eating. If you're prepping in advance, store wet ingredients like tomatoes separately to keep things crisp.
      2. Add the chopped romaine or your greens of choice to a large bowl. Layer in cucumbers, cherry tomatoes, bell peppers, chickpeas, and any of the optional ingredients you like—onion, olives, artichokes, or pepperoncini.
      3. Drizzle with Greek salad dressing and toss everything well to coat. Start with a couple of tablespoons and add more to taste.
      4. Serve immediately for the freshest flavor and crunch. This salad pairs beautifully with crusty bread, pita, or a side of hummus for a Mediterranean-style meal.

    Notes

    Greek salad is perfect for meal prep with a few tips:

    • Store the dressing separately until ready to eat
    • Keep tomatoes and cucumbers separate if prepping more than 24 hours ahead
    • Use sturdy greens like kale or romaine for longer-lasting crunch
    • Store in an airtight container in the fridge for up to 3 days

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo

    Greek Salad Dressing (No Oil)

    by 3 Comments

    Salads are only as good as their dressing, and if you’re tired of store-bought bottles full of oils and preservatives, this creamy Greek salad dressing is your new go-to. Made with cannellini beans as a base, it’s creamy, tangy, herby, and naturally plant-powered. Best of all? No oil, no dairy, and no fuss.

    This recipe is perfect for anyone trying to eat a little cleaner without sacrificing flavor—or creaminess. Whether you’re topping a classic Greek salad, using it as a dip for raw veggies, or spreading it on a wrap, this dressing is proof that healthy can taste amazing.

    Why You’ll Love This Greek Salad Dressing

    Let’s be real: the right dressing can make or break a salad. And while traditional Greek dressings are often loaded with olive oil, this version flips the script. It’s:

    • Creamy and satisfying without any dairy or oil
    • High in protein thanks to cannellini beans
    • Easy to blend up in minutes
    • Naturally gluten-free, vegan, and nut-free
    • Loaded with zesty Greek-inspired herbs
    • Perfect as a dressing, dip, or sandwich spread

    If you’re looking for a way to elevate your lunch salads or add a flavorful twist to your meal prep routine, this one’s for you.

    The Secret Ingredient: Cannellini Beans

    The creamy texture of this dressing comes from a can of humble cannellini beans. These soft white beans are mild in flavor, blend up beautifully smooth, and bring a dose of plant-based protein and fiber to your meal. They also thicken the dressing naturally without any emulsifiers or starches.

    Using beans as a base is a brilliant way to replace heavy oils or dairy-based ingredients in dressings. Plus, it keeps the recipe hearty and satisfying enough to turn a basic salad into a filling meal.

    Ways to Use This Dressing

    While it’s perfect on a classic Greek salad—think romaine, cucumber, tomato, olives, and red onion—this dressing is super versatile. Try it:

    • Drizzled over grain bowls or roasted vegetables
    • As a dip for fresh veggie sticks or pita chips
    • Spread inside wraps or sandwiches in place of mayo
    • As a dressing for a cold pasta salad or chickpea salad
    • Thinned with a little extra water or lemon to make a marinade for tofu or tempeh

    How to Make Greek Salad Dressing

    Ingredients

    • 1 15 ounce can of cannellini beans, drained and rinsed
    • Juice from one lemon (or about 3 Tablespoons of lemon juice)
    • ½ teaspoon garlic powder
    • 2 teaspoons dried parsley
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 Tablespoon Dijon mustard
    • ½ Tablespoon red wine vinegar
    • ½ teaspoon maple syrup

    Instructions

    Step 1 – Add All Ingredients to a Blender

    Place the beans, lemon juice, garlic powder, parsley, onion powder, oregano, salt, Dijon mustard, red wine vinegar, and maple syrup into your blender or food processor. A high-powered blender like a Blendtec works best, especially if you’re aiming for a super smooth finish.

    Step 2 – Blend Until Creamy

    Blend until the dressing is completely smooth. If it’s too thick, add a tablespoon or two of water at a time until you reach your desired consistency. You want it pourable, but still thick enough to cling to greens.

    Step 3 – Taste and Adjust

    Give it a taste and tweak as needed. Add more lemon juice for brightness, more mustard for bite, or a pinch more salt if it feels flat.

    Step 4 – Store

    Transfer to a jar or airtight container. The dressing will thicken slightly in the fridge. Store for up to 5 days. Give it a stir (or shake) before each use.

    Recipe Tips and Variations

    Here are a few ways to customize the recipe or switch it up depending on what you have:

    Use Other Beans – If you don’t have cannellini beans, you can use great northern beans or even chickpeas. Just note that chickpeas will give a slightly grainier texture.

    Add Fresh Herbs – Have fresh parsley or oregano on hand? Swap in fresh herbs for dried (triple the amount), or blend in some fresh basil or dill for extra Mediterranean flair.

    Make It Spicy – Add a pinch of red pepper flakes or a splash of hot sauce for a spicy version.

    Make It Extra Creamy – Want it thicker for a dip? Reduce the lemon juice slightly and skip the added water altogether. Perfect for dunking raw veggies.

    More Plant Based Salad Dressings

    If you like this recipe, you love these plant based recipes too:

    Greek Salad Dressing (No Oil)

    Greek Salad Dressing (No Oil)
    No Ratings

    This creamy Greek salad dressing is oil-free, protein-packed, and made with cannellini beans. Easy, healthy, and ready in minutes—perfect for any salad!

    Prep Time 10 minutes
    Total Time 10 minutes

    Ingredients

    • 1 15 ounce can of cannellini beans, drained and rinsed
    • Juice from one lemon (or about 3 Tablespoons of lemon juice)
    • ½ teaspoon garlic powder
    • 2 teaspoons dried parsley
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 Tablespoon Dijon mustard
    • ½ Tablespoon red wine vinegar
    • ½ teaspoon maple syrup

    Instructions

    1. Place the beans, lemon juice, garlic powder, parsley, onion powder, oregano, salt, Dijon mustard, red wine vinegar, and maple syrup into your blender or food processor. A high-powered blender like a Blendtec works best, especially if you’re aiming for a super smooth finish.
    2. Blend until the dressing is completely smooth. If it’s too thick, add a tablespoon or two of water at a time until you reach your desired consistency. You want it pourable, but still thick enough to cling to greens.
    3. Give it a taste and tweak as needed. Add more lemon juice for brightness, more mustard for bite, or a pinch more salt if it feels flat.

    Notes

    Transfer to a jar or airtight container. The dressing will thicken slightly in the fridge. Store for up to 5 days. Give it a stir (or shake) before each use.

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo

    Cashew Queso

    by Leave a Comment

    Queso is a beloved dip known for its creamy texture and rich, cheesy flavor, often enjoyed with tortilla chips, tacos, and other Tex-Mex favorites. But for those who follow a plant-based lifestyle, finding a delicious, dairy-free alternative can be a challenge. Enter cashew queso—an irresistibly creamy, completely plant-based alternative that delivers all the indulgence of traditional queso without any dairy.

    What Is Cashew Queso?

    Cashew queso is a dairy-free, cheese-like dip made from blended cashews, seasonings, and other plant-based ingredients. It mimics the rich, smooth texture and tangy, savory flavor of traditional queso, making it a versatile and satisfying alternative. Unlike store-bought vegan cheese products, which often contain processed ingredients, it is typically made with whole-food components, making it a healthier and more natural option.

    How to Enjoy Cashew Queso

    As a Dip

    The classic way to enjoy cashew queso is as a dip for tortilla chips, crackers, or raw veggies like carrots, celery, and bell peppers. Its creamy texture and bold flavor make it an instant crowd-pleaser at gatherings or movie nights.

    Drizzled Over Tacos & Burritos

    Take your tacos and burritos to the next level by drizzling cashew queso over the top. It adds a rich, cheesy element that pairs perfectly with plant-based fillings like black beans, lentils, roasted vegetables, and avocado.

    Poured Over Nachos

    Upgrade your nachos by smothering them in warm cashew queso. Layer tortilla chips with beans, salsa, jalapeños, and guacamole for a fully loaded, dairy-free snack or meal.

    Mixed into Pasta

    Cashew queso can double as a creamy pasta sauce! Simply mix it with cooked pasta for a quick and delicious plant-based mac and cheese alternative.

    As a Topping for Roasted Vegetables

    Drizzle cashew queso over roasted broccoli, cauliflower, or Brussels sprouts to add a burst of flavor and a creamy texture to your veggies.

    Spread on Sandwiches & Burgers

    Use cashew queso as a spread for plant-based sandwiches, wraps, or veggie burgers for an extra layer of savory goodness.

    Customizing Your Cashew Queso

    One of the best things about cashew queso is how easily it can be customized to suit your taste preferences. Here are a few ways to change it up:

    Adjust the Spice Level

    If you love heat, add diced jalapeños, cayenne pepper, or chipotle powder for a spicy kick. Prefer a milder version? Stick with smoked paprika and a pinch of black pepper.

    Make It Smokier

    For a deeper, smoky flavor, add a little liquid smoke or extra smoked paprika.

    Boost the Umami

    A splash of tamari, soy sauce, or miso paste can enhance the umami flavor, making the queso even more savory and rich.

    Add a Veggie Base

    Blend in cooked butternut squash, sweet potatoes, or roasted red peppers for an extra layer of flavor and nutrients.

    Thicken or Thin It Out

    For a thicker queso, reduce the liquid and blend until creamy. If you prefer a thinner consistency for drizzling, add a little extra plant-based milk or water until you reach the desired texture.

    How to Make Cashew Queso

    Ingredients

    • 1 cup Cashews (150 grams)
    • Nutritional Yeast ½ cup (42 grams)
    • 1/2 cup Vegetable broth (260 grams)
    • 2 Tbsp Hot Sauce (I used Chollulas)
    • ½ teaspoon Cumin
    • 1 teaspoon Garlic powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon of salt

    Instructions

    Step 1 – Soak Cashews

    Boil water and pour over the cashews until completely covered. Let soak for 15-20 minutes.

    Step 2 – Process

    Once your cashews have soaked, drain out the water and pour your cashews into a food processor.

    Step 3 – Add Remaining Ingredients

    Add the rest of your ingredients to your food processor.

    Step 4 – Blend

    Blend on high until completely smooth.

    Step 5 – Serve

    Serve immediately with chips. You can top the dip with more hot sauce, chili peppers, or salsa.

    Storing and Reheating

    Cashew queso stores well, making it a great option for meal prep. Here’s how to keep it fresh:

    • Refrigeration – Store in an airtight container in the fridge for up to a week.
    • Freezing – For longer storage, freeze in small portions and thaw as needed.
    • Reheating – Warm gently on the stovetop or in the microwave, adding a splash of water or plant-based milk to maintain a smooth consistency.

    More Plant Based Dips

    If you like this recipe, you’ll love these plant based dips too:

    Cashew Queso

    Cashew Queso
    No Ratings

    Creamy, flavorful, and completely dairy-free, cashew queso is the perfect plant-based dip! Enjoy this rich, cheesy alternative with chips, veggies, or tacos.

    Prep Time 30 minutes
    Total Time 30 minutes

    Ingredients

    • 1 cup Cashews (150 grams)
    • Nutritional Yeast ½ cup (42 grams)
    • 1/2 cup Vegetable broth (260 grams)
    • 2 Tbsp Hot Sauce (I used Chollulas)
    • ½ teaspoon Cumin
    • 1 teaspoon Garlic powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon of salt

    Instructions

    1. Boil water and pour over the cashews until completely covered. Let soak for 15-20 minutes.
    2. Once your cashews have soaked, drain out the water and pour your cashews into a food processor.
    3. Add the rest of your ingredients to your food processor.
    4. Blend on high until completely smooth.
    5. Serve immediately with chips. You can top the dip with more hot sauce, chili peppers, or salsa.

    Notes

    Store in the fridge in an air-tight container.

    Did you make this recipe?

    We'd love to see it! Tag us and use #MyPlantBasedFamily!

    © Holly Yzquierdo