My Plant-Based Family

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

Nachos

Super Bowl

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I’ve been seeing a lot of talk about the Super Bowl lately but honestly I have no idea who is playing. I do know that it is today and many of you have planned your food already. If you are a bit of a procrastinator you can still show up with great food.

Here are a few of my top picks…

The Best Chili EverThe Chili is completely customizable to suit your spice tolerance. I’ve even had some of the most committed meat eaters sing it’s praise to the tune of the Hallelujah Chorus. Make it quickly by using canned beans, canned diced tomatoes, and peppers.Grilled Portobello Burgers and Vegan Potato Salad

If you’d rather have a burger try a Bean Burger or a Portobello Burger. Most grocery stores have something suitable in the freezer section; read the ingredients in because their could be something scary lurking. Potato salad or sweet potato wedges would make a great side dish.

NachosNachos are by far one of the best party foods. Try it with precooked quinoa (it comes in little pouches near the rice) seasoned with taco seasoning, canned refried Beans, then whip up some Faux Cheese Sauce.

Even if you don’t go that far you can still pick up some chips, salsa, and guacamole; yes it is easy but it’s also good.

Strawberry ParfaitOf course you will also need dessert. Try Making a large parfait, it’s easier than making individual cups. A large container of yogurt (I like coconut milk yogurt), fresh berries, and store-bought granola comes together in a few minutes. It makes an impressive presentation in a large clear bowl and you can even add dark chocolate chips for an unexpected indulgence.

large fruit bowlDon’t underestimate the power of a large bowl of fresh fruit. It is beautiful and tasty, more impressive than the customary veggie tray. Mix peanut butter and melted chocolate together (maybe a little maple syrup if needed) to make a delicious fruit dip; label the dip for anyone with peanut allergies.

What are your suggestions for last-minute Super Bowl Food?

Best Faux Cheese Sauce (Vegan)

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If you’re new to plant-based cooking or just exploring dairy-free alternatives, you may have noticed that creating a flavorful, creamy, and satisfying “cheese” sauce can be a bit of a challenge. Enter faux cheese sauce—a delicious, nutrient-dense sauce that requires no dairy but still brings the cheesy goodness.

This sauce, featuring ingredients like nutritional yeast, rice flour, turmeric, and plant milk, is a perfect companion to just about any dish that could benefit from a little extra creaminess. Keep it mild and savory, or add spices like cumin and chili powder for a Mexican-inspired twist.

When we first switched to a plant-based diet, faux cheese sauce became a very important part of our arsenal. We ate a lot of Mexican food (we still do) but it wasn’t the same without all of the cheese we used to add.

This faux cheese sauce is more than just a vegan alternative—it’s a delicious, versatile addition to any kitchen. Whether you’re a seasoned plant-based eater or simply looking for a healthy, dairy-free sauce to add to your repertoire, this faux cheese sauce is sure to impress.

How to Make Faux Cheese Sauce

Ingredients

  • 1/4 c Nutritional Yeast
  • 2 Tbsp rice flour* (wheat flour can be used instead)
  • 1/4 tsp tumeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste (I used 1/2 tsp)
  • 1/4 tsp cumin**
  • 1/2 tsp chili powder**
  • 1 c plant milk (I use rice or unsweetened almond milk)

*For a thicker sauce add extra flour.**These are optional but best used for a Mexican inspired flavor.

Instructions

Step 1 – Add Dry Ingredients

In a medium sauce pan add all dry ingredients and place on medium heat.

Step 2 – Stir

Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!

Step 3 – Add Plant Milk

Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often. When sauce becomes thick remove from heat and let cool for a few minutes.

Serving Suggestions

Once blended, this faux cheese sauce becomes a rich, creamy addition to a wide range of dishes. You can drizzle it over pasta for a dairy-free mac and cheese, use it as a nacho cheese sauce, or even as a dip for veggies and chips. It’s also great for casseroles, baked potatoes, and as a topping for plant-based burgers and sandwiches. And if you make it a little thicker, it can be spread on toast for a quick, savory snack.

For those who like experimenting, consider stirring in additional ingredients to customize your sauce. Add a pinch of smoked paprika for a smoky flavor, or a touch of mustard powder to bring out the “cheesiness” even more. The possibilities are endless!

Tips for Perfect Faux Cheese Sauce

  1. Blend Until Smooth: Achieving a creamy, smooth texture is key to a great faux cheese sauce. Use a whisk or blender to ensure all the ingredients are fully combined and that the rice flour is evenly incorporated.
  2. Adjust to Taste: Don’t hesitate to play around with the seasonings to suit your taste. Start with the base amounts listed, then tweak to find your perfect balance of cheesy, salty, and savory.
  3. Experiment with Thickness: If you prefer a thicker sauce, gradually add more rice flour, a half-teaspoon at a time, until it reaches your desired consistency. For a thinner sauce, add a splash of extra plant milk.
  4. Store and Reheat Carefully: This sauce can be stored in the fridge for up to a week, making it a convenient option for meal prep. When reheating, warm it gently and add a splash of plant milk if it becomes too thick.

More Plant Based Sauce Recipes

If you like this faux cheese sauce, you’ll love these plant-based recipes too:

Faux Cheese Sauce (Vegan & Gluten-Free)

Faux Cheese Sauce (Vegan & Gluten-Free)

A velvety, dairy-free cheese sauce made from wholesome plant-based ingredients, perfect for adding creamy, cheesy flavor to any dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/4 c Nutritional Yeast
  • 2 Tbsp rice flour* (wheat flour can be used instead)
  • 1/4 tsp tumeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste (I used 1/2 tsp)
  • 1/4 tsp cumin**
  • 1/2 tsp chili powder**
  • 1 c plant milk (I use rice or unsweetened almond milk)

Instructions

  1. In a medium sauce pan add all dry ingredients and place on medium heat.
  2. Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!
  3. Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often.
  4. Once sauce becomes thick remove from heat and let cool for a few minutes.

Notes

For thicker sauce, add flour.

Did you make this recipe?

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

© Holly Yzquierdo

Meal Plan Monday: It’s Almost Christmas

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Salad and GF Pasta

Right now I’m sitting on my couch eating chocolate chip cookies. Shh! Don’t tell anyone.

We’ve had more than our fair share of Christmas parties over the last few weeks. Our overly busy schedule has resulted in quite a bit of takeout too. Last week I failed to make a Meal Plan and we definitely paid for it.

nachos (1)

Meal Plan

Breakfast is usually oatmeal with ground flax, chia seeds, walnuts, and maple syrup. I love it! It’s my favorite breakfast right now and my boys love it too. Some mornings we have a quick bowl of cereal or toast with almond butter instead.

Lunch is usually leftovers. I typically have beans and grains already cooked and waiting in the fridge. I pair them with some veggies for an easy lunch. My husband usually has a huge salad for lunch or leftovers with a generous helping of steamed broccoli.

Snacks are usually fruit, green smoothies, and lately chips and salsa. Some friends made us a big batch of delicious homemade salsa. 🙂

Dinner will be eaten out a couple of times this week. I also plan to make Nachos one night, put that salsa to good use! I still have some leftover Chili and baked potatoes from the weekend. I’ve been craving marinara sauce so we may have gluten-free pasta, we don’t eat pasta very often so it will be a treat for the kids. I usually serve it with a giant salad. I’m considering making Brown Rice and Broccoli Casserole if we start to run low on leftovers; I doubt that will happen because it’s pretty full of Mexican food leftovers from a party I co-hosted on Sunday evening. 🙂

I also hope to do a little baking this week. I bought some fresh cranberries for a loaf of cranberry bread. I may even attempt a gluten-free version. I’ve also been playing around with a new chocolate mousse recipe that I’m very excited about.

What are you eating this week? Do you find it’s more difficult to stay on track during the holidays and how so you combat the craziness?

 

 

Meal Plan Monday: Unscheduled

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This will be a different kind of week for us. Our big kids are visiting this week, at least three of us have a stomach bug that is going around, and we plan to eat out a few times. With all of that in mind the Meal Plan will be a little less planned out this week.

Meal Plan

Breakfast will be cereal, oatmeal, and toast with fruit. It kind of a free for all at breakfast time. We also have leftover pancakes and breakfast stir fry from yesterday’s brunch.

Lunch will be leftovers, PB&J, easy pasta with marinara, wraps or bean burritos. 

Snacks will be hummus and veggies, crackers, apples and banana’s with peanut butter, chips and salsa, and smoothies.

Dinner is a bit up in the air. Since a few of us are a little sick it is hard to plan out our week. We are hoping to go to the zoo one day, my husband and the big kids are planning a trip to the driving range and the big kids will be spending time with friends as well. With that in mind we plan to eat:

Nachos made with quinoa/lentil “meat”, Unfried Beans, guacamole, Homemade Salsa, and faux cheese sauce.

Burritos made with beans, Mexican Rice, and other fixings.  

Fajita’s using my Portobello Fajita recipe along with all of the things I mentioned above. 

I also plan to make some carrot cake cupcakes this week.

Do you notice a trend, yes we love Mexican food. Our big kids who are not plant-based eaters will be very receptive to this menu. We want our new lifestyle to be inviting to them. Hopefully they don’t get sick or else we may all be living on a steady diet of crackers this week.  

What to Eat…Part 2

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Are you starving yet? If so try to add more whole grains into your day. Brown rice, quinoa, couscous, etc. will help you feel full longer and provide much needed protein. Yes, you can get all the protein  you need on a plant based diet.

Today’s Meal Plan

Bagel with Apple and Peanut Butter

Breakfast: Whole Grain Bagel or Toast

This is a quick breakfast that is easy to make. You may be wondering why I’m tempting you with a bagel and toast if you can’t have cream cheese or butter. Nut butters provide a delicious spread for bagels and toast. You don’t have to get bored with peanut butter, you can try almond butter, or cashew butter. One of my favorite treats is to top toast with almond butter and a sliced apple.

Nachos

Lunch: Nachos

If you have any leftovers from last nights dinner put them together for an Epic dish of Nachos. Your Nachos will look so good that it will make your coworkers jealous. Store beans, rice, and lentil taco filling in a microwave safe container. Heat it up then add salsa and guacamole. Eat it with your favorite tortilla chips. I know what your thinking, “you can’t have Nachos without cheese!”

This faux-cheese sauce is non-dairy and taste great. The linked recipe is for Mac and Cheese so disregard the noodles, otherwise follow the recipe as stated. I don’t have the miso the recipe calls for so I always leave it out. You may be wondering “what is nutritional yeast and where do I get it?” Click here to find out more about nutritional yeast. I found it at my local Fresh & Easy store in the baking section. Nutritional yeast taste great sprinkled on baked potatoes.

If your concerned that this is not real cheese just think back to all of the other times you ate fake cheese, cheese in a can or Velveeta anyone? This faux-cheese sauce is good for you unlike those I just mentioned. You can also by cheese made from plant milk.

Broccoli Potato Soup

Soup photo by Melodee Fiske of mlfotography. 

Dinner: Potato and Broccoli Soup

This soup is a great way to warm up on a cool day. You can use any veggies you have on hand.

Ingredients
  • 1 1/2 to 2 pounds potatoes
  • 1/2 a onion, diced
  • 1 stick celery
  • 1 sliced carrot
  • 1 bay leaf
  • 1 chopped crown of broccoli
  • salt
  • pepper
  • garlic powder
  • 1 Tbsp nutritional yeast
  • 1/4 cup plant milk
Do
  1. Scrub and chop potatoes. Place them in a pan of water and bring to a boil. You can also use vegetable broth for a heartier flavor.
  2. Add diced onion, carrot and the bay leaf (you will remove the bay leaf before serving).
  3. Once carrots and potatoes become tender add broccoli and spices to taste.
  4. The soup is ready to eat as is. For a more savory soup add 1/4 cup of plant milk and 1 Tbsp of nutritional yeast.
Serve

This soup is great with a whole grain dinner roll and a side salad.