Tag Archives: dairy-free

3 ingredient cashew sour cream


I love simple recipes. I love simplifying as much as possible, really. It makes this busy season of life a bit easier and stress-free. Thus, I have a collection going of easy-to-throw-together recipes and meal ideas. This cashew sour cream recipe makes the list. With only 3 ingredients (4 if you include the water) it is something I can easily blend up and serve with enchiladas or chili.


  • 1 cup raw cashews (soaked overnight or a minimum of 2 hours)
  • 1/2 tsp sea salt
  • 3 tsp lemon juice
  • 1/2 cup water


Drain and rinse cashews, then add to blender with the other ingredients. Blend until smooth.


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time for chocolate: the ultimate vegan brownies


Since we no longer raise chickens (for now), I have been reluctant to purchase eggs from the grocery store, even organic ones. Instead I have been cutting back our egg consumption until we can keep laying hens again, which can beget some adjustments when it comes to baking.

I’ve tried a variety of vegan brownie recipes. Many times the texture turns out not agreeable (I can be picky about texture). Often the product ends up resembling chocolate cake. Brownies should NOT have a cake-like consistency. Finally, I found THE recipe (because we all need a great brownie recipe in our life). I’ve slightly adapted it from Joanna Vaught’s All-Time Very Best Vegan Brownie Recipe (and it is).

The Ultimate Vegan Brownies

  • 1 + 3/4 cup unbleached all purpose flour
  • 1/4 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/4 cup chocolate chips or chunks
  • 1/2 tsp salt
  • 1/4 cup boiling water
  • 2 tbsp ground flaxseed + 1/4 cup water
  • 1 + 1/2 cups raw cane sugar
  • 6  tbsp Earth Balance or coconut oil, melted
  • 1 tsp vanilla
  • 1 tbsp oil (I used light olive oil)
  • 1/2 cup chopped walnuts

: : Preheat oven to 350 degrees. Combine the flour and baking soda in a large bowl. In another bowl combine the ground flax seed and 1/4 cup water (NOT the hot water). In a third bowl combine the cocoa powder, chocolate chips/chunks, salt, and boiling water. Mix until the chocolate melts and makes a paste. Add the flax mixture, sugar, Earth Balance, vanilla, oil and combine. Add the wet mixture to the flour and baking soda and mix gently. Fold in the walnuts. Pour into a greased 8×8 pan and bake for approximately 40 minutes, or until the center is done. Remove from oven and cool. Enjoy!

I almost always forget to take pictures after I make a recipe. But it really doesn’t need a picture, it just needs to be tasted

Some of the links in this post may be affiliate links. I only recommend products I use myself. Thank you for helping support this blog and our goals for a self-sufficient homestead!

cashew block cheese – a homemade, dairy-free alternative


Our family has been transitioning to a dairy-free diet. I can’t say that we are vegan as we still ingest organic eggs and honey, but we prefer to avoid consuming cheese especially.

One of our staples is homemade pizza. I like my veggies, but I desired something more creamy and nutty as a topping. Many of the vegan cheeses on the market are just not an option to us, and I like to control what ingredients go into my food, so I searched for a homemade alternative. I wanted something that would be adequately solid so that I can shred it. I have tried cashew pimento cheese sauces and was not impressed with the results.

After discovering the following recipe online and experimenting I am happy to say that pizza night will continue in our household!

Cashew Block Cheese (adapted slightly from Karen’s Vegan Kitchen)

  • 1 tbsp agar powder
  • 1 + 1/2 cup water
  • 1 cup raw cashews
  • 1 + 1/2 tbsp lemon juice
  • 1 tbsp sesame oil
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • + spices of your choice and/or chopped jalapeños

Lightly grease small bowl.

Grind cashews to a fine powder using food processor. Add lemon juice, sesame oil, nutritional yeast, sea salt, and spices and process until smooth.

Bring agar and water to a boil in saucepan. Continue boil for 5 minutes, stirring constantly. Remove from heat and add mixture from food processor. Mix until smooth and creamy. Pour mixture into greased bowl and allow to cool. Move to fridge and allow to chill.