The easiest healthy vegan queso dip made with only 5 ingredients. No one will know it’s vegan, gluten-free, and that it only takes 10 minutes to whip up!

I really never meant to make queso.

Want to know how it all happened? Imma tell you how it all happened. I was minding my own business making a batch of my fave vegan enchiladas and while I was taste testing (as I always do), I thought about how the base of the enchiladas kind of looks and tastes like nacho cheese.

But in the best way. Not the painfully yellow gunk at the stadium, but the good kind. Is there even a good kind? There is today!

I kind of felt like I was eating nacho cheese Doritos. The turmeric gives it this awesome color, and the medium heat chunky salsa adds the perfect spice and overall flavor. It was love at first lick!

This is the easiest recipe ever. Blend, eat, repeat. As far as ingredients go, make sure your cashews are raw, not roasted or salted. The bell pepper and salsa provide the liquid to help blend ’em into creamy, cheese-like greatness. My go-to salsa is Ohio-made Frog Ranch, but use whatever you fancy. Nutritional yeast (which you can find at pretty much any grocery store these days) gives it just enough cheezy flavor. A pinch of salt, some anti-inflammatory turmeric for color, and that is IT my friends.

Five ingredients. Ten minutes. DIEZ MINUTOS MIS AMIGOS!!! (Insert monkey with hands on head emoji here.)



  • ½ cup raw cashews (soaked if you don’t have high speed blender)
  • 1 cup medium chunky salsa
  • 1 small red bell pepper, de-seeded and chopped
  • 2 tbsp nutritional yeast
  • ¼ tsp salt
  • ½ tsp turmeric (optional but recommended for color)


  1. If not using a high-speed blender or Nutribullet, soak cashews in a bowl of warm water for a few hours or overnight.
  2. If using high speed blender or Nutribullet, place cashews in a bowl with warm water. Set aside while you chop pepper.
  3. Drain and rinse cashews. Place all ingredients in blender. Blend until completely smooth and creamy.

You can find complete recipes of this EASY VEGAN QUESO in hummusapien.com




I am inspired by all sorts of recipes–gluten-free, vegan, vegetarian, and meaty. Basically, if the pictures are beautiful and the ingredients are interesting, I can appreciate it, even if it doesn’t fit into my diet. I love to peruse Pinterest every day and let inspiration strike and that is exactly what happened with these flautas. If you read Beard + Bonnet, you’ve probably noticed that we are Mexican food junkies, so it didn’t come as a surprise to me that the Chicken Flautas with Spicy Avocado Sauce from Heather Christo stood out to me as I was browsing Pinterest, practically calling my name!

As I was brainstorming ways to make this dish meatless I knew that I definitely wanted to make this a simple 30 minute meal so that everyone could enjoy flautas, even on a hectic weeknight. For the filling, I replaced the shredded chicken with store-bought spicy vegetarian refried black beans and my top secret, knock-your-socks-off, incredibly easy taco topping that I serve at every taco dinner we have here at home. Well, I guess after this post it won’t be top secret anymore. (It’s okay, you guys are my friends and friends share things like top secret taco toppings.)

The spicy avocado dipping sauce for these black bean flautas sounded pretty amazing as it was originally written, so except for two minor tweaks to use ingredients that I already had on hand, I left it as it was. Why mess with perfection, right? This sauce is pretty much a super smooth, spicy, guacamole and in case you were wondering it is totally okay to dip your chips in it too! Go ahead, get all up in there, don’t be shy!

So I made a batch of black bean flautas and styled them all pretty for you, but I also thought I should be perfectly honest and show you exactly how we devoured them! These bad boys never hit a plate, my kids literally lined up in the kitchen and they dunked and ate them as fast as I could cook them up.  There was lots of giggling and play fighting about who got the next flauta from the pan. When their bellies were full, they were nice enough to leave a few for me to enjoy. I had 6 black bean flautas left so I ate 3 immediately and saved 3 to reheat later. I wasn’t sure how well they would reheat, but I thought it would be good information to share with all of you here, so I wrapped them on a plate with plastic wrap, and stuck them in the fridge. When the need for a flauta hit me, I simply popped them in a dry skillet over medium-high heat. It only took a minute or two to reheat and they were just as crispy as the first time around. Yay flautas!



  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 large lime
  • 1 (16-ounce) can spicy vegetarian refried black beans
  • 16 white corn tortillas, warmed (see note)
  • Grapeseed, vegetable, or canola oil for pan frying
  • Avocado Dipping Sauce (see recipe below)
  • Chopped lettuce, cilantro, Cotija cheese, hot sauce, and lime wedges for serving


  1. In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
  2. In a large heavy skillet, heat ¼-inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and 1/2 tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the flauta so it doesn’t unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 flautas then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)

You can find complete recipes of this BLACK BEAN FLAUTAS WITH AVOCADO DIPPING SAUCE in ohmyveggies.com



This Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!

Thanksgiving is just around the corner and I’ve already gotten my Gluten Free Vegan Pumpkin Pie recipe ready, my GF Vegan Meatloaf recipe done and waiting, and my Vegan GF Shepherd’s Pie begging to be eaten. It’s now time for a divine vegan and gluten free sweet potato side dish. Two words: mind-blown.

It would be an injustice not to describe how you can make a perfectly healthy, delicious, comforting and low calorie sweet potato casserole. Yeah, I’m talking about this exact delicious Vegan Sweet Potato Casserole with Maple Pecan Topping friends.

Let’s start with the base. Delicious sweet potato that you’ve cubed, boiled and mashed. We all know that sweet potato in and of itself is a delicious and healthy starch, so my plan was to keep the defining nutritious qualities of this beautiful vegetable and highlight it in this casserole rather than hide it.

Next, I added some natural sweeteners to the mashed sweet potato, some almond milk, some vegan butter and some delicious fall seasonings of cinnamon and all spice.

Next? We scoop it into the casserole dish and set aside. If you made the maple pecan topping while the sweet potato was boiling, just sprinkle it on top right now. If not, let’s get right to it. We have pecans, almond flour, maple syrup and vegan butter coming together in a deliciously sweet crumble topping that will have to picking sweet bits and pieces off of the top of the casserole. The topping is gluten free and vegan, and is so delicious that I need to make it again on another recipe!




Maple Pecan Topping

  • 3 tablespoon maple syrup
  • 6 tablespoons almond flour
  • 1 1/2 tablespoon melted vegan butter
  • 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

  • 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
  • 3 tablespoons brown sugar
  • 3 tablespoons maple syrup
  • 1/4 cup unsweetened almond milk
  • 6 tablespoons coconut oil or olive oil
  • 6 tablespoons vegan butter, room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


Maple Pecan Topping

  1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.


  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

You can find complete recipes of this VEGAN SWEET POTATO CASSEROLE WITH MAPLE PECAN TOPPING in jessicainthekitchen.com

Roasted Sweet Potatoes and Brussels Sprouts

Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:

“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”

And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.

My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.

My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.

Roasted Sweet Potatoes and Brussels Sprouts
Roasted Sweet Potatoes and Brussels Sprouts


  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish


  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

You can find complete recipes of this Roasted Sweet Potatoes and Brussels Sprouts in thefoodcharlatan.com

Vegan Gluten-Free Lasagna

Vegan Gluten-Free Lasagna

This recipe for vegan gluten-free Lasagna, (or is it “lasagne”? I mean, really, we need to settle this) utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.

I use commercially prepared pasta sauce most often because of convenience. If you don’t make your own, be sure to check the ingredients to make sure you are not eating things you don’t want, like high-fructose corn syrup or too much sugar or sodium.

I also use a 1lb bag of frozen chopped spinach, thawed. Baby spinach would be a wonderful choice, but in my house that is readily consumed in salads and smoothies. I keep frozen spinach (and broccoli) on hand all the time, so I’m always confident it will be there.

Vegan Gluten-Free Lasagna
Vegan Gluten-Free Lasagna


  • 4-5 medium zucchini squash
  • 5 cups of pasta sauce
  • 1 lb frozen chopped spinach, thawed
  • 1 cup vegan mozzarella style shredded cheese (optional, or to taste)
  • 2 tbs oregano, divided
  • 1 recipe vegan ricotta (see recipe below)


  1. Preheat oven to 350 degrees
  2. Combine ricotta, spinach and 1 tbs oregano.
  3. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
  4. Cover bottom of 9×13 with 1 1/4 cup of sauce.
  5. Layer slices of zucchini on top of sauce.
  6. Cover with half of the ricotta sauce.
  7. Repeat.

You can find complete recipes of this Vegan Gluten-Free Lasagna in fullofbeans.us



What are your plans for Christmas dinner? A few years ago I decided to make things easy for myself by serving an assortment of lasagnas. I made them the day before and simply popped them in the oven on Christmas day. They were a big hit. But the vegan option – while delicious and well received – was labor intensive. It was also quite different from the meat filled cheesy lasagna I favored in my pre-plant-based life. This Vegan Cheesy Lentil Lasagna recipe comes closer to the mark. With a little planning, it’s also easy to prepare.

If you make a few key ingredients ahead of time, this Vegan Cheesy Lentil Lasagna can be assembled in mere minutes. Here’s what you’ll need:

Vegan Lentil Bolognese Sauce
Basic Raw Cashew Cheese
Vegan Parmesan
You could make the Lentil Bolognese Sauce a day or two in advance. The Cashew Cheese and Vegan Parmesan come together more quickly.

I also like to use uncooked lasagna noodles. This shortens prep time, but extends cooking time. I find it easier to spread the ingredients on uncooked noodles. You can go either way with this recipe. If you opt to boil the noodles, simply shorten the baking time and maybe use a little less sauce. You’ll likely end up with a juicier lasagna…



  • 10 oz gluten-free lasagna noodles uncooked, I use Tinkyáda brown rice pasta lasagna
  • 8 cups Vegan Lentil Bolognese Sauce – see recipe
  • 2 cups Basic Raw Cashew Cheese – see recipe
  • 1/4 cup Vegan Parmesan – see recipe
  • 2 cups baby arugula or baby kale or baby spinach
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 cup Daiya mozzarella style shreds optional


  1. Preheat oven to 350 degrees F.
  2. Place arugula in a food processor fitted with the S blade and pulse until finely minced.
  3. Combine minced arugula, oregano and basil with Cashew Cheese and stir to mix well.
  4. Add about 1 cup of Lentil Bolognese Sauce to a 9×13 baking dish and spread to cover the bottom.
  5. Place 3 uncooked lasagna noodles on top of the sauce. (Leave a little space around each noodle – they will expand.)
  6. Spread 1/3 of Cashew Cheese mixture on top of lasagna. (I find it helpful to hold a lasagna noodle in one hand while I spread the cheese on with the other hand – this is the reason why I like to use uncooked noodles.)
  7. Spread about 1 ½ cups of the Lentil Bolognese Sauce over the cheese covered noodles.

You can find complete recipes of this VEGAN CHEESY LENTIL LASAGNA in veggieprimer.com

Vegan Mushroom Risotto

Vegan Mushroom Risotto

Is risotto a regular in your home? Even since I posted my Red Pepper Risotto last Winter, risotto has been one of my go-to meals. It’s easy to whip up, comes together in one pot, versatile, tasty, healthy and everybody always goes crazy for its naturally creamayyyy texture.

I made this Vegan Mushroom Risotto for J’s family last week for dinner and everybody loved it! Up until now my partner J has been my “recipe tester” eating literally everything I make (the fails and the successes, lol!) from cookies to banana bread to almost every dinner recipe you can imagine.

We’ve been staying with J’s family for the past couple weeks and it’s been great creating and sharing my plant-based recipes with his family. Making recipes for a bigger group of people and gauging their response is the best way to create a new recipe in my books. Especially, when the people trying your recipe are not vegan. This Healthy Vegan Mushroom Risotto is made without any cream or butter but everyone agreed the richness and creaminess of this vegan risotto was spot on and reminded us of the traditional risotto we enjoyed in Italy.

If you guys do make this Healthy Vegan Mushroom Risotto, it makes my week reading your reactions and feedback. Share your creations with me by writing your feedback in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. #EatHappyLiveHappy

Vegan Mushroom Risotto
Vegan Mushroom Risotto


  • 2 white onions, diced
  • 3-4 gloves garlic, diced
  • 2 tsp herbes de provence
  • 5 cups white button mushrooms, chopped
  • 1½ cups arborio rice (“risotto” rice)
  • 5 – 5½ cups vegetable stock
  • ¼ cup dry white wine*
  • 1 tsp truffle oil (optional)
  • 2 – 4 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 cups frozen peas
  • Sea Salt + Pepper to taste
  • Sea Salt to taste

Cashew Cream

  • ⅓ cup cashews
  • ½ tbsp lemon juice
  • 1 – 2 tbsp nutritional yeast (optional)
  • 2 – 3 tbsp water


  • Fresh Basil


  1. Soak cashews in hot water while preparing the risotto.
  2. Over medium high heat, in a large and deep pan, saute the diced onions and garlic with the herbes de provence in a splash of vegetable broth until they begin to soften. Add chopped mushrooms and saute for 3-4 minutes until the mushrooms soften and reduce, adding a bit of extra vegetable broth if necessary.
  3. Add the arborio rice to the hot pan and saute with the vegetables for a couple of minutes until the rice begins to turn a light golden brown. (*Saute continuously to ensure that the rice does not burn).

You can find complete recipes of this VEGAN MUSHROOM RISOTTO in cearaskitchen.com



Christmastime means cookies!

Sometimes I don’t want actual cookies though… I just want the cookie dough… ya know?!

Since this Healthy Vegan Cookie Dough Dip is nut-free and made without eggs, you can eat as much as you want and not worry about the possible consequences from eating raw eggs like you would from normal cookie dough. Yess.

Sharing recipes that are accessible and easy for everyone is important to me. Making them taste amazing and showing people that eating plant based isn’t bland or boring is even better. I think so many people want to try going vegan but are unsure about the food and if they will enjoy it. There are so many myths that the food is boring and tasteless. I love food too and I want to eat food that tastes delicious just as much as anyone else, which is why I create and share yummy recipes that I enjoy and know other people will enjoy too.

While this Healthy Vegan Cookie Dough Dip recipe is more of a treat than a meal, it can satisfy a sweet craving and save you from eating an entire box of cookies.. if that is something you are known to do ha. It’s all about balance. If I want cookies, then you bet I am not going to deprive myself, but I will find the healthiest plant-based way to trick my mind that I’m eating cookies! If I allow myself to have something I really want, I find that helps me stay on track better and pushes away worse cravings that are likely to creep up later on, all because I didn’t allow myself a piece of chocolate or a spoonful of this Healthy Cookie Dough Dip. Are you that way too? It’s a funny thing… how our minds work… but deprivation always leads to choices I regret later on. Finding a way to satisfy cravings in the healthiest way possible is a win-win.



  • 1 15 oz. can of chickpeas, drained and rinsed
  • 1/4 cup sunflower seed butter
  • 3 tablespoons maple syrup
  • 2 tablespoons ground flaxseed (or ground oats/oat flour)
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon soy milk (or more as needed)
  • pinch of salt
  • 1/4 cup carob chips or dairy-free chocolate chips


  1. Combine all ingredients (except the chocolate chips) in a food processor or high speed blender and blend/pulse until well combined and the mixture turns into a cookie dough like consistency. Add 1-2 tablespoons of milk as needed, but I only needed 1 tablespoon.

You can find complete recipes of this HEALTHY VEGAN COOKIE DOUGH DIP in theglowingfridge.com



Brownies have always been one of my favourite sweet treats. Today, after quite a few rounds of testing (which wasn’t all that bad), I bring you a tray of perfect fudgy vegan brownies. They are crispy on the inside and fudgy on the inside, the way every good brownie should be. They are intensely chocolatey, come together quickly and due to their small size, bake so quickly that you’ll have plenty of time to make yourself a cup of coffee before they are out of the oven. The key to the fudgy interior is taking them out of the oven just in time. They may look underdone as the tops harden and crisp up as the brownies cool down, but trust me – they are not. They are heavenly!
They certainly got a huge thumbs up from my fiancé. I made a whole tray for the photoshoot. I had the best intention of sharing them with my neighbours, but this plan has somehow fallen by the wayside. We both ate them all and I won’t tell you how many (or how few rather) days it took us cos I’m ashamed…When it came to the last brownie, I caught Duncan making eyes at it and said that there is NO WAY I’m giving up my half. He said that he is going to get it by surprise attacking me…that boy is a charmer, eh? 😉



  • 2 tbsp flax / chia meal OR 3 tbsp reduced aquafaba*
  • 220 g / 1 ¾ cup white plain cake (as opposed to bread) flour
  • ¼ tsp baking soda
  • 6 tbsp / 3/8 cup raw cocoa powder
  • 110 g dark chocolate (I used 70% cocoa)
  • ¼ tsp salt
  • 60 ml / ¼ cup espresso + 75 ml / 5 tbsp boiling water
  • 200 g / 1 cup caster sugar
  • 80 ml / ¼ cup + 1 tbsp + 1 tsp mild olive oil
  • 30 g pistachios, chopped (optional)


  1. If using flax or chia, prepare them by mixing 2 tbsp of ground seeds with 3 tbsp / 45 ml of water. Put aside in the fridge to allow it to thicken.
  2. Pre-heat the oven to 180° C / 350° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily. Oil the sides of each muffin hole. Do not rely just on greasing the tin with olive oil alone as in my experience hardened tops are likely to come off when trying to remove brownies after baking
  3. Weigh your flour, add baking soda and mix the two together, sift. Set aside.
  4. Chop your chocolate very finely. Put it into a big mixing bowl, with cocoa powder and salt. Stir well.

You can find complete recipes of this FUDGY VEGAN BROWNIES in lazycatkitchen.com



Crispy. Spicy. Crunchy. Lime-y. Savory. Creamy.


Finally, a legit taco recipe that you should probably make this weekend – my Roasted Cauliflower Tacos with Spicy Avocado Lime Crema!

I shared those tempeh taco boats a while back, which are delish but they’re in lettuce cups… so we don’t consider them real tacos, right? Sure I love those kind of eats in the summer because of their freshness and lightness… but what are tacos without tortillas?


The versatility of cauliflower is amazing and undeniably perfect for healthy vegan (oil-free!!) tacos. Since going vegan, I’ve tried a few different varieties for taco filling – all veggies, mushrooms, beans etc. and while they’re all yummy – I wanted to create something unique and fun aside from my usual.

Roasting bite-size cauliflower florets in a blend of taco spices, coated in almond milk makes them crispy on the outside and soft on the inside.They become crunchy and roasted to golden perfection. Add white beans for extra plant protein, some tasty toppings, drizzle LOTS of ‘spicy avocado lime crema’ then bite and savor and repeat. YUM.

I hope you guys love these little beauties as much as I do. The tangy and ‘spicy avocado lime crema’ pulls all the flavors together and adds that essential creaminess and extra lime-y-ness. You MUST make it for these tacos! I even added some hidden spinach to the recipe – you will not taste it one bit. Shh!

For the tortillas, I chose mini corn tortillas I picked up at Trader Joes. This recipe will fill about 6 mini tortillas but feel free to use any kind you like. These would pair well with my Fiesta Lime and Black Bean Rice.



  • 1 head cauliflower, florets
  • 1/4 cup + 2 tablespoons plain almond milk
  • 1 tablespoon fresh lime juice
  • 1/2 garlic clove, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • pinch of black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 cup white beans
  • 1 cup purple cabbage, thinly slices
  • fresh cilantro, for topping
  • fresh lime juice, for topping
  • jalapeño slices, for topping (optional)


  • 1 cup spinach
  • 1 ripe avocado
  • 1/4 cup fresh cilantro
  • 2 slices of jalapeño (optional)
  • 2 1/2 tablespoons fresh lime juice
  • 1/4 cup water
  • 1/4 teaspoon sea salt
  • pinch black pepper


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.
  3. Bake for 25-30 minutes or until golden and soft.

You can find complete recipes of this ROASTED CAULIFLOWER TACOS WITH AVOCADO LIME CREMA in theglowingfridge.com