cashew cake

Cream Cheese Filled Cashew Carrot Muffins

Makes 12 small or 6 large muffins

½ cup quick-cooking oats
½ cup rolled oats
2 tbsp coconut sugar*
1 tsp cinnamon, ground
½ tsp ginger, ground
dash salt
½ tsp baking powder
¼ tsp baking soda
1 tbsp flax meal
2 tbsp cashew milk
¼ cup vegetable oil*
1 cup carrot, grated (approx. 1 large)
4 tbsp raw cashews

6 tbsp cream cheese, vegan*
1 packet stevia powder*

1. Pre-heat oven to 375 F.
2. Grate 1 cup carrot.
3. In a small bowl, combine flax meal and cashew milk. This will be your flax “egg.”
4. In a food processor, combine oats, coconut sugar, cinnamon, ginger, salt, baking powder, and baking soda.
5. Combine on a low speed for about 2-3 minutes. The mixture should still be chunky.
6. Add in flax “egg” and vegetable oil, and combine until fully incorporated.
7. Add in grated carrot and whole, raw cashews, and combine on low speed until everything is equally distributed. The cashews and carrots should still be distinguishable, just cut up a bit more.
8. In a small bowl, combine cashew cream cheese and stevia, and mix until fully incorporated. 
9. Using a spoon, dollop half the muffin mixture into trays (lined with paper cups or greased).
10. Dollop a small spoonful of cashew cream cheese mixture in the centre of each muffin, then top off with more muffin batter. Flatten with spoon. You should now have a cream cheese centre. 
11. Bake in the oven at 375 F, for 20 minutes, or until golden brown. They should look like baked oatmeal cups.


* I used coconut sugar, but you can replace it with any granulated sugar. I would recommend brown sugar, or another coarser/darker sugar, for texture, density, and taste.
* I used high-oleic safflower oil, but you can substitute any kind. I would recommend avoiding oils like olive oil, due to a distinct flavour.
* I used YOSO brand of vegan cashew cream cheese, but you can use your favourite brand, or just make your own! …Or you could technically substitute regular cream cheese, however, this would make it non-vegan.
* I used stevia powder, but you can substitute any sweetener of choice. I would recommend a fine, powdered sugar.

Cinnamon Buns of Steel

So I love cinnamon rolls, like I’m pretty sure I sold my sould to that damn Pillsbury Doughboy. But let’s face it, I would end up looking like that little  white blob if I gave i every time I wanted that warm, gooey, cinnamony goodness (are you as turned on as I am?). So I came up with a solution, I made an amazing high protein cinnamon roll.

• ¼ cup coconut flour
• 1 scoop protein powder of your choice
• ½ tsp xantham gum
• ¼ tsp baking powder
• 1 egg white (3 Tbsp out of the carton)
• 2 tsp Stevia
• 3 Tbsp water (I subbed 1 Tbsp with Torani sugarfree caramel syrup)
* I also add a splash of vanilla, butter extract (my crack), and a pinch of salt.

• 1 Tbsp cinnamon
• 1 Tbsp Stevia
• 1 Tbsp water (I used Walden Farms maple syrup instead)

Mix together the dough and roll it out to a rectangle.Being the classy broad I am I used an empty wine bottle. Make sure to lube that sucker up because that dough is damn sticky.  Mix the filling and spread that liquid cocaine over the dough evenly. Then roll it up, sprinkle a little cinnamon on top and bake it at 350 degrees for 17-20 minutes or until it is golden like Olympic medal. Top with whatever you wish! I highly suggest MuscleButter Birthday Cake Cashew Spread or Nuts n’ More Toffee Crunch peanut butter.

Macros for the whole damn roll because you know you’re not stopping yourself: 252 cals/4g fat/20g carbs/12g fiber/3g sugar/34g protein 

yonkus  asked:

Do you have any cashew cheese recipes? I've been looking to make my own but I don't know where to start!

Here is a vegan raw/no bake cashew cheese/cream round upa random vegan cashew cheese round up and a vegan cashew cheese pasta round up. My personal favorite cashew cheese recipe comes from these baked shells stuffed with cheesy butternut squash. Here are more cashew cheese, cream and sauce recipes. Here are other vegan cheese recipes. Below are more vegan cashew cheese recipes that I’ve posted in the past. Enjoy!

varhaus  asked:

Alright so I came across your blog and I am a bit overwhelmed – there are so many great recipes out there, and thank you so much for sharing them with us. But now I have no idea where to start, so I thought I might as well ask you: what are YOUR favorite vegan recipes, whether it be entrées, desserts or breakfasts?

I can totally see too many recipes being overwhelming and I’m always nervous it might come off as such so I appreciate you asking this. Here’s my favorite vegan entree round up. To be honest, I’ve been slacking on making my own meals since moving to Chicago (there are so many options everywhere/I’ve been lazy). These are some of my favorite past recipes that I’ve made. I hope this helps narrow it down for you. Enjoy!





Did this just get too overwhelming. I also suggest checking out Amy’s vegan food blog. Everything she makes looks incredibly delicious.