daiya vegan cheese

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I recently made some really really really good mac & cheese. I used a lot of cheese so it was amazing. I didn’t really do anything special, I cooked the noodles (I like mine very al dente) and poured them in the casserole dish and added the cheese. I used Daiya - A bag of cheddar, the container of cream cheese, 2 slices of swiss, and 2  slices of provolone, very cheesy. Then I baked it for a while. I’ve gotten tons of meals out of it and still have some in the fridge.

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Bacon-Wrapped Mac and Cheese

Vegan Buffalo Chicken Sandwich

Two slices of whole wheat bread, one put in the toaster oven briefly to melt the vegan cheese, 3 pieces of Trader Joe’s vegan chicken, a pickle, hummus, ketchup, and vegan buffalo sauce (from a local restaurant)….. really helps satisfy my buffalo chicken craving :)

NACHOS

The Collegiate Vegan turned three today!! And what’s a better way to celebrate three years of blogging than with a giant platter of nachos for dinner? I went a little (a lot) overboard tonight, so this recipe is plenty to serve 4-6 people.

You’ll need:

  • 1 bag of tortilla chips, any kind
  • ½ can of black beans (rinsed and drained)
  • ¾ cup of corn (fresh or frozen)
  • 2 tomatoes, chopped
  • 1 jalapeno, seeded and diced
  • 1 bag daiya pepperjack style shreds
  • 3-4 leaves of romaine lettuce, shredded
  • salsa (I used peach mango)
  • avocado or guacamole

What you’ll do:

Spread the tortilla chips out on a cookie sheet and top with the pepperjack shreds, tomato, black beans, jalapenos and corn. Bake at 400 for 10-15 minutes. Remove from oven and top with shredded lettuce, salsa and guacamole. Then have yourself a party.

3

Hadn’t been to the health food store in my hometown forever (because I don’t live there anymore) so I decided to go last weekend while I was home. They actually had a few new items, like these Field Roast Mexican Chipotle Sausages. I could definitely tell these were a Field Roast product, they have a distinctive taste and texture, both good things btw. I was also pleasantly surprised by the fact that these sausages are actually hot and spicy! I tried them on 2 different pizzas, one with Daiya pepper jack and another with Follow Your heart mozzarella. Both were stellar!

Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting

I used to bake these cupcakes a lot before I went vegan. I currently work as a pastry chef at a cake shop, and even before then I used to always bake cupcakes. I have realized that it’s been years since I last made these, and I was determined to make a vegan version. Well, I think I may have done it. These are some of the best red velvet cupcakes I’ve made, and they contain no butter, buttermilk, or cream cheese!

Here’s the recipe:

Cupcakes: (makes 12)

2 cups all purpose flour
1 cup  sugar
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cocoa powder
1 cup cashew milk
¾ cup canola oil
1 ½ tablespoons vanilla extract
1 tablespoon apple cider vinegar
2 tablespoons coconut milk
Red food colouring


Start off by combining the sugar and all the wet ingredients except for the vinegar. Once combined, add all the dry ingredients until your batter renders smooth and lump free. At this stage, add the vinegar and mix in, then immediately add to the liners. You want to fill them about ¾ full and bake at 350 C for 16-18 minutes. They will spring back to the touch when done. Allow to cool completely before frosting.

Frosting:

1 tub Daiya cream cheese
¾ cup vegan butter
½ cup vegetable shortening
4-6 cups icing sugar (depending on how sweet you want it)
1 tablespoon vanilla extract


Mix everything except the icing sugar until fluffy and smooth. Add the icing sugar 2 cups at a time until desired consistency is reached. If the icing is stiff and grainy, add 1 tablespoon of milk at a time until it is the right consistency.