Cashew Cream Cheese [Vegan, Gluten-Free, Oil-Free]

By Ali Donahue
on April 13, 2017

Cashew Cream Cheese [Vegan, Gluten-Free, Oil-Free]

Introducing your new favorite addition to plant-based brunch. This cashew cream cheese is perfect on whole wheat toast, smeared on MamaSezz raw, savory bread, or served as a veggie dip. It's got only 6 ingredients (including water) and it lasts in the fridge for up to 5 days so you can enjoy all week long. 

Servings:  5-6

Ingredients:

1 cup raw cashews, soaked overnight 

2-3 TBSP water

1/4 cup of lemon juice

1 1/2 tsp apple cider vinegar 

2 TBSP nutritional yeast (gives the cashew cream cheese its "cheese" taste)

salt to taste 

* Optional: top with chopped herbs, chives, or your favorite veggies!

Directions:

1. Soak cashews overnight, then rinse in colander, place in blender or food processor and blend with 2-3 TBSP water until smooth.

2. Add the remaining ingredients and blend until completely blended.

3. If you want a veggie cream cheese, you can add chopped herbs, chives, peppers, carrots, onions, etc. 

Want more plant-based recipes?

Join our 4-Week Plant-Based Challenge to get free recipes, menus, shopping lists, support from MamaSezz and other group members. 

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Raspberry Nice Cream (Plant-Based, Gluten-Free)

By Ali Donahue
on March 24, 2017

Raspberry Nice Cream (Plant-Based, Gluten-Free)

There's a nasty rumor going around that eating plant-based means forgoing dessert. To this we say: meet nice cream, your new go-to (healthy) treat. Creamy, sweet - and with no sugar added, it's completely compatible with your plant-based lifestyle...and so, so good. Go ahead, indulge.

Servings:  2

Ingredients:

3 frozen bananas

½ cup frozen raspberries

2 TBSP water

Directions:

1. Slice frozen bananas and place in blender with 2 tablespoons of water. Blend until smooth.

2. Add raspberries and pulse until mixed thoroughly with some chunks here nd there.

3. Top with raspberries (or any berry of choice)!

Want more plant-based recipes?

Join our 4-Week Plant-Based Challenge to get free recipes, menus, shopping lists, support from MamaSezz and other group members. 

MamaSezz 4-Week Plant-Based Challenge

Mushroom Gravy over Mashed Cauliflower [Plant-Based]

By Ali Donahue
on March 22, 2017

Mushroom Gravy over Mashed Cauliflower [Plant-Based]

This savory mushroom gravy is the extra oomph your meals have been missing. It's quick and easy, 100% plant-based, and completely versatile. 

Servings: 2-3

Ingredients:

For the mashed cauliflower:

2 cups cauliflower steamed

1/4 cup almond milk

pinch of salt

For the mushroom gravy:

1 Vidalia onion, chopped

2 cloves garlic

2 cups chopped mushrooms (any kind)

2 cups low sodium veggie broth

2 tbsp low sodium tamari

2 tbsp whole wheat flour

Directions:

1. Put steamed cauliflower, almond milk, and salt in bowl. Mashed until desired consistency.

2. Cook onions over medium heat in small amount of veggie broth until soft and browning slightly.

3. Add garlic and mushrooms to pan and cook until mushrooms soften.

4. Add one cup of broth and stir.

5. Add second cup of broth, stir in tamari and flour until smooth and desired thickness.

Want more plant-based recipes?

Join our 4-Week Plant-Based Challenge to get free recipes, menus, shopping lists, support from MamaSezz and other group members. 

MamaSezz 4-Week Challenge

Overnight Chia Seed Pudding (Plant-Based)

By Ali Donahue
on March 13, 2017

Overnight Chia Seed Pudding (Plant-Based)

Chia seeds may be having a "moment" in the health food world right now, but they've been around for centuries, playing a big role in the Mayan and Aztec diets. So what's the big deal? Well, they're chock-full of nutrients. They've got omega-3 fatty acids which help reduce inflammation and can improve cognitive performance. They contain plenty of fiber to regulate your bowel movements and help lower your cholesterol.  And they're rich in antioxidants - which are shown to improve age-related eye disease and may reduce risk of premature skin aging.

Given all the nutritional benefits of this gluten-free seed, it shouldn't be all that surprising to learn "chia" actually means "strength" in the Mayan language.  

In addition to its superfood benefits, chia seeds can be made into a delicious breakfast pudding. Chia seed pudding is perfect for those mornings when you're craving sweet over savory. And it's super simple to make:

Servings: 2-3

Ingredients

2 cups almond milk (unsweetened)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1 tablespoon pure maple syrup 

Optional:

Sliced raw almonds and choice of fruit for topping

Directions

Combine almond milk, chia seeds, vanilla, and syrup in a bowl. Mix well until combined (it'll start to thicken). Cover and store in the fridge overnight. It will keep in the fridge for 4-5 days. 

Plant-Based Pancakes (Gluten-Free, Oil-Free)

By Ali Donahue
on March 07, 2017

Plant-Based Pancakes (Gluten-Free, Oil-Free)

For many of us, pancakes are linked to happy memories, whether it's Saturday mornings from childhood or a wedding anniversary tradition. Luckily, going plant-based doesn't mean leaving this beloved pillowy breakfast food in the dust. 

In honor of National Pancake Day, we thought we'd share one of our favorite plant-based pancake recipes. This recipe makes 6 fluffy, delicious, and totally gluten-free, oil-free pancakes. Enjoy!

Ingredients:

1/2 cup applesauce (preferably unsweetened)

1 cup oat flour (you can make your own by blending rolled oats until flour consistency)

1/2 cup almond milk

2 teaspoons lemon juice

2 tablespoons maple syrup

1 teaspoons baking powder

1 teaspoons baking soda

1 teaspoons vanilla extract

Optional: fresh or frozen fruit for topping!

Directions:

Combing everything in the blender and blend until combined. Use a non-stick skillet and turn stovetop to medium-high heat. 

Once skillet is heated up, ladle the batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry. Flip and cook the other side until browned. Repeat until you've got enough, then top with fruit of choice and serve!

Raw Cacao Pudding

By Ali Donahue
on January 23, 2017

1 medium ripe avocado
½ cup of dates (pitted)
2 ½ tbsp. of raw cacao powder
¼ cup of water + 1/8 cup of water (add more if necessary)
1 ½ tbsp. of honey 
1/8 tsp. sea salt

Place all ingredients in a high-speed blender and blend on slow then turn to high until smooth. You might need to start and stop this a few times to get it to blend properly because the dates will require more blending than puddings without dates.

If necessary, add a tiny bit of extra water to facilitate blending, but just a little bit at a time.

Note: You may want to soak the dates in warm water an hour or so if they don’t blend properly. 

Serves 2

Raw Sweet Potato Pie

By Ali Donahue
on September 28, 2016

For filling:

2 medium sweet potatoes, skinned and chopped
1-cup raw cashews (soaked 2 hours)
15 dates, pitted, softened
½ tsp., cinnamon
1/3 tsp. nutmeg

For pie crust:
2½ cups raw almonds
¼ tsp. sea salt
½ cup    dates, pitted

Blend filling ingredients in food processor until smooth. Set aside.

Process almonds and salt until coarsely ground. 

Add dates and process until mixture begins to stick together.

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