The Carrot Underground

Memorial Day

Fresh & Easy Watermelon Pico de Gallo

Fresh & Easy Watermelon Pico de Gallo ? This spicy, sweet and refreshing combo of fresh watermelon, cucumber, lime and mango will brighten up any summer patio party, potluck, or picnic. Oil-free & gluten-free.

Watermelon Mango Salsa

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

I love this recipe. Years ago, when I was introduced to fruit salsa, I wasn’t sure what I thought of it. I remember thinking “What a confused combo of flavors – sweet, sour, hot, spicy, bitter, savory, salty?” But the more I tried it, the more I wanted it. Especially this one.

watermelon pico de gallo overhead

Some people would call this salsa, but really, it?s more of a chunky pico de gallo, or even a salad. Whatever it?s called, it?s just simply delicious. Bring a bowl of this to an event & I promise, you?ll be invited to the next one!

watermelon pico de gallo in bowl

Get ready to awaken your tastebuds and your senses. It’s time to prepare this zesty and festive watermelon pico de gallo!

What is the difference between pico de gallo and salsa?

We typically think of salsas, or pico de gallo (also know as salsa fresco) as spicy sauces or condiments that are served as toppings for appetizers and entrees. The term “salsa” refers to the word “sauce”. Salsas and pico de gallo are often prepared from similar ingredients. Salsas, however, are thinner and contain more liquid. Pico de gallo is chunkier, and can be made with fruit as well as vegetables and peppers.

Watermelon Mango Salsa Recipe

How to make watermelon pico de gallo

Use the freshest fruits. It’s easy to select the ripest sweetest watermelon by following these simple rules:

  • Pick up several watermelons of equal size. Find the heaviest.
  • Look for the yellow spot. Ripe watermelons have a yellow spot where they have sat on the ground, unexposed to sunlight.
  • Tap on the watermelon. Ripe watermelons have a hollow sound.
watermelon mango salsa recipe

Make this quick & easy recipe your own!

Mango not in season? No problem. Have fun adding your own fresh fruits to this fabulous pico de gallo! Use whatever you have on hand or that is in season like oranges, tangerines, pears, nectarines, peaches. You really can’t go wrong. In a hurry? Not to worry! This recipe takes just a few minutes to prepare.

See the complete recipe below for details

watermelon pico de gallo in bowl

These easy & delicious vegan recipes are perfect partners to serve with Fresh & Easy Watermelon Pico de Gallo!

watermelom mango pico de gallo in bowl
Yum

very vegan ? very good!

Watermelon Mango pico de gallo

Fresh & Easy Watermelon Pico de Gallo

Connie?
Enjoy this fresh and refreshing chunky fruit salsa with chips or all by itself!
Print Recipe Pin Recipe
15 mins
Total Time 15 mins
Course Appetizer, Lunch, Salad, Side Dish
Cuisine Mexican, Vegan
Servings 10
Calories 40 kcal

Equipment

Ingredients
  

  • 3 C watermelon seeded and cubed in small pieces
  • 1 mango peeled and cubed in small pieces
  • 1 cucumber seeded and cubed in small pieces
  • 1/2 small red onion finely diced
  • 1 whole jalape?o pepper seeded and finely minced
  • 1 Tbsp fresh basil chopped
  • 1/4 C lime juice
  • 1 tsp lime zest
  • 2 tsp maple syrup
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp sea salt
  • 1/2 tsp Tajin or chile lime salt

Instructions
 

  • In a large mixing bowl, combine watermelon, mango, cucumber, onion, jalape?o, and basil.
  • In a separate bowl or measuring cup, whisk together lime juice, lime zest, maple syrup, black pepper, and sea salt.
  • Pour over fruit combo and gently toss.
  • Cover and refrigerate.
  • When ready to serve, sprinkle top of salsa with Tajin or chile lime salt.
  • Serve with fresh tortilla chips.

Notes

?This pico de gallo is best enjoyed on the first day, while the fruit is still crisp. ??

Nutrition

Calories: 40kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 118mgPotassium: 142mgFiber: 1gSugar: 8gVitamin A: 516IUVitamin C: 14mgCalcium: 11mgIron: 1mg
Keyword best vegan pico de gallo, easy watermelon pico de gallo, easy watermelon salsa, fresh & easy watermelon mango pico de gallo, fresh & easy watermelon mango salsa, fresh & easy watermelon pico de gallo, fruit pico de gallo, inspired vegan living, mango, pico de gallo vs salsa, plant based, refreshing, salsa, salsa made with watermelon, spicy watermelon salad, Vegan, watermelon, watermelon chile lime, watermelon jalape?o, watermelon mango pico de gallo, watermelon pico de gallo recipe, what is pico de gallo, zesty
Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

Grandma’s Old Fashioned Vegan Potato Salad

Grandma’s Old Fashioned Vegan Potato Salad ? We updated a beloved family recipe with a vegan twist and it’s even tastier than the original! Just like Grandma’s, only better!

Potatoes are the epitome of comfort food – filling the tummy & feeding the soul.

vegan potato salad in bowl

There is something about the humble potato that evokes some of our warmest memories of family holiday gatherings. Many of the meals during my childhood included a potato-centric side dish that was often a favorite item on my plate. I’ll be honest, it’s hard to be humble about this potato recipe. You’ll see why.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

In our house, springtime meant potato salad time. Every Easter, my brother and I would decorate at least a couple dozen hard boiled eggs. Our dad – aka the Easter Bunny – would hide them in the yard for us to find. Such an odd tradition now that I think about it. But what do you do with all those eggs after the big egg hunt? Why of course, Mom turned them into deviled eggs, egg salad and the most fantastically delish potato salad on the planet.

grandma's old fashioned vegan potato salad and egg sandwich on plate

Spud Queens Rule! The women on my mother’s side of the family were the daughters of Swedish immigrant farmers. Growing up on the family farm in Idaho, my mom learned to prepare practically every potato recipe imaginable – scalloped, pan-fried, hash-brown, mashed, baked, au gratin, french fried, latkes, soup, chips . . . she knew how to make the most out of the simple tuber. My daughter, who has inherited her Grammy’s love of the culinary arts, affectionately refers to my mom as the Spud Queen.

Grandma’s Vegan Potato Salad – It’s So Good!

Of all the many potato dishes Mom would create, the one recipe that stood out way above the rest was her potato salad. Handed down by her grandmother – to her mother – to my mother – to me and now my daughter. This isn’t your average tater salad. This folks, is your award-winning, county fair blue ribbon, Idaho Spud Queen potato salad – made even better – with a vegan twist. I have served this to all of my family and friends who loved my mom’s original recipe and have received their highest approval for this 100% vegan version.

How to make Grandma’s Old Fashioned vegan potato salad

  • vegan potato salad ingredients

One of the key ingredients in this recipe is our Vegan Eggless Egg Salad. If you haven’t tried it yet, you will now! Super quick & easy to prepare and delicious on its own, it’s the perfect replacement for hard boiled eggs in this salad. Another important ingredient is sweet gherkin pickle juice. It adds just the right amount of sweet and tart to the dressing.

This is a delightfully delish recipe that has evolved to a higher level over time. There are a couple very good reasons for that. By swapping out egg-based mayonnaise and hard boiled eggs with plant-based ingredients we have transformed the original recipe to 100% vegan. In the process, the flavor, texture and over-all scrumptiousness became better than ever!

vegan potato salad in bowl

Grandma’s classic potato salad paired with a tofu egg salad sandwich. Old school style updated with a vegan twist!

vegan potato salad and eggless salad sandwich

If you enjoyed this recipe be sure to check out these delish dishes!

?See the complete recipe below & be sure to watch my video for tips on making this easy & delicious vegan potato salad!

Yum

very vegan ? very good

vegan potato salad in bowl

Grandma’s Old Fashioned Vegan Potato Salad

Connie?
Grandma?s Old Fashioned Vegan Potato Salad??? We updated a beloved family recipe with a vegan twist and it?s even tastier than the original! Just like Grandma?s, only better!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Course Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine dairy free, dressing, no dairy, Plant Based, Vegan, WFPB
Servings 12
Calories 310 kcal

Equipment

Ingredients
  

  • 8 large potatoes peeled and cut into bite-sized cubes I prefer Yukon Gold potatoes
  • 1/2 large red onion diced
  • 1 C celery diced (4-6 stalks)
  • 1/2 C sweet gherkin pickles diced
  • 1 C vegan egg salad* *see my recipe here

Dressing

  • 1 C vegan mayo
  • 1/4 C sweet gherkin pickle juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp sweet paprika reserve a pinch or two

Instructions
 

  • Place peeled/diced potatoes into large pot. Cover completely with water and cover pot with lid.
  • Place on stove, over high heat. Bring water to a boil for at least 8-10 minutes.
  • Test potatoes for tenderness with a sharp knife. When a knife easily pierces potatoes, remove from heat and drain water.
  • If necessary, rinse potatoes with cold water to prevent further cooking. Set potatoes aside to cool.
  • When potatoes are cool, transfer them to a large bowl.
  • Gently stir in onions, celery, pickles, and egg salad.
  • In a separate, medium-size bowl, whisk together the dressing ingredients, adding pickle juice a little at a time – to taste. Don't let the dressing become too thin.
  • Pour dressing over top and thoroughly combine.
  • Transfer finished potato salad into a large serving bowl.
  • Sprinkle with remaining paprika. Cover and refrigerate until ready to serve.

Video

Notes

?Keep an eye on your potatoes while boiling. Pull them off the heat when they are just becoming tender. Drain them right away. The heat in the potatoes will continue cooking them for a few minutes. If you wait too long, they might get too soft.?
?The Easy Vegan Egg Salad is optional, but I highly recommend you make a batch (or two) and add some to this potato salad. It’s amazing. Plus, having another salad to serve is an extra bonus! You can find my recipe for easy vegan egg salad here.
?I suggest preparing this salad a few hours ahead and refrigerate until ready to serve.?

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 7gFat: 14gSaturated Fat: 1gSodium: 402mgPotassium: 1055mgFiber: 6gSugar: 5gVitamin A: 106IUVitamin C: 29mgCalcium: 98mgIron: 8mg
Keyword best old fashioned vegan potato salad, best vegan classic potato salad, best vegan potato salad, best vegan potato salad dressing, easy vegan potato salad, egg free potato salad, grandma’s vegan potato salad, old fashioned potato salad, plant based potato salad, potato salad, simple vegan potato salad, the carrot underground, vegan potato salad, vegan potato salad with dill, vegan potato salad with sweet gherkins, vegan potato salad with sweet pickles, vegan potato salad with tofu, vegan recipes, yukon gold potato salad
Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

Easy Vegan Eggless Salad

Easy Vegan Eggless Salad ? An easy & delicious plant-based version of a classic favorite dish made even better since it’s 100% vegan. A light and satisfying combo of tofu, crispy celery, pickles & fresh dill tossed in the tastiest dressing.

Being vegan doesn’t mean you can’t still enjoy traditional family recipes. By replacing animal products with plant-based ingredients, it’s easy to update many of your favorite dishes. A perfect example is this simply delish 100% vegan version of egg salad made with tofu, crispy celery, fresh dill and dill pickles, vegan mayo, black salt, turmeric and a dash of pepper & paprika

A few years ago, John and I were invited to a potluck pool party and I wanted to bring something that I knew everyone would enjoy. Being the only vegans in the group, I decided to create a plant-based dish that was appealing, delicious and unexpected. So this is what I made. A double batch of this easy vegan egg salad served with french bread, cucumber slices and a side of my mom’s scrumptious vegan old fashioned potato salad. It was a huge hit! Every bite was devoured. There were no leftovers, that’s for sure.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

The main ingredient in this recipe is tofu. If you haven’t cooked with tofu before, here’s everything you need to know to get started!

What is tofu?

Tofu, also known as bean curd, is a nutrient-rich food created from soy milk that has been heated and coagulated. The soy milk curds are pressed and formed into blocks. Much like traditional cheesemaking. The word ?tofu?comes from the Japanese term for bean + curdled or fermented. Tofu is very mild in taste but it readily absorbs the flavors of seasonings and marinades. It is often served as a plant-based meat or egg replacement. According to Wikipedia, tofu first originated in China more than 2,000 years ago. Today, it is a staple in many Asian countries including Vietnam, Thailand, and Korea.

tofu fun fact

? Did you know?

As if he wasn?t already amazing enough ? the brilliant polymath, inventor, publisher, writer, postmaster, diplomat, and Founding Father ? Benjamin Franklin, became an ethical vegetarian at the age of sixteen. He was also the first American known to mention tofu, according to a letter he wrote in 1770, where he referred to it as ?cheese from China?.

Is tofu good for you?

Yes! There is good reason why tofu is so popular with vegans and vegetarians. Not only is it perfect for preparing delicious dishes, it is also super nutritious! Low in calories, high in protein and iron, tofu contains all 9 essential amino acids, as well as calcium and magnesium.

? Is tofu gluten-free? Plain tofu is usually gluten-free, but some seasoned tofu products may contain gluten or have been processed with shared equipment. If you have gluten allergies, be sure to purchase only certified gluten-free tofu.

Is it hard to cook with tofu?

It?s easy! Sometimes people are at first intimidated by tofu because they don?t know what to do with it or are worried they?ll prepare it incorrectly. Here?s a little tip: Tofu is very forgiving. You can add almost anything you want to it and it will turn out tasty! It?s hard to undercook or overcook. In fact, you don?t have to cook it all for some recipes, like this vegan eggless egg salad.. Tofu itself is very subtle in flavor and is perfectly suited for marinades and seasonings, as it absorbs and takes on the flavors of whatever you prepare it with. Once you learn the basics about preparing tofu, it will quickly become one of your favorite ingredients to use.

How to choose the right tofu for vegan egg salad

Here?s how. One of the first things you should know is tofu comes in different firmnesses: Silken (for puddings, desserts, and sauces), soft (desserts, dips), medium/firm (scramble, eggless egg salad), and extra firm (braised tofu, strips, sandwiches, barbecue, skewers). The texture and levels of firmness may vary depending on the brands you buy. I suggest trying a few different brands and finding the ones that work best for your particular recipes. For this easy vegan eggless egg salad recipe, you will want to use medium/firm.

How to cook with tofu

Remove the water. Tofu is packed in water. When you are ready to prepare your tofu, you will need to drain off all of the water and press any excess liquid out of the tofu, as it will make the tofu absorb marinades and seasonings much better. The simplest and fastest way is by using a tofu press, but you can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1?- 2? thick slabs) and then press down firmly, or, place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).

A tofu press is a good friend in the kitchen!

tofu press
A press makes draining tofu much faster & easier! This is the one I use.

How to make this Easy Vegan Eggless Salad

See the complete recipe below for details

This salad is SO EASY to make! Since it doesn’t require any cooking on the stove, you can put this delish dish together in about 20 minutes or less! It’s the perfect recipe to use when you need to whip up something for unexpected guests or if you’re in the mood for a super tasty & satisfying quick bite. Simply store leftovers (if there are any) in a covered container for up to 3 days.

The secret to making this amazing vegan version of egg salad is a special salt – Himalayan Black Salt, also known as Kala Namak.

Himalayan Black Salt Kala Namak

What is Kala Namak?

Himalayan Black salt (Kala Namak) is a kiln-fired rock salt mined in the Himalayan region. It imparts an ?eggy? flavor in recipes, due to its natural sulfur content. Kala Namak is not actually black in color, instead it ranges from a mauve-grey to a muted pinkish hue. Don?t confuse it with Himalayan Pink salt, which is a pale pastel pink. I use Kala Namak in tofu scramble & my very popular Easy Vegan Tofu Scramble recipe

?Learn more tips about this recipe on our video

? If you love this recipe be sure to try these easy & delish dishes!

easy vegan eggless egg salad on plates
Yum

very vegan ? very good

easy vegan egg salad on plates

Easy Vegan Eggless Salad

Connie?
Easy?Vegan Eggless Salad??? An easy & delicious plant-based twist on an old-fashioned favorite,?egg salad. This is the perfect addition to any brunch or potluck.
5 from 1 vote
Print Recipe Pin Recipe
20 mins
Total Time 20 mins
Course Appetizer, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine dairy free, dressing, egg free, no dairy, Plant Based, Vegan, WFPB
Servings 8
Calories 114 kcal

Equipment

Ingredients
  

  • 14 oz tofu medium-firm, one package, drained
  • 3 stalks celery diced
  • 1 Tbsp fresh dill minced
  • 1/3 C mayo vegan
  • 3 Tbsp dill pickle relish
  • 1/2 tsp Himalayan Black Salt (also known as Kala Namak)
  • 1/4 tsp turmeric
  • 1/4 tsp paprika save a pinch for garnish
  • 1 tsp mustard yellow ballpark style
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Thoroughly drain tofu as described in blog post.
  • After your tofu is drained, place it into a mixing bowl and break into small pieces with a fork.
  • Add chopped celery and dill.
  • In a separate bowl or large measuring cup, combine mayo, dill pickle relish, Himalayan black salt, turmeric, paprika, mustard, pepper to make dressing.
  • Pour onto tofu and mix well.
  • Sprinkle remaining paprika over top and garnish with a sprig of dill.
  • Refrigerate and serve. Simply delicious!

Video

Notes

??Himalayan Black salt is the key ingredient that gives the dish an “eggy” flavor. It has natural sulfur in it. Despite its muted pink-ish color, don’t confuse it with Himalayan Pink salt, which is a pale pastel pink. Turmeric adds the “yellow” color to the dish.
?IMPORTANT: Be sure to thoroughly drain the tofu before preparing this recipe.

Nutrition

Calories: 114kcalCarbohydrates: 3gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 142mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 108IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword best vegan egg salad, easter recipe, easy vegan egg salad, egg salad himalayan black salt, eggless egg salad, eggless vegan egg salad, inspired vegan living, mock egg salad, plant based, plant based egg salad, tofu, tofu egg salad, tofu egg salad himalayan black salt, tofu egg salad kala namak, vegan egg salad, vegan egg salad with kala namak, vegan old fashioned egg salad, vegan tofu egg salad
Tried this recipe?Let us know how it was!

Easy Vegan Chili

Easy Vegan Chili ?? A budget-friendly hearty, delicious & nutritious one-pot recipe that will be ready to eat in 20 minutes! This is the perfect easy meal for a camp-out or when you?re hungry & just need something quick & satisfying to fill your tummy and warm your soul. Gluten-free. Oil-free option.

vegan chili and cornbread with maple orange butterwith

A few basic ingredients and dinner is ready!

You’re hungry, you want something filling and delish and you want it now. What to do? Go to your cupboard, open a few cans of beans & diced tomatoes, chop up an onion and throw in a few spices & basic ingredients . . . voila! You’ve got the makings for a simply great vegan chili that will be ready to eat in 20 minutes or less!

Enjoy this quick and easy vegan chili with our scrumptious easy vegan corn bread and citrus infused vegan butter!

vegan chili and cornbread with chile lime butter

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

This Easy vegan chili recipe is simply Delish!

This super easy recipe is one of my favorite go-to meals when I need something hearty and satisfying in a pinch. Everything goes into one pot – no extra cookware to wash. Best of all, it’s full of good stuff, plus it freezes well, so you can heat up a bowl anytime!

Simply great vegan chili recipe

It’s like everything you want in a single bowl!

Simply great vegan chili recipe

Not only is this delish chili quick and easy to prepare, it’s sooo satisfying! Enjoy it with tortilla chips or warm corn bread. Top it with ripe avocado, vegan cheese, fresh salsa, and a sprig or cilantro. You’ve got an entire meal in a bowl.

How to make the best easy vegan chili

Simply great vegan chili recipe

It’s easy throwing this simple recipe together when you have the right ingredients. Everything that goes in this dish are items you should keep on hand in your kitchen. Onions are a basic staple at my house. I try to keep a variety of canned beans in my cupboard, along with diced and whole tomatoes. I know I can always find salsa in my fridge and some corn in the freezer. A few basic spices and guess what . . . you’ve got chili! Take a look at my basic vegan grocery list for ideas on what to keep in your kitchen.

?NOTE: This recipe can be prepared OIL-FREE. See instructions is recipe below.

vegan chili and cornbread

Looking for more hearty, easy & delicious vegan recipes? Check out these delish dishes!

easy vegan chili and cornbread
Yum

very vegan ? very good!

vegan chili and cornbread with chile lime butter

Easy Vegan Chili

Connie ?
Easy Vegan Chili ? A budget-friendly, quick, healthy, hearty & satisfying one-dish meal made with beans, tomatoes, onions, corn, salsa & spices. GF and oil-free option.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Dinner, Entree, Lunch, Main Course
Cuisine Plant Based, Vegan
Servings 8
Calories 70 kcal

Equipment

Ingredients
  

  • 1 medium yellow onion diced
  • 3 Tbsp olive oil ?See notes below for OIL-FREE version
  • 5 15 oz cans beans assorted – pinto, black beans, kidney beans, red beans, garbanzo, etc
  • 2 14.5 oz cans diced tomatoes with juice
  • 1 C corn kernels fresh, frozen, or canned
  • 1/2 C salsa or pico de gallo
  • 1-2 whole limes juiced (to taste)
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp black pepper

Instructions
 

  • Using a 4 quart or larger stovetop pot, begin heating olive oil over med-high heat.
  • Add diced onion, lower heat to medium, until onions soften.
  • Add all other ingredients, stir to thoroughly combine.
  • Cover pot and simmer for 15-20 minutes, stirring occasionally, until chili is bubbling.
  • Remove from heat.
  • Spoon chili into bowls, garnish with sliced avocado, extra salsa, cilantro, vegan cheese, black olives, tortilla chips, whatever you have on hand.
  • Enjoy with extra chips or our yummy vegan cornbread.
  • Simply delicious!?

Notes

?If you don’t have limes on hand, use lemon juice instead. The tart citrus really helps boost the flavor of this zesty & delicious and super satisfying chili.?
?OIL-FREE Prefer to make your chili oil-free? No problem! Simply replace the olive oil with 3 tbsp water. Slowly simmer the onions over medium-high until they get soft, making sure not to let the onions burn.? Then add the next ingredients.
?I LOVE serving this delicious chili with my homemade cornbread and orange maple infused vegan butter. Both recipes are super easy to prepare and are so worth it! Yum!

Nutrition

Calories: 70kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 331mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword beans, best chili made with beans, best easy plant based chili recipe, best easy vegan chili recipe, best healthy chili recipe, best plant based chili, best plant based chili recipe, best vegan chili, black beans, cheap vegan chili, chili, easy vegan chili, fast vegan chili, fiber, garbanzo beans, healthy, healthy chili recipe, healthy vegan chili, hearty, inspired vegan living, kidney beans, meat free chili recipe, meat-free chili, nutritious, pinto beans, plant based, protein, Vegan
Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!


Heavenly Homemade Hummus

Hurray for hummus! ? It’s hard to be humble about this heavenly homemade hummus recipe. Creamy smooth, so delicious, super nutritious, and easy to prepare. This is as good as it gets!

Heavenly Hummus Vegan Dip

It isn’t a party without a bowl of hummus on the table. Especially when it’s this delish heavenly homemade hummus. There’s just something about really great hummus . . . the perfect blend of tahini, lemon, garlic, salt, and of course, chickpeas (garbanzo beans) .

Over the years, I’ve sampled a lot of hummus spreads – store-bought, restaurant-style, homemade…some really good, a few not-so-good. The best hummus I’ve ever tasted? It’s this one, hands down. This recipe is the result of my husband John’s experimentation with others he has tried and fine-tuned into one great recipe. Sure, you can always buy a package of good hummus if you’re in a hurry, but if you want to try the best hummus you’ve ever had, you owe it to yourself to make a batch of this. Be sure to have some fresh pita bread, chips or crisp veggies on hand. You can make a meal of it!

What is Hummus?

hummus in white bowl with olive oil on top

This post may contain affiliate links. I may earn a small fee from purchases, at no additional cost to you.

Hummus is a dip or spread made from chickpeas that have been cooked and blended with lemon juice, tahini, garlic and other spices. Hummus is often eaten as an appetizer or starter with pita, flatbread, raw or roasted vegetables, or as a spread on sandwiches and falafel.

How would you describe hummus to someone who hasn’t ever tasted it? I would simply say hummus is soul food, and, for that very reason it has been a staple in the Mediterranean and Middle East for centuries. In fact, the word hummus originates from the Arabic word for chickpea. Prepared with readily available ingredients from the region, hummus has provided a delicious and satisfying food source for millions of people throughout history.

heavenly hummus in bowl with basil

Serve with flatbread, a light drizzle of olive oil and a bit of basil. Yum!

heavenly homemade hummus

Is Hummus Healthy?

Heavenly homemade hummus in bowl with celery and pepper strips

Yes it is! Hummus contains a wide variety of vitamins and minerals, and is a great source of plant-based protein, (providing 7.9 grams per 100-gram or 3.5-ounce serving), as well as:

  • Calories: 166
  • Fat: 9.6 grams
  • Protein: 7.9 grams
  • Carbs: 14.3 grams
  • Fiber: 6.0 grams
  • Manganese: 39% of the RDI
  • Copper: 26% of the RDI
  • Folate: 21% of the RDI
  • Magnesium: 18% of the RDI
  • Phosphorus: 18% of the RDI
  • Iron: 14% of the RDI
  • Zinc: 12% of the RDI
  • Thiamin: 12% of the RDI
  • Vitamin B6: 10% of the RDI
  • Potassium: 7% of the RDI

According to this article in healthline, there are several health benefits to eating hummus, including: Fighting inflammation, it’s high in fiber, has a low glycemic index, contains heart-healthy ingredients, can promote weight loss, and is gluten-free, nut-free, and dairy-free.

A dish of hummus with fresh veggies is the perfect afternoon snack!

heavenly homemade hummus with celery

What is Tahini?

Tahini or tahina is a condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Wikipedia

How to Make Hummus

This is the smoothest, creamiest hummus recipe, prepared with just the right amount of tangy lemon, infused with mellow fresh garlic, tahini, a drizzle of olive oil and a hint of ground cumin. It’s so easy & so good!

?See the detailed recipe below at the bottom of this post

  • chickpeas soaking in water
    Soak chickpeas several hours or overnight
  • soaked chickpeas in colander
    Drain, then cover with water and boil
  • fresh lemon, salt and garlic
    Blend lemon juice, whole garlic cloves, & salt
  • tahini, cumin, lemon, salt, garlic
    Add tahini and cumin
  • blended tahini, lemon, salt, and garlic
    Blend together
  • boiled chickpeas
    Add cooked chickpeas
  • blended hummus
    Blend until smooth and creamy!

Enjoy the most heavenly homemade hummus you’ve ever tasted!

heavenly homemade hummus in bowl with olive oil and paprika

Hurray for Hummus!

heavenly hummus vegan spread

This hummus pairs perfectly with these easy & delicious vegan recipes!

Yum

very vegan ? very good

Heavenly Hummus Vegan Spread

Heavenly Homemade Hummus

Connie ?
It's hard to be humble about this heavenly homemade hummus. It's simply the best. ?
Print Recipe Pin Recipe
Prep Time 9 hrs
Cook Time 20 mins
Course Appetizer, Condiment, Side Dish, Snack
Cuisine Mediterranean, Plant Based, Vegan
Servings 24
Calories 92 kcal

Equipment

Ingredients
  

Instructions
 

  • Rinse chickpeas in cold water, removing any discolored pieces. Place chickpeas in a large bowl, cover with water and stir in 1 tsp baking soda. Leave on kitchen counter and allow to soak for 8 hrs. or overnight.
  • After chickpeas have soaked, pour off water and transfer to a 5 qt. pot or larger.
  • Cover chickpeas in water (at least 3 – 4 inches above chickpeas), add 1 tsp baking soda, and bring to a boil.
  • Once boiling, reduce heat to a lightly rolling simmer for one hour.
  • Meanwhile, place whole (unpeeled) garlic cloves, lemon juice, and salt into a blender.
  • Blend until garlic is thoroughly pulverized. Turn off blender and allow to sit for at least 10 minutes.
  • Using a fine mesh strainer, pour lemon/garlic liquid through strainer into a measuring cup or small bowl, then pour strained liquid back into blender container.
  • Add tahini and cumin and blend until creamy smooth.
  • When chickpeas are done boiling, (they should be very soft), transfer them to a colander or large strainer to drain.
  • Pour drained chickpeas into blender with tahini mixture. Blend until smooth, adding ice cubes as needed to create the consistency of thick, heavy cream.
  • Transfer finished hummus to a glass bowl or storage container. Cool on kitchen counter.
  • Hummus is best served at room temperature, but can be stored in a refrigerator for 2-3 days.
    Enjoy!?

Notes

?Preparing this recipe is faster than it appears. The most time-consuming part of the preparation is soaking the chickpeas over night – easy peasy!
?If you haven’t boiled chickpeas before, they can have a rather strong pungent aroma while cooking. It will dissipate quickly, even faster if you have an exhaust fan over your stove or open a window or door.?
?You might find you will want to adjust the the thickness or flavor of your hummus, which is easy to do. Make it creamier, simply by adding a little extra olive oil after it has cooled. You can make it zestier by adding additional lemon juice or salt.?
You’re going to LOVE this recipe!

Nutrition

Calories: 92kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 473mgPotassium: 128mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Keyword chick peas, dip, dips, hummus, inspired vegan living, mediterranean, plant based, protein, spreads, Vegan
Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

World’s Best Vegan Lemon Meringue Pie

Welcome to the world?s best vegan lemon meringue pie. ? Everything about this pie is pure perfection. The silkiest smooth lemon filling with just the right balance of tart and sweet. Topped with mounds of luscious meringue in a buttery crust. Best of all, it’s my wonderful mother’s recipe and it’s 100% vegan.

world's best vegan lemon meringue pie
Yum

Becoming vegan does not mean you have to give up many of the traditional dishes you love. By using the right plant-based ingredients to replace animal products, you can update many of your favorite family recipes, making them better than ever! Just like my favorite pie.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

Mama Love

It’s hard to imagine improving on perfection. Particularly when that perfect thing happens to be your most cherished recipe, or more specifically, your perfect mother’s perfect recipe, which you’ve adored since childhood – Mom & recipe.

Mama Love and Connie

My mom aka “Mama Love” was the epitome of the classic 50’s-60’s housewife and mother. She had the looks and fashion sense of Betty Draper, the flirt and sass of Betty White, and the cooking savvy of a real-life Betty Crocker.

The best lemon meringue pie ever!

Mama Love was a fabulous home cook & baker. Every year, for my birthday, she made my absolute, all-time favorite dessert – her homemade lemon meringue pie. For me, those pies represented the patisserie personification of my pretty, petite, precious mama.

slice of vegan lemon meringue pie

The delicate golden, buttery crust. A simply sublime citrusy lemon filling – the perfect balance of sweet and tart – silky smooth, not too firm, not too soft- just right. Her meringue was pure bliss. She took great pride in making sure her magical meringue had fluffy mounded peaks that browned just oh-so lightly. She found such enormous pleasure in her cooking and presentation, I’m sure if the internet had been around in the 60’s, she would have been an Instagram influencer.

vegan lemon meringue pie

The Mother of All Lemon Meringue Pies ?

Every year on my birthday, Mom’s pies were the highlight of my day. I knew how much time, effort and love she would put into creating them. Each year, the conversation would be the same “Best lemon meringue pie ever Mom! Even better than last year, if that’s even possible!” When she passed away in 2001, I couldn’t bear to eat any other lemon meringue pie. When I became vegan, I resigned myself to the reality that those precious pies would forever remain as sweet, lemony memories in my past.

The greatest gift

That was, until my daughter Madison – who has inherited my mom’s cooking & baking genes – decided to “vegan-ize” her Grammy’s lemon meringue pie recipe for my birthday. By replacing eggs and butter with all vegan ingredients, Madi perfectly duplicated all of the familiar flavors and textures from my mom’s recipe. It was as if my daughter had channeled my mother, via this luscious, scrumptious, picture perfect, lemon meringue pie. Just like a warm hug from above.

world's best vegan lemon meringue pie

I couldn’t believe it when Madison surprised me with this gorgeous pie! It looked and tasted just like my mom’s . . . Heavenly lemony bliss! ?

world's best vegan lemon meringue pie

How to make the world’s best vegan lemon meringue pie

This recipe is prepared in 3 stages:

  • vegan lemon meringue pie filling
  • world's best vegan lemon meringue pie

Pie Crust – Lemon Filling – Meringue

  • vegan lemon meringue pie filling
  • world's best vegan lemon meringue pie

How to make a vegan pie crust

Theres nothing quite like a buttery, flaky homemade pie crust. It?s so simple to make, you?ll think twice before buying a pre-made pie shell again! You?ll love this easy recipe for preparing the tastiest, flakiest, and best vegan pie crust ever! Be sure to watch our video on making a basic vegan pie crust.

vegan pie crust

NOTE ?Read through this entire recipe before starting. Having all of your ingredients prepared in advance will make your pie baking experience a lot more fun, easier & successful!

The key to this recipe is using the right ingredients. Starting with the freshest lemons. No bottled lemon juice in this magnificent pie. Some vegan lemon meringue pie recipes use tofu. Not this one. I like tofu, but it has no place in my lemon meringue pie. This pie is tofu-free. And I bet you’re wondering about that gorgeous meringue . . . here’s your answer!

How to make vegan meringue

  • chickpeas aquafaba
  • vegan meringue

One word . . . AQUAFABA!

Aquafaba (bean water) is the viscous water or liquid in which legume seeds such as chickpeas have been cooked. It is often used to replace egg whites in vegan cooking. Plus, it’s a key ingredient in making plant-based desserts, like this marvelous meringue!

?The recipe I use for meringue is inspired by Prue Leith?s recipe for Vegan Tropical Pavlova as seen on The Great British Bake Off. You will see that some of the ingredients are listed by weight, which is quite common in baking recipes, as it is far more accurate. If you don?t have a food scale, you really should consider getting one. A scale can make the difference between a hit or a miss in baking.

The first time I made meringue, using aquafaba, I really couldn?t believe it. Just like meringue made from egg whites, aquafaba meringue whips best with an electric mixer. With aquafaba, you need to be a bit more patient, as it will take a little longer. Once it starts to foam up and take form, you?ll be amazed how dense and fluffy it becomes. I prefer using a stand mixer. It’s so convenient to just turn it on and have both hands free to add ingredients to the bowl.

?NOTE: Be sure to read this Vegan Meringue with Aquafaba recipe. Watch our helpful quick video on making meringue using aquafaba.

vegan lemon meringue pie
world's best vegan lemon meringue pie

Everyone asks me about this whimsically wonderful pie server . I found it here.

Follow our simple steps for creating the best vegan lemon meringue pie ever. You’ve got this!

Yum
Watch our Vegan Pie Crust video
Watch us create Vegan Meringue with Aquafaba

very vegan ? very good

world's best vegan lemon meringue pie

World’s Best Vegan Lemon Meringue Pie

Connie?
Welcome to the best vegan lemon meringue pie recipe in the world! ?This perfectly plant-based lemon meringue pie begins with a flaky golden buttery crust. Filled with a silky-smooth lemon custard that is the perfect balance of sweet and tart, the final layer is the pi?ce de r?sistance…the meringue. The entire pie is topped with glorious mounds of luscious vegan meringue. This pie is pure bliss.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American, Plant Based, Vegan
Servings 12
Calories 269 kcal

Equipment

Ingredients
  

Basic Vegan Pie Crust

Vegan Lemon Pie Filling

  • 1-1/4 C white sugar organic preferred
  • 1/8 tsp salt
  • 7 Tbsp cornstarch
  • 2 C water boiling
  • 1 Tbsp lemon zest
  • 1/4 C butter vegan, non-dairy
  • 4 Tbsp JUST Egg* egg replacer (important)
  • 1/2 C lemon juice fresh

Vegan Meringue

  • 200 ml aquafaba liquid from one 15 oz. can of chickpeas or garbanzo beans
  • 1/2 tsp cream of tartar
  • 270 grams powdered sugar organic, vegan (roughly 2-1/4 C)
  • 1/2 vanilla pod, seeds scraped
  • 1 tsp xanthum gum for thickening
  • 1 Tbsp lemon zest optional

Instructions
 

  • Basic Vegan Pie Crust
  • In a large mixing bowl, combine flour and salt.
  • Using either a pastry cutter or fork, begin working the shortening and butter into the flour. Keep cutting in the shortening and butter until the dough becomes crumbly, turning into pea-sized pieces. If you need to, use just the tips of your fingers to work the flour and fat together, avoiding over-heating or melting the butter and shortening. The trick to creating a nice flaky crust is keeping your fats cold, so don't overwork the dough with your hands.
  • Once the dough has reached a crumbly consistency, begin adding cold water, one teaspoon at a time, just until you can roll the dough into a ball. While you can roll out your dough immediately, I recommend wrapping the dough ball in a piece of plastic wrap and placing it in the refrigerator for 1-2 hours to completely chill.
  • When you're ready to roll out your dough, you'll want to prepare a clean, flat surface. A large cutting board or silicone mat works best. Sprinkle and spread a small amount of flour onto your board and rolling pin and begin rolling out the dough in each direction until you have about an 11-12 inch circle.
  • Lay the circle of dough over the rolling pin and lift it off the board, gently setting it across your pie dish. Very carefully, use your fingers to lightly press the dough into the dish, making sure not to tear the dough.
    vegan pie crust
  • Once the dough is completely pressed into the dish, take a sharp knife and cut around the rim of the pie dish, removing the excess dough. You can finish the edges of the crust either by pinching or fluting the edge, or easier still, gently press the back of a fork all along the edge creating a ridged pattern. Or, if you are using a classic style fluted pie dish, simply shape your dough to fit the rim.
    blind bake pie shell
  • ?NOTE: This recipe calls for a pre-baked or 'blind-baked' pie crust. Using a fork, prick the bottom of the unbaked shell several times on the bottom, or weight the bottom of the shell using dried beans or pie weights. This helps to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights. Bake the shell at 450? for approximately 12-15 minutes, until edges are slightly golden.

Vegan Lemon Pie Filling

  • Place sugar, salt, and cornstarch in a 4 qt. or medium size sauce pan. Add boiling water and lemon zest.
  • Cook on stovetop over medium-low heat, stirring continuously with a wire whisk until thickened (approx. 10-15 minutes). Add butter, don't stir. Remove from heat.
  • In a small bowl or measuring cup, stir together the JUST Egg and lemon juice, then pour into hot mixture, stirring until fully combined. Pour lemon filling through a wire strainer (to remove any possible lumps or lemon seeds) into a pre-baked pie shell.
    vegan lemon meringue pie filling
  • Bake at 400? for 10 minutes. Remove from oven and place on wire rack while preparing meringue. (Pie filling will still be liquid when removed from oven.)
    vegan lemon meringue pie filling

Vegan Meringue

  • Preheat oven to 325?
  • Pour aquafaba into a deep mixing bowl or stand mixer bowl.
  • Add cream of tartar.
  • Using an electric hand or stand mixer with a whisk attachment, whisk on medium speed for 3-5 minutes, until foaming. Increase speed to high and continue whisking for 5-10 minutes, until stiff peaks form.
  • Start adding sugar, one tablespoon at a time, while continuing to whisk into a stiff meringue.
  • Add vanilla seeds and xanthum gum. Whisk an additional 30 seconds.
    vegan meringue
  • Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe meringue over pie, covering completely. If you don't have a piping bag, simply spoon dollops of meringue with a spatula or large spoon over the pie filling, covering to the edges.
    piping vegan lemon meringue pie
  • Place pie into oven at 325? and bake for approximately 18 minutes or until meringue is lightly brown on the peaks. Pie filling will be wobbly and not yet fully set. Remove from the oven and place pie on cooling rack for 20-30 minutes. Sprinkle with zest (if desired), then refrigerate, uncovered, until filling is completely set (1-2 hrs.)
    world's best vegan lemon meringue pie

Video

Notes

?I do hope you enjoy this recipe. Don’t let the steps intimidate you, it’s all pretty straight forward and a lot easier than you might think! I promise, once you taste a bite of this luscious lemon meringue pie, you’ll be baking another without hesitation! ?
?JUST Egg is a specific name-brand egg replacer which I have found to be ideal for creating this recipe. You can purchase it on Amazon and at many retail grocers. Here is a link to find it at a store near you: https://find.ju.st/justfoods/site/locator.php?MM=panel2
?The meringue recipe is inspired by Prue Leith?s recipe for Vegan Tropical Pavlova?as seen on The Great British Bake Off. You will see that some of the ingredients are listed by weight, which is quite common in baking recipes, as it is far more accurate. If you don?t have a?food scale, you really should consider getting one. A scale can make the difference between a hit or a miss in baking. Many recipes require very specific measurements and using a food scale can be the difference between a hit or a miss.? I have this one and I paid less than $15?for it.

Nutrition

Serving: 1sliceCalories: 269kcalCarbohydrates: 40gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 210mgPotassium: 42mgFiber: 1gSugar: 26gVitamin A: 118IUVitamin C: 5mgCalcium: 4mgIron: 1mg
Keyword aquafaba, aquafaba meringue, basic vegan pie crust, best aquafaba meringue, best aquafaba meringue recipe, best lemon meringue pie, best vegan lemon dessert, best vegan lemon meringue pie, best vegan pie crust, cream of tartar, crust, dairy free lemon meringue pie, eggless meringue, just egg vegan lemon pie recipe, just egg vegan quiche recipe, Justegg, lemon, lemon meringue pie without eggs, lemon pie no tofu, lemon pie with justegg, lemon pie without tofu, Meringue, Pie Crust, plant based lemon meringue pie, plant based lemon mernigue pie, plant based lemon pie no tofu, vegan aquafaba meringue, vegan lemon meringue pie, vegan lemon meringue pie no tofu, vegan lemon meringue pie without tofu, vegan meringue, vegan old fashion lemon meringue pie, vegan pie crust, worlds best lemon meringue pie, worlds best vegan lemon meringue pie, worlds best vegan lemon mernigue pie, xanthum gum
Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

Easy Vegan Cheese Sauce

Easy Vegan Cheese Sauce ? The creamiest, dreamiest, tastiest cheese sauce made with healthy plant-based ingredients like cashews, carrots, potatoes and fresh lemon. Gluten-free and oil-free. Very vegan & very good!

Becoming vegan does not mean you have to give up the foods you love, including cheese. By using the right plant-based ingredients to replace animal products, not only can you still enjoy your favorite dishes, you can make them better than ever, like this scrumptious cheese sauce!

bowl of easy vegan cheese sauce

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

The Perfect Easy Vegan Cheese Sauce

When my husband and I became vegan, the one food item we missed was cheese. There’s just something about the bright flavor and creamy texture that cheese adds to so many recipes like pasta, veggies, tacos, and of course – nachos.

Problem was, there just weren’t any great tasting vegan cheeses available in stores. There were a few products that were trying to be cheese, but to be honest, the taste and textures were more like plastic. We realized if we wanted to enjoy what we loved about cheese, we needed to figure out a way to make it ourselves.

easy vegan cheese sauce on nachos

We tried several different recipes, but couldn’t find anything quite right, so we enlisted our daughter’s creative cooking skills and uncanny knack at dialing in flavors and texture. Sure enough, she found just the right combination and balance of ingredients.

This delicious sauce has the tart bite of sharp cheddar cheese with the smoothest creamy texture. It enhances anything you pour it on: pasta, baked potatoes, meatballs, cauliflower, asparagus, fries, veggie burgers, nachos, tacos, and more. Whatever you like with cheese, this is your sauce!

How to Make Vegan Cheese Sauce

This recipe is so easy to make! With just a few basic ingredients, you can whip up the most luscious, tasty & healthy vegan cheese sauce..

Equipment you’ll need:

Ingredients:

  • One cup raw cashews
  • 1 cup non-dairy milk – we prefer rice milk, almond or cashew based milk
  • 1 potato
  • 2 carrots
  • 1-1/2 Tbsp nutritional yeast
  • 1/4 cup lemon juice
  • 2 tsp salt
  • 1/4 tsp ground black pepper
baked potato with easy vegan cheese sauce and chopped chives
  • Measure ingredients
  • soaking cashews in boiling water
    Soak cashews
  • Cut potatoes & carrots
  • Boil until tender
  • Blend all ingredients on high speed until smooth and creamy
  • easy vegan cheese sauce in bowl
    Enjoy!

That’s all there is to it to make this easy peasy cheesy sauce!

What is Nutritional Yeast?

One of the key ingredients in this recipe is nutritional yeast, aka “nooch“. Nutritional yeast has a cheesy, nutty, savory, umami flavor that many people enjoy sprinkled on foods like potatoes, pasta, popcorn, pizza and veggies.

Nutritional yeast is the same type of yeast used for bread baking and brewing beer – with a few differences*.

  • Baker?s yeast: Baker?s yeast is purchased alive and used to leaven bread. The yeast is killed during cooking but adds an earthy, yeasty flavor to bread.
  • Brewer?s yeast: Brewer?s yeast can be purchased alive and is used to brew beer. The dead yeast cells leftover from the brewing process can be consumed as a nutritional supplement but have a very bitter taste.
  • Nutritional yeast: This yeast is grown specifically to be used as a food product. The yeast cells are killed during manufacturing and not alive in the final product. It is used in cooking and has a cheesy, nutty or savory flavor.

*Reprinted from healthline.com

Is Nutritional Yeast Good for You?

Yes it is! It’s super nutritious. According to this article, nutritional yeast is a great source of protein, B vitamins and trace minerals.

It is a complete protein: Nutritional yeast contains all nine essential amino acids that humans must get from food. One tablespoon contains 2 grams of protein, making it an easy way for vegans to add high-quality protein to meals.

It contains many B vitamins: One tablespoon of nutritional yeast contains 30?180% of the RDI for B vitamins. When fortified, it is especially rich in thiamine, riboflavin, niacin, vitamin B6 and vitamin B12.

It contains trace minerals: One tablespoon contains 2?30% of the RDI for trace minerals, such as zinc, selenium, manganese and molybdenum. Trace minerals are involved in gene regulation, metabolism, growth and immunity 

Why Is Nutritional Yeast Good for You? healthline.com 11/30/2017

See the complete recipe below.

Create a festive nachos bar with a basket of fresh tortilla chips, guacamole, jalape?os, salsas, black beans, our refreshing watermelon pico de gallo, and a generous serving of this amazing vegan queso cheese!

vegan macaroni and cheese in a bowl

This quick mac and cheese is irresistibly yummy with a sprinkle of smoked paprika, red pepper flakes & fresh basil.

easy vegan cheese sauce and vegan mac and cheese

?This easy vegan cheese sauce is perfect with these delish dishes!

very vegan ? very good

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

easy vegan cheese sauce

Easy Vegan Cheese Sauce

Connie ?
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Soak Cashews Overnight 8 hrs
Course Cheese, Condiment, Gravy, Sauce, Topping
Cuisine American, Cheese, dairy free, Gluten-free, Grain-free, no dairy, no oil, non-dairy cheese, oil-free, Plant Based, Vegan, WFPB, WFPBWO
Servings 12
Calories 71 kcal

Equipment

Ingredients
  

Easy Vegan Cheese Sauce

  • 1 cup raw cashews soaked overnight – see notes below
  • 1 cup non-dairy milk we use rice milk, almond or cashew based milk
  • 1 large potato cut into large pieces and boiled until tender
  • 2 whole carrots cut into large pieces and boiled until tender
  • 1-1/2 tbsp nutritional yeast this our favorite brand
  • 1/4 cup lemon juiced – approx one whole lemon
  • 2 tsp salt fine
  • 1/4 tsp black pepper

Instructions
 

  • Soak cashews covered in room temperature water overnight or cover in boiling water and allow to soak for 2 hours. Drain in strainer and rinse with fresh water.
  • Peel potatoes and carrots and cut into large pieces. Place in 4 qt or larger stovetop pot, cover with water (about 2" over veggies) and cover with lid. Bring to a rolling boil over medium high heat for 10-15 minutes until tender. Remove from heat and drain in colander or strainer.
  • Place cashews, potatoes, carrots, and remaining ingredients into blender or food processor. Run at high speed until thoroughly pureed and creamy.
  • Sauce can be used heated or cold, depending on how you like it. To heat, pour amount needed into a stove top pan over low heat, stirring frequently until desired temperature.
  • Enjoy!

Notes

?This sauce can be served hot or cold. It’s a great dip for veggies, chips, vegan buffalo cauliflower, veggie nuggets, meatballs. It’s perfect for mac & cheese. Serve it on top of baked potatoes with fresh chives and vegan bacon bits or on sweet potato fries with a dash of chile lime salt. For nachos, add diced jalape?o or red pepper flakes to make a spicy queso dip.?
?I suggest heating the cheese sauce in a saucepan on a stovetop, however you can also heat the sauce in a microwave in short increments of 10-15 seconds until desired temperature is reached. Don’t over heat in microwave, as the sauce may caramelize and possibly burn.
?

Nutrition

Calories: 71kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 399mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 105IUVitamin C: 4mgCalcium: 33mgIron: 1mg
Keyword best gluten free vegan au gratin potatoes, best plant based oil-free salad dressing, best vegan au gratin potatoes, best vegan ballpark nacho recipe, best vegan ballpark nachos, best vegan nacho cheese, best vegan nacho cheese sauce, dairy free cheese sauce, dairy free lemon meringue pie, easy vegan ballpark nacho cheese, easy vegan cheese recipe, easy vegan cheese sauce, easy vegan mac and cheese, easy vegan nacho cheese, gluten free cheese sauce, healthy vegan cheese recipe, nooch, oil free cheese sauce, plant based cheese sauce, vegan ballpark nacho cheese, vegan ballpark nachos, vegan cheese sauce cashew, vegan cheese sauce cauliflower, vegan cheese sauce for mac and cheese, vegan cheese sauce nutritional yeast, vegan cheese sauce potato carrot, vegan cheese sauce whole foods, vegan cheese sauce with lemon, vegan cheese with nooch, vegan gratin cheese sauce, vegan nacho sauce, vegan oil free cheese sauce, vegan pizza cheese sauce, vegan queso, vegan queso sauce
Tried this recipe?Let us know how it was!

Vegan Cuban Crushed Potatoes

Vegan Cuban Crushed Potatoes ? These savory, crispy, roasted, smashed mini potatoes are the perfect party starter or side dish. Dress them up as much or as a little as you like! Have fun with this easy, healthy, gluten-free vegan recipe!

vegan cuban crushed potatoes

This post may contain affiliate links. I may earn a small fee from purchases at no additional cost to you.

Years ago, I ran across a recipe for Cuban Crushed Potatoes. The preparation and ingredients seemed so basic I had to give it a try. I made a batch and served them to my family. They LOVED them!

It was amazing how incredibly tasty they were just on their own, but we realized those crispy roasted potatoes were the ideal partners for toppings. Fresh herbs, vegan cheese, sour cream, diced scallions, mushrooms, pico de gallo. Anything you might put on potato skins or baked potatoes is perfect on these little taters!

All you need are some red potatoes, olive oil & salt. From there, you can use your imagination!

Are Potatoes Healthy?

If you’ve seen many of my other recipes, you may have noticed I’m a bit of a potato fan. I grew up with a mom who I affectionately refer to as the ‘Spud Queen’. She created the most satisfying and delicious potato-centric dishes. Raised during the Great Depression on a small farm in Idaho, my mom swore that it was the nutrition from the potatoes they grew that kept their family alive and healthy during those bleak years.

Potatoes are rich in complex carbohydrates, which our bodies require as a fuel source. They also provide many vitamins, minerals and fiber. On their own, they’re low in calories, but are also very satisfying, which makes them a great choice if you’re trying to lose weight (just don’t load on lots of oils or fats).

Are red potatoes healthier than others?

According to an article in livestrong.com “The kind of potatoes that may be the healthiest are those with darker-colored flesh, such as the Purple Viking, Yukon Gold and Ruby Crescent.” The article goes on to say that these colorful varieties of potatoes contain pigments – carotenoids and flavonoids – which protect cells from oxidative damage.

How to store potatoes

How annoying is it when you’re in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? I know how frustrating that is, and have some tips to help you keep your potatoes fresh until you’re ready to use them.

  • TIP #1 Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It’s why farmers can store potatoes for weeks inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.
  • TIP #2 Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable mesh produce bags. They’re perfect for storing potatoes, onions, and garlic. Plus they’re washable.
  • TIP #3 Always remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.
  • TIP #4 Don’t wash potatoes until you’re ready to use them. Keep em’ dry.

How to clean potatoes

I always buy organic potatoes. Most produce that’s not grown organically is sprayed with pesticides and the soil is often treated with fungicides. For root vegetables, like potatoes, all those toxic chemicals end up in or on the produce. No thank you. Even though many fruits & veggies are “washed” before being packaged and displayed in grocery stores, organically grown fruits and veggies, including potatoes, should still be thoroughly washed before consuming.

  • red potatoes inside colander

For potatoes, you will want to wash them just prior to cooking (not before). The easiest method is to use a vegetable brush and scrub the skins in a circular motion under running water.

How to make Vegan Cuban Crushed Potatoes

The main ingredients in this recipe are red (aka ‘new’) potatoes, oil & salt. That’s it. From there, you can get as creative as you like. I love serving these for St. Patrick’s Day, by adding green herbs like rosemary, chives, maybe some shallots. Or you can assemble a festive fiesta platter with fresh guacamole, pico de gallo, and cilantro. How about a game day event – with vegan cheese, sour cream, vegan bacon bits. You get the idea!

The thin skins on red potatoes are tender and nutritious, so there’s no reason to remove them. Plus they add extra color to your dishes!

Vegan Cuban Crushed Potatoes

  • 1 lb small red potatoes (approx. 14-16, also known as ‘new’ potatoes)
  • 2 Tbsp extra virgin olive oil
  • 2 tsp coarse sea salt
  1. Thoroughly wash potatoes. Leave skins intact.
  2. Place potatoes in large sauce pan. Add water to completely cover (about 2″ above potatoes) Add salt if desired.
  3. Cover pot. Bring to a boil. Then reduce heat to a rolling simmer.
  4. Cook for 10 – 15 minutes, just until tender (when you can easily insert a knife).
  5. Remove from heat and drain.
  6. Preheat broiler
  7. Place potatoes on a cutting board. Cut a small criss-cross or X in the top of each potato. Just cut through the skin, not too deep.
  8. Using either the back of a spoon or the palm of your hand, gently press down on potatoes to slightly flatten. If the potatoes are too hot, use a clean dishtowel between your hand and the potatoes.
  9. Arrange crushed potatoes on a non-stick baking pan.
  10. Brush or drizzle oil on each potato.
  11. Sprinkle with coarse sea salt.
  12. Place potatoes in broiler for 3-5 minutes or until skins begin to turn golden brown.
  13. Serve while hot, with an assortment of toppings!
  14. Enjoy!

? Sometimes I’ll boost the flavor with a citrusy zest by drizzling a lemon-infused olive oil just before roasting. After I pull them from the oven, I’ll add a few springs of fresh basil.

? If you are avoiding oil and/or salt, you definitely can make these without it. I just prepared a batch without oil and they turned out absolutely delish!

vegan cuban crushed potatoes

Need toppings?

Here are some delish ideas to add to your crushed potatoes!

very vegan ? very good!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

vegan cuban crushed potatoes

Vegan Cuban Crushed Potatoes

Connie ?
Vegan Cuban Crushed Potatoes ? These savory, crispy, roasted, smashed mini potatoes are the perfect party starter or side dish. Dress them up as much or as a little as you like! You can have fun with this easy, healthy, gluten-free vegan recipe!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Brunch, Lunch, Side Dish
Cuisine American, Gluten-free, Grain-free, oil-free, Plant Based, Vegan, WFPB, WFPBWO
Servings 8
Calories 71 kcal

Equipment

Ingredients
  

  • 1 lb red potatoes 14- 16 small potatoes – also known as 'new' potatoes
  • 2 tbsp olive oil extra virgin – or oil of your choice
  • 2 tsp sea salt coarse

Instructions
 

  • Thoroughly wash potatoes. Leave skins intact.
  • Place potatoes in large saucepan. Add water to completely cover (about 2" above potatoes).
  • Add 1/4 tsp salt to water, if desired.
  • Cover pot, place on high heat. Bring to a boil. Reduce heat to a rolling simmer.
  • Cook for 10 – 15 minutes just until tender, when you can easily insert a knife.
  • Remove from heat and drain water.
  • Preheat broiler.
  • Place potatoes on a cutting board. Cut a small criss-cross or X in the top of each potato. Just cut through the skin, not too deep.
  • Using either the back of a spoon or the palm of your hand, gently press down on the potatoes to slightly flatten. If the potatoes are too hot, use a clean dish towel to protect your hand.
  • Arrange crushed potatoes on a non-stick baking sheet.
  • Brush or drizzle a small amount of olive oil on each potato.
  • Sprinkle with coarse sea salt.
  • Place potatoes in broiler for 3 – 5 minutes, or until skins begin to turn golden brown.
  • Remove from oven. Serve hot with your choice of toppings or simply as-is!
  • Enjoy!

Notes

?I love serving these for St. Patrick’s Day, by adding green herbs like rosemary, chives, maybe some shallots. Or you can assemble a festive fiesta platter with fresh guacamole, pico de gallo, and cilantro. How about a game day event – with vegan cheese, sour cream, vegan bacon bits. You get the idea!
?Try using infused olive oil with this recipe. It’s so easy to make your own simply by adding fresh lemon peel, herbs, or peppercorns to a bottle or cruet of oil.?
?If you are avoiding oil and/or salt, you definitely can make these without it. I just prepared a batch without oil and they turned out absolutely delish!

Nutrition

Calories: 71kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 592mgPotassium: 258mgFiber: 1gSugar: 1gVitamin C: 5mgCalcium: 6mgIron: 1mg
Keyword basil, easy potato recipe, easy vegan recipes, gluten-free, gluten-free appetizer, gluten-free muffins, gluten-free vegan appetizer, healthy, nutritious, plant based, plant based appetizer, plant based recipes, potato, potato appetizer, potatoes, simple mashed potatoes, st patricks day appetizer, tail gate appetizer, twice baked yams, vegan appetizer, vegan crushed potatoes, vegan cuban crushed potatoes, vegan potato appetizer, vegan potato skins, vegan roasted potatoes, vegan roasted veggies, vegan st patricks day appetizer, vegan tail gate appetizer, vegetarian, very vegan very good, WFPB, wfpbof, wfpbwo, whole food, whole food plant based oil free
Tried this recipe?Let us know how it was!

Easy Vegan Scalloped Potatoes

Easy Vegan Scalloped Potatoes ? An easy & delicious vegan twist on a classic side dish. Created with thinly sliced potatoes layered between tender leaves of cabbage, creamy plant-based cheese and baked to perfection. You’re going to love this simple 4-ingredient, gluten-free recipe!

This simply delish potato-centric recipe makes the perfect partner to accompany most any savory entree or main dish.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

If you’ve visited here before, you may have noticed we’re big on potatoes. Taters are a major staple in our pantry. We cook with potatoes several times a week and are constantly on the lookout for new ways to prepare them. This recipe is our latest favorite!

My husband and recipe co-developer, John, was inspired by an episode of a BBC series called Two Greedy Italians . The host created a remarkably easy looking dish he called a potato and cabbage bake or tortino di patate e cavolo. It looked delicious, but his recipe included dairy butter and cheese. John recreated the dish by using vegan butter and Miyoko’s Mozz vegan mozzarella. It was amazing.

The combination of potato and cabbage, along with creamy vegan cheese, a few dabs of non-dairy butter and a dash of salt & pepper creates a delicate yet rich, melt-in-your-mouth, satisfying dish. We love serving this as a side with seared tofu, veggie burgers, vegan sausages or our fabulous vegan meatless meatballs. Imagine it on your Thanksgiving table or as the perfect St. Patrick’s Day item alongside vegan corned beef. O’ McYum!

What is the difference between scalloped and au gratin potatoes?

You’ve probably heard of potatoes au gratin and scalloped potatoes. While they’re similar dishes, au gratin potatoes are made with grated cheese, sometimes eggs, and breadcrumbs. Scalloped potatoes are traditionally prepared with heavy cream and no cheese. This vegan version is a bit of a fusion of the two – with a lighter, healthier spin. By adding fresh cabbage along with non-dairy cheese and butter, scalloped potatoes have been elevated to a whole new level!

Hot and toasty, right from the oven.

Before we get started with the recipe, here are a few helpful hints to keep your potatoes fresh until you’re ready to use them! ? Yep, it’s time for tater talk!

Russet Potatoes in a colander

Isn’t it annoying when you?re in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? It’s so frustrating & expensive to have to toss them out . . . trust me, I know.

HOW TO STORE POTATOES

  • ?TATER TIP #1 Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It?s why farmers can store potatoes for weeks or months inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.
  • ?TATER TIP #2 Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable mesh produce bags. They?re perfect for storing potatoes, onions, and garlic. Plus they?re washable.
  • ?TATER TIP #3 Always remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.
  • ?TATER TIP #4 Don?t wash potatoes until you?re ready to use them. Keep those taters dry.
  • ?TATER TIP #5 To prevent potatoes from turning dark after peeling them, keep them covered in cold water or blanch in hot water prior to cooking.

How to Make Vegan Scalloped Potatoes

This recipe is quick and easy to prepare. With only four main ingredients and a few simple steps, you’ll have this scrumptious dish on the table in under an hour!

Equipment

Ingredients

  • 1/2 head green cabbage
  • 4 large russet potatoes
  • 3 Tbsp vegan butter
  • 4 oz vegan cheese (we used Miyoko’s Mozz)
  • salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400?

  1. Wash/rinse cabbage and potatoes
  2. Separate cabbage leaves into large individual pieces. Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
  3. Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
  4. Coat bottom of baking dish(es) with a small amount of butter
  5. Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
  6. Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
  7. Add another layer of potatoes, butter, salt & pepper.
  8. Repeat the same with cabbage, cheese, salt & pepper.
  9. Finally, one more layer of potatoes, butter, salt & pepper.
  10. Cover with foil. Bake at 400? for 30 minutes. Remove foil and brush top of potatoes with melted butter. Return to oven and bake for an additional 5-7 minutes or until potatoes are golden brown.
  11. Allow to sit on a cooling rack a few minutes before serving. Garnish with a sprinkle of fresh herbs – chives, basil, rosemary – your choice!

See the printable recipe below

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11

There you have it! Easy Vegan Scalloped Potatoes

vegan scalloped potatoes with cabbage

?If you love this recipe, check out these delish potato dishes!

easy vegan scalloped potatoes

very vegan ? very good!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

easy vegan scalloped potatoes

Easy Vegan Scalloped Potatoes

Connie ?
Easy Vegan Scalloped Potatoes ? An easy & delicious vegan twist on a classic side dish. Created with thinly sliced potatoes layered between tender leaves of cabbage, creamy plant-based cheese and baked to perfection. You're going to love this simple 4-ingredient, gluten-free recipe!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Brunch, Casserole, Dinner, Entree, Lunch, Main Course, potluck, Side Dish
Cuisine American, dairy free, French, Gluten-free, Irish, Italian, no dairy, Plant Based, Vegan, WFPB
Servings 8
Calories 236 kcal

Equipment

  • colander
  • Mandoline Slicer or Chef’s Knife
  • Cutting board
  • Vegetable peeler
  • 6 qt or larger stove top pot
  • basting brush
  • One 9″ x 13″ rectangular or two 8″ square or round baking dishes
  • Cooling rack

Ingredients
  

  • 1/2 head green cabbage washed, separate leaves
  • 4 large russet potatoes washed, peeled and thinly sliced
  • 3 tbsp vegan butter
  • 4 oz vegan cheese we use Miyoko?s Mozz
  • salt and pepper to taste

Instructions
 

  • Wash/rinse cabbage and potatoes
  • Separate cabbage leaves into large individual pieces.
  • Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
  • Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
  • Coat bottom of baking dish(es) with a small amount of butter
  • Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
  • Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
  • Add another layer of potatoes, butter, salt & pepper.
  • Repeat the same with cabbage, cheese, salt & pepper.
  • Finally, one more layer of potatoes, butter, salt & pepper.
  • Cover with foil. Bake at 400? for 30 minutes. Remove foil and brush top of potatoes with melted butter. Return to oven and bake for an additional 5-7 minutes or until potatoes are golden brown. ?Note: I suggest either tenting the foil or placing a layer of parchment paper between the potatoes and the foil.
  • Allow to sit on a cooling rack a few minutes before serving.
  • Garnish with a sprinkle of fresh herbs ? chives, basil, rosemary ? your choice!

Notes

?You can use any type of soft vegan cheese – cream cheese, ricotta, mozzarella – that you like in this recipe. I suggest choosing mellow cheeses that won’t overpower the delicate flavor of the potato and cabbage.
?To prepare this recipe “Au Gratin”, top it with grated vegan cheddar cheese and/or parmesan and breadcrumbs before baking.?
?I suggest either tenting the foil or placing a layer of parchment paper between the potatoes and the foil. I don’t like my food being in contact with aluminum.
?A sprinkle of fresh herbs on top adds color & flavor! I like to use fresh chives, basil or rosemary.

Nutrition

Calories: 236kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 2gSodium: 195mgPotassium: 866mgFiber: 4gSugar: 3gVitamin A: 256IUVitamin C: 31mgCalcium: 57mgIron: 2mg
Keyword best gluten free vegan au gratin potatoes, best vegan au gratin potatoes, best vegan gluten free scalloped potatoes, best vegan potato and cabbage casserole, best vegan scalloped potatoes, butter, delicious vegan scalloped potatoes, easy gluten free vegan au gratin potatoes, easy vegan potato cabbage bake, easy vegan scalloped potatoes, gluten free main dish, gluten free side dish, gluten free vegan scalloped potatoes, gluten-free, healthy vegan scalloped potatoes, vegan butter, vegan cheese, vegan potato and cabbage casserole, vegan potato cabbage bake, vegan potato cabbage cheese casserole, vegan scalloped potatoes, vegan scalloped potatoes and cabbage, vegan st patrick’s day recipes, vegan thanksgiving recipes
Tried this recipe?Let us know how it was!

Watermelon Cucumber Salad

Watermelon Cucumber Salad ? This easy & delicious vegan salad is abundant with bright fresh flavors, color and healthy nutrition. Refreshing sweet watermelon, crisp cucumber, red onion, luscious avocado, fresh herbs and a zesty, oil-free lime citrus dressing. It’s simply delish!

I love this salad. It’s as wonderful to look at as it is to eat! The combination of juicy sweet watermelon combined with cucumber is the perfect match.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

Watermelons are one of our most popular and beloved summertime foods. Juicy & sweet and so refreshing, watermelons are a great source of hydration on hot summer days. They’re also super versatile. We can enjoy them in sweet or savory recipes, but of course, a plain slice of watermelon is simply perfect all on its own. The vibrant red and green hues make them so appealing, adding watermelon to any dish is an instant color splash!

Are Watermelons Healthy?

Watermelons are not only absolutely delicious, they’re nutritious! They’re low in calories and loaded with vitamins and minerals and other beneficial compounds. Studies show that eating watermelons may improve heart health, lower inflammation and help prevent certain cancers. Watermelons are also an excellent source of lycopene. For more details on the benefits of eating watermelons, check out this article.

Watermelon Fun Facts ?

Did you know?

  • Watermelons are 92% water. Hence the name!
  • They’re both a fruit and a vegetable.
  • Watermelons contain only 46 calories per cup. A perfect snack!
  • There are more than 1200 varieties of watermelons.
  • Seedless watermelons are not GMO engineered. They’re hybrids.
  • July is National Watermelon Month
  • The heaviest watermelon on record weighed more than 350 lbs!

How to Make Watermelon Cucumber Salad

?See full recipe & detailed instructions below

Cut watermelon and cucumber into cubes. Slice onion into thin rings.

Tear up herbs and add to salad.

Cut avocado into cubes and add to salad just before serving.

Lightly toss.

Drizzle with oil-free lime citrus dressing and serve.

watermelon salad in bowl

You can customize this salad to your liking!

?Mediterranean-style watermelon cucumber salad. Use basil or mint (or both) and sprinkle the top of the salad with crumbled vegan feta cheese. 

?Southwestern-inspired watermelon cucumber salad. I suggest using cilantro instead of basil and mint. Add a sprinkle of finely diced fresh jalape?o, red pepper flakes or Tajin lime pepper seasoning.

?This salad is best served right away. You’ll want to add the avocado right before serving, while the avocado is vibrantly green.

?Looking for more great summertime or anytime salads? Try these!

very vegan ? very good

If you’ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

watermelon salad with red onion, cucumber, avocado and basil

Watermelon Cucumber Salad

Connie ?
Watermelon Cucumber Salad ? This easy & delicious vegan salad is abundant with bright fresh flavors, color and healthy nutrition. Made with refreshing sweet watermelon, crisp cucumber, red onion, luscious avocado, fresh herbs & a zesty, oil-free lime citrus dressing. It's simply delish!
Print Recipe Pin Recipe
Prep Time 15 mins
Course Appetizer, Lunch, outdoor dining, Salad, Side Dish
Cuisine dairy free, Gluten-free, Grain-free, no dairy, no oil, oil-free, Plant Based, Vegan, WFPB, WFPBWO, whole food, Whole Food Plant Based
Servings 6
Calories 98 kcal

Equipment

Ingredients
  

  • 4 C watermelon cut into approx 1" cubes
  • 1 large cucumber cut into 1" cubes
  • 1/2 med red onion cut into thinly sliced rounds
  • 1/2 C fresh herbs basil, mint, or cilantro, torn. See notes below.
  • 1 large avocado cubed

Lime Citrus Dressing

  • 3 Tbsp lime juice
  • 1 Tbsp apple cider vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper freshly ground

Instructions
 

Watermelon Cucumber Salad

  • In a large bowl, combine watermelon, cucumber, red onions. Lightly toss.
  • Add fresh herbs of your choice – basil, mint or cilantro
  • Pour dressing over salad, gently toss. Add additional salt & pepper to taste.
  • When ready to serve, add cubed avocado. Gently toss.

Lime Citrus Dressing

  • In a small bowl, measuring cup or salad dressing shaker, thoroughly combine all ingredients. Refrigerate until ready to use.

Notes

?For a Mediterranean-style watermelon cucumber salad, use basil and/or mint leaves and sprinkle the top of the salad with crumbled vegan feta cheese.?
?For a Southwestern-inspired watermelon cucumber salad, I suggest using cilantro instead of basil and mint. Add a sprinkle of finely diced fresh jalape?o, red pepper flakes or Tajin lime pepper seasoning.
?This salad is best served right away. You’ll want to add the avocado right before serving, while the avocado is vibrantly green. ? Enjoy!

Nutrition

Calories: 98kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 104mgPotassium: 376mgFiber: 3gSugar: 8gVitamin A: 1080IUVitamin C: 22mgCalcium: 25mgIron: 1mg
Keyword citrus salad dressing, dairy-free dressing, easy and delicious vegan recipes, easy vegan watermelon cucumber salad, easy watermelon cucumber salad, gluten free salad, gluten-free, gluten-free appetizer, healthy watermelon salad, inspired vegan living, lime salad dressing, no oil, oil free dressing, oil free lime citrus dressing, oil free watermelon cucumber salad, salad with watermelon cucumber avocado, the carrot underground, vegan connie, vegan watermelon cucumber salad, very vegan very good, whole food, whole food plant based oil free
Tried this recipe?Let us know how it was!