Author: chad

1 min read 0

Vegan Butter

  • November 26, 2025

Quick vegan butter recipe.

  • 3/4 cup melted refined coconut oil (melted but not hot)
  • 1 cup liquid oil, chilled in fridge (avocado, sunflower, safflower, etc)
  • 1/2 cup to 1 cup cold plant milk (soy, oat, cashew)
  • 1/2 to 1 teaspoon salt (optional, for taste)

Blend the two oils, making sure they are at their temperatures. While blending slowly add the cold plant milk. Butter will form. Salt to taste. Refrigerate.

0 min read 0

Salmon River Run

  • November 14, 2025

2 min read 0

Pizza Beans

  • November 13, 2025

It looks like Minimalist Baker also installed an adblock blocker so here’s their pizza beans recipe.

Cheese Sauce

  • 1/2 cup raw cashews
  • 2/3 cup water
  • 1 Tbsp lemon juice
  • 2 ½ Tbsp nutritional yeast
  • 2 Tbsp tapioca starch (also called tapioca flour)
  • 1/2 tsp sea salt

Beans

  • 2 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (optional but nice)
  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup water
  • 1 Tbsp dried Italian herbs
  • 1 tsp maple syrup (optional)
  • 1/2 tsp sea salt
  • 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or ~3 ½ cups cooked homemade beans)

Instructions

CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.

BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.

Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.

CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.

Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.

Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.