Solutionary Recipes

Every time we eat, we make a ​choice — we can choose to be part ​of the solution by choosing plants!

Better for the animals, Better for the planet, & Better for us!

This portion of the site is in the creation stage -- ​so far there are some dip recipes available below.

Enjoy. More recipes are coming soon!

Cashew Sour Cream

Ingredients:

• 3 cups raw cashews, soaked
  
• 3/4 cup water
  
• 1 & 1/2 Tbsp lemon juice
  
• 1 & 1/2 Tbsp apple cider vinegar
  
• 1/8-1/4 tsp salt (optional)
  
• 1/8-1/4 garlic powder (optional)

Directions:

• Add all ingredients to blender and blend until completely smooth
  
• Transfer to glass jar or container with lid and refrigerate
• Serve with anything you’d use sour cream for or use as a base for dips. ​Replace apple cider vinegar with olive oil to turn into cashew cream instead. ​You can also use lime juice instead of lemon or a combination of the two.

Creamy Cashew Nacho Cheese

Ingredients:

• 2 cups raw cashews, soaked
  
• 3 cups water
  
• 3 Tbsp lemon juice
  
• 1/2 cup nutritional yeast
  
• 2 tsp salt
  
• 1 tsp onion powder

• 1 tsp garlic powder
  
• 1/2 tsp turmeric
  
• 1/2 tsp smoked paprika
  
• 1/2 tsp chili powder
  
• 1/2 tsp liquid smoke
  

Directions:

• Add all ingredients to blender and blend until completely smooth
  
• Heat in a medium saucepan, scraping & whisking constantly,

until the sauce starts to thicken and bubble

• Serve with chips or as a sauce for potatoes

*this is a slightly modified version of a recipe found on NoraCooks.com

Spinach Artichoke Dip

Ingredients:

• Olive Oil (or just use a little liquid from
  

Marinated Artichoke Hearts)

• Pink Himalayan Sea Salt
• Garlic Powder
• Fresh Garlic Cloves, diced
  
• 12 oz Bag Chopped Spinach (frozen)

• 12 oz Jar Marinated Artichoke Hearts, chopped
  

(use either a knife or food processor)

• Mushrooms, diced (optional)
  
• Follow Your Heart Shredded Parmesan (optional)
  
• Follow Your Heart American Slices (optional)
  
• 2+ Heaping Tablespoons Vegan Mayo
  

Directions:

• Saute Diced Garlic in the tiniest bit of olive oil (or Artichoke Liquid)
  
• Add Bag of Frozen Chopped Spinach & Turn Up the Heat
• Add Pink Salt & Garlic Powder to taste (start with 1/2 teaspoon of each)
• Saute for about 2 minutes, Stir halfway
• Add Chopped Artichoke Hearts
• Saute about Another 2 Minutes, Stir halfway
• Add Diced Mushrooms if Using & Saute for Another 2 minutes or so, stirring halfway through
• Add the Plant-Based Shredded Parmesan &/or Slices if Using, and stir until melted and mixed throughout
• Add Vegan Mayo -- Start with 2 heaping Tablespoons and more to make Creamier
• Serve Immediately ***if bringing somewhere, DO NOT add mayo until reheated, and then add just before Serving

Bean Dip

Ingredients:

• 1 medium onion, diced
  
• 7-8 oz plant-based cream cheese (we love Violife)
  
• 1 can refried beans (vegetarian or fat-free)
• 2 cups shredded plant-based cheeses SAVE 1 cup for topping (mix cheddar ​and pepperjack or any combo)
• 1/2 cup-1 cup plant-based sour cream (store bought or homemade)
• 1/4 cup taco sauce
• black pepper to taste

Directions:

• Mix all ingredients together and spread into casserole dish.
  
• Sprinkle with reserved cup of shredded plant-based cheese.
• Bake at 350 degrees for 15 minutes or until hot and bubbly.
• Serve with tortilla chips or as a sauce for potatoes

Hearts of Palm ‘Crab’ Dip

Directions:

• Shred/Mash Hearts of Palm with fork
  
• Mix plant-based cream cheese, mayo, and sour cream ​until smooth
• Add all of the other ingredients and mix well
• Chill until ready to serve

Hearts of Palm ‘Crab’ Dip - Hot or Cold

Directions:

• Pre-heat oven to 350 degrees if serving hot.
  
• Shred/Mash Hearts of Palm with fork.
  
• Mix plant-based cream cheese, mayo, and sour cream together in a bowl until smooth. ​If too cold and not mixing easily, microwave 10 seconds at a time & stir well.
• Add all of the other ingredients EXCEPT 1/4 cup of the plant-based cheese. Mix well.
• Put the remaining cheese on top and bake for 20 minutes or until hot and bubbly.
• Serve with crackers, chips, bread, or veggies!

French Onion Dip

Ingredients:

• 2-3 yellow onions, diced
• 2 Tbsp plant-based butter
• 3/4 tsp pink salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder

• 1/4 tsp cayenne pepper
• 6-8 oz plant-based cream cheese, ​cut into cubes
  
• 1/2 plant-based mayo
  
• 1/2 cup plant-based sour cream
  

Directions:

• Melt plant-based butter in pan over medium heat.
  
• Add onions, salt, pepper, onion powder, and cayenne pepper. Cook on medium

for 5 minutes, stirring often.

• Reduce heat to medium-low and cook 20-25 minutes, stirring occasionally. Don’t ​allow onions to burn. Remove from heat and allow to cool.
  
• Mix plant-based cream cheese, mayo, and sour cream together in a bowl until ​smooth. If too cold and not mixing easily, microwave 10 seconds at a time & stir well.
• Mix the carmelized onions mix into the creamy mixture & refrigerate for 2+ hours.
• Serve with wavy potato chips or use as topping for baked or mashed potatoes.