Vegan Probiotics
Our Favourite Vegan Probiotics and Prebiotics for a Healthy Gut and Immune System

Our Family Favourite Vegan Probiotics and Prebiotics for a Healthy Gut and Immune System

Welcome back to the blog! Today we are chatting all about probiotics and prebiotics to get everyone’s gut happy and healthy. As a family, we make sure to include at least one of our Favourite Vegan Probiotics in our bellies each day along with their partnering prebiotic friends. If you are new to adding either of these to your diet, then you may be super surprised at how many of these you are already intaking!

What are probiotics? Why do I need them?

They are live bacteria and yeasts that are good for your digestive system and your overall health. Live bacteria may not sound good, but in fact, these are good bacteria that are super helpful because they keep our guts healthy. I am a firm believer in our gut being the basis of our health – so you bet your butt we ensure that we reach our daily requirement for them!

Another great benefit of probiotics is that they help your body to fight the good fight when you are on antibiotics. Antibiotics are great for fighting infections but you do lose a lot of good bacteria during this fight. By adding probiotics to your daily routine while also taking antibiotics, you are ensuring that your body is well armed for the big battle.

Probiotics also help to balance your good and bad bacteria to feel as good as you should. SO many of us have no idea how good our bodies can feel; we are so used to feeling sluggish and tired all the time. By listening to our bodies and taking the proper precautions, we can find out how amazing life can truly be.

 

Our Favorite Vegan Probiotics

Our Family Favourite Vegan Probiotics:

Unpasteurized Sauerkraut

 

This fermented cabbage dish is an amazing source of the probiotic Lactobacillus. Sauerkraut is available at most stores around the world and can even be made in your own home. I absolutely love to add sauerkraut to sandwiches and salads; it is a real treat over here where we live! Don’t worry if you are not a fan of this fermented dish, we have plenty of others on our list.

 

Our Family Favourite Vegan Probiotics:

Tempeh

This is probably one of the easiest to add to our family’s diet because the boys are obsessed with tempeh. If you haven’t tried this amazing fermented tofu yet, then you absolutely must! It has a delicious nutty flavor and cooks so beautifully with a simple blend of soy sauce and maple syrup.

Here is my favorite way to cook tempeh:

A block of tempeh, sliced into strips

1 tbsp soy sauce

1 tbsp maple syrup

1/2 cup vegetable broth

Simply slice the tempeh into strips and add to a skillet with 1 tbsp soy sauce, 1 tbsp maple syrup and 1/2 cup of vegetable broth. Bring to a quick boil and then simmer on low to allow the tempeh to soak in the yummy goodness of the sauce. Feel free to add in any extra spices or herbs as you wish. I love to play around with spices – so many options! Once the broth has evaporated, flip and cook on the other side until brown. Serve in anything and everything!

Our Family Favourite Vegan Probiotics:

Sourdough Bread

 

If you follow our weekly meal plans, then you know we are all about the sourdough bread. This bread is such an amazing probiotic and can even be made at home. Traditionally, sourdough bread begins with a sourdough starter where one allows the flour and water to ferment over several days. This is when the good bacteria are formed and turns into your delicious probiotic bread!

It is crucial to understand that not all sourdough bread of today contains probiotics. I highly recommend finding a baker that you trust (think a little shop bakery) or creating your own. Always check the ingredients before purchasing sourdough bread to ensure that it has been fermented!

Our Family Favourite Vegan Probiotics:

Miso

This is another super easy addition to any diet. One could add miso to dressings, broth, marinades and so much more. Miso comes in a powder or paste form that can easily be turned into a delicious broth for the cold and flu season. I remember growing up and everyone telling me that miso soup was so much better than chicken noodle soup and now we know why! It’s all about those probiotics.

*Be sure to keep the miso soup water warm when mixing in the paste or powder. Hot water can kill some of your much need probiotic magic!

 

Our Family Favourite Vegan Probiotics:

Vegan Probiotic Yogurts

 

Not all yogurts are created equal, so be sure to read the labels and find a yogurt brand that boasts about their probiotic cultures. Be sure to check the label for Lactobacillus. You can also purchase probiotic tablets from your local health food store and add these into a homemade yogurt recipe! We love to make our own yogurt with the following recipe;

Homemade Vegan Yogurt

1 package silken tofu

1 pineapple, diced

Juice of one lemon

probiotic tablet, opened and powder added to the mix

Maple syrup as needed to sweeten

Simply blend and store in the refrigerator until the yogurt has set.

Just a little tip, if you are a yogurt lover, I would suggest going with a vegan culture starter like this one here. It will give you a much more store-bought yogurt version. 

 

Our Family Favourite Vegan Probiotics:

Kombucha

 

Kombucha has definitely made a come back in recent years. This fermented tea can be made at home for a very inexpensive beverage or store-bought for a very expensive one. It’s your pick!

To create your own, you will need a SCOBY starter kit like this one here. 

I really like making our own kombucha because other than the benefits, it’s just really fun to watch. The kids love it!

**Kombucha does contain a small percentage of alcohol. I would test your homemade batch to be sure the levels are low enough if you are pregnant or breastfeeding. Our children do not drink kombucha; they have plenty of other probiotic foods to snack on. Just a helpful tip!

 

Our Family Favourite Vegan Probiotics:

Pickled Veggies

 

Pickled foods are amazing for probiotics (and sodium too – so eat in moderation). You can pickle your own veggie or purchase them at farmers’ markets or health food shops. Some amazing vegetables to pickle are cucumbers, green beans, radishes, cauliflower, and bell peppers.

 

Our Family Favourite Vegan Probiotics:

Kimchi

 

This is another fermented cabbage dish but with a real spicy kick. I LOVE kimchi. You can make your own kimchi at home, which I highly recommend.

Homemade Kimchi, click here for the recipe!

 

Our Top 10 Favourite Vegan Probiotics:

Supplements

If none of these options float your boat, then you can always opt for vegan probiotic supplements. 

 

The Easy List of Prebiotics for a Healthy Gut and Immune System

Prebiotics are not as popular as their buddy, the probiotics, but please do not forget about these powerhouses! Ensuring your proper intake of prebiotics is very important to support the grown of healthy bacteria, which fights off pathogenic or disease-promoting bacteria.

  • Mushrooms
  • Whole Oats
  • Barley
  • Leeks
  • Asparagus
  • Onions
  • Garlic
  • CHicory
  • Jerusalem artichokes
  • Legumes

Additionally, here are a few of our favorite prebiotic brands to get you started

 

If you liked this blog post, check these other ones out!

 

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Vegan Cheese Sauce Loaded with Vegetables!
Vegan Cheese Sauce Loaded with Vegetables!

Vegan Cheese Sauce loaded with Vegetables

Do you know what really bugs me?

When I slave over the stove for a good hour or so while my kids run through my legs, throw toys around, and drive me a tad bit bonkers and then they refuse to eat the meal. Are you kidding me? Is this payback for my crazy teen years? haha!

p.s. I’m sorry mom!!

It took me a bit of time but I finally figured it out. Kids like simple.

Kids like what they know, kids like what they can dip and kids like what looks good.

So today, I am honored to present my kid-approved (every single time) Vegan Cheese Sauce Loaded with Vegetables!!!

This sauce has it all. It has three different types of veggies (you can add more if you would like!) and a flavor that is out of this world. No cows, goats or other animals were used and abused for this sauce. I promise it will be a new staple in your home for years to come.

Vegan Cheese Sauce with Vegetables

Every parent’s dream: a nutritionally sound and delicious sauce that kids will beg for!

 

Benefits of The Vegan Cheese Sauce Loaded with Vegetables!

Potatoes

  • The iron, phosphorous, calcium, magnesium, and zinc in potatoes all help the body to build and maintain bone structure and strength.
  • Keep the peel on! A ton of vitamins and minerals are in the peel 🙂
  • Potatoes contain a great amount of fiber, Vitamin C, Vitamin B6, Potassium, Manganese, Magnesium, Phosphorous, Niacin, and Folate.
  • Potatoes are rich in compounds like flavonoids, carotenoids, and phenolic acids. These compounds act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals.

Carrots

  • Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
  • They’re a weight-loss-friendly food and have been linked to lower cholesterol levels.
  • Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.

Zucchini

  • Rich in several vitamins and minerals like Vitamin A, Manganese, Vitamin C, Potassium, Magnesium, Vitamin K, Folate, Copper, Phosphorous, Vitamin B6 and Thiamine!
  • Raw zucchini offers a similar nutrition profile as cooked zucchini, but with less vitamin A and more vitamin C, a nutrient that tends to be reduced by cooking.
  • Zucchini boasts several antioxidants that may provide various health benefits. The highest levels are found in the skin.
  • Zucchini is very rich in water which is beneficial to healthy digestion.

Sunflower Seeds: To read our full article on these amazing seeds, click here!

So now that we have talked about some of our amazing ingredients, let’s get cook’n!

 

Vegan Cheese Sauce with Vegetables

Veggie Packed Vegan Cheese Sauce

This will 100% be a new weekly staple for you. If you have kids, this may be a bi-weekly staple! This cheese sauce is so delicious and nutritious....we put it on EVERYTHING!
5 from 2 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: easy, kid approved, vegan, vegetable packed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Calories: 137kcal

Ingredients

  • 1-2 garlic cloves peeled, pressed and minced
  • 1/2 small onion roughly chopped
  • 3 large potatoes We use russet or yukon. Scrub and chop. Peel if you wish.
  • 3 large carrots Peeled and roughly chopped
  • 1 large zucchini roughly chopped
  • 1/2 cup sunflower seeds soaked overnight and rinsed/drained
  • 6 tbsp nutritional yeast Add more as needed
  • 2 tbsp lemon juice Fresh squeezed
  • 1 tsp white wine vinegar or apple cider vinegar I am a white wine vinegar fan
  • 1 tsp Sea Salt
  • 1/2 tsp mustard (brown or yellow) You can also try dijon. I find that each mustard gives this a different (yummy!) taste.
  • Dash Turmeric Powder

Instructions

  • If you forgot to soak the sunflower seeds, no worries. Just pour some boiling water over the seeds and let sit while the veggies cook. Rinse and drain when done.
  • Peel the carrots. Roughly chop the potatoes, carrots and zucchini. Add to a large pot of water and boil until fork tender. This should take about 10 minutes.
  • From here, carefully remove the veggies and place into a high speed blender with the rest of the ingredients. Blend until smooth.
  • Taste test and adjust. Sometimes I will add in some more vinegar, sea salt or even lemon juice. It all depends on what your taste buds are craving! I rarely need more nutritional yeast but again, it's all up to you.
  • Store this sauce in a large mason jar in the refrigerator for up to 6 days. Use on everything! I love to serve this with homemade french frieds, nachos, as a soup with some sourdough bread, over some toast or even with a load of veggies for dipping.

Notes

**Add any veggies you like. Broccoli does beautifully in this recipe!!
***Can substitute sunflower seeds for silken tofu, cashew nuts or omit. 
***Add more turmeric for more yellow color. 

Nutrition

Calories: 137kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 262mg | Potassium: 749mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3673IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 4mg

p.s. If you dig this recipe, try out these other hits!

 

Vegan Cheese Sauce with Vegetables

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How to Juice Ginger for the Month!
How to Juice Ginger for the Entire Month!

How to Juice Ginger for the Month!

My secret weapon. My liquid gold to survive the chaos that is two toddlers who love to keep me on my toes every second of every day.

Ginger. Pure ginger baby.

You can probably already tell by our feed that I’m not the biggest fan of juicing. While I love to drink a fresh juice, I absolutely dread the dishes of my juicer. But…alas…I discovered a magical short cut to fresh juice each day without the bells and whistles. Ginger infused water ?

How to Juice Ginger for the Month!

Pick up an extra-large chunk of organic ginger, toss in the juicer and juice! Be sure to juice the entire chunk of ginger (I like to juice about 8 inches).

Grab a huge pitcher or 2 extra-large mason jars and fill them 90% with water. Squeeze in a lemon and lime and then 1 tsp – 3 tsp of ginger juice (depending on your taste). *I go with 1 tsp. You will have lots of ginger juice leftover from the bulk juice, so just pour that into tiny ice cube trays and save.

You will be set with your ginger for the entire month!!!

How to Juice Ginger for the Month!

I drink a ginger juice a day (or even two depending) and it has helped me so much with my water intake in the heat and keeping my energy levels up without any crash. You can also add brown sugar, maple syrup or whatever else you like into the water mix. Have fun with it!

 

How to Juice Ginger for the Month!

Ginger Juicing in Bulk

My little trick for enjoying fresh ginger juice every single day without all the work!
5 from 1 vote
Print Pin Rate
Course: Drinks, how to
Cuisine: American
Keyword: bulk, easy, juicing, quick
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 1kcal

Ingredients

  • 1 Large Chunk of Ginger Juice as much as you wish!
  • Cucumber slices
  • Lemons
  • Water
  • Maple Syrup

Instructions

  • Set up your juicer and dice the ginger into small pieces to fit into the juicer without issue.
  • Juice as much ginger as you wish (this all depends on how much room you have in the freezer!).
  • Pour the ginger juice into ice cube trays and freeze.
  • When ready, add the ginger cube into a large pitcher of water and mix with a bit of maple syrup, a squeeze of lemon, a few cucumber slices and whatever else you wish!

Notes

**I highly recommend using small silicone ice cube trays like this one!
**This is our recommended juicer for the best juice 🙂 
Yes, you can absolutely juice ANYthing that you want and store in the ice trays for the future. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g

 

If you dig this, check out our amazing juice recipes:

 

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Homemade Vegetable Packed Pasta Sauce
Homemade Vegetable-Packed Pasta Sauce: Two Ways!

My Favorite Homemade Vegetable-Packed Pasta Sauce that I make…

Every Single Week (x2)!

This is it: this is the recipe that will save your butt in a jiffy. I think the best thing about this recipe is that you can substitute AS MUCH as you wish. You can use absolutely any variety of vegetables, fresh or frozen, in this recipe. As long as it blends, you can add it.

Each and every week our family tries out a brand new recipe version of this basic recipe. Some of our favorite vegetable swaps include:

  • Zucchini
  • Eggplant
  • Mushrooms
  • Broccoli
  • Bell Peppers
  • Sun-dried tomatoes

And, while we are on the subject of substituting, I also love to add in the following on any given day:

  • Hemp seeds
  • Sunflower Seeds
  • Pecans
  • Cashews
  • Pepita seeds

While I urge you to have as much fun with this as possible, I also encourage you to try to stick to the ingredient amounts for best taste. If you substitute the cauliflower for broccoli or zucchini, I advise you to stick with the 1 cup amount. The same goes for the seeds and nuts.

If you are a big spice lover like me, get crazy and add in 2 jalapeno peppers if you wish!

Homemade Vegetable Packed Pasta Sauce

If it blends, you can toss it into this homemade vegetable-packed pasta sauce recipe!

P.s. I highly recommend this Food Processor as I am a bit in love with it at the moment (and for the next 15 years).

Benefits of This Sauce

  • Easily allows you and your children to reach the recommended daily amounts of vegetables by blending! It’s like a smoothie in a pasta dish (in all the good ways – I promise).
  • Picky Eater Approved! I have yet to meet a child who does not love a blended pasta sauce. Even better if you let the child participate in the creating of this magical sauce. Let them toss in the veggies and the ingredients! (FYI: You can also turn this into a soup with just 2 cups of vegetable broth).
  • Turns a simple Pasta dinner into the most nutritionally packed dinner of the week: There is almost no way that any other meal can beat this one once you have added all of the amazing ingredients. Feel free to add any extras like…
    • Turmeric
    • Moringa
    • Rosemary
    • Kale
  • Allows even the most hectic and stressful day to become a nutritionally conscious one. Parenting is HARD. Heck…just living is hard sometimes. I promise that this meal will check off all of your boxes and allow dinner to come together in under 10 minutes.
  • Budget-friendly: This is about as budget-friendly as you want it to be. Some pasta sauce, a can of beans, random veggies (on sale perhaps?) and some spaghetti? It’s a winner!
Homemade Vegetable Packed Pasta Sauce

Kid-Approved Veggie Packed Pasta Sauce

This is one of my sons absolute favorite versions of this homemade sauce!
5 from 1 vote
Print Pin Rate
Course: how to, Main Course, Sauce
Cuisine: Italian
Keyword: easy, Easy Pasta, homemade nut butter, quick
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 49kcal

Ingredients

  • 1 clove garlic
  • 1 30 oz Jar Pasta Sauce
  • 1 can cannelini beans
  • 1 cup cauliflower
  • 1 cup spinach loosely packed
  • 1/4 cup nutritional yeast
  • 1 small bunch fresh basil
  • Any additonal seasoning that you wish to add

Instructions

  • Add all ingredients to food processor and process until well blended.
  • Cook pasta according to package direction.
  • Once pasta has finished cooking, drain well and then mix with homemade pasta sauce. Enjoy!

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 86mg | Fiber: 3g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
Homemade Vegetable Packed Pasta Sauce

Spicy Veggie Packed Pasta Sauce

While my children love the mild version of this sauce, I am all about the spice!
5 from 1 vote
Print Pin Rate
Course: how to, Main Course, Sauce
Cuisine: Italian
Keyword: easy, Easy Pasta, quick, spicy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 119kcal

Ingredients

  • 2 cloves garlic
  • 1 30 oz Jar Pasta Sauce
  • 1 can cannelini beans
  • 1 cup spinach packed
  • 3/4 cups walnuts (any nut/seed will do)
  • 1/4 cup nutritional yeast
  • 1 bunch fresh basil
  • 1 jalapeno pepper, seeds removed If sensitive to spicy foods, use a small amount of jalapeno at a time
  • 1 tsp dried oregano
  • 1 pinch sea salt and black pepper

Instructions

  • Add all ingredients to food processor and process until well blended.
  • Cook pasta according to package direction.
  • Once pasta has finished cooking, drain well and then mix with homemade pasta sauce. Enjoy!

Nutrition

Calories: 119kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 97mg | Fiber: 4g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg

 

p.s. If you dig this recipe, try out these other hits!

Vegan Coconut Potato Curry

5-Minute Chickpea Burgers

Homemade Vegan Gnocchi

 

Homemade Vegetable Packed Pasta Sauce

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homemade nut butter
How To Make Your Own Homemade Nut and Seed Butter!

Homemade Nut and Seed Butter

Nuts and seeds are natural power-packs of nutrients like vitamins, minerals, antioxidants, healthy fats, protein and fiber, which help children grow, develop and learn. Regularly eating nuts/seeds as part of an overall healthy diet can help to reduce cholesterol, regulate blood pressure, reduce the risk of diabetes and heart disease, maintain regular bowel movements and even support bone health! Raw or dry-roasted and unsalted nuts/seeds are the healthiest option. Added salt or sugar should be avoided where possible.

Here are some amazing recipes to try to ensure your babes (and you) are only eating the BEST!

Homemade Nut butter

Quick Tips & Tricks

You never need to roast! Roasting is just an extra step to a more flavorful nut butter. I have had all of these kinds of butter all-natural (nuts/seeds straight the into food processor) and have loved every single bite. Test out what works for you!

First the nuts/seeds will crumble, then it will look like a course meal, and then a big crazy looking ball. You need to have patience and let it keep going! Soon you will have a beautiful creamy nut butter that the entire family will love!

While many companies add in corn syrup and nasty additives, you have the option of adding amazing natural spices like cinnamon, pumpkin spices, and more! Have so much fun with it 🙂

 

In search of a Food Processor to make all of your nut/seed butter dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

  • Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

Magimix Food Processor

The Cuisinart 14-cup Food Processor

  • Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cuisinart Food Processor

Cusinart 7 Cup Food Processor

  • So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.

Cuisinart food processor
 

 

How To Make Your Own Peanut Butter

Peanut Butter

Easy, Quick and Delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast, how to, Snack
Cuisine: American
Keyword: easy vegan pasta, homemade nut butter, quick
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 118kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups unsalted shelled peanuts OR dry roasted peanuts your choice!
  • 2 tbsp maple syrup
  • Pinch of Salt

Instructions

  • Add peanuts to a food processor/high-speed blender and let it run for about 1 minute.
  • Stop and scrape down the sides.
  • Food process/blend again for another 5 minutes, until creamy.
  • If you would like to add a little bit of maple syrup or a pinch of salt, add now and food process/blend again for 30 more seconds.

Notes

Store in a mason jar in the refrigerator and consume within 1 month.

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Calcium: 24mg | Iron: 1mg

How to make your own cashew butter

How To Make Your Own Cashew Butter

Quick, Easy and Delicious!
5 from 1 vote
Print Pin Rate
Course: how to, Snack
Cuisine: American
Keyword: easy, how to make your own cashew butter, quick
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15
Calories: 143kcal

Equipment

  • Food Processor

Ingredients

  • 3 cups unsalted cashews

Instructions

  • Add cashews to food processor and process for 1-2 minutes. Scrape down the sides and process again. Continue to scrape down sides every few minutes until about 12 minutes have passed. Let the food processor run until the cashew butter is very creamy. If this is your first time, add one more minute to when you THINK it is down. I promise it can get creamier!

Notes

Store in a mason jar in the refrigerator for up to 4 weeks.

Nutrition

Calories: 143kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

How To Make Your Own Almond Butter

How To Make Your Own Almond Butter

Easy, Delicious and Nutritious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, easy vegan pasta, how to make your own almond butter, quick
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 129kcal

Equipment

  • Food Processor

Ingredients

Instructions

  • Now, you can simply add the almonds to the food processor/high-speed blender and process until smooth and have nut butter, but roasting them is just so yummy!!
  • Preheat oven to 350F/175Spread almonds out over the baking sheet and toast for 10 minutes (stir halfway through).
  • Let almonds cool down until warm and add to food processor/blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15 so be patient. Grab a book!
  • If using the optional flavors, add in after the butter is creamy and process again for another minute.
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Calcium: 59mg | Iron: 1mg

How To Make Your Own Sunflower Butter

How To Make Your Own Sunflower Butter

Easy, Simple and Delicious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, how to make your own sunflower butter, quick
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 20
Calories: 124kcal

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 350F/175Spread sunflower seeds out over the baking sheet and toast for 20-25 minutes (stir halfway through).
  • Let seeds cool down until warm and add to food processor or high-speed blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15 so be patient. Grab a book!
  • Do not add the coconut sugar and salt until the seed butter is creamy (minimum 10 minutes).
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 124kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

how to make your own tahini

How To Make Your Own Tahini

Easy, Quick and Delicious!
5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: Mediterranean
Keyword: easy, easy vegan pasta, quick, sesame seed butter, tahini
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 15
Calories: 115kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups sesame seeds
  • 1/4 tsp sea salt
  • 1 tbsp extra virgin olive oil *Optional* I typically would not recommend oil added into any butter, but this is a huge preference to many tahini paste lovers!

Instructions

  • You can simply process/blend the sesame seeds all natural, but roasting them in a skillet does WONDERS for flavor.
  • You will need a dry cast iron skillet or a heavy non-stick skillet. Heat over medium and add the seeds. Stir frequently until they begin to brown and then remove immediately and pour into blender/food processor with extra virgin olive oil (if using). Process/blend until nice and creamy

Notes

Store in a glass jar for up to 4 weeks in the refrigerator.

Nutrition

Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Calcium: 195mg | Iron: 3mg

how to make your own pistachio butter

How To Make Your Own Pistachio Butter

Quick, Easy and Delicious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, how to make your own cashew butter, pistachio butter, quick
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 142kcal

Equipment

  • Food Processor

Ingredients

  • 3 cups shelled pistachio nuts
  • Pinch of salt
  • 1 tbsp maple syrup
  • 1/8 tsp cinnamon

Instructions

  • Preheat oven to 350F/175Spread pistachios out over the baking sheet and toast for 6-8 minutes until fragrant. I like to keep an eye on them to make sure they do not burn and stir around 4 minutes.
  • Let nuts cool down until warm and add to food processor or high-speed blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15.
  • Do not add the optional flavors until creamy.
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

 

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