When I was younger, I loved nacho dip with sour cream, cream cheese, shredded cheese and salsa – especially when it was premade at the grocery store. I haven’t had it in years, but last week I was driving and the idea for this recipe came to my mind out of nowhere – and I couldn’t get it out of my head. The next day I tested this recipe and it was so delicious, my husband and I couldn’t believe how good it was. I tested it a few more times making minor changes, and now I am convinced this is the tastiest layered nacho dip, ever! It would be perfect for family gatherings or potlucks, or any event that you’re expected to show up with a side-dish. Plus, it only takes 25 minutes to make (as long as you have soaked cashews on hand) and it sits well in the fridge overnight!
With spring here, we’ve all started planning summer trips and family BBQ’s. This pasta salad is perfect for vegans and non-vegans alike and is the perfect dish to bring to a family gathering! It’s easy to prepare in advance and is full of fresh veggies and delicious herbs. If you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!
When I first went vegan, I found myself craving vegan sushi rolls but not feeling comfortable enough going into non-vegan sushi restaurants and requesting vegan options. I don’t eat at a lot of non-vegan restaurants, because you never really know what goes on in the kitchen. There are no vegan sushi places near me, or even places that advertise that they have vegan options, so I was determined to make my own. After doing a bunch of research, I was convinced that I didn’t want to add rice vinegar to my rice and I didn’t want to use a bamboo mat (only because I didn’t have one, and didn’t want to find one!)