4. This is the best thing I made this week. This is totally going to be in my rotation. Super easy meal as well. I adapted the recipe from a video I watched on Goodful's facebook page.
Roasted veggies with sprouted brown rice and vegan cream sauce
1 Yukon Gold Potato, small dice
1 Sweet Potato, small dice
1 Can of Chick peas, drained and rinsed
2 Bell peppers, cut in large chunks
1/2 Red Onion, diced
15 Brussel Spouts, cut in half or quarters if they are very large
Put all the veggies on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 425 for 20 mins. Serve with sprouted brown rice and cream sauce below. Enjoy!
THE BEST DAMN VEGAN SOUR CREAM
Author: Savanna @ glutenfreeveganpantry.com
1 cup raw cashews, soaked overnight
¼ cup + 2 Tbsp fresh lemon juice
¼ tsp sea salt
1 tsp nutritional yeast
½ cup water
Place all ingredients into your blender (I used my Vitamix)
Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
Transfer to a mason jar or other airtight container.
The best damn vegan sour cream can be stored in your fridge for 1-2 weeks.
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