I used cashew “ricotta” to make this vegan, gluten-free lasagne. Yum! My book will be available on February 14, 2017:
Fresh spring asparagus is baked into a creamy, cheesy potato layer, surrounded by a flaky, gluten-free crust. It’s perfect for a spring or Easter brunch.
Just in time for spring, this fresh green soup that’s a quick and creamy wonder. I used a new product called MimicCreme that’s a vegan and GF alternative to heavy cream. It has far less fat than heavy cream, and no trans or saturated fats, just heart-healthy fats from almonds and cashews. Serve this at […]