A summer and vegan take on traditional baked ziti with fresh zucchini, spinach and pasta covered in creamy basil cashew cheese sauce and baked until crispy on the edges and gooey in the middle.
A plant-based staple for any dish you want to cheese up a little bit – macaroni and cheese, nachos, roasted cauliflower or even salad – hey, I am not here to judge; put it on everything!
These were the product of late-night Saturday cookie cravings when I realised that I had bought cashew butter instead of peanut butter at the grocery store! These cookies came out chewy, caramelly and oh-so cravable!
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