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Recipes

Basic Roots salad dressing Salad with Basic Roots salad dressing

Creamy Vegan Salad Dressing

1/2 cup Basic Roots Herbs de Provence Cashew Cream Cheeze Style Spread
1/4 cup water
1 tablespoon fresh lemon juice
1/2 tablespoon dijon nustard
1/2 teaspoon garlic powder
1/4 teaspoon vegan Worcestershire
1 small clove garlic, minced
1 tablespoon capers
1 pinch pepper
2 pinches salt
1/2 teaspoon Sea Veg Blend (Harmonic Arts) or to taste
3 tablespoon extra virgin olive oil

Blend all ingredients together except oil. Once blended slowly pour in the oil allowing the mixture to emulsify. Use immediately or refrigerate for later.
If refrigerating, remove the dressing from the refrigerator and let sit at room temperature for 10 min before use.

Salad Ingredients: Baby Kale tossed with Creamy Vegan Caesar Dressing. Topped with goji berries, coconut bacon, coconut oil fried capers, lemon zest and vegan parmesan. All created in-house.



Basic Roots Pink Mac & Cheeze

Pink Mac & Cheeze

50g Basic Roots Pink Peppercorn Cashew Cream Cheeze Style Spread
225g macaroni pasta
1/4 cup almond or coconut milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Bring a medium pot of water to boil, add pasta and cook until desired texture is reached.
While pasta is cooking, add the Pink Peppercorn Cheeze, almond milk, salt, pepper, and garlic and onion powders to a pot. Mix until a creamy consistency is reached.
Drain the pasta of all water, pour the Pink Peppercorn Cheeze mixture over the pasta and mix.
For an added crunch try crushing up Basic Roots Tuscan Sun or Big Cheeze Crackers and sprinkling on top and Enjoy!



Apple Pecan & Goji Granola

Trail Mix

Simply add your favourite nuts, dried berries and chunks of raw chocolate. Shake & enjoy.



Tuscan Sun Crackers & Big Cheeze Crackers

Crush into a fine flour to use as a coating for baked and dehydrated vegetables that can then be dipped in our delicious cashew spreads.

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