Vega Margarita Recipes

Steps:

• Preheat the oven to 425°F (220°C).
• Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
• In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
• Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
• Bake for 14-16 minutes, until the crust is lightly golden around the edges.
• Remove from oven and top with the basil. Cut into 8 slices and serve.
• Enjoy!

Steps:

• Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
• Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
• Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
• Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
• Transfer cupcakes to a cooling ratck and cook completely before frosting.
• Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
• Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
• Spread icing on the cupckaes spreading all the way to the edges.
• Roll the outer edge of the cupcakes in the sugar crystals.