Soy Free

In a large sauce pan, cook zucchini, squash and onion in enough water to just cover vegetables for 10-12 minutes or until tender. Drain and set aside.
Put margarine, "cheese", "egg", and sour cream in warm saucepan. Stir until melted. If needed, use a low heat. Add salt and pepper to taste.
Add squash mixture and stir to coat.
Spray casserole dish with olive oil. Pour mixture into pan. Top with panko breadcrumbs. Drizzle melted margarine over panko.
Optional: Top with Green Onion slices or Chives.
Cook at 350 degrees for about 25 minutes or until bubbly. Broil for a few minutes until panko browns.

1. Boil water in large, add pasta, cook for 15 min and drain.
2. Put the pasta back in the pot. Add all the ingredients together and heat over low-medium heat until combined and delicious. Season with the salt, pepper, paprika, and basil to taste. You can also add red pepper flakes if you're looking for a little flair.

1. Boil pasta noodles.

2. Drain water and return pasta to pot.

3. Add in vegan cream cheese, let warm, and stir together gently until melted evenly among the noodles.

4. Stir in Daiya cheddar shreds, 1/4 bag at a time to help maintain consistency.

5. Add butter and milk

5.5) Optional: stir in small slices of bell peppers, diced onions, frozen peas, and/or any other ingredients you want here.

6. Mix/fold pasta for about 15 seconds and then cover with lid.

7. Let simmer for 5 minutes on stove (8-10 minutes for softer veggies.)

8. Stir briefly, then serve.

Spread rice cake or pita with Daiya havarti wedge and top with broccoli and rainbow slaw.

In the work bowl of your mixer, combine flours, xanthan gum, salt, sugar, yeast, Italian seasoning and garlic powder.
Add flax egg, olive oil, vinegar, and water. Mix thoroughly.
Lay out plastic wrap on work surface. Generously flour the plastic wrap with brown rice flour.
Scrape batter onto plastic wrap. Generously flour the dough with brown rice flour then place another layer of plastic wrap over top.
Lightly roll out dough with a rolling pin until it's about 1/4" thick.
Remove the top layer of plastic wrap. Gently spread pizza sauce over the entire rolled out surface. Sprinkle with Daiya cheese shreds.
Using the plastic wrap to assist you, gently roll up like a cinnamon bun, trying to roll it as tightly as possible.
Slice into 1" buns.
Carefully move on to a parchment lined baking sheet with lots of room left between buns for rising.
Let rise for about 30 minutes in a warm place.
Preheat oven to 400°F.
Bake for 15-20 minutes until lightly golden brown.
Dust off excess brown rice flour before serving.

Rub the inside of a stove-safe fondue pot or top of a double boiler with the cut sides of the garlic, then discard the garlic. Turn on the heat under the fondue pot or put water in the bottom of the double boiler and turn on the heat, to about medium or medium-high. Put the sauvignon blanc in the pot and bring it to a simmer. Meanwhile, put the cornstarch in the bag of Daiya and shake it up to mix. Once the wine is simmering, add the Daiya mixture, a small handful at a time, to the pot, and stir constantly. Add each next handful when the previous one has almost completely melted. Once all the Daiya has melted, sprinkle with nutritional yeast (if desired), and mix again. Take the pot off the stove, and keep a fondue pot warm on its burner or keep the double boiler warm by not removing the top from the boiling water underneath. Enjoy with your favorite dippers.

Preheat oven to 350 degrees F. Place garlic onto aluminum foil and drizzle with olive oil. Wrap tightly and roast for 45-50 minutes, or until tender without browning.

Slice zucchini and carrot lengthwise into long “noodles”. Set aside until required.

In a small food processor, combine basil leaves, Daiya Mozzarella Style Shreds, juice of half a lemon, 3-5 cloves of roasted garlic, olive oil, pumpkin seeds, and salt and pepper to taste. Blend until roughly combined. Check consistency and add water, a tablespoon at a time, until desired thickness is achieved.

Bring a large pot of generously salted water to a boil. Cook pappardelle to package instructions. Within 1 minute of pappardelle doneness, blanch carrot and zucchini “noodles” briefly. Drain pasta and vegetables and toss with pesto. Serve immediately.