Crispy Nacho Tater Tots

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Everyone loves these!  This vegan cheese sauce is so good, you'll think it's just as good as the real thing.  This recipe makes 4 servings. 

  • 2 lb. mixed baby potatoes, halved
  • 3 tbsp. ghee (melted)
  • 1 c. raw unsalted cashews, soaked overnight and drained
  • 3 tbsp. lemon juice
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. sea salt (or Jake's Prime)
  • 1/4 c. nutritional yeast
  • 1/2 jalapenos, seeded and chopped


  1. Preheat oven to 450 degrees F. Toss potatoes with ghee, 1/2 teaspoon salt and 1/4 teaspoon pepper. On baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.
  2. Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt (or jake's prime), nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with roasted cauliflower, etc.)

Recipe adapted via Good Housekeeping

Superbowl Cauliflower Popcorn

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Craving popcorn? Here's something hearty and healthier that won't get stuck in your teeth or your thighs.  This recipe makes four servings. 


  • 8 c. small cauliflower florets, stems trimmed
  • 3 tbsp. ghee or olive oil
  • 1/4 c. grated parmesan or nutritional yeast
  • 1 tsp. garlic powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. salt


  1. On large rimmed baking sheet, toss cauliflower florets with olive oil, parmesan cheese, garlic powder, turmeric and salt.
  2. Roast in 475°F oven 25 to 30 minutes or until browned and tender. Serve immediately or it becomes soggy and cold (but still delish!).

Recipe adapted via Good Housekeeping

Lauren's Lithe Fudge

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As many of you know, I'm a chocoholic.  This healthy, chocolate + coconut + sea salt guiltless alternative to fudge is always in my freezer.  It's easy to make and so delicious.  Loaded with heart-healthy fats and protein, it’s the kind of treat that will kill a craving and leave you super satisfied. 

Prep time:  10 min.  Serves: 10-15


  • 1 cup raw cashew butter (store bought or homemade)
  • 2 tablespoons coconut manna
  • 3 tablespoons coconut oil
  • ¼ cup cocoa powder
  • ¼ cup orange blossom honey (Bee Free Honee or maple syrup can also be used)
  • 1 teaspoon course sea salt


  1. If you're making the nut butter, place 1 1/2 cups of cashews in your Vitamix or high speed blender and mix until smooth
  2. Mix together the nut butter, coconut manna and coconut oil until smooth (this is much easier if ingredients are warm).
  3. Add in the cocoa powder, honey and sea salt and stir until creamy.
  4. Transfer the mixture to a dish, lined with parchment paper or plastic wrap for easy removal.
  5. Place the dish in the freezer, and allow the fudge to set for an hour before slicing and serving. Due to the coconut manna/oil mixture, the fudge will become pretty soft if it's left out for a while, so it’s best served directly from, and stored in the freezer.

Recipe via Lauren, image via Oh Joy