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Did you know you could make a Mexican style crema with almonds?? That’s right, a delicious and smooth crema made without dairy! Most recipes call for cashews, but cashews are pretty expensive, so I stared using almonds instead and loved the result. In fact, I think almonds work better since they are not as sweet as cashews. This almond crema can be drizzled on your enchiladas, tacos, sopes, or pretty much any vegan Mexican dish.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The best part of this crema is that it is very versatile. You can add chipotle to it and drizzle it on pasta, or you could add roasted poblano to it and make poblano cream enchiladas. You could even omit the garlic, and add a banana to make an almond banana yogurt.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

It is super easy to make and you don’t necessarily have to have a high powered blender. (I have a Vitamix , which was a wedding gift, that I love and use almost everyday.) If you do have a high powered  blender, you can be lazy like me and make this crema without peeling or soaking the almonds. If you don’t have a high powered blender you will have to soak the nuts the night before, peel them, then blend them.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

Mexican crema is much thiner than than sour cream, so if you’re looking for a sour cream recipe simply reduce the amount of liquid in this recipe. The possibilities are endless with this almond crema!

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The Recipe: Almond Crema

If you have a high powered blender:

  • Add nuts as is, just make sure to blend until the sauce is very smooth.

If you have a regular blender:

  • Soak raw almonds for at least 8 hrs.
  • Peel and blend.
Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
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Almond Crema

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
Total Time 15 minutes
Servings 4 people (1 1/2 cups)
Author Dora S.

Ingredients

High Powered Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk unsweetened ( or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Regular Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¼ - ½ cup Water
  • ¼ cup Almond milk unsweetened (or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Preparation

High Powered Blender Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.

Regular Blender Crema:

  1. Boil water in a small pot and pour over almonds. Let sit overnight at room temperature.
  2. The following day peel the almonds. The skins should pop right off.
  3. Place the almonds, garlic, almond milk, and lemon juice in the blender. Add ¼ cup of water and process until smooth.
  4. If it is too thick, add the remaining ¼ cup of water.
  5. Season to taste with salt and pepper.

Chef's Notes

If you don't mind using oil, use it in place of the almond milk for a smoother sauce.

 

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat. Sweet papaya, pineapple and orange chunks are layered with an almond banana yogurt, and topped with granola and coconut.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The bionico is thought to have originated in the early 90’s in Guadalajara, Jalisco. It is a very popular breakfast item and is usually sold in the juguerias (juice bars). Traditionally it is made with crema and condensed milk, but this is a lighter vegan version served with a homemade, no-fuss, almond-banana yogurt. You can use whatever fruit you wish, but you can will most likely find it made through out Mexico with cantaloupe, apple, papaya, bananas, and strawberries. The toppings vary, but are usually granola, raisins, nuts, coconut flakes, and even chocolate chips.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

The last two weeks have been pretty hectic, but I’m happy to report that we have now moved in to our San Antonio home! This is a big change for us, not because of the actual move (this is our 7th move), but because this is the closest we have ever lived to family. My parents and sisters live a 3 hour drive away, and I have two first cousins who live here in San Antonio. With baby number 3 on the way this will be a great help.

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat

As a matter of fact something unprecedented happened. Two of my sisters and a close family friend drove to San Antonio to help unpack. We were unpacked in less than a day!! I just couldn’t believe it, usually moves are so stressful and demanding, it’s amazing what a little help can do. The kids and I have been busy exploring San Antonio visiting parks, museums, and libraries. Do you have any recommendations on where we should go next?

The Recipe: Bionico Mexican Fruit Salad

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). The possibilities are endless. Enjoy!

This post is also available in: Español

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
5 from 1 vote
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Bionico Mexican Fruit Salad (Vegan)

This Bionico Mexican Fruit Salad is a refreshing, satisfying, and perfectly sweet and creamy breakfast or special treat
Total Time 30 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1 cup Pineapple, peeled, cut into cubes
  • 1 cup Papapaya, peeled, cut into cubes
  • 1 cup Orange, peeled, cut into cubes
  • 1/2 cup Granola, oil-free
  • 1 tbsp. Coconut, shredded, unsweetened

Almond Yogurt

  • 1/2 cup Almonds, blanched
  • 1/4 cup Almond milk, unsweetened
  • 1/2 cup Banana, ripe, sliced into rounds
  • 1/3 cup Water
  • 1 tbsp. Maple syrup
  • 1 tsp. Lemon juice

Preparation

  1. Place all of the ingredients for the yogurt in the blender. Process until completely smooth. Pour into a container, set aside and refrigerate for 15 minutes. (It will thicken slightly in the refrigerator.)
  2. Begin layering your fruit into a cup or bowl, by alternating with 1 tbsp. of almond yogurt, until you have filled your cup ¾ of the way.
  3. Top the fruit and yogurt with granola and shredded coconut.

Chef's Notes

Feel free to use cashews instead of almonds for the yogurt. If you do not have a high powered blender I would recommend soaking the nuts overnight in water. Use whatever fruits and toppings you prefer (try this oil-free granola). Some options include nuts, raisins or chocolate chips. The possibilities are endless. Enjoy!

 

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds or cashews. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

creamy chipotle pasta sauce ingredients

The method for making this sauce was inspired by a sauce made in California called Bitchin’ Sauce. If you live in Cali, you should definitely check it out.

creamy chipotle pasta sauce ingredients

I perfected this recipe while I was living in Hawaii, but it a very homestyle Mexican recipe. The kind that moms and grandmas make at home to feed large crowds. This was one of my favorites before going vegan, so it was only natural that I made a vegan version of this. You can also make a version of this with poblano peppers.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

  • The sauce is best used immediately.
  • You can use cashews instead of almonds if you prefer.
  • I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos.
  • If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight.  Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
  • Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
4.6 from 15 votes
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Vegan Creamy Chipotle Pasta

This vegan creamy chipotle pasta is super easy to make and absolutely delicious!

Course Main Course
Cuisine Mexican
Keyword chipotle pasta, vegan pastas
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
537 kcal
Author Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened (or vegetable oil)
  • 1 Chipotle pepper in Adobo, (only one of the peppers in the can)
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Preparation

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Recipe Video

Chef's Notes

This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce.

If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight.  Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.

Nutrition Facts
Vegan Creamy Chipotle Pasta
Amount Per Serving (1 Serving)
Calories 537 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 1g 5%
Sodium 202mg 8%
Potassium 821mg 23%
Total Carbohydrates 100g 33%
Dietary Fiber 6g 24%
Sugars 5g
Protein 25g 50%
Vitamin A 19.2%
Vitamin C 15.8%
Calcium 18.9%
Iron 38.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

School has started and I now have several hours to myself, and I have to tell you it is great. I will be enjoying this as much as I can since it will only last until I can find a job that fits our schedule. I do miss my little guy though. There is only one downside to all of this, waking up at 6:00am. Nobody should have to wake up at 6 am, nobody I say!

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

Other that, I’m really enjoying taking care of all the boring stuff while the munchkin is at school, this way I don’t have to drag him to the grocery store or put on the TV while I make dinner. It is surprisingly freeing to be able to just play with him when he gets home instead of worrying about dishes, laundry, cooking dinner, or working on the blog.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

That being said, I have been cooking up a storm. Just this week I made blueberry pie, hummus, chiles rellenos, ratatouille w/grits, banana ice cream, and granola. I never buy granola, because I could probably eat the whole box in one day. The good news is granola is super easy to make at home without all the additives, preservatives, and oil found in commercial granola.

This recipe for apricot amaranth granola is completely oil free. It is delicious, satisfying and perfect for breakfast.

The Recipe: Apricot Amaranth Granola

Rolled oats. almonds, walnuts, puffed amaranth, hemp seeds, cinnamon, brown sugar, and apricots tossed with apple sauce and peanut butter and toasted until golden brown. Delicious, satisfying and perfect for breakfast. Enjoy!

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Apricot Amaranth Granola

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 1/4 cups Rolled Oats
  • 1/2 cup Almonds, raw, chopped
  • 1/4 cup Walnuts, raw, chopped
  • 1/2 cup Amaranth, popped
  • 1 tbsp, Hemp seeds
  • 1/2 tsp. Cinnamon, ground
  • 1 tbsp. Sugar, brown
  • 1/4 cup Apricots, dried, chopped
  • 1/4 cup Honey*
  • 2 tbsp, Apple sauce
  • 3 tbsp. Almond butter

Preparation

  1. Preheat oven to 325F.
  2. In a large bowl combine oats, almonds, walnuts, amaranth, hemp seeds, cinnamon, brown sugar, and apricots.
  3. In a small bowl whisk together the honey, apple sauce, and almond butter.
  4. Pour wet ingredients into dry ingredients and mix by hand.
  5. Place mixture on a sheet tray lined with parchment paper or a silpat.
  6. Bake for 15 to 20 minutes until golden brown. Stir granola after 10 minutes in the oven.

Chef's Notes

For a vegan option you can substitute the honey for maple syrup or agave nectar.

 

 

 

I’ve been trying to find a way to make a delicious plant-based baked potato, one that has the creaminess of one slathered in butter and sour cream, or stuffed with broccoli and that fake yellow nacho cheese. Remember when Wendy’s used to sell broccoli and cheese baked potatoes? I used to love those! I was also a little chubby in those days. This creamy vegan chipotle sauce is so perfect to pour on top of your baked potato.
This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

 

This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

I tried stuffing the potato with veggies and then topping it with salsa, but I wasn’t satisfied. I found a recipe for a creamy vegan chipotle sauce that would work, but it was made with soy mayonnaise which just didn’t sound appetizing. I refuse to try vegan cheese, because frankly I think it’s disgusting and highly processed. It’s not the flavor so much as the texture, it’s like eating slightly melted plastic wrap tinted with food coloring. So no vegan cheese for me! I gave up on the whole baked potato thing for a while until I remembered bitchin’ sauce.

This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

I didn’t set out to recreate Bitchn’ Sauce I just took the basic principle of the sauce. Who new water, almonds, oil, chipotle, and lemon juice blended together could make such a wonderfully creamy dairy-free sauce?

Yay! Success!!

I stuffed my baked potato with tri-colored quinoa and a sauté of kale, swiss chard, and mushrooms. Now that spring is here, and summer is fast approaching you can fill your potato with roasted summer squash, corn and tomato and top it off with the pinche sauce. You can also try it as a sauce for pasta, to dip your chips in, or drizzled on those quinoa bowls that are so popular with vegans.

This recipe for creamy vegan chipotle sauce is the perfect combination of spicy chipotle, almonds, and a hint of lemon.

The Recipe: Creamy Vegan Chipotle Sauce

This sauce is truly unbelievable. Who would of thought that a couple of ingredients could make a delicious vegan cream sauceChipotles en adobo are a canned product that can be found in the Mexican aisle of the grocery store. Enjoy!

5 from 2 votes
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Creamy Vegan Chipotle Sauce

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Author Dora Stone

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Vegetable Oil (optional) see note
  • 1 Chipotle pepper in adobo (only 1 pepper)
  • 1 Garlic, clove
  • 3/4 cup Water
  • 1 tbsp. Lemon juice, fresh

Preparation

  1. Put all ingredients in the blender and blend on high until smooth.

Chef's Notes

* If you would like to make this without oil, substitute it with unsweetened almond milk.