3 easy dinner party recipes

Drain and rinse cashews from the soaking water and add to a high-powered blender along with lemon juice, apple cider vinegar, coconut oil, nutritional yeast, sea salt, ground black pepper, garlic powder, oregano, parsley, and basil.

Blend this mixture until smooth. It will take some working with the blenders baton to push the mixture into the blade while the blender is running, or by stopping the blender to push excess mixture down the sides and mix it around before running the blender again. If you do this it will get smooth eventually!

When you’re ready to serve, remove the cheese from the plastic wrap and it should be solid enough to handle and reshape gently with your hands if there’s any misshapen parts. Place it on your serving platter and gently press roughly chopped dried cranberries around the outside of the cheese log. Sprinkle with a little more basil and serve immediately!

Preheat the oven to 375°F.

Prepare the spaghetti squash by cutting it in half, lengthwise. Scoop out the inside seeds and pulp. Add 1 teaspoon of olive oil per side, and sea salt and ground black pepper. Use your hands to spread the oil, salt, and pepper evenly around the inside flesh of the squash.

While the squash is baking, prepare the coleslaw by combining vegan mayonnaise and dijon mustard with the coleslaw mix. Add ground black pepper to taste and refrigerate this until ready to assemble the sliders.

Just before the squash is finished baking, heat 2 teaspoons of olive oil in a pan over medium heat. Add onions and sauté for 2 minutes until softened.

Add garlic powder, cumin, paprika, and crushed red pepper and sauté for another 2 to 3 minutes. Then add low-sodium vegetable stock to lift everything off the pan.

Remove the squash from the oven and scrape the inside flesh of the squash out with a fork. Add all of this to the pan. 

Allow most of the stock to be absorbed before adding the BBQ sauce. Once you’ve added the sauce, stir to coat all the squash and heat through for 3 to 5 minutes, then remove the pan from the heat.

Toast the slider buns in the oven if desired, and thinly slice pickles.

Assemble the sliders by placing a bit of coleslaw on the bottom bun, then add pickle slices, and top with a good portion of pulled BBQ spaghetti squash. Serve immediately!

Preheat oven to 375°F.

In a bowl, combine the crisp layer ingredients. Using your hands pinch together the mixture with the coconut oil until everything is well combined.

Bake for 25 minutes, tossing once or twice in between.

Meanwhile, prepare the topping by scooping out the thick cream from the top of the cans and adding it to a blender along with the maple syrup and cinnamon. Blend until very smooth and fluffy. This whipped topping works best making it right before serving. If you refrigerate it for too long, it will become quite solid liked whipped butter.

Once the apples and crisp are done baking, assemble your apple pie shooters by adding an apple layer to the bottom of all your small jars or shot glasses, then add the crisp layer.