So for this week’s Meatless Monday, I am riding on the coat tails of last week’s Taco Tuesdays post of cauliflower tacos. We had them again yesterday because they’re so delicious! And we are now totally obsessed right now with making cashew cream sauce and using it with everything savory and sweet!  Hubby makes a master base batch and then we take from that and make different things.  It is non dairy, vegan and you would never know the difference. I just don’t get why we would need to add a ton of ingredients to make a delicious sauce or dessert. So we made a garlic cashew cream for our tacos and two different chocolate mousses as well.

Also, we tried out this amazing recipe we saw on a show on Viceland called It’s Suppertime! with Matty Matheson. He made a fiesta style meal and made these refried beans using grapefruit juice, my hubby thought that was so interesting sounding so he made it. So I’m giving you guys this recipe and the link to the show we got it from (host is Matty Matheson, he’s so funny!). It sounds weird, but you don’t really specifically taste grapefruit and it’s sooooo good! We paired the beans with cauliflower tacos, click here for the recipe from last week.  We used vegan cheese, so this recipe is totally vegan, organic, non dairy and non GMO!

Below is the recipe for the master cashew cream:

Master Cashew cream sauce:
Soak cashews 2 hours. Drain
1/2 cups to whole cup liquid (when blending), we used vegetable broth

Dark Chocolate cashew cream frozen mousse with Kahlua (we added Annie’s organic chocolate chip cookie crumbles and a piece of Endangered Species fair trade dark chocolate with caramel sea salt) as an addition:

1/2 cup cashews

1/4 cup vanilla extract

1 small bottle Kahlua

1 tsp coconut oil

1tbsp cocoa powder or we used organic hot chocolate from Whole Foods

1 tsp honey.

Blend until very smooth.  Chill in freezer, 30minutes for pudding, 60 for mousse and 1 hr or more for frozen dessert.

Chocolate cashew cream mousse with Rum (we added crumbled cookies). Same recipe except use Rum in place of Kahlua.  Not photographed is just dark chocolate mousse without alcohol, we used dark chocolate almond milk by Silk as the liquid in that batch.

Matty Matheson’s grapefruit refried beans 

1 can organic refried beans
3 cloves Garlic
1/8 cup Red bell pepper
1/8 cup Onion
Grapefruit juice 1/2
Cumin
Coriander
Sea salt

Sautee onions,garlic and red bell pepper
Cook beans, add onion mixture, seasonings. Heat again
Add vegan cheese before serving.

*we use Mission Organic corn tortillas