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2 cups raw whole cashews
1 1/3 cups of filtered water
½ lemon (squeeze juice and discard lemon)
1 TBL Coconut Oil Spectrum Organic
2 TBL chives or scallions diced
1 clove garlic (pressed through garlic press)
¼ tsp sea salt

Put cashews in blender. Pour in water. Use mix, chop and puree settings on blender until smooth (1 minute).  Add in lemon juice, coconut oil, scallions, garlic and sea salt. Mix and puree for 1 minute longer. Refrigerate for 1 hour before using. Spread will firm up in the refrigerator. Spread on bagels and toast or use as a dip for Amy’s tofu scramble in pocket.

For a sweet twist, substitute garlic, scallion and sea salt with 1-2 TBL Agave Nectar to your liking. Spread on pancakes and waffles for a sweet cream cheese spread.

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12 oz container Tofutti Sour Cream
3 small lemons (1 teaspoon of grated zest and 3 tablespoons fresh squeezed lemon juice)
1/2 cup finely chopped fresh dill
1 1/2 teaspoons sea salt
3 oz Soy Feta (Mediterranean Herb Feta by vegcuisine.net), crumbled
20 radishes, trim ends and wash well (15 sliced thin, cut into matchsticks then chopped for the dip mixture, 5 sliced thin to use as dipping radish rounds for the dip)

In a medium bowl, mix together the sour cream, lemon zest and juice, chopped dill, and sea salt. Add in crumbled feta and radishes just before serving. If you add in radishes the day before the nice white dip will be discolored. Stir well to combine. Serve with sliced radish rounds and crackers or crusty bread. Makes a delicious sandwich spread as well!

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12 oz container Tofutti Sour Cream
1 clove garlic, pressed through garlic press
1 packet french onion seasoning packet

Mix all ingredients in a bowl. Serve with potato chips (Kettle Sea Salt is my favorite)!

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1 8oz container of Tofutti Better Than Cream Cheese
1 vegan not-beef bouillon cube (by Edward & Sons) dissolve in 2-3 TBL warm water
Fresh chives, finely chopped (use to your liking, about 2 TBL)
pinch of salt
1 clove garlic, pressed through garlic press

Combine all ingredients (be sure to dissolve bouillon cube in water first) and blend with stand mixer until smooth and well combined. Serve with your favorite dairy-free potato chips or fresh veggies and pita chips.