In a rush to make a dessert? This sorbet is just the thing.

![Vegan strawberry sorbet](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/bfwfckemwpvwczck7xna/1641792261.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan strawberry sorbet recipe by Chef Cynthia Louise**

#### Strawberry sorbet without the white sugar and sugar high crashes afterwards? Sign us up. With a few beautiful ingredients, this incredible dish screams berry fields all day long. It’s a refreshing alternative to the artificial flavours and colours that line our grocery shelves – the perfect way to end a meal, to cool off on a warm day or just as a treat for yourself. Hot tip: while the balsamic glaze is optional, we’d highly recommend it for an additional burst of flavour.

#### **See also:** [Mint Chocolate Chip Ice Cream Recipe](https://www.abillion.com/articles/mint-chocolate-chip-ice-cream-recipe)
` `  
Serves: 4` `  
Prep time: 5 minutes` `  
Difficulty: Beginner` `  
Freezer-friendly: Yes` `  
` `  
` `  
**Ingredients**` `  
` `  
400g Frozen Strawberries` `  
Maple Syrup, to taste` `  
Balsamic Glaze, for garnish` `  
A handful of Fresh Strawberries, for garnish` `  

` `  
**Method**` `  
` `  
Add the frozen strawberries and a splash of maple syrup to a high-speed blender and blend until creamy.` `  
` `  
Transfer to serving glasses, garnish with balsamic glaze and fresh strawberries and eat!
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



![Vegan strawberry sorbet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/bfwfckemwpvwczck7xna/1641792261.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan strawberry sorbet recipe by Chef Cynthia Louise**

#### Strawberry sorbet without the white sugar and sugar high crashes afterwards? Sign us up. With a few beautiful ingredients, this incredible dish screams berry fields all day long. It’s a refreshing alternative to the artificial flavours and colours that line our grocery shelves – the perfect way to end a meal, to cool off on a warm day or just as a treat for yourself. Hot tip: while the balsamic glaze is optional, we’d highly recommend it for an additional burst of flavour.

#### **See also:** [Mint Chocolate Chip Ice Cream Recipe](https://www.abillion.com/articles/mint-chocolate-chip-ice-cream-recipe)
` `  
Serves: 4` `  
Prep time: 5 minutes` `  
Difficulty: Beginner` `  
Freezer-friendly: Yes` `  
` `  
` `  
**Ingredients**` `  
` `  
400g Frozen Strawberries` `  
Maple Syrup, to taste` `  
Balsamic Glaze, for garnish` `  
A handful of Fresh Strawberries, for garnish` `  

` `  
**Method**` `  
` `  
Add the frozen strawberries and a splash of maple syrup to a high-speed blender and blend until creamy.` `  
` `  
Transfer to serving glasses, garnish with balsamic glaze and fresh strawberries and eat!
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



A strawberry sorbet recipe that needs just four ingredients

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What is savoury yeast ? We use nutritional yeast all the time . .can I add lemon 🍋

Miss the taste of cheese sauce? Try this.

![vegan nacho cheese sauce](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/z7eufj2umjkt2lioavp9/1649150662.webp/w=700)

###### Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

**Vegan nacho cheese sauce recipe by Chef Cynthia Louise**

The only way for you to know how epic this rich, thick and cheesy sauce is is to make it. I use it as a dip, drizzled over nachos, in my mac and cheese, in a veggie bake, as a pizza cheese, the list goes on and on. Sometimes, I just park myself on the couch with a bowl of corn chips and a jar of this glorious sauce. It's my version of a tasty heaven. 

**See also:** [Quick and easy nacho platter recipe](https://www.abillion.com/articles/quick-and-easy-nacho-platter-recipe)

## Ingredients

- 200g carrots, unpeeled and cut into large chunks
- 300g potato, peeled and cut into large chunks
- 160g raw cashews
- 2 garlic cloves, smashed
- 1/2 onion, roughly chopped
1 tsp turmeric powder
1l water
1 1/2 tsp dijon mustard
1/4 cup savoury yeast, or to taste
1 tsp salt
A pinch of black pepper

## Method

1. Add the first seven ingredients to a medium-size pot and bring to the boil.
2. Turn down the heat to a medium simmer and cook for 40 minutes or until the ingredients are completely soft.
3. Turn off the heat and allow to rest for 10 minutes in the pot.
4. Drain the veggies and reserve the cooking water.
5. Put the veggies into a blender, add the mustard and savoury yeast, and blend on high speed until smooth and creamy. If you'd like the sauce to be thinner, add more cooking water.

**Taste and adjust the seasonings if needed.**

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)

Here’s a recipe for the vegan nacho cheese sauce of your dreams

I would sure try . I make polenta all the time and crisp them on griddle .

@manjugarg were you able to try it? sorry for the late reaction lol Yum on that crisp polenta!

Lemon and maple syrup is a match made in heaven.

![lemon polenta cake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/exviwoptt8a1imz5lvkn/1643251016.jpg/w=700)
**Photo:** [Chef Cynthia Louise](https://chefcynthialouise.com/)

**Vegan lemon polenta cake recipe by Chef Cynthia Louise**

When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hot cakes.

Oh Em Gee. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what contentment tastes like. 

Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.

**Note:** Chef Cynthia Louise uses Bob's Red Mill Gluten Free All-Purpose Baking Flour and Kara coconut cream.

**See also:** [Simple Blueberry and Lemon Cheesecake](https://www.abillion.com/articles/vegan-blueberry-and-lemon-cheesecake)


## **Ingredients**

### **For the cake:**

- 20g chia seeds, ground
- 100g fine polenta
- 80g all-purpose baking flour
- 5g baking powder
- 30g shredded coconut
- 30g almond meal
- A pinch of salt
- 100g coconut butter, melted
- 50ml coconut oil
- 200ml maple syrup
- 100ml lemon juice
- 100ml coconut cream
- 5 lemon slices  
  
### **For the syrup:**  
- 60ml lemon juice
- 30ml maple syrup

## **Method**  
  
- Preheat your oven at 160C / 320F.
- Grease five ramekins with coconut oil and line the bottom of each with baking paper.
- Arrange the ramekins on a baking tray and set aside.
- Combine all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients.
- Gradually add the wet mixture to the dry and mix until well combined.
- Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.
- Bake in the preheated oven for about 35 minutes.
- Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.
- Run a knife around the cakes, tip them over onto a plate and serve.

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


This vegan lemon polenta cake recipe will impress any lemon lover

Get your chopsticks ready – these noodles are addictive.

![stir fry noodles](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/psb5xmgptnbaxqp8iovb/1650427030.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

### **Recipe for vegan cold soba noodle salad by Chef Cynthia Louise**

#### This bowl of soba noodles is a beautiful little creation that's really filling and delightful with a tangy tamarind dressing. It’s one of my favorite dishes – I haven't stopped eating it and have eaten it four times this week. It's simple to make and simple to eat! 

#### Please enjoy!

#### **See also:** [Quick and easy vegan miso noodle soup recipe](https://www.abillion.com/articles/vegan-miso-ramen-recipe)
` `  
**Ingredients**` `
` `  
250g soba noodles` `
` `  
1 bunch kale` `
` `  
1 avocado` `
` `  
4 spring onions` `
` `  
Coriander, as much as you like` `
` `  
2 tbsp sesame seeds` `
` `  
` `
` `  
**For the dressing**` `
` `  
1 garlic clove, grated ` `
` `  
1-2 tbsp tamarind paste (without seeds)` `
` `  
5cm piece ginger, grated` `
` `  
2 tbsp maple syrup` `
` `  
2 tbsp extra virgin olive oil` `
` `  
2 tbsp toasted sesame seed oil` `
` `  
1/2 tsp tamari` `
` `  
Juice of one lime ` `
` `  
1/2 tsp chili flakes (optional)` `
` `  
Water, just a little to get that dressing well combined` `
` `  
Salt and pepper, to taste


` `  
` `  
**Method**
#### Prepare the dressing. Mix it well and set aside.

#### Next, prepare the noodles. Cook the soba noodles in boiling water according to the packet instructions. This usually takes about 5 minutes. Make sure to not overcook the noodles.

#### Cool the noodles under running water while draining well. (You may catch that water and use it to water your plants.)

#### Transfer to a bowl filled with ice and cold water.

#### When completely cold, drain all the excess water really well and transfer it onto a tray with a bit of oil.

#### Blanch the kale in boiling water for 5-8 minutes then transfer to the bowl with ice and cold water.

#### Squeeze and drain any of the extra water out and roughly chop.

#### Chop the avocado into squares, set aside.

#### Slice the spring onions, set them aside.

#### Add the dressing to the noodles, toss and add the other ingredients.

#### Sprinkle with sesame seeds and serve with coriander.

` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



A strawberry sorbet recipe that needs just four ingredients

Vegan strawberry sorbet recipe by Chef Cynthia Louise

See also: Mint Chocolate Chip Ice Cream Recipe

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