Category: Plant-based

  • Easy Homemade Sourdough Granola with Crunchy Clusters

    Easy Homemade Sourdough Granola with Crunchy Clusters

    Granola Doesn’t Have to be Complicated

    Are you tired of spending $8-$12 on small bags of store-bought granola that never have the right combination of ingredients? This easy homemade sourdough granola recipe solves the problem by transforming your kitchen staples and sourdough discard into deliciously clustered homemade granola at a fraction of the cost.

    For me, it’s all about the crunch. I like to chew my food. Maybe that makes me weird. But yogurt and oatmeal don’t feel like a full meal without something to crunch on! What makes this recipe special is the addition of sourdough starter. It helps create crunchy clusters and is a perfect way to use up some extra sourdough starter.

    Time needed: 15 minutes prep + 1-2 hours baking time (depending on oven type)

    Skill level: Beginner-friendly

    Makes: Approximately 6 cups (12 servings)

    Essential Ingredients for Perfect Granola Clusters

    This granola recipe is simply a guide. Use the ingredients you have and like. To build a great granola, use a balance of these core components:

    Base Ingredients

    • Oats – rolled oats provide the best texture (gluten-free certified if needed)
    • Nuts and seeds – add protein, healthy fats, and that essential crunch factor. Consider using raw varieties since they will be toasted in the oven, or add them towards the end of the baking time.
    • Binder – the sourdough starter is the secret to achieving those perfect crunchy clusters

    Flavor Enhancers

    • Natural sweeteners – maple syrup, honey, agave syrup, coconut sugar, or brown sugar add complexity compared to plain white sugar
    • Warm spices – cinnamon, vanilla, and a pinch of salt enhance the flavor profile, measure with your heart!
    • Mix-ins – dried fruits, chocolate chips, or coconut flakes for variety and additional texture
    Wet ingredients – brown sugar, maple syrup, sourdough starter and coconut oil
    Rectangular dark wood cutting board with 3 piles of roughly chopped raw nuts - cashews, pecans and almonds
    Raw cashews, pecans and almonds
    Dry ingredients added – oats, nuts and hemp seeds
    Clear plastic bowl containing now with chopped dried dates and carob chips on top of the rest of the dry ingredients.
    Chopped dried dates and carob chips added
    Granola split in 2 batches, one layer in solar oven tray

    How to Make Sourdough Granola: Step-by-Step

    The key to perfect granola is in the technique. Follow these steps for consistently crunchy results:

    1. Mix wet ingredients thoroughly first – This ensures even coating
    2. Add dry ingredients to the same bowl – Fold everything together until completely coated
    3. Spread in an even, thin layer – About ¼ inch thickness works best for even toasting
    4. Bake low and slow – 250-275°F (120-135°C) prevents burning while developing flavor
      • Note on Solar Oven baking: I’m using the Go Sun Fusion, which can reach temperatures over 300 degrees after about an hour in full sun. To temper the heat, tilt the oven straight up so it is not sitting directly in line with the sun. Also, try stirring more frequently towards the end of the baking time.
    5. Stir regularly – Every 10-15 minutes keeps everything toasting evenly
    6. Cool completely – The granola continues to crisp as it cools

    Ideas to Customize Your Sourdough Granola

    This recipe is incredibly versatile. Here are some popular variations:

    Nut-Free Option

    Replace all nuts with seeds like pumpkin seeds, sunflower seeds, hemp hearts, and chia seeds.

    Chocolate Lover’s Version

    Add ½ cup dark chocolate chips after the granola has completely cooled.

    Seasonal Variations

    • Fall Harvest: Add dried apple pieces and increase cinnamon
    • Tropical: Include dried mango or pineapple, and toasted coconut flakes
    • Berry Blast: Mix in freeze-dried berries after baking

    Storage Tips for Maximum Freshness

    Properly stored homemade granola will maintain its freshness and crunch for months:

    • Cool completely before storing to prevent condensation
    • Store in an airtight container at room temperature
    • For longer storage, keep in the freezer for up to 6 months

    Ways to Enjoy Your Homemade Granola

    • Eat by the handful as a satisfying snack
    • Sprinkled over Greek yogurt with fresh fruit
    • As a crunchy topping for smoothie bowls
    • Mixed into overnight oats for added texture
    • Sprinkled over ice cream for dessert

    Crunchy sourdough granola clusters served over Greek yogurt in a shallow china bowl
    Metal, half-cylindrical-shaped solar oven tray holds golden brown toasted granola.
    Print Recipe

    Easy Homemade Sourdough Granola

    Adding a bit of sourdough starter to this solar oven baked granola creates deliciously crunchy clusters! Option for standard oven.
    Prep Time15 minutes
    Cook Time2 hours
    Course: Breakfast, Snack
    Keyword: Non-dairy, Plant-based, Simple, Sourdough, Vegan
    Servings: 6 cups

    Equipment

    • Solar Oven optional

    Ingredients

    • 1 cup sugar/sweetener I typically use ½ c brown sugar and ½ c maple syrup. Honey, agave, raw sugar etc., will all work. Avoid fine white sugar as it tends to cause the granola to burn.
    • ½ cup sourdough starter optional
    • ⅓ cup almond butter or oil of choice Peanut butter or any other seed/nut butter will also work. If using oil, I will often use melted coconut oil, but whatever you have is fine. (You can also use melted butter here if you prefer.)
    • 1 tsp vanilla
    • 1 tsp ground cinnamon
    • 1 pinch salt
    • 2 ½ cups oats
    • 2 cups nuts and/or seeds for this batch I used cashews, almonds and pecans which I roughly chopped and ¼ c hemp seeds. For nut free use all seeds, for example 1 c pepitas, ½ c sunflower seeds, 1/4 c hemp seeds and 1/4 c chia seeds

    Optional flavor add ins:

    • ½ cup chopped coconut
    • ½ cup chocolate chips
    • ½ cup dried fruit I used chopped dates for this batch

    Instructions

    • In a large bowl stir together wet ingredients: 1 cup brown sugar (or your sweetener of choice), 1/2 cup sourdough starter if using, 1/3 cup nut butter or oil, 1 tsp vanilla and 1 tsp ground cinnamon. Mix until no clumps remain.
    • Add the dry ingredients to the same bowl: 2 cups nuts and seeds, 2 1/2 cups oats, a pinch of salt, and any flavor add-ins. Mix the dry ingredients into the wet until everything is well-coated.
    • If using a standard oven, turn it on to 275°F, no need to preheat.
    • Spread the mixture onto a large baking sheet or into your solar oven tray. Depending on the size of your oven, you may need to do this in multiple batches. You want the layer of granola to be about 1/4 inch thick so everything will be evenly toasted. In my GoSun Fusion solar oven (see below for link), I split this recipe into 2 batches for baking.
    • Standard Oven:
      Place baking tray in the oven and set a timer for 15 minutes. Check the tray and stir the granola in 15-minute intervals until it becomes golden brown and crispy, usually about 1 hour total in a home oven. If you are cooking in a boat oven, which often have hot spots, you may want to check and stir every 10 minutes and turn the tray each time.
    • Solar Oven:
      For the solar oven, I find it needs longer to warm up, so I usually wait 30 minutes before the first stir and then begin stirring in 15-minute intervals. The total time in the solar oven is typically about 2 hours in full sun.
    • Remove the granola from the oven once it is toasted to a golden brown. Allow to cool for at least 10 minutes before eating and fully cool before storing. Makes about 6 cups total of granola or 12 1/2 cup servings. Granola will last for several months stored in an airtight container.

    Nutrition Information (per ½ cup serving)

    • Calories: ~280
    • Protein: ~7g
    • Carbohydrates: ~30g
    • Fiber: ~4g
    • Sugars: ~12g
    • Fat: ~15g

    Frequently Asked Questions About Sourdough Granola

    Can I make this granola without sourdough starter?

    Yes! If you don’t have sourdough starter, substitute with 2 tablespoons extra nut butter or oil plus 2 tablespoons water or milk. You’ll still get clusters, though they may not be quite as pronounced.

    Is this granola gluten-free?

    This recipe can be gluten-free if you use certified gluten-free oats and ensure your sourdough starter was made with gluten-free flour.

    How can I reduce the sugar content?

    You can reduce the sweetener by up to half, though this may result in less clustering.

    Can I make this granola in a dehydrator?

    Absolutely! Spread on dehydrator trays and dry at 145°F for approximately 4-6 hours, rotating trays periodically.

    How do I know when my granola is done baking?

    The granola should be golden brown and feel dry to the touch, though it will continue to crisp as it cools.

    Leave a Comment

    Have you tried this sourdough granola recipe? What’s your favorite granola combination? Share your experience or questions below!

  • Vegan Cashew Cream Cheese: Easy, Creamy & Versatile (4 Flavor Variations!)

    Vegan Cashew Cream Cheese: Easy, Creamy & Versatile (4 Flavor Variations!)

    Photo for Vegan Cashew Cream Cheese Recipe. A sliced and toasted homemade sourdough bagel spread with homemade vegan cashew cream cheese, topped with arugula and pickled onions and sprinkled with everything bagel seasoning sits on a green plate.
    Cook Time 10 minutes
    –

    Total Time: 40 minutes (10 minutes active + 30 minutes soaking)


    Why You Need to Add This Vegan Cashew Cream Cheese to Your Repertoire

    When I began experimenting with a plant-based diet, prepared non-dairy cheese options were difficult to find. My partner, being a cheese lover, was having none of this. He soon found me Miyoko Schinner’s Artisan Vegan Cheese cookbook.

    I had fun working through the many recipes, but most required time and hard-to-find ingredients. The basic cashew cream cheese was the one recipe I kept returning to and has become my go-to. Over the years, I’ve perfected this recipe with one key ingredient that elevates the flavor and texture.

    This silky-smooth cashew cream cheese is:

    • Quick to make – just soak, blend, and chill
    • Incredibly versatile – perfect for bagels, sandwiches, dips, and sauces
    • Budget-friendly – more affordable than store-bought vegan cheese
    • Customizable – easily adaptable with countless flavor variations
    • Naturally vegan and dairy-free

    Essential Ingredients for Perfect Vegan Cashew Cream Cheese

    What You’ll Need:

    • 2 cups raw cashews – soaked in water for at least 4 hours or overnight
      • Quick soak option: Use boiling water and soak for just 30 minutes
    • 2 Tbsp plain, unsweetened non-dairy yogurt
      • Substitute: 1.5 Tbsp mild white or yellow miso paste
    • 2 Tbsp coconut oil, melted
    • 1 tsp salt (reduce salt by half if using miso)
    • ½ cup water

    Notes on Ingredients:

    Raw Cashews

    Raw (not roasted) cashews are essential for achieving the creamy texture. They absorb water differently from roasted nuts, creating that perfect cream cheese consistency.

    Money-saving tip: Look for “cashew pieces,” which are typically cheaper than whole cashews. Check the bulk food section at your grocery store, Trader Joe’s nut aisle, or local Indian grocery stores.

    Non-Dairy Yogurt

    Plain unsweetened vegan yogurt adds that signature tangy flavor to your cream cheese. Look for it in the refrigerated section alongside conventional yogurt.

    Recommended brands: Kite Hill and Forager Project both make excellent protein-rich options, including Greek-style varieties.

    Miso Paste Alternative

    If you can’t find suitable yogurt, mild white or yellow miso paste works wonderfully as a cultured alternative. Avoid red miso, which has a much stronger flavor profile.

    Coconut Oil

    Coconut oil serves two important purposes: it helps thicken the cream cheese as it cools and contributes to the authentic flavor. While other oils can work, they may alter both texture and taste.


    How to Make Vegan Cashew Cream Cheese: Step-by-Step Instructions

    Step 1: Soak the Cashews

    Begin by soaking your cashews to soften them for blending.

    Pro tip: Use the same container for soaking as you will use to store the cashew cream to save on dishes! Measure 2 cups raw cashews into your container, cover with water, and soak for at least four hours or overnight.

    Quick method: For faster results, pour boiling water over the cashews and soak for just 30 minutes.

    Step 2: Blend the Base

    After soaking, drain the cashews thoroughly and prepare your blender.

    1. Add about half of the drained cashews to the blender
    2. Add ½ cup water, 2 Tbsp plain yogurt OR 1.5 Tbsp mild miso paste
    3. Add 2 Tbsp melted coconut oil and 1 tsp salt
    4. Cover and start blending on low speed
    5. Gradually add the remaining cashews as the mixture comes together
    6. Stop occasionally to scrape down the sides with a spatula

    Step 3: Add Flavors (Optional)

    If creating one of the flavor variations below, add those ingredients now and continue blending.

    Step 4: Blend Until Ultra-Smooth

    Once all cashews are incorporated, increase to high speed for 20-30 seconds to achieve the smoothest possible texture.

    Step 5: Culture for Tanginess (Optional)

    For authentic cream cheese flavor, allow the mixture to culture:

    1. Transfer to a storage container with a lid
    2. Alternatively, place a clean cloth over the bowl
    3. Let sit at room temperature for about 24 hours
    4. Note: If you prefer not to culture, place directly in the refrigerator

    Culturing time varies based on room temperature:

    • At 75°F (24°C), 24 hours creates a lovely tangy flavor with whipped texture
    • Warmer temperatures require less time
    • Cooler temperatures need longer
    • Taste test every 6-12 hours to find your perfect flavor

    Step 6: Refrigerate and Enjoy

    Once it reaches your desired flavor:

    1. Transfer to the refrigerator
    2. Allow to chill for at least 2 hours for the coconut oil to solidify
    3. The cultured cream cheese will keep for about 2 weeks in the fridge


    4 Delicious Cashew Cream Cheese Flavors You Need to Try:

    1. Garlic and Herb Cream Cheese

    A classic flavor profile perfect for bagels, wraps, or spreading on crusty bread.

    Add to the basic recipe:

    • 2-3 cloves fresh chopped garlic
    • 1 tsp each dried oregano & dried parsley
    • ¼ tsp each dried basil, thyme and dill

    Alternative herb option:

    • Substitute all the dried herbs above for 2 tsp Italian Seasoning
    • Or 1-2 Tbs fresh herbs of your choice.

    2. Spicy Jalapeno Cream Cheese

    Add a kick to your morning bagel or makes a perfect party dip with vegetables or chips

    Add to basic recipe:

    • 1 jalapeno – seeds removed, roughly chopped
    • 1 tsp lime or lemon juice
    • ½ tsp garlic and/or onion powder

    3. Cilantro Lime Cream Cheese, Dip or Dressing

    Versatile for Mexican-inspired dishes, as a dip for tortilla chips, or thinned out as a salad dressing

    Add to basic recipe:

    • 1 cup fresh Cilantro – leaves and tender stems, roughly chopped
    • 2 cloves garlic – rough chop
    • ~2 Tbs lime juice – freshly squeezed from 1 large or 2 small limes
    • ½ tsp additional salt
    • 1 Tbs additional coconut oil or a neutral oil


    For dip or dressing consistency: Add 1-2 Tbs of cool water at a time until the desired consistency is reached.

    4. Extra Cheesy Pasta Sauce

    Transform your cream cheese into a rich, creamy pasta sauce for the ultimate comfort food.

    Note: For this recipe, use only half the amount from the basic cream cheese recipe.

    Add to half the basic recipe:

    • 1/3 cup nutritional yeast
    • ½ – 1 cup vegetable broth or water from cooking pasta, depending how thick you want the sauce
    • Juice of 1 lemon, about 1 Tbs
    • 1 tsp mustard (any kind) or ½ tsp mustard powder
    • 1 tsp garlic powder or 2 cloves fresh garlic
    • 1 tsp onion powder
    • ½ tsp paprika
    • ½ tsp ground pepper
    • may need to add additional salt to taste.

    Pour over about 1 pound of your favorite cooked pasta & veggies.

    Multi-colored spiral pasta and mushrooms in a creamy vegan cheese sauce.

    More Creative Ways to Use Your Vegan Cashew Cream Cheese

    • Spread on sandwiches instead of mayo
    • Use as a base for creamy salad dressings
    • Create a white pizza sauce
    • Make a tangy French onion dip
    • Thicken and flavor potato soup
    • Blend with berries for a sweet breakfast spread
    Photo for Vegan Cashew Cream Cheese Recipe. A sliced and toasted homemade sourdough bagel spread with homemade vegan cashew cream cheese, topped with arugula and pickled onions and sprinkled with everything bagel seasoning sits on a green plate.
    Print Recipe

    Vegan Cashew Cream Cheese

    This silky smooth cashew cream tastes so indulgent spread on a bagel, made into a flavorful dip or ultra creamy sauce. It is simple to make and the flavor possibilities are nearly endless. Included in this post are four different variations to cater to your tastes and multiple recipe ideas. Culturing the cream cheese is an optional step.
    Cook Time10 minutes
    Soaking Time30 minutes
    Total Time40 minutes
    Course: Condiment
    Cuisine: American
    Keyword: Non-dairy, Plant-based, Simple, Vegan, Vegan Cheese
    Servings: 2 cups

    Equipment

    • Blender

    Ingredients

    • 2 cups Raw cashews – soaked in water for at least 4 hours or overnight. For a quicker soak – boil water first, add to raw cashews and soak for 30 minutes.
    • 2 Tbs Plain, unsweetened yogurt – use non-dairy to keep the recipe vegan. Substitute with 1.5 Tbs mild white or yellow miso paste if you do not have unsweetened yogurt.
    • 2 Tbs Coconut oil, melted You can try a different oil but it may change the flavor and texture.
    • 1 tsp Salt use only 1/2 tsp if using miso paste.
    • ½ cup Water

    Instructions

    • Using raw cashews and soaking them ahead of time is essential to getting the right texture in this recipe.
    • Soak 2 cups raw cashews in water for at least 4 hours or overnight. For quick preparation, use boiling water and soak for 30 minutes.
    • Pro tip – soak the cashews in whatever dish you want to store the cream cheese in to save dishes! I use a glass Pyrex with a lid or a plastic Tupperware with a locking lid, depending on the conditions on the boat.
    • When ready to blend, drain the cashews and add half to the blender with 1/2 c water, 2 Tbs yogurt, 2 Tbs coconut oil, and 1 tsp salt. Start the blender on low and slowly add the rest of the cashews once it starts coming together. You may have to stop once or twice and scrape down the sides with a spatula.
    • If using any additional flavor variations, add those ingredients now.
    • Once all the cashews are incorporated, turn the blender to a higher setting for 20-30 seconds to get the smoothest texture.
    • Transfer to a storage container with a lid or place a clean cloth over the bowl and allow to sit at room temperature to culture for about 24 hours. If you do not wish to culture the cheese skip to step 9.
    • Culturing time will greatly depend on the ambient temperature. I find that at about 75 degrees – culturing for 24 hours will create a lovely tangy flavor and the texture becomes like a whipped cream cheese. Feel free to taste test every 6 – 12 hours until you feel like it’s ready.
    • Transfer to the fridge. The coconut oil helps the cream cheese to thicken in the fridge so try to hold off eating it for a couple hours until it has fully cooled – it's so delicious and tempting tho, I always end up eating some of it before it's fully ready!
    • Lasts up to 2 weeks in the fridge.

    Video

    Frequently Asked Questions About Vegan Cashew Cream Cheese

    Can I make this nut-free?

    While cashews provide the ideal creamy texture, sunflower seeds can work as a substitute for those with nut allergies. Soak them the same way, though the flavor will be slightly different.

    Why is my cashew cream cheese grainy?

    This typically happens when the cashews aren’t soaked long enough or if using a less powerful blender. Ensure cashews are very soft after soaking and blend thoroughly, stopping to scrape down sides as needed, and add water 1 Tbs at a time if necessary to fully blend.

    Do I have to culture the cream cheese?

    No! While culturing develops that tangy cream cheese flavor, you can refrigerate immediately after blending for a milder taste that’s still delicious.

    Can I freeze vegan cashew cream cheese?

    Yes! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and stir well before using, as separation may occur.

    What’s the best substitute for coconut oil?

    For completely oil-free, try adding 2-3 Tbsp of thick coconut cream instead, or simply omit the oil. The texture will be slightly different.

    How long does homemade vegan cream cheese last?

    When properly stored in an airtight container in the refrigerator, this cashew cream cheese lasts up to 2 weeks.

    Leave a Comment

    Have you tried this recipe? What are your favorite non-diary cheeses? Share your experience and questions below!