Simply put, this is delicious….try it you’ll see…you won’t miss dairy cheddar. I like to use tumeric to give it that dark orange cheddar color and it decreases inflammation in our bodies. With less inflammation we look tighter, leaner, less puffy and most importantly we feel better.
Drizzle over steamed cauliflower, broccolli, baked fries, whole grain pasta, nachos or wherever you would like it. You can even drizzle on top of soups.
2 cups sunflower seeds
1/4 cup nutritional yeast
1 tsp coarsely chopped fresh garlic
1/4 cup fresh lemon juice
1/2 to 3/4 cup of water as needed
1 tbsp tumeric, for color (optional)
sea salt to taste – used very sparingly if needed
Place the garlic and the nutritional yeast into food processor and process into small peices. Add the sunflower seeds , and process into small peices. Add lemon juice and water; process to well. Add more or less water for desired consistency. Add touch of sea salt to taste or more nutritional yeast.
Keeps well in fridge for 4-5 days.
Makes about 2 cups.
Makes approximately 1.5 cups
This delicious savory cheese is lovely sprinkled on pasta, in homemade hummus or even on popcorn!! You can change out the herbs to create different flavors; cumin and oregano, or black pepper and crushed red pepper for a nice spicy kick. Try some of your own favorite spices, be creative!!
1 cup slivered almonds
1 cup nutritional yeast
1 large lemon zested
2-3 tsp dried rosemary
salt to taste
Combine almonds and nutritional yeast in food processor and process until very finely ground. Add lemon zest, rosemary, and salt and pulse until rosemary is finely ground.
Store in tightly sealed glass jar in refridgerator for up to 4 weeks.
This is amazing! The sweet potato adds nutrition and a rich creaminess, as well as cutting the fat in half.
Try some vegan nachos : layer tortilla chips with black beans, (or veggie crumbles) salsa and minced jalapenos; top with the creamy cheese sauce; broil on low 5-7 minutes, until heated through and bubbley and viola!! A delicious, quick healthy snack.
1 small sweet potato
1 cup raw cashew butter
1 cup water
3 Tbs nutritional yeast
1 tsp dark miso
1/4 tsp salt
Peel, chop, steam sweet potato. Combine cooked sweet potato with cashew butter, water, yeast, and miso in blender. Puree until creamy and smooth. Season to taste with additional yeast.
To serve, heat the mixture and pour over steamed broccoli, cauliflower or whole grain macaroni, or a blend of all of them!! Or serve as a dip with chips and salsa.
Sauce will stay good in glass jar in the refridgerator for up to 5 days.
You will love sprinkling some of this on your soup, salads and pizza!! I usually like to use cashews because of their color but pine nuts work well also. In fact, if you are okay with your “parmesan” being a bit dark in color, you could use any of your favorite nut or seed.
1/2 cup raw cashews, ground into a powder
1/2 tsp minced garlic
1/4 tsp salt or 1 tsp nutritional yeast
Mix all the ingredients together in a small bowl.
Keeps for 5 days in the fridge.
Makes about 1/2 cup
Note: Experiment with the amount of nutritional yeast that tastes best to you. You can also leave in a pinch of salt with the nutritional yeast if you like.