How to make Non-Dairy Cheddar Cheese Sauce

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.

Ingredients:
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.

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How to Make Lemon-Rosemary Parmesan Shake

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!!

Ingredients:

1 cup slivered almonds
1 cup nutritional yeast
1 large lemon zested
2-3 tsp dried rosemary
salt to taste

Directions:
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.