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.

How to Make Creamy Vegan Cheese Sauce

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.

Ingredients:
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.
Serves 8