Delicious Dairy free Cheese

A delicious Vegan, GF, dairy free, creamy cheese that can be used as a dip, a pasta sauce, or a drizzle over your favorite nacho combo.

Ingredients :

3/4 Cup peeled and diced Yukon gold potatoes

3/4 cup peeled and diced sweet potatoes

2 cloves garlic

1/4 cup raw cashews

1 tbsp apple cider vinegar

2 tbsp nutritional yeast

1/2 tsp onion powder

1/2 tsp salt

1/4 cup olive oil

1/4 cup water

Instructions:

Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.

Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.

For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.

Serve with tortilla chips for dipping or over pasta.

Recipe: Loveandlemons

Pecan Parmesan

INGREDIENTS

• 1 cup unsalted dry roasted pecans

• 2 tablespoons nutritional yeast

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

METHOD

Prepare the pecan parmesan in a food processor or small blender

Combine all of the ingredients and pulse until pecans are roughly chopped. Careful not to over process, you want the pecans to be large enough to still add some crunch.

Great to sprinkle on veggies or on a roasted main

1-2-3 Vegan Parmesan Cheese

by Minimalist Baker

This is one our favorite condiments. We use it on everything like soups, salads, potatoes,  and usually doesn't last long in our fridge.

Love the nutritional yeast as it gives us our Vit B’s 

INGREDIENTS

• 3/4 cup raw cashews

• 3 Tbsp.  Nutritional yeast

• ¼ tsp. sea salt

• 1/4 tsp. garlic powder

METHOD

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved.

Store in the refrigerator to keep fresh. Lasts for several weeks.