Vegan, Parmesan ‘Cheese’

Tags

Cashew Cheese, Nuts, Vegan, Vegan Parmesan, Vegetarian

I’ve been throwing a couple of tablespoons of this, over all my salads and pastas recently.    The yeast gives enough flavor to fool my tastebuds and the serving provides 9g of complete protein.

3/4 Cup of Raw Cashews
3 Tbsp Nutritional Yeast
3/4 Tsp Salt
1/4 Tsp Garlic Powder

Pulse all ingredients in a food processor, until even and well mixed to desired consistency. The amount of ‘cheesiness’ can be adjusted by adding or removing nutritional yeast.

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White Bean Vegan Chili

Tags

Beans, Chili, Food, Recipes, Tofu, Vegan, Vegetarian

1 Pack of Extra Firm Tofu, cubed
4 Tblsp Olive Oil
2 Tblsp Chili Powder
2 Tblsp Ground Cumin
½ Tsp Salt
½ Tsp Cayenne Pepper
2 Medium Onions, chopped
4 Cloves of Garlic, minced
3 15oz Cans of White Beans, drained
2 4oz Cans of Chopped Green Chiles
2 Tsp Oregano
2 Cups Low Sodium Vegetable Broth
2 Cups Low Sodium Mushroom Broth
7oz Shredded Cashew Cheese
Chopped Scallions and Cilantro for garnish

Cashew ‘cheese’

Tags

Cashew Cheese, Cashews, Nuts, Vegan, Vegetarian

I’m not a huge fan of this as a direct replacement for cheese because, well, there is no replacement but it makes for an excellent thickener when making a vegan Alfredo sauce.

1 Cup Raw Cashews, soaked overnight, then drained
2 Tblsp Nutritional Yeast
2 Tblsp Lemon Juice
1/4 Tsp Garlic Powder or crushed garlic
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Cup Water