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Non-Dairy Cheese Recipe

Non-Dairy Cheese Recipe:
1 cup of raw cashews
3/4 cups of water
1 red pepper
1/2 small onion
1 clove of garlic
4 tablespoons of nutritional yeast
3 tablespoons of sesame seeds
3 tablespoons of lemon juice
Sea salt (to taste)
Blend ingredients on high until smooth
    1. Apologies for the late response.

      1 cup water
      1 cup of yukon gold, yucca, or yams, chopped. Peeling is optional.
      ¼ cup carrots, peeled and chopped
      ⅓ cup onion, chopped
      3 tablespoons olive oil
      3 tablespoons millet, spelt, or all-purpose flour
      ½ cup unsweetened non-dairy milk
      2 teaspoons sea salt
      2 garlic cloves or 1 teaspoon garlic powder
      ½ teaspoon dijon mustard
      2 tablespoons lemon juice

      1. Preheat the oven to 350°F.
      2. In a medium saucepan, add the potatoes, carrots, onion and 1 cup water; bring to a boil then lower to a simmer and cook, covered, for 15 minutes, or until vegetables are easily pierced with a fork.
      3. Place the olive oil in a small saucepan and heat over medium. Add the flour and cook, stirring occasionally, about 1 minute.
      4. Slowly add milk, while continuously whisking. Allow mixture to simmer on low, uncovered, until slightly thickened, about 5 minutes.
      5. Add the milk mixture to the softened vegetables and water; then add the salt, garlic, mustard, and lemon juice.
      6. Blend all the above mixture until smooth.
      7. Pour the sauce over cooked pasta and pan cook or bake. The sauce thickens when cooking or when cooling. Store in an airtight container for for up to one week until ready to use.

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