Vegan Parmesan Substitute

To a dry food processor or blender add:

1 cup raw almonds or walnuts or cashews or any combination
1/3 cup nutritional yeast
1/2 teaspoon salt

Pulse until nuts are finely chopped.

You can store it in a refrigerator for at least a week in a sealed container.

One Pot Veggie or Vegan Fettucine 'Alfredo'

Add to one large pot:

1/2 box pasta shapes or noodles/spaghetti/fettuccine, broken in half

1/2 to 1 full can artichoke hearts, quartered or roughly chopped

1/2 to 1 cup spinach, kale or broccoli, fresh or frozen
2-3 cloves minced garlic
1 tblsp Italian seasoning or a blend of oregano, basil and marjoram
a few dashes of oil
2.5 cups water
salt or stock/bullion and pepper

Bring to a boil, continue to simmer for 8 -12 minutes

(larger pasta shapes, like bows, will need 12 minutes.

spaghetti or elbows would need less, around 8 minutes)

after cooking, add
1/2 cup of parmesan or 'not-parm' parmesan substitute

Vegan Cashew 'Cheeze' Sauce

 Soak 1 cup raw cashews in enough hot water or hot veggie stock to just cover.
(I let it all soak in the Vitamix for about 1 hour)
   Blend well.
   Add 2 cloves or 2 Tblsp garlic
Blend.

   Add

• ¼ cup nutritional yeast

• 2 Tbs. lemon juice

• 1/4 tsp paprika

• 1/4 tsp turmeric

• sea salt and pepper to taste

Blend
  Other occasional additions to consider:
  tsp of miso, or tsp mustard, or tsp horseradish, or 1 tsp oil, or 1 tblsp rice milk for a thinner sauce
  Brazil nuts work in place of cashews
  Add extra paprika & pepper, red pepper, and chili powder for a queso flavor

Kale Artichoke Dip

walnuts

bunch kale
artichoke hearts

rice milk
tahini
lemon juice
veggie stock

nutritional yeast
garlic
paprika
salt
pepper


vitamix walnuts, blend well. add kale & artichokes, blend well. add remaining ingredients, blend well