Vegan Cream Cheese

Ingredients

1 cup cashews

2 tbsp nutritional yeast

Juice 1 lemon

1 tbsp water

1/4 tsp sea salt

Instructions 

1. Place the cashews in a large bowl with hot boiled water for 30 minutes to soften. You can also soak in cool water for at least 4 hours if you prefer. 

2. Drain and rinse the cashews then add them to a food processor or blender with the nutritional yeast, lemon juice, salt and water. Blend until very smooth. You may need to scrape the sides as you go. 

3. Transfer the cashew cheese to a dish or bowl and cover the bowl and refrigerate for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Vegan mac and cheese

½ cup hemp seeds

1 cup water

1/2 cup of carrots, chopped and steamed 

3 tablespoons + 2 teaspoons tapioca starch (also known as tapioca flour)

2 tablespoon nutritional yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

¼ teaspoon garlic powder

+ Several cups of cooked pasta

1. Steam carrots in a pot on the stove or in a microwave. 

2. Add all ingredients except pasta to a blender or food processor and blend until completely smooth.  

3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. After about 5 minutes of stirring it will become a cheesy gooey mass.

4. Continue to cook and stir for an additional minute to make sure it has firmed up completely.

5. Add to your favorite kind of pasta and enjoy! 

6. Store extra cheese sauce in an airtight container in the fridge for up to a week.