Tagged with 'vegan-cheese'

Cashews are basically vegan dairy. Blend them with a little liquid and you've got a smooth cream, similar to half-and-half. Mixed with broth, nutritional yeast, miso and seasonings along with the macaroni and you've got delish mac 'n cheese. Enjoy!

Ingredients

1 cup unroasted cashews

1 cup vegetable broth (If you like your mac a little saucier, add an extra ½ cup broth.)

3 tablespoons nutritional yeast flakes

3 tablespoons fresh lemon juice

2 teaspoons white miso

2 teaspoons onion powder

½ teaspoon salt, or to taste

black pepper to taste

8 ounces small shell pasta or macaroni (whole wheat, gluten free, or any type you like)

1½ cups arugula (optional)

Directions

1. Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix), scraping down sides with a spatula to make sure you get everything, until completely smooth. If your blender's on the weaker side, no problem. Just soften the cashews first. Either soak them in water for 2 hours or boil them for 15 minutes, then drain before blending.

2. Season with salt and pepper, keeping in mind you want it just a little saltier than usual because it's going to be poured over other ingredients.

3. Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.

4. Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.

Per 1 cup serving: 404 cal; 15.2g fat (2.7g sat); 16.3g pro; 57g carb; 6.8g fiber; 549mg sodium; 0mg Chol

Recipe courtesy of allrecipes.com

Nut cheese is tasty, easy to make and protein-rich, making it a great alternative to cream cheese! Spread it on your morning toast, on your midday sandwich and afternoon crackers or pair it with your favorite fruit or veggie for an anytime treat. Try this Lemon & Shallot Macadamia Nut Spread with fresh strawberries or cucumber sticks.

This Lemon & Shallot Macadamia Nut Spread makes 3 cups. It'll take you about 1 hour 15 minutes total to create this delicious nut cheese, and it's well worth it!  

INGREDIENTS:

• 19 oz macadamia nuts, soaked in water for 45 minutes and drained

• 6 tbsp minced shallots

• 2 tsp lemon zest, plus ¼ cup fresh lemon juice

• 2 tsp sea salt

• ½ tsp ground black pepper

GARNISH

¼ cup chopped fresh herbs of your choice (such as parsley, basil, chives), optional

INSTRUCTIONS:

ONE: To a high-powered blender or food processor, add macadamia nuts and 2 cups water and blend until smooth.

TWO: Line a small colander with cheesecloth and place over a bowl. Pour in nut miture. Wrap cheesecloth around nut mixture, twist at top and squeeze. Place a heavy item on the top to force moisture out. Allow to sit in a warm location for 1 hour.

THREE: Transfer nut mixture to a small bowl, reserving liquid, if desired. (TIP: You can use reserved liquid as a substitute for cream in coffee or tea.) Add remaining ingredients. Form into 2 logs and roll in garnish, if using.

FOUR: Refrigerate for up to 5 days or freeze for future use. (NOTE: If you plan to freeze your nut spread, do not add the fresh herbs).       

Nutrients per Serving (2 Tbsp)

Calories: 164, Total Fat: 17 g, Saturated Fat: 3 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 0 g, Carbs: 4 g, Fiber: 2 g, Sugars: 1 g, Protein: 2 g, Sodium: 162 mg, Cholesterol: 0 mg                  

Recipe courtesy of Clean Eating, June 2016