Tag Archives: Nutritional Yeast

Cashew No-Cheese Sauce

I have a co-worker who, many times, said how she isn’t a good cook. She doesn’t feel confident in the kitchen and most recipes intimidate her.

She is Celiac, and also has allergies to soy and almonds (?) … plus her husband is a “meat and potatoes” kind of dinner eater! LOL

I often think of her when I find easy DELICIOUS recipes … and I’ve started to pass them on to her. The first was the Takeaway Taco Salad recipe from The Un-Diet Cookbook by Meghan Telpner.

I wasn’t surprised when she came to work and told me that she made it, how easy it was, how DELICIOUS it was, and that her husband liked it (it has no meat)! He has even stopped by my desk (yes, also a co-worker) to thank me for passing along recipes to them.

However, when she made the Takeaway Taco Salad, they didn’t make the Cashew Cream Cheese sub-recipe … but since, she has made a recipe she found on her nutritional yeast package.

And she asked me to make it so that I could let her know how it compares to Meghan Telpner’s Cashew Cream Cheese. So today that was my weekly test recipe …

The recipe is found on the package of Bob’s Red Mill‘s Nutritional Yeast (I bought my bag from Safeway for around $11.50 CAD).

Ingredients:

  • 1 1/2 cups raw cashew pieces
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 3/4 cup water
  • 3 tbsp lemon juice

04-cashew-no-cheese-sauce

Directions:

  1. In a food processor or blender, process into a fine powder
  2. Add nutritional yeast, salt & garlic powder – blend until combined
  3. Add water and lemon juice – blend until smooth

Makes 2 cups

This Cashew No-Cheese Sauce recipe is absolutely like cheese sauce – it’s creamy and cheesy! It would be divine over some steamed veggies or even as a nacho dip!

It differs greatly from the Cashew Cream Cheese by Meghan Telpner as that recipe is much more like cream cheese … it’s smooth and thick.

I like the fact that these are vastly different as they can have their own time and place!

Advertisements
Tagged , , , , , , , , , ,

Roasted Garlic Quinoa & Chia Bean Patties

I had originally planned on making a raw Pad Thai dish for Week 2, but after looking at the recipe in detail, it had upwards of 35 ingredients. That did not sound appealing!

Now, today is still technically in Week 1, but I am going to be out of the house for the majority of the day tomorrow, so I took the day today to make my Week 2 recipe.

I had a quick look through the Whole Foods to Thrive book and came upon 2 recipes that I thought might compliment each other. I made a list of the ingredients I didn’t already have and headed out to pick them up. I am happy to say that with just the few ingredients shown below, I am able to make both recipes!

02-roasted-garlic-quinoa-chia-bean-patties-1

Now, I’m sure you can imagine that I won’t need ALL the contents of some items (i.e. massive tub of coconut oil!) but how exciting that I can make 2 recipes with such few ingredients!

I made a couple of small changes to the recipes … such as using a sprouted rice & quinoa blend instead of just quinoa. I also substituted the brown rice in the patties for this blend.

So I roasted the head of garlic, which made my apartment smell SO GOOD!!! I wonder if there is a roasted garlic or fried onion candle … LOL

I also made the rice/quinoa in my rice maker. I needed 5 1/2 cups cooked, in total, so I needed to make 2 batches as my rice maker is a nice small appliance.

When I usually make the rice/quinoa, I melt in some butter/margarine after it’s cooked, and then toss in salt, pepper and garlic powder. It’s my absolute favorite flavor for this blend.

The Roasted Garlic Quinoa recipe has such great flavor because of the roasted garlic and holy smokes – this may just be my new favorite flavor for this blend! Something so satisfying about the taste of roasted garlic *nom nom nom!

For the patties, as noted above, I subbed in rice/quinoa instead of brown rice. I also didn’t have quinoa flakes, so I used quick oats. And I omitted the miso as I didn’t have any. The recipe calls for “minced” celery, carrot, and onion … but I was too impatient, so I threw them in my Vitamix and blended them up! I think this actually turned out better because it created much smaller pieces that I could have chopped by using a knife. It also allowed much of the moisture/water come out of the vegetables, which was perfect given the omission of miso.

While these patties are good, they could use something more. Perhaps some more potent herbs and spices. They have sufficient salt, so I know that’s not missing. I will likely HAVE to make them again so that I can experiment with seasonings.

02-roasted-garlic-quinoa-chia-bean-patties

Tagged , , , , , , , , , , , , , , , ,