Cheese and sauces

Cashew Cheese Sauce

1 cup raw cashews

1 cup water

1 T. Nutritional Yeast (optional)

2 T. Sesame seeds

2 T. Lemon Juice

2 Teaspoons salt

1/4 t. garlic powder

1 T. onion powder

2-4 T. pimentos or red bell pepper

Blend all until smooth. Serve

Ketchup (no vinegar)

6 oz.  Can of tomato past (preferably organic)

1 Jar of any oil free sugar free Organic Marinara  Pasta Sauce 25 oz. (I get this from Aldies) Classico also has an oil free and sugar free one.

1 1/4 cup of water. Add more for a thinner consistency.

2 t. salt

1 T. Onion Powder

1/2 cup of Honey

1/3 cup of Lemon Juice

Mix all of this and place it in 1 cup size glass canning jars and freeze for future use.

Toasted Sesame Salad Sprinkles

1 cup of roasted unhulled sesame seeds

1 T Salt

2 T Nutritional Yeast Flakes

1 T Onion Powder

1/4 t Garlic Powder


1 Large or 2 small avocadoes

1 heaping teaspoon of onion powder

1/3 t. salt

Mash the avocado and add the other ingredients. Serve within an hour because the avocado will turn brown.

Agar solid Cheese

1 cup water

2 tablespoons Agar Flakes

1/3 cup cashews

1/2 cup water

3 tablespoons pimento or red bell pepper

1 tablespoon lemon juice

2 tablespoons Yeast Flakes (opt.)

1 1/2 teaspoon salt

1 teaspoon onion powder

1/8 teaspoon garlic powder

Lightly boil first 2 ingredients for 3 to 5 minutes, until flakes are clear, stirring. Blend smooth remaining ingredients. Then emmpty sauce pan into blender by scraping with a rubber spatula to insure getting all the agar off the sides of the pan. Blend again. Pour into container and chill. This cheese can be sliced. When warmed it gives a slight melting effect. Good for GRILLED CHEESE or sandwiches. Cheese does not freeze well.

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