4 Ways to Cope Without Cheese

Cheese Toastie (makes 4 toasties):

Ingredients:

½ cup cooked carrots (keep the cooking water)

½ cup soaked cashews (65 g)

2 tablespoons nutritional yeast

1 tbsp lemon juice

2 tablespoons arrowroot

1 cup cooking water

Pinch of salt

Method:

Add all of the ingredients to a blender. Blend on high until smooth and creamy (about 1 minute).

Transfer the mixture to a pan, and heat until thick and gooey (1-2 minutes).

Pour a spoonful of cheese mixture onto buttered bread. Finish off in a pan on medium heat, until golden and toasted.

Serve hot!

Mac and cheese (serves 4-6):

Sauce:

• 1 ½ cups soaked cashews
• 3 tbsp lemon juice
• Just under 1 cup water
• 1 tbsp nutritional yeast
• Pinch of salt
• 1 tsp dijon mustard
• 1 clove garlic

Cheesy crumb:

• ½ cup sunflower seeds
• 2 tsp coconut oil
• 1 tbsp nutritional yeast
• Pinch of salt

Method:

Preheat oven to 180˙C. To make the sauce, add all of the ‘sauce’ ingredients into a blender and mix on high for 2-3 minutes.

To make the cheesy crumb, add the sunflower seeds, coconut oil, nutritional yeast and salt to a blender and blitz until broken down and chunky (10-20 seconds).

In a baking dish, add sauce to 400g cooked macaroni, stir to combine and top with the cheesy crumb.

Bake for 30 minutes, until bubbly and golden.

Almond crumb:

• ½ cup toasted flaked almonds
• Squeeze of lemon juice
• 1 clove garlic
• 1 tbsp nutritional yeast
• Sprinkle of salt

Method:

Add ingredients to blender and mix for 30-40 seconds, until finely ground.

Cauliflower cheese (serves 4):

Ingredients:

• 1 cup nut milk
• ¾ cup soaked cashews
• 4 tbsp nutritional yeast
• 1 clove garlic
• 1 lemon, juiced
• Pinch of salt

Method:

Add ingredients to a blender and mix on high for 1-2 minutes, until thick and creamy. Pour over roasted cauliflower florets and roast in 180˙C oven for 20 minutes.