4 Ways to Cope Without Cheese

We're taking your melty dreams to new highs.

In this episode of Living on the Veg, we take your melty dreams to new highs. Keep reading for a quick step by step guide to our cheese toastie, mac and cheese, almond parm and cauliflower cheese. 

Cheese Toastie (makes 4 toasties)

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)

  • 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.