Cauliflower Sauce
By Gayle Holback

1 head cauliflower cleaned and cut into chunks. Use the stem, leaves and etc.
1 large onion
2 cups water
1-2 tsp McKay’s® chicken seasoning
¾ cup raw cashews
½ cup nutritional yeast flakes.

1. Cook cauliflower and onions in water until well done.
2. In blender add about half of cooked vegetables, cashews, yeast flakes and water from cooking vegetables
3. Blend until smooth and pour into a large bowl.
4. Blend rest of vegetables, cashews, yeast flakes, Seasoning, and water (add water if needed).
5. Pour into the same bowl and mix well. You should have about 3 quarts of sauce depending on desired thickness.

This sauce can be used in place of “Hollandaise” sauce or “Alfredo” sauce.

Variation: To make the sauce more like a “cheese” sauce add: 2-3 T. tahini, 1 T lemon juice

Cheezie Sauce
By Gayle Holback

1-2 chopped red bell peppers
cup sunflower seeds
cup nutritional yeast flakes
1 tsp onion powder
6 tsp cornstarch
7 ½
cup water
cup rolled oats
1 tsp honey
cup raw cashews
2 tsp salt
6 tsp lemon juice

1. Blend all ingredients thoroughly. You will probably not be able to blend this with all the water, but be sure to add it
or your sauce will be too strong. Add extra water to make a thinner sauce; use less water to make it thicker.
2. Make sure the mixture is nice and creamy and that all the cashews and seeds have blended well before cooking over
3. Bring to a boil in a large saucepan, stirring constantly, until thick.
4. At this point, stir in 2 tsp. dillweed for a more cheezie flavor.
5. Freezes well for use later. You can freeze whatever portion you want before cooking, then cook just before using.

Sprouted Lentil Dip
by Sylvia Mason

Put in Blender:
½ cup water
½ cup olive oil
cup tahini (you can use ½ cup almonds or walnuts instead)
juice of 1 lemon
2 tsp turmeric
1 ½ tsp salt (to taste)
1 clove garlic
1 tsp onion powdered
Add 1 cup sprouted lentils (sprouts ¼ to 1 inch long)

Blend till creamy then add 1 to 2 cups more sprouts gradually–however much you can add and still blend
to creamy consistency. Serve immediately or refrigerate.
It keeps very well in the frig.

I sprout my lentils in ½ gal wide mouth jar with screen inside the ring.
Soak 2 cups lentils in jar overnight, then rinse 3 times daily till sprouted.
You can use them when sprouts are ¼" long or wait for 1".
You can also substitute lentils for black eyed peas, or garbanzoes.

Veeta Cheese
by Maylene Dence

1 cup carrots (cooked)
2 cup water
½ cup yeast flakes
2 tsp real salt
2 tbs onion powder (heaped)
cup lemon juice
½-¾ cup olive oil or coconut oil (any will work)

Blend well and cook till thick. Use as nacho sauce, or spread over a mashed potato casserole and warm in oven. You can pour it uncooked over a lasagna dish or prepared vegetables and bake.

Cashew Cheese
by Sylvia Mason

2 cup water or soy milk
1 cup raw cashews
8 oz pimentos
1 ¼ t salt
½ tsp garlic salt
½ tsp dill seed
¼ cup oil
¼ cup lemon juice

Pour over macaroni or cauliflower or other vegetables or tomato noodle dish.

For tomato dish, sauté onions and celery, add tomato sauce, season with Italian seasoning, or wherever you like, then add noodles and bake till cheese just barely starts to darken.

Vegan Cheese Sauce

3/4 cup water
1/2 cup cooked potatoes. Can use red potatoes they cook faster in microwave
8 oz jar of pimientos or 1/2 or more red pepper
2 tbs of nutritional yeast flakes
1/2 tsp sea salt or salt to taste
2 tbs lemon juice
3 tbs cashews
2-3 tbs Tahini

Blend all ingredients until smooth. Also good for Queso

Vegan Parmesan Style Cheese

1 cup blanched almonds
1/2 cup of yeast flakes
1/3 cup raw cashews or pine nuts
1tsp lemon juice
1/2 tsp sea salt

In a food processor place all ingredients and grind into a fine meal. Place in an airtight container and store in the refrig. great on pizza and season veg. etc. another good seasoning for vegetables is unpoped popcorn kernels ground up in a pepper grinder or similar grinder

Sliceable Cashew Cheese

2 cups water
tbs agar flakes (or 3 tsp agar powder)
1 cup raw cashew nuts
tbs pimentos or ½ red bell pepper
tbs lemon juice
tbs food yeast flakes
1½ tsp salt
½ tsp onion powder
¼ tsp garlic powder

Boil together the agar and water for 1-2 minutes. Place in blender with all the remaining ingredients and blend for 1 or 2 minutes until very smooth.
Pour into containers and chill. Slice when firm.

Hint: This recipe makes a yellow cheese. Leave out the pimentos for white cheese. It may be frozen – shreds best when partially frozen. Makes a great topping for pizza or lasagna because it melts when heated. Keep white and yellow cheese (whole and shredded) on hand in the freezer – for quick, nice looking toasted cheese melts.

Potato Soup

Place the following in stew or soup pot and cook until almost done:
4 cups sliced potatoes 3 cups water

Place the following in blender and purée until smooth and creamy.
¾ cup raw cashews
1 Tbs Bakon Yeast (most health food stores carry this)
1 cup water
Add this to the potatoes after they have cooked and simmer for 5 minutes more.

Place the following in frying pan and water sauté until onion clear
3 Tbsp water
1 cup sliced onion (the sweet onions give the soup a nice flavor)
1 clove garlic
2-3 celery stalks thinly sliced

Mix together
1½ tsp garlic granules
2 tsp sea salt

Optionally, place about
of this mixture with the onions once they have cooked and the rest goes in the potato mixture. Let heat through and serve.

NOTE: I usually add about 4 ounces of mushrooms to the potatoes and an additional 4 ounces of mushrooms to the onion mixture.

We usually make a double batch because we enjoy it so much and I always use much more garlic than a recipe calls for. I have also added some vegan cheddar cheese to make it a cheesy-potato soup.