I like to call this Chedda Chz – funny, huh? After a few years of tinkering, this is the version I have come to love the most. I started with a much more complicated version for my nachos recipe but this is simpler. And better too. Keep it thick for nachos or tacos or thin it out for mac ‘n chz.
1/2 cup cashews *
1 roasted red pepper
1 clove of garlic
1/2 teaspoon each onion powder and mustard powder, or more to taste
1/4 cup nutritional yeast
The juice of 1/2 a lemon
1/4 cup filtered water + more for thinning
Salt, a few pinches
White pepper, a pinch **
*Soak if you don’t have a Vitamix. (But get one!)
**I like using white pepper because it is stronger and the peppercorns won’t impact the color of the chz. This is good for picky kids.
Place everything into the Vitamix and let it rip until everything is combined. Add 1/4 cup water to get it going and then a bit at a time to get the consistency you want. If it gets to thin, add more cashews! Taste and adjust salt and pepper.
Pour over nachos, tacos, pasta or whenever you feel like eating cheddary goodness. Enjoy!
This is exactly what it says – roasted broccoli and broccoli stems – with a sprinkling of nutritional yeast AKA nooch. It takes on that “cheesy” flavor that nooch has to offer and makes roasted broccoli even better than it already is. This is a kid friendly side dish or something to pop on top of pasta. You can also dress it up with garlic and onion powder if you are so inclined!
I like to roast the stems too because they are flavorful and tender and then I feel like I am not wasting anything. But, the farther down the stem you go, the tougher it gets. So start cutting the stems into slices from the bottom and when you feel the knife slice through easily that is where the edible part starts! Then, use a vegetable peeler to peel the outer layer of tough skin and toss the sliced stems into the bowl with the florets.
1 head of broccoli + broccoli stems
1 tablespoon of nutrional yeast
2 teaspoons of sunflower oil
Salt, a pinch
Preheat the oven to 400 and slice the broccoli into florets. Slice and peel the tender parts of the stems and toss into a big bowl with the florets. Toss with oil and a pinch of salt. Turn out onto a baking sheet and roast until nice and browned or as you like it. Enjoy!
I love cauliflower – steamed, roasted, cauliflower steaks, and cauliflower parmesan. It is a super versatile veg and makes a great secret ingredient for this filling and decadent creamy, cheesy sauce. It is the perfect way to use the sides of a head of cauliflower when cutting it in to steaks – there are always random pieces leftover.
This was my lunch but it is great baked with mac, poured over a baked potato, as a topping for nachos or tacos or any other way you would use a cheesy sauce!
This recipe makes about 3 cups.
1/2 head cauliflower, about 2 cups of florets
2 cups plant milk
1/4 cup nutritional yeast (nooch)
2 tablespoons sweet white or chickpea miso
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fresh turmeric
1/2 teaspoon salt
Pinch white pepper
Steam the cauliflower. When soft, add it along with the rest of the ingredients into the Vitamix or blender and let it rip until creamy and smooth.
Use immediately, store in the refrigerator for a few days or freezer in a safe container. Enjoy!