Description

For use on pizza
Start with the oven at 450 F and then reduce temp to 425 F when you put the pizza
in the oven.
Drizzle a thin layer of mixture over prepared veggie pizza and bake! The mixture will
thicken in the oven and even puff up a little. Bake for 10-12 minutes, until “cheese” is
thickened and puffy.
An example of a prepared pizza might be a pre-baked, whole grain crust or
flatbread, spread with vegan pesto or tomato sauce, and then covered with chopped,
roasted veggies. My favorites are zucchini, eggplant, mushrooms, onions, diced
peppers, and spinach.

For use as Spinach Artichoke Dip
Pour blended mixture into a medium saucepan and cook over medium heat, stirring
frequently, until it starts to thicken to the consistency of a thick gravy or mayo.
Remove from heat and add a can of drained and chopped artichoke hearts and a
cup of cooked spinach. Add some fresh cracked black pepper and a few splashes of
hot sauce, if desired and taste to adjust seasoning. Stir to combine and serve warm
with crackers and raw vegetables.

For use as a soft slicing cheese
Pour mixture into a medium saucepan and cook over medium heat, stirring
frequently. It will thicken to a gravy or mayo consistency, but keep cooking and
stirring for a few more minutes, until it becomes much thicker, kind of like peanut
butter consistency. Pour into a silicone cheese mold or glass dish and let cool on the
counter. Cover tightly and put the cheese in the refrigerator for a few hours, until it
becomes more firm.
Unmold cheese onto a plate and slice to serve with whole grain crackers or spread
on bread as an appetizer.

Pro tips:
If you are allergic to tree nuts like cashews, you could try subbing sunflower seeds
or even 1 cup of cooked and drained white beans. The final product will not have the
same consistency if using beans, but it will still taste good!