Savoury Cashew Cheese

One of the most common questions I get as a vegan is "how do you stay away from cheese!?" I was never a big fan of dairy products to begin with, but for anyone struggling to give up that cheesy flavour, this recipe is for you! Nutritional yeast is my 'go to' for cheese flavour, but another common vegan source is using a cashew base. In this recipe I've created a cashew cheese combined with nutritional yeast for added health benefits! Not only is this cheese packed with healthy fats, B vitamins, and flavour, but it's also extremely quick and easy to make!


                     Prep Time:  ~5 mins       Total Time: ~5 mins        Yields: ~ 1 Cup



  • 2 Cups Unsalted Cashews
  • 1/4 Cup Almond Milk
  • 1/4 Cup Nutritional Yeast
  • 1/8 Cup Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Paprika
  • 1 Teaspoon Hot Sauce
  • 1 Teaspoon Lemon Juice


Step 1: Using your food processor, blend cashews until you reach a somewhat crumby consistency. You may need to use your spatula to scrape the blended cashews from the edges to mix well enough.

Step 2: Add almond milk to cashews and blend until smooth. Continue to add nutritional yeast, mustard, seasonings, hot sauce, and lemon juice. Remove from blender and enjoy!... See, I told you it was simple!

Note: Store cashew cheese in an airtight container in the refrigerator. Perfect for spreading on wraps/sandwiches, dipping vegetables, or adding to power bowls for added flavour!


Sweet Potato Tofu Scramble


  Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min       Servings: 2-3

Note: Majority of prep can be done while potatoes bake, bringing your total time down to ~ 30 minutes!


  • 2 Sweet Potatoes
  • 4 Tablespoons Oil 
  • Potato Seasoning:
    • 1/2 Teaspoon Paprika
    • 1/2 Teaspoon Chili Powder
    • 1/2 Teaspoon Cayenne 
    • 1/2 Teaspoon Salt & Pepper
    • 1 Small Onion
    • 1 Red Pepper
    • 1 Yellow Pepper
    • 1 Green Pepper
    • 3 Cloves Garlic Minced
    • Salt & Pepper (to taste)
    • 1 Cup Cremini Mushrooms
    • 1 Head of Broccoli
    • 1 Block Firm Tofu
    • Tofu Seasoning:
      • 1 Teaspoon Paprika
      • 1 Teaspoon Cayenne
      • 1 T chili powder
      • 1/2 Teaspoon Salt
      • 1/2 Teaspoon Pepper
      • 2 Tablespoons Hot Sauce
      • 1/2 Cup Milk
      • 1/2 Cup Nutritional Yeast 
      • 1/2 Teaspoon Basil
      • 1/2 Teaspoon Paprika 
      • 1/4 Teaspoon salt 

What You Will Need: 

  • Baking sheet
  • Sautee Pan
  • Large Bowl
  • Small Pot

Step 1: Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with 2 tablespoons of oil, and sprinkle with potato seasoning. Bake for 20 minutes.


Step 2: Heat 2 tablespoons of oil in a pan on medium heat. Julienne onions, and peppers, and toss into your pan with garlic. Sprinkle with salt and pepper, and let cook until onions become translucent.


Step 3: Chop broccoli into small florets, and add mushrooms and broccoli to pan. Cover and let cook for 3 minutes on medium heat.


Step 4: Remove contents of pan and empty into a large mixing bowl. Crumble block of tofu into your sautee pan and let cook on medium heat for ~ 5 minutes. Oil isn't needed to cook tofu, because we are trying to dry out some of the moisture in the tofu.


Step 5: Evenly coat tofu with tofu seasoning, and combine with cooked vegetables.


Step 6: In a small pot, heat milk on medium - high heat. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken for a few minutes, then combine your potatoes with your tofu & vegetable mix. Top with cheese sauce, and garnish with cilantro (optional).


Vegan Mac & Cheese


Mac & cheese is definitely a crowd pleaser, and this vegan friendly version does not fall short! A common ingredient in vegan cheese sauce is nutritional yeast, which can be found in most bulk food stores. Fortified nutritional yeast is a great source of B Vitamins, a necessary supplement for vegan diets. Nutritional yeast is also considered a complete protein, containing all essential amino acids, which is crucial when balancing vegan protein sources. In addition to providing many of the same nutrients we get from animal sources, nutritional yeast is also very high in fiber! Look for more recipes using this magical meat alternative - I like to season veggies, top spaghetti, or sprinkle over popcorn for added flavour and nutrients.


Prep Time: ~ 5 min             Cook Time: ~10 min             Total Time: ~ 15 min


  • 2 Tablespoons Coconut Oil
  • 1/8 Cup Flour
  • 1/2 Cup Unsweetened Almond Milk
  • 1/4 Cup Nutritional Yeast (I use flaked)
  • 1 Teaspoon Basil
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Himalayan Salt (to taste)
  • 1/2 Teaspoon Pepper (to taste)
  • 2 Heads Broccoli (~2 Cups)
  • 2 Cups Shell Noodles


Step 1: Melt coconut oil in a small sauce pan/pot, on medium high heat, and whisk in flour. Reduce to medium low heat and stir in almond milk and nutritional yeast (be sure to reduce heat before adding almond milk, or contents may burn). Stir in basil, paprika, salt, and pepper, and let simmer on low.

Step 2: In a medium sized pot, bring 3 cups of water to a boil. Chop broccoli into small florets (I recommend peeling and chopping stems as well to cut down on waste) and let steam until soft. Remove florets from pot and use the remaining water to cook pasta noodles.

Step 3: Strain noodles and empty back into your pot. Add broccoli florets, and pour cheese sauce into pot, stirring until fully coated.

There you have it! A perfect alternative to your classic favourite - Mac & Cheese!