Simple Vegan Butter

Serves: 1 block butter

Time: 15 minutes + setting time

2/3 cup plant-based milk
1 tsp. apple cider vinegar

1/3 cup almond flour

1 tsp. nutritional yeast

1/2 tsp. salt

1/4 tsp. turmeric (for color)

1 cup refined coconut oil, melted

3 tbsp. neutral oil (pure olive oil, avocado oil, or sunflower oil)

To prepare the butter - Pour the plant-based milk and apple cider vinegar into a
small bowl and stir. Let rest 5 minutes for small curds to begin to form.

Add the milk mixture, almond flour, nutritional yeast, salt, and turmeric to a
blender. Mix on medium-high speed for 1 - 2 minutes, until super smooth.

Add in the oils and blend for another 1 - 2 minutes, to aerate the mixture.

Pour the butter mixture into your desired containers or molds and place in the
fridge for 4+ hours, or until set.

To serve - Enjoy your spreadable plant-based butter.

To store - Keep in the fridge for 10 - 14 days or store in the freezer.

Coconut Milk Yogurt

Serves: 1 ½ cups

Time: 10 minutes + fermentation time

1 (15-ounce can) full-fat culinary coconut milk

2 probiotic capsules
To prepare the yogurt - Clean a glass jar that you will use for storing your yogurt
and set it aside.

Shake your can of culinary coconut milk well before opening to remove any
clumps.

Open your can of coconut milk and transfer it into the glass jar. If there are still
clumps, use a whisk to stir until smooth or blend smooth.

Open your probiotic capsules and empty the contents into your jar. Using a
wooden or plastic spoon (avoiding metal which could interact and inhibit the
probiotics from activating) stir the mixture until well combined.

Cover your jar with a breathable cloth and let rest at room temperature (a warm
space) for 12 - 48 hours to activate the fermentation.

Taste your yogurt throughout the fermentation process to find your desired flavor
& consistency. When you feel you love it, cover your jar with a lid and store it in
the fridge. To store - Keep 7 - 10 days in the fridge.

Easy Cashew Cream Cheese

Serves: ~2 cups

Time: overnight soaking + 10 minutes

2 cups cashews, soaked in water overnight

1/2 cup water, + more as needed

1 clove garlic

2 tbsp. lemon juice

2 tbsp. nutritional yeast

1 tsp. apple cider vinegar

1 1/2 tsp. dried thyme (optional)

½ tsp. salt

¼ tsp. black pepper

To prepare the cashews - Place your cashews in a bowl and cover with 2 - 3
inches of water. Let rest overnight, 8 - 12 hours. Drain the cashews and rinse
them well, stirring with your hands to help remove any jelly coating on the nuts.

To prepare the cheese - Add all ingredients to a food processor or blender. Mix
on medium-high speed until smooth and creamy, 30 - 60 seconds.

Adjust the consistency with water as needed, slowly adding 1 tbsp. more at a
time until desired texture is reached.

Taste and adjust the seasoning to your preferences, adding more lemon, herbs
or salt if desired.
To serve - Transfer your cashew cheese to a bowl or jar. Garnish with fresh
herbs and serve. To slightly thicken the cheese, place it in the fridge for 1+ hours.

To store - Keep in an airtight container in the fridge for 5 - 7 days.

Veggie Cheese Sauce

Serves: 1 - 2 cups

Time: 30 minutes
2 medium size Yukon Gold Potatoes, peeled and sliced

1 large carrot, sliced

1/4 cup nutritional yeast

1 tbsp. olive oil

½ lemon, juiced

1 clove garlic, minced

1/2 tsp. apple cider vinegar

1/2 tsp. salt

1/2 tsp. onion powder

1/4 - 1/2 tsp. turmeric

1/4 tsp. ground paprika

To make the cheese sauce - Peel your potatoes and carrots. Place in a steamer
pot and cook until soft, 10 - 15 minutes.
Place all cheese sauce ingredients in a blender or food processor and mix until
smooth and creamy, 1 - 2 minutes.

Taste and adjust seasoning as needed.

To serve - Serve fresh and warm, try in our recommended recipes like 'Cheesy
Bean Tacos', 'Mac & Cheese', 'Cheesy Steamed Veggies', 'Cheesy Nachos'...

To store - Keep leftovers 4 - 6 days in an airtight container in the fridge.

Parmesan Cheese
Serves: 1 block of parmesan

Time: 15 minutes + setting time

1 cup cashews

2 tsp. lime or lemon juice

1 1/4 tsp. white vinegar

1/2 tsp. himalayan salt or sea salt

1 tsp. coconut oil

Pinch of ground mustard

To prepare the cheese - Place the raw cashew nuts in a food processor.
Process on high speed until the cashews are grinded into a fine powder.

Add the lemon juice, vinegar, salt and mustard and process on medium speed.
The mixture will start to stick together.

Add the coconut oil and process for another few seconds.

Transfer the mixture in a pan and press down strongly.

Place in the fridge for a few hours to let the cheese set into shape.

To serve - Enjoy your parmesan for any recipe including this pasta recipe.

To store - Keep up to 10 days in the fridge or freeze up to 6 months.