Vegan Garlic Aioli


In a powerful blender, blend all the ingredients together until smooth.  

Add extra water, one tablespoon at a time if the Aioli is too thick to blend. 

Store refrigerated. 

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  • Raw Cashews (soaked in veg stock for 8 hours, drained) 2 ½ Cup 
  • Garlic, Fresh Roasted 1/3 Cup 
  • Olive Oil ¾ Cup 
  • Water ¾ Cup 
  • Onion Powder 1 ¼ tsp 
  • Garlic Powder 1 ¼ tsp 
  • Salt 2 tsp  
  • Red Star Nutritional Yeast, Flakes 2 ½ Tbs  
  • Rice Vinegar 2 ½ Tbs 

Incredible Cashew Cream Cheese

This amazing spread is thick, rich-tasting, and remarkably low in fat compared to dairy-based cream cheese. It is an ideal spread to top toast, crackers, and, of course, bagels.


Place all the ingredients in a blender, and process until smooth. 

Pour the blended mixture into a 1-quarter saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly. 

After the mixture thickens, reduce the heat to medium and continue to cook, stirring constantly, for 1 minute longer. Immediately pour the mixture into a 1-cup storage container. Let cool, then cover and chill in the refrigerator.

Pineapple Creme Cheese: 

Drain well ¼ cup pineapple tidbits packed in juice, and stir into the hot mixture. 

Fruited Creme Cheese: 

Stir 1 to 2 tablespoons fruit-sweetened jam or preserves into the hot mixture. 

Herbed Creme Cheese: 

Stir 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes, ¼ teaspoon dried dill weed, ¼ teaspoon well crumbled, dried rose mary, ¼ teaspoon crumbled, dried thyme leaves, and ¼ to ½ teaspoon minced garlic into the hot mixture. 

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  • 1 cup water 
  • 3 tablespoons “raw” (unroasted) cashew butter 
  • 2 tablespoons fresh lemon juice 
  • 2½ tablespoons kuzu or cornstarch 
  • 2 teaspoons Red Star® nutritional yeast 
  • ½ heaped teaspoon salt 

Vegetarian Worcestershire Sauce


Place all the ingredients in a 1-quart saucepan, and whisk them together. Bring the mixture to a boil, stirring almost constantly. Reduce the heat slightly and simmer for 30 to 60 seconds, stirring constantly, until the sweetener is well dissolved.

Remove the saucepan from the heat, and allow the mixture to cool.

Transfer the sauce to a storage container, and store it in the refrigerator. It will keep for several months . Shake or stir the sauce well before using.

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  • ½ cup apple cider vinegar 
  • 2 Tablespoons soy sauce 
  • 2 Tablespoons water 
  • 1 Tablespoon unbleached cane sugar or light molasses 
  • 1 Tablespoon Red Star® nutritional yeast 
  • ¼ teaspoon onion granules 
  • ¼ teaspoon dry mustard 
  • ¼ teaspoon garlic granules 
  • ¼ teaspoon ground ginger 
  • ⅛ teaspoon ground black pepper 
  • ⅛ teaspoon ground cinnamon 

Spicy Peanut Sauce

This delectable, spicy sauce is always a phenomenal hit. Serve it over pasta, grains, salad greens, or steamed vegetables. It’s exceedingly flavorful, so a little goes a long way. 


1 – Place all the ingredients except the scallion in a blender, adding just enough broth or water to facilitate processing and create a fairly thick sauce. Process until very smooth and creamy, adding a small amount more liquid if necessary. Stir in the scallions. 

2 – Serve the sauce at room temperature, or transfer it to a storage container, and chill it in the refrigerator. It will keep for 3 to 5 days. 

The Cook's Secrets:

This sauce will thicken somewhat when refrigerated. If desired, thin it with a little more broth or water before using. 

Alternatively, the sauce may be blended by hand. Simply place the peanut butter in a medium mixing bowl, and gradually whisk in the liquid ingredients to create a smooth emulsion. Whisk in more broth or water, if necessary, and stir in the scallions.

Nutritional information

  • 1 cups
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  • ½ cup smooth peanut butter 
  • 2 Tablespoons soy sauce 
  • 1 to 2 Tablespoons fresh lemon juice or mild vinegar (such as brown rice vinegar or white wine vinegar) 
  • 1 Tablespoon sweetener of your choice 
  • 2 medium cloves garlic, pressed 
  • 1 teaspoon grated fresh ginger root, or ½ teaspoon ground ginger (optional) 
  • 1 Tablespoon Red Star® nutritional yeast 
  • ⅛ to ¼ teaspoon cayenne pepper, or to taste 
  • approx. cup vegetable broth or water, as needed 
  • 1 large scallion, thinly sliced 

Smokey queso with morita chilies



Combine the Cashews and the water, let soak 4 hours. 

Heat oil over medium heat. Add the onion and cook, stirring, until tender and translucent. 

Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, until aromatic. 

Add the cashews and water, stir to combine.

Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid boiling, until the potatoes are completely tender and cooked through. 

If you have a hand blender:  In the current pot, add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth, 

If you use a high-power blender: Carefully pour the mixture into a blender. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. In batches.  Blend until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one. 

Taste, and blend in additional seasoning if needed. Pour the mixture back into the pot (if using blender) and add the tomatoes or salsa and jalapeños, if using.  

Cook over medium heat, stirring constantly, until the warm. 

Nutritional information

  • 24 portions
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Raw Cashews 4 Cups 

Water 9 Cups (may need more) 

Olive Oil ½ Cup 

White Onion, Small Dice 1 ½ Lbs. 

Russet Potato, Peeled, Grated 1 Lbs. 

Garlic, Minced ½ Cup 

Smoked Paprika 2 tsp 

Morita Chili Powder 3 tsp  

Cumin 2 tsp 

Garlic Powder 2 tsp 

Salt 2 tsp 

Red Star Nutritional Yeast, Flakes 1 Cup 

Oil Packed Sundried Tomatoes, Rinsed 4 Tbs 

Chipotle Hot Sauce 2 ½ Tbs 

White Wine Vinegar 4 tsp 

Fire Roasted Tomatoes, Drained 2 ½ Cups 

Optional toppings: Smokey Salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños, and/or finely chopped red onion 

Melty White Cheeze

Pour this thick, luscious sauce over steamed vegetables, baked potatoes, macaroni (for instant macaroni and cheeze), toast points, corn chips (for in-a-flash nachos), or driz­zle it over pizza or casseroles before or after baking.


  1. Place all the ingredients in a blender, and process until completely smooth.


  1. Pour the blended mixture into a 1-quart saucepan, and place it over medium-high heat. Cook, stirring constantly with a wire whisk, until the sauce is very thick and smooth. Serve hot.


Smoky Melty Cheeze:

Reduce the salt to ½ teaspoon, and blend in 1 tablespoon light miso and ¼ teaspoon liquid hickory smoke.

Chili Melty Cheeze:

Stir in ¼ cup canned chopped green chilies.

Orange Melty Cheeze:

Blend in ¼ to ½ teaspoon paprika.

Curried Melty Cheeze:

Blend in ½ teaspoon curry powder.


The Cook’s Secrets:

Leftover sauce may be stored in the refrigerator. It will become very thick and firm when chilled, but will turn “melty” again when gently reheated. A double boiler works well for reheating.

Nutritional information

  • Serving size: ¼ cups
  • Calories: 83
  • Fat: 4 gm
  • Carbohydrates: 9 gm
  • Protein: 5 gm
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  • 1 ⅓ cups water
  • ¼ cup Red Star® nutritional yeast
  • ¼ cup quick-cooking rolled oats (not instant)
  • 2 Tablespoons tahini
  • 1 ½ Tablespoons arrowroot, kuzu, or cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon onion granules
  • ¾ teaspoon salt
  • ¼ teaspoon garlic granules