This vegan and gluten-free Christmas log is a delicious alternative to traditional holiday desserts. The Red Star® Nutritional Yeast provides a creamy texture and a vitamin B-rich flavor. With layers of moist chocolate, coconut cream, and chocolate frosting, this log will impress your vegetarian and vegan guests.

1. Place the oil in a 1-quart saucepan, and heat it over low. Stir in the flour to make a thick paste. Cook, stirring constantly, for 1 minute. 

Remove the saucepan from the heat. Gradually whisk in the milk until the sauce is very smooth. Work slowly, stirring constantly, to avoid lumps. Then whisk in the nutritional yeast flakes.  

Cook the sauce over medium heat, stirring almost constantly with a wooden spoon or wire whisk, until it is thickened. Season with salt, pepper, and nutmeg to taste. 

The Cook’s Secrets: 

For a thicker white sauce, increase the flour to 3 or 3½ tablespoons. 

Place all the ingredients in a food processor fitted with a metal blade and process until smooth. Stop the processor occasionally to stir the mixture and scrape down the sides of the work bowl.

Spoon the mixture into a storage container, and chill it in the refrigerator for at least an hour before serving. It will keep for about a week in the refrigerator. 

Derby Sage Cheeze: 

Add 1 teaspoon dried sage to the mixture before processing. 

Fiery Crock Cheeze: 

Add 1/s teaspoon cayenne pepper, more or less to taste, to the mixture before processing. 

Horseradish Crock Cheeze: 

Add 1 tablespoon prepared horseradish (not creamed) to the mixture before processing. 

Smoked Crock Cheeze: 

Add ¼ teaspoon liquid hickory smoke to the mixture before processing. 

Bugsy’s Crock Cheeze: 

After processing, stir ½ cups finely grated carrots, 3 tablespoons minced scallion, and 2 tablespoons minced parsley into the mixture. 

Also, try the variations for Classic White Uncheese

1. Place the green beans in a steamer basket or steamer insert in a large saucepan filled with an inch of water. Bring the water to a boil. Cover the saucepan with a lid, and reduce the heat to medium. Steam the green beans until they are tender, about 8 to 10 minutes. Refresh the green beans under cold running tap water, drain them well, and set them aside. 
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3. Meanwhile, place the walnuts in a 9-inch or IO-inch skillet over medium-high heat. Toast the walnuts, stirring constantly, until they are lightly browned and fragrant. Remove the skillet from the heat, and transfer the walnuts to the bowl of a food processor fitted with a metal blade. 
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5. Place the oil in the same skillet used to toast the walnuts, and heat it over medium-high heat. When the oil is hot, add the onion. Reduce the heat to medium, and saute the onion, stirring almost constantly, until it is tender and very well browned. This will take about 15 to 20 minutes.
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7. Place the cooked green beans and onion in the food processor with the walnuts. Add the tofu and remaining ingredients, and grind the mixture into a smooth paste. 
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9. Serve the pate warm, or transfer it to a storage container, and chill it in the refrigerator. 

1. Roast the garlic by peeling off as much papery skin as will come off easily while keeping the head intact. Brush or rub the garlic liberally with olive oil. Place the garlic in a small, shallow baking dish in the toaster oven (to conserve energy), and roast it at 350°F until the outside is brown, and the innermost cloves are soft, about 30 to 40 minutes. Allow the garlic to cool. Then slice off the top of the head and squeeze the roasted cloves from the skin into a small bowl.
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1. Place the roasted garlic and the remaining ingredients in a blender or a food processor fitted with a metal blade, and process for several minutes until the mixture is very smooth and creamy.
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3. Use at once, or transfer the sauce to a storage container, and chill it in the refrigerator. It will keep for about a week. 

1. Place all the ingredients except the olive oil in a blender or food processor, and process until very smooth and creamy. 
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3. Drizzle in the olive oil while continuing to blend. 
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1. Transfer the sauce to a 1-quart saucepan and place it over medium-low heat. Warm the sauce, stirring often, until it is heated through. Do not boil! 

The Cook’s Secrets: 

The sauce may be made ahead of time and refrigerated. Heat it gently before serving 

Hailing from Poland, this exceptionally moist and flavorful apple cake is leavened with yeast.  

Soak red lentils in hot water for 15–20 minutes. 

Blend the soaked red lentils mixture with water until smooth and creamy. Add nutritional yeast and continue to blend. 

Pour into a pan and stir over low heat until thickened.  

Transfer to a container and refrigerate until firm. 

Slice into chips and season with nutritional yeast and your preferred spices.  

Bake at 355°F for 20–30 minutes, flipping halfway, until crispy. 

Apples and tempting spices are blissfully married in this quick and delicious bread. 

Combine all ingredients in a blender. 

Blend on high until smooth and creamy. 

Taste and adjust sweetness or thickness (e.g., add more plant-based milk for a thinner texture). 

Pour into a glass and enjoy immediately! 

For a protein boost, you can add protein powder to the smoothie. Vanilla protein powder is excellent with this smoothie.