This #nooil easy “cheesy” recipe is great to sub for cheese in any italian dish (stuffed shells, lasagna, pizza), put on a salad or enjoy as a dip. We use this to make Zucchini Lasagna and keep the leftovers to use throughout the week. If you are allergic to nuts, you can replace it with tofu.
3 Cups cashews or tofu block (soak the nuts in hot water beforehand for at least 20mins, helps to digest better). You can also try this with other nuts like almonds or macadamia nuts.
2.5 tbsp nutritional yeast
1/2 Cup fresh basil
Salt, pepper & oregano to taste
1/2 – 1C water to thin out
Food process all ingredients together, add more water to stretch it further and make it spread easier if you are using it for lasagna or in stuffed shells.
Let me know if you make this recipe and share in the comments below! xx