Lyn's Recipe Collection
This stuff is gold!
1/2 cup raw cashews
2 tsp nutritional yeast (try miso instead?)
1/4 tsp pink rock salt
Blend cashews, nutritional yeast and salt in a food processor/blender until a fine powder is formed.
Keep in the fridge for 3 months in a sealed container.
Makes 8 servings
1 x 8-oz (226g) can tomato puree (no salt added)
1/4 cup sugar
1/4 cup vinegar
1 tsp worcestershire sauce
1 Tab olive oil
1 tsp onion powder
1/2 tsp dry mustard
2 cups cooked corn
1/2 cup diced green peppers
2 cups sliced cooked carrots
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve.