How to make vegan cheese. Can of Goya Organics Chickpea low sodium. Keep the liquid. Add 1.5 tbs Walnut oil. 1/2 cup nutritional yeast. Large dollop of Cashew butter. Garlic powder. Almond flour. Bragg Organic Apple Cider Vinegar (amount here determines how thick or thin you want your “cheese”). Tapioca powder. Touch of Bragg Liquid Aminos.
Crush in a pot with a potato masher.
Cook in the pot until it is cooked enough.
I like to have it with Ronzoni Garden Delight Veggie Trio Italiano (made with vegetables), i.e., vegetable-oriented, not wheat, pasta.
I pour the “cheese” over the Trio Italiano and then top it all with a mound of mixed, organic leafy greens chopped into small pieces. Almost every meal of mine looks identical with this mound of chopped leafy greens on top and the goodies hidden underneath. All you see initially is this mound of finely diced leafy greens. Usually I add drops of real lemon juice to the leafy greens, but not when I have my “cheese”.
Minimal saturated fat in this “cheese” versus the real stuff.