Nutritional Yeast Flake and Avocado Sauce

Ingredients

1 avocado

¼ cup nutritional yeast flakes

2 tablespoons maple barbeque sauce

1 teaspoons hot sauce

1 teaspoons liquid aminos

½ cup water

1.     Slice avocado in half, remove seed and cube the fruit of the avocado.

2.     Add all ingredients to a food processor (if your avocado is ripe enough like ours was you could just use a blender bottle that you would normally make a protein shake in). Blend or shake your mixture until you have a smooth consistency and enjoy.

Kale Pesto

1 small shallot

1 clove of garlic

1/8 cup slivered almonds

2 cups kale

1 cup unsweetened almond milk

8 fresh basil leaves

1/3 cup nutritional yeast flakes

2 ounces Daiya Jack Wedge Style Cheese

1.     Dice the shallot and garlic and add to a dry heated pan on medium-high heat with the slivered almonds. Stir occasionally until the shallots are translucent.

2.     Add the 2 cups of kale and stir occasionally.

3.     Once kale has wilted remove pan from heat and add the almond milk.

4.     Add the mixture to a blender or food processor. Add the fresh basil and pulse until smooth.

5.     Add the mixture back to the pan and stir in the nutritional yeast flakes.

6.     Add the Daiya cheese and stir until melted.

Grape Tomato and Daiya Sauce

1 cup grape tomatoes

1 small shallot

1 clove of garlic

1/8 teaspoon liquid aminos

½ cup almond milk

2 ounces Diaya Jack Wedge Style Cheese

8 fresh basil leaves

1.     Dice shallots and garlic.

2.     Cut the grape tomatoes into quarters.

3.     Add the shallots and garlic to a dry preheated pan on medium heat. Stir occasionally until the shallots are translucent.

4.     Add the tomatoes to the pan and continue to stir occasionally.

5.     Add the liquid aminos when the tomatoes have softened.

6.     Add the almond milk to the pan and stir continuously for 3-5 minutes until the milk has thickened slightly.

7.     Add the Daiya cheese and stir until it has melted.

8.     Roll the fresh basil leaves together, cut into ribbons, and top the sauce.