Vegan cheese spread and vegan green macaroni and cheese are two recipes made with Red Star nutritional yeast. The yeast gives the dairy-free spread the flavor of aged cheese, while cashews, soy milk and tahini make it creamy. Puréed edamame and soy milk, mixed with the yeast, makes a creamy, dairy-free sauce for vegan green macaroni and cheese.
To make vegan cheese spread, soak 1 cup of raw cashews, 4 sun-dried tomato chunks and 1 cup of soy milk in a sealable bag in the refrigerator for 24 hours. Add the bag's contents to a blender along with 1/4 cup of coconut oil, 2 tablespoons of miso, 1 tablespoon of apple cider vinegar, 2 teaspoons of tahini and 1 teaspoon of yellow mustard. Season with 1/4 cup of nutritional yeast, 1/2 teaspoon of paprika, 1/4 teaspoon each of onion powder and turmeric, and 1 teaspoon of salt. Blend until smooth and creamy, adding more milk if the mixture is too thick to blend. Add 1/2 cup of boiling water mixed with 1 packet of agar powder, and refrigerate until ready to serve.
The non-dairy cheese sauce in the vegan green macaroni and cheese calls for 3/4 cup each of shelled edamame and unsweetened soy milk, blended with 2 tablespoons of nutritional yeast and 1/4 teaspoon of salt. Stir the sauce into cooked macaroni, and serve.
Red Star is one of many brands of nutritional yeast, which is a primary-grown, single-celled fungi yeast cultivated for its nutritional value, rather than being a by-product of another industry. Rich in B-complex vitamins, nutritional yeast has a smooth, cheese-like flavor.