Ingredients

• 350 g of pasta

• 2 cups cauliflower

• ½ cup raw cashews

• 2 cups cooking liquid, saved from boiling cauliflower and cashews

• 1 cup pumpkin purée 

• ¼ cup nutritional yeast

• 1½ teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 4 fresh sage leaves, thinly sliced 

• 1 tablespoon Nooch Us! Cashew Grated Cheese

Directions

• Bring a large pot of water to a boil and add cauliflower and cashews. Boil for about 10 minutes, until soft. Set pot aside. 

• In a high-speed blender, add cauliflower, cashews, cooking water, pumpkin purée, nutritional yeast, salt, pepper, and garlic powder. Blend until completely smooth. 

• Into large pot over low-medium heat, add pumpkin sauce and pasta, and stir until well coated. Then added Nooch Us! Cashew Grated Cheese.Top with fresh sage ribbons and serve warm. 

Ingredients

• 1 medium cauliflower, broken into florets, outer leaves removed

• 1 tablespoon sunflower oil

• 3 tablespoons vegan cream cheese

• 2¼ cup hot vegetable stock

• 1¼ cup unsweetened soy milk

• ¼ cup chives, finely chopped, plus more for garnish

• ⅛ teaspoon salt

• ⅛ teaspoon black pepper, plus more for garnish

• 2 tablespoons olive oil 

• 1 tablespoon Nooch Us! Cashew Grated Cheese

Directions

• Preheat oven to 350 degrees. On a baking sheet, arrange cauliflower florets and drizzle with sunflower oil. Roast for 23 minutes, or until golden and softened.

• Into a blender, add roasted cauliflower, cream cheese, vegetable stock, and soy milk, and blend on high until smooth. 

• Stir in chives, salt, and pepper. Spoon into serving bowls, sprinkle with extra chives and pepper, and drizzle with olive oil. 

• lastly, add Nooch Us! Cashew Grated Cheese.

Ingredients

• 1 tablespoon oil, sesame or any

• ¼ finely diced onion

• 1-2 finely diced garlic cloves

• 1.5 cups brown/white rice, cooked the day before

• ¼ cup frozen corn

• ⅓ cup frozen peas and carrots

• 1 egg is optional

• 1/2-1 tablespoon soy sauce, up to your liking

• 1 tablespoon Nooch Us! Cashew Grated Cheese

Directions

• In a pan or a wok, Sauté onions for a few minutes until translucent on medium-low. Add in finely diced garlic and don’t let it burn just sauté it for 20 to 30 seconds.

• Push garlic and onion to the side and quickly scramble one egg. Add in leftover cooked rice and veggies.

• Stir in veggies and cook them for about a minute.

• Add in soy sauce of choice which will be to taste. Take it off the heat. Sprinkle with Nooch Us! Cashew Grated Cheese. Garnish with some scallions.

Ingredients

• ½ cup chopped cilantro

• ¼ cup buttermilk

• ¼ cup mayonnaise

• 2 tablespoons chopped shallot

• 1 tablespoon cider vinegar

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 6 cups torn lettuce

• 2 cups finely sliced stemmed kale

• 1 (15 ounce) can chickpeas, rinsed

• 2 medium carrots, sliced

• 1 medium red or yellow bell pepper, diced

• 1 cup cooked quinoa

• ⅓ cup roasted unsalted pumpkin seeds

• 1 tablespoon Nooch Us! Cashew Grated Cheese

Directions

• Combine cilantro, buttermilk, mayonnaise, shallot, vinegar, salt and pepper in a mini food processor. Process until well blended.

• Combine lettuce, kale, chickpeas, carrots, bell pepper and quinoa in a large bowl. Drizzle the dressing over the salad and toss well to coat. Sprinkle with pumpkin seeds and Nooch Us! Cashew Grated Cheese before serving.