Step 1: Bring water to the boil, add 1 pack (500g) of pasta of choice and follow cooking instructions.
Step 2 (optional): To make the pasta a bit more interesting, you can add a combinations of some or all of the following: roast vegies, sundried tomatoes, caramelised onions, cooked, chopped mushrooms, and or fresh quartered cherry tomatoes to the pasta once strained.
Step 3: Add 120g of Soul Satisfaction Cashew Cheeze, give the pasta a quick stir. Leave it in the pot with the lid on for 3 minutes.
Serve with Soul Satisfaction Parmazen and enjoy!
Creamy Mushroom Risotto
2 diced red onions, 4 diced coves of garlic, 100g spring onions chopped, 900mL vegetable stock, 400g Portabella mushrooms, 1½ cups of Arborio rice, ½ cup of dry white wine, 150 Soul Satisfaction Cashew Cheeze, Soul Satisfaction Parmezen.
Step 1: Heat olive oil in a shallow saucepan over medium flame. Add 2 diced red onions, 4 diced cloves of garlic, 100g spring onions and fry for about 5 minutes until softened. Season with salt and pepper.
Step 2: Add 2 tbsp of vegetable stock to 900ml warm water water and leave simmering on very low heat. Coarsely chop 400g of Portabella mushrooms and put to the side for later.
Step3: Add 1½ cups of Arborio rice to the pan and continually stir for 3 minutes. Add ½ cup of dry white wine and cook for another 1-2 minutes stirring continuously until the wine has evaporated.
Step 4: Add 1 cup (250ml) of stock to the rice and gently stir until stock is absorbed. Add the mushrooms to the risotto and then repeat with the addition of remaining stock, of 1 cup stock at a time, until absorbed and the rice is tender and slightly al dente.
Step 4: Add 150g Soul Satisfaction Herb or Original Cashew Cheeze, stir for 20 seconds and then set aside for 5 minutes with the lid on to rest.
Serve with Soul Satisfaction Parmezen Original
Creamy Cheese Sauce
As strange as it sounds, I love to mix my cheeze with water and a tiny bit of olive oil and turn it into a delicious cheeze sauce. I then put it into a squeezie bottle and squirt it over pizza, nachos, potato / vege bake or cauliflower. Watch the water evaporate in the oven – you will be amazed with the puffed up version of my cheeze. Delish!
For Pizza & Nachos:
Mix 100g of Soul Satisfaction Cashew Cheeze with 33g of water (3:1 ratio) and add 10g olive oil. Mix thoroughly until lumps have dissolved. Drizzle over pizza or nachos and bake in the oven until brown.
For potato / vege bakes, or cheezy cauliflower:
Mix 100g Soul Satisfaction Cashew Cheeze with 50g of water (2:1 ratio) and add 10g olive oil and mix thoroughly until lumps have dissolved.
Cheezy Rice Cakes
1 whole onion diced, 70g Soul Satisfaction Aioli Mayo, 1 tbsp chili flakes (optional) , 400g cooked basmati rice, ¼ jar Soul Satisfaction Cashew Cheeze of choice, ¼ jar Soul Satisfaction Parmazen
Step 1: Sauté onion and chili flakes on medium heat for 5 minutes and leave it to cool for another 5 minutes.
Step 2: In a mixing bowl, mix all the ingredients together (onion and chili flake mix, Soul Satisfaction Aioli Mayo, cooked rice, Soul Satisfaction Cashew Cheeze and Soul Satisfaction Parmazen) and let set in the fridge overnight.
Step 3: Mould into balls and fry in medium to hot fry pan with a drizzle of oil for 5 minutes per side.
Step 1: Preheat oven to 180 C. Grease a 6cm deep, 24cm square baking dish (or similar)
Step 2: Add 2 diced red onion, 4 diced cloves of garlic and 15g (small bunch) chopped parsley and cook on medium heat for 4 minutes.
Step 3: Add 250g coconut cream and 110g of Soul Satisfaction Herb or Original Cashew Cheeze, mix until there are no clumps (it may be helpful to use a whisk) and set aside.
Step 4: Slice 6-8 medium potatoes as this as possible, arrange one third of potatoes, overlapping slightly, over the base of the baking dish. Sprinkle with Soul Satisfaction Parmezen.. Spoon one third of the cheeze sauce from step 3 over the potatoes. Repeat twice.
Step 5: Make creamy cheese sauce with 100g Soul Satisfaction Herb or Original Cashew Cheeze, 50mL water and 10g oil. Mix thoroughly until lumps dissolved to make a cheeze paste and drizzle over the top of the potato bake.
Step 6: Bake for 1 hour, or until potatoes are tender and the top is golden. If it begins to brown too much, cover the dish with foil.