By Chef Scott

Our amazing homemade vegan cheese is a revelation for lovers of cheesy comfort-food goodness! This recipe has pleased folks from all walks of life; we believe that you will love it! It can be used for nachos or as a base for a queso style spicy dip, and more! The squash gives a nutritive boost of vitamin C, manganese, magnesium, and potassium, and is an excellent source of vitamin A and E as well.  Its natural sweetness helps curb sugar cravings, too!




Squash (Butternut or Delicata) Boiled 1 ¼ cups

Carrot Boiled 1 ¼ cups

Caramelized Onion 2 Tbl

Soy Sauce 1 ½ Tbl

Sunflower OIl ¼ cup+

Lemon Juice 2 Tbl

Paprika ¼ tsp

Smoked Black Pepper ⅛ tsp

Sea salt 1 ½ tsp

White Miso Paste 1 Tbl

Garlic Flowers 1 tsp

Raw Cashews ¾ cup

Water ¼ cup

Blend cashews and water in food processor first.  Then the rest.  Add oil if needed.  Adjust and fine tune with sea salt and soy sauce.




Garlic 1 clove

Walnuts ¼ cup

Basil ½ cup with large stems removed

Arugula ¼ cup

Lemon Juice 2-3 T

Olive Oil 3 Tbl - Bariani 

Sea Salt ⅛ tsp

Smoked Black Pepper Sur La Table  ⅛ tsp

Blend in food processor.


Caramelized Onions


Yellow Onion 2 whole

Sea Salt -

Smoked Black Pepper

Olive Oil 3 Tbl



Thinly slice two yellow onions.  Heat olive oil in a pan.  Add onions to the pan, and cook on high. Add salt and pepper.  Add ¼ cup water. Reduce heat to medium. Stir occasionally, but allow some color to appear on the pan.  When the pan starts to darken beyond a light-medium brown, add more water to deglaze.  This helps infuse the onions with color and flavor.  Repeat as necessary until onions are very soft and medium to dark brown.  This process usually takes up to 30 minutes, but the onions can be eaten far before that.  Cooking them longer provides a darker, more flavor intensive product.


Fill a pot with plenty of water and  bring to a boil.  Add 1/2 tsp salt.  Once the water is boiling, add your pasta.  We love BioNature organic gluten-free pasta.  Stir the pasta every few minutes and check for doneness around 8 minutes.  The pasta should be soft but not mushy, with slight bite but not overly starchy.  Once it is done, strain into a colander.   You may choose to rinse with cold water to prevent the pasta from becoming overcooked.  With gluten free pasta, if you are not using it immediately, it is wise to toss lightly in oil.  This prevents the pasta from sticking.  The only downside is that the sauce wont stick to the pasta as well.  A small price to pay for pasta that does not become one giant clump!

Heat your cheese sauce in a saucepan.  When it is hot, combine with pasta.  Plate your pasta, and garnish with pesto and caramelized onions as desired.


buy products we used in this recipe


• BioNature Organic           Gluten-Free    


        • bariani olive oil