Vegan Cheezie Sprinkles

Easy peasy condiment one can use to replace cheese on veg, noodles or just to add flavour to dips and sandwiches. This was given to me ages ago by a friend, however I tweaked the recipe as Chefs are wont to do. Enjoy, and here's to health and good eating!

Vegan Cheezie Sprinkles:
Ingredients
-1 C ground almonds
-1 1/2 C ground raw sesame seeds (use a coffee grinder to grind a few tablespoons at a time)
-1/4 C nutritional yeast
-3 Tbsp miso

Method:
-Combine all in a bowl, use a spatula to incorporate well and keep in a sealed glass jar in the refrigerator.
-Lasts for months as it has a high salt content, just keep it refrigerated.

The picture of it finished is on the left and the pic on the right shows it being added for the vegetable slather recipe. The last picture is a serving suggestion on fish and asparagus. Bonne appetit!

Vegetable slather (raw food)

New recipe that I promised a while ago, easy, flavorful, can be used as a spaghetti sauce on raw noodle replacers, or on cooked noodles, spaghetti squash, on fish, or just as a dip. My son uses it on his sandwiches to replace mayo or other condiments, just don't heat it up or you lose all the valuable nutrients. As always pictures follow.
Here's to good and healthy eating!

Vegan Vegetable Slather:
Ingredients
-1 1/2 C raw almonds soaked overnight and drained then rinsed very well.
-1/2 C cheezie sprinkles (recipe follows)
-1 tomato, chopped
-1 red pepper, seeded and chopped
-1-2 stalks of celery with leaves if possible, use only one stalk if you don't like too strong a taste of celery. Throw out stringy peelings.
-2 cloves of garlic
-1 small bunch of scallion( 2-4 stalks)
-4-6 leaves fresh basil
-3/4- 1 C water
-1/4 C EVOO (extra virgin olive oil)
-1 C ground almonds
-2 TBSP nutritional yeast
-2 TBSP Miso
-1 tsp lemon zest

Method:
-Peel celery, place all ingredients in a blender on high speed and liquefy. Refrigerate for at least 4-5 hours before using. Keeps 4-5 days in fridge.
Freezes very well, keeps up to 2 months in freezer.