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Fettuccini with cultured cream sauce, shallots, chanterelles and parsley.

What you need:

For the Alfredo

  • 1 c easy soy yogurt
  • 1/3 c pine nuts or cashews
  • 1 t salt
  • 1/3 c nutritional yeast
  • 1/2 small onion
  • 2 cloves garlic

For the pasta

If you’re using baked tofu, put your oven at 400 degrees and crumble up the tofu. Drizzle with olive oil and tamari. Bake for around 10 minutes stirring often.

Place all the Alfredo sauce ingredients into the blender and blend on high for one minute.

Cook pasta according to directions.

Dry sauté the chanterelles first to cook off the water.

Add chopped shallots and olive oil.

Chop up your parsley. Once all the elements are done, place a scoop of pasta, a scoop of tofu (if using), a scoop of mushrooms, and pour Alfredo to taste. Garnish with parsley!

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Baked potato with shiitake bacun and easy cultured cheeze sauce

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What you need:

Cultured cheese sauce

  • 1/2 c easy soy yogurt
  • 1/2 c cashews
  • 1/4 c nutritional yeast
  • 1/2 small onion
  • 1/4 favorite salsa (I use Trader Joe’s salsa especial-medium spice)
  • Jalapeño or canned chilis
  • Salt to taste

Shiitake bacun

  • 2 c thinly sliced shiitake
  • Drizzle olive oil
  • Drizzle liquid smoke
  • Drizzle tamari
  • Preheated oven at 375 degrees

Other

Spread the shiitake out on a cookie sheet and drizzle with olive oil, liquid smoke, and tamari. Bake at 375 degrees, stirring well every five minutes for the first fifteen minutes, then every three minutes until done.

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The bacun will seem almost burned but will still be chewy after twenty minutes or so. Once you take it out it will get crunchy like bacon as it cools.

For the cultured cheese sauce, put all the ingredients into the blender and blend well for two minutes.

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Bake the potatoes and steam the broccoli as preferred. Plate them up and mow them down!! The savory umami of the bacun is perfectly paired with the creamy cultured cheese sauce. Zam! You won’t be disappointed.

I baked up some Brussels Sprouts as well as the steamed broccoli and added a little plain easy soy yogurt in place of sour cream. A few dots of hot sauce and you’re ready to take on the world.

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Cauliflower roast with lime cream sauce

What you’ll need for the sauce:

As an aside, you can use this versatile onion, pine nut, sunflower seed and yogurt sauce as a base for many different kinds of cream sauce- sriracha, curry, cilantro-jalepeño, etc.)

What you’ll need for the rest of the meal:

  • One head cauliflower
  • 1 tablespoon Italian herb seasoning
  • 1/3 teaspoon cayenne or Berbere (I prefer Berbere because of it’s rich flavor with the lime and cream sauce)
  • Baby potatoes (optional)
  • Asparagus (optional)

Preheat your oven to 375 degrees. Blend the sauce ingredients except the lime on high until smooth and creamy. I like to blend until the sauce is slightly steamy, to cook the onion a little bit so that some of the spice level and onion flavor comes down.

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Squeeze the lime into the cream sauce and mix well.

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Remove the leaves and stem of the cauliflower as best you can without separating the florets.

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Slather the cauliflower with cream sauce and place on a cookie sheet or skillet.

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Cover with foil and bake for 30 minutes. I quartered the potatoes and baked them with a diced onion, olive oil, and Italian herb spice at the same time. Adding the diced onion brings the flavor and texture up infinitely, because the onion caramelizes in the process of baking. I finished the potatoes with a healthy sprinkling of flake salt.

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Uncover and bake for 45 more minutes to an hour. Check for desired level of browning. I put a little more cream sauce on mine and baked for five more minutes. I used this five minutes to steam up the asparagus with a little water and a little olive oil.

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Sprinkle with Italian herb and cayenne or berbere.

Slice the cauliflower into quarters (large slices helps keep it from falling apart into florets). Spread a little more cream sauce onto the cauliflower and serve!

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Portobello stroganoff with cultured vegan cream sauce

What you need-

  • 4 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion
  • 6 cloves of garlic
  • 2 cups vegetable stock
  • 1 tablespoon Italian herb seasoning
  • 2 tablespoons corn starch
  • 2 tablespoons Tamari
  • 2 cups easy soy yogurt or garbanzo cashew yogurt-well stirred!
  • Chopped parsley for garnish

Slice the portobellos, the onion, and the garlic. Sauté them in the onions and garlic in olive oil on medium heat for 1-2 minutes. Add the mushrooms and sauté for another 2-3 minutes.

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Add the vegetable broth and Italian herbs. Bring to a low simmer, and cover for twenty minutes.

In a medium bowl add cornstarch and Tamari. Stir into a smooth paste. img_6054

Mix this into the mushroom mix and bring back to a simmer for around 4-5 minutes. The sauce should begin to thicken. It will thicken more as the sauce cools a bit as well.

Add well stirred yogurt into this mix. If you don’t whip it up well, the yogurt will remain in little clumps once you stir it into the mushroom mix.

Add salt and pepper to taste. Garnish with chopped parsley, and serve over wide noodles or rice.

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Sharp nacho cheese

What you need-

  • 1/2 cup soaked cashews
  • 1/4 cup water
  • 1 tablespoon dried red pepper (or something else red like pimentos or canned red pepper-for color and taste)
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 cup yogurt (rice, quinoa, soy)

Blend all the ingredients except the yogurt on high until smooth. Add in yogurt and blend another few seconds.

For a sharp nacho cheese sauce, place this mixture into your fermentation station for 12 hours at around 100 degrees.

Cheesy nachos with cultured soy yogurt sour cream!

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Avellana’s Products – Vegan and Gluten Free!

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Smoked Paprika: This is one of our bestselling cheeses. If you like mild and smoky umami, this cheese is for you. The Paprika peppers are roasted and smoked, then ground into a rich and deep red powder. This smoky spice blends well with hazelnut and hemp cream, adding another layer of complexity to the already smooth and nutty cheese.

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Italian Herb: Another best seller, our Italian herb is a piquant, earthy spice blend (organic Basil, organic Oregano, and organic Rosemary) is a perfect partner for our savory cheese, creating a creamy and satisfying herbed experience.

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Berbere:

Twelve different spices (Organic Paprika, Sea Salt, Organic Cayenne, Organic Fenugreek, Organic Coriander, Organic Cumin, Organic Black Pepper, Organic Cardamom, Organic Cinnamon, Organic Clove, Organic Ginger, Organic Turmeric) are combined to produce Berbere, a spice blend that has its origins in Ethiopia. This wonderfully bold, spice blend adds a complex and zesty heat to our creamy hemp hazelnut cheese.

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Curry: Colorful, fragrant and incredibly rich, this beautiful and creamy cheese invokes the exotic flavors of India. The spice mix contains organic Coriander, organic Turmeric, organic Fenugreek, organic Ginger, organic Mustard Seed, organic Black Pepper and organic Cayenne.

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Pesto: Made with organic basil, garlic and lemon pepper. The flavors mix together to create a warm and fragrant cheese that will practically transport you to a European pub in the 1800’s. Avellana Hazelnut Pesto Cheese pairs perfectly with a glass of wine, ale, or strong hot tea.

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Currant: The currant may be small, but it’s flavor is mighty and it blends with hazelnut hemp cream like a dream. It’s a little bit tart and a little bit sweet and a whole lot divine…try it on crackers or toast with fresh fruit for a truly sublime experience.

Avellana Hazelnut Parmesan

Avellana Hazelnut Parmesan: Handcrafted from organic Oregon hazelnuts, this parmesan alternative has a deliciously addictive nutty, cultured flavor that’s perfect with soups, salads and pasta.

100% Organic Hazelnut Flour

Avellana Organic Hazelnut Flour: Hazelnut flour is low in carbohydrates, high in protein and is a fantastic source of fiber. Sweet with a mildy nutty taste, it’s the perfect addition to pie crusts, cookies, breads and cakes. Simply substitute 1/3 of the called for flour in a recipe with Avellana for delicious and nutritious results.

All of our products are created and packaged in a dedicated gluten free facility.