This is a great cheese alternative and is easy to prepare. The nutritional yeast adds a nice cheesy flavor to the mixture. Nutritional yeast is inexpensive and you can find it at most health food stores or you can order it online here.

3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp salt
1/4 tsp garlic powder

Add all ingredients together in a food processor and process until a fine meal or powder is formed. Don’t over-process. Sprinkle over your dishes like Parmesan cheese.

Will keep covered in the fridge for about a month.

Who doesn’t love cheese and bacon?  These little appetizers are easy to make and are sinfully delicious.

1 can (5 oz) evaporated milk
1 1/2 cups hot water
1 cup uncooked elbow macaroni
Salt, to taste
1/2 cup shredded sharp or medium Cheddar cheese (2 oz)
1/2 cup Colby-jack cheese
1/2 cup chopped cooked bacon
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

Heat oven to 350°F. Spray 2 mini muffin pans with cooking spray.

In 2- to 3-quart saucepan, heat evaporated milk, hot water, macaroni and salt to boiling over high heat. Reduce heat to medium; cook 7 to 9 minutes, stirring frequently, until pasta is tender and liquid is almost gone. Remove from heat; stir in cheese until melted, then bacon. Add more salt to taste, if needed.

Meanwhile, unroll crescent dough on work surface; create 4 rectangles by pressing diagonal seams together. Cut each rectangle in half the long way, then make 2 perpendicular cuts in each, creating a total of 24 smaller rectangles. Place 1 of the small rectangles in each muffin cup.

Spoon a heaping tablespoonful of pasta mixture into each muffin cup.

Bake 14 to 16 minutes or until crescent bases are golden brown, lifting crescent base with fork if necessary to check color. Cool 5 minutes, then remove from muffin cups with a spoon.

2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 large onion, thinly sliced
3 tablespoons butter
3 Eggs
3/4 cup heavy cream
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) Cheddar cheese
2 teaspoons prepared mustard
2 pastry shells (9 inches)

In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, heavy cream, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.

Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

Makes 2 quiches.

2 large shallots, sliced thin
3 tablespoons butter, divided
1/2 teaspoon thyme leaves
Salt, black pepper
2 slices focaccia bread, sliced 1/2 -inch thick
5 ounces Manchego cheese, sliced 1/8-inch thick

Cut the shallots in half lengthwise and peel them. Slice lengthwise into about one-eighth-inch wedges.

In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

I can’t tell you how many times I’ve had a bowl of tomato soup and a grilled cheese sandwich.  It’s a perfect match!  But why not combine the two?  :-p

3 Tbsp olive oil
2 medium onions, chopped
3 cloves garlic, minced
4 cups vegetable stock
1 (28-oz) can crushed tomatoes
kosher salt and black pepper
1/2 cup orzo
1/2 cup heavy cream
fresh basil, minced (for garnish)

For the croutons:
4 slices white bread
2 Tbsp butter, softened
4 slices deli sliced yellow American cheese

In a large pot, heat the oil over medium heat. Add the onions, and cook for 15 minutes, stirring occasionally, until soft. Add the garlic and cook for another minute. Stir in the chicken stock, tomatoes, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 6-7 minutes. Drain the orzo and add it to the soup pot. Stir in the cream, then raise the heat and let the soup simmer for 10 more minutes, stirring frequently.

To make the grilled cheese croutons, heat a heavy skillet over medium-high heat. Butter one side of each slice of bread.  Place the 2 slices of cheese in between the unbuttered side to assemble. Cook in skillet for a few minutes on each side until bread is golden and cheese is melted. Transfer to a cutting board and let rest for a minute or two before cutting into 1-inch cubes.

Pour the soup into serving bowls, top with grilled cheese croutons, and garnish with chopped fresh basil.

Serve immediately.

Serves 2

3 tablespoons unsalted butter
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup Oktoberfest beer
1 tablespoon Worcestershire sauce
2 cups whole milk
2 cups low-sodium chicken broth
1 1/4 lb sharp cheddar cheese, shredded
Kosher salt and freshly ground pepper, to taste

Set a large saucepan or Dutch oven over medium heat.  Add the butter and give it a minute to melt, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened.

Add the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour over the veggies and cook for 3-4 minutes, stirring frequently.

Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2-3 minutes. Mix in the Worcestershire sauce, milk and chicken broth until smooth.

Increase the heat to medium-high and let the soup come to a simmer, then reduce the heat to medium-low and allow it to continue simmering for 10-12 minutes. Turn off the heat under the pot and puree the soup with an immersion blender.

Set the pan over medium-low heat and, stirring constantly, add the cheese a little at a time. Be careful not to allow the soup to boil. Continue until you’ve added all of the cheese and the soup is smooth. Season to taste with salt and pepper.

Serves 6

This was always a simple yet favorite dish that my Mom would make.

1 lb. elbow macaroni
15 oz. can stewed tomatoes
2 cups shredded Cheddar cheese
salt, to taste
black pepper, to taste
potato chips, crumbled

Preheat the oven to 350 degrees F

Cook the macaroni according to the package instructions.  Drain.

In a blender or food processor, pulse the stewed tomatoes a few times.  Season with salt and pepper.

Combine the macaroni, stewed tomatoes and 3/4 of the shredded cheese in a bowl and mix together.

Transfer the mixture to a oven-safe casserole dish.  Top with the remaining cheese and a couple handfuls of crumbled potato chips.

Bake in the oven for 20-30 minutes or until the cheese begins to bubble.

Serves 6-8

1 box elbow pasta
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
12 oz Velveeta cheese
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce becomes thickened. Add Velveeta and stir until melted.  Add cooked pasta and Cheddar cheese.

Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Serves 6

Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set aside.

Transfer to a preheated panini press and grill for about 1 minute or until the cheese is melted. Serve with salsa.

Serves 4

16-oz. ricotta cheese
1/2 cup sour cream
1/2 cup grated Parmesan cheese
2 eggs
2 slices bacon, chopped
1/2 small onion, chopped
1 clove garlic, chopped
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 small jar marinated artichokes, chopped
salt & black pepper, to taste
1 box phyllo dough
melted butter

In a small saute pan, cook the chopped bacon over medium heat. As the fat begins to render, add the onions and garlic and saute until the onions become soft. Remove from heat. In a bowl, beat together 2 eggs. Add the ricotta, sour cream, Parmesan, basil, oregano, salt, pepper, bacon and onions and mix together until combined. Then gently fold in the chopped artichokes.

Preheat the oven to 400 degrees F. Take a round pie dish and brush the bottom with melted butter. Lay one sheet of phyllo on the bottom of the pie dish, brush it with melted butter. Place another sheet of phyllo on top and brush with butter. Repeat this 3 more times until you have 5 layers of phyllo brushed with melted butter. Now pour half of the artichoke-cheese mixture on top. Spread the filling out evenly, then top with another 5 sheets of phyllo with melted butter brushed in between each sheet. Now spread the remaining mixture on top. Top with 6 more sheets of phyllo brushed with butter. Use a knife to carefully trim the excess phyllo dough from the edges of the pie dish. Place in the oven and cook for about 40 minutes.

Serves 6