Source: Adapted from Food.com
By PhrostyWindow

Ingredients:
1/4 cup raw cashews
1 1/2 cups cold water
2 ounces pimientos (half of a 4 oz. jar)
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
1/2-1 teaspoon salt
1 (4 ounce) can diced green chilies (optional)

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Directions:
1. Rinse cashews with hot water while combining the remaining ingredients (except chiles) in a blender.
2. Add cashews to blender and process on high for 1-2 minutes.
3. Cook in a sauce pan over medium heat, stirring constantly, until thick.
4. Add chiles and serve or use in other recipes that call for cheese sauce.

Servings: 4

Source: Adapted from Food.com
By Bergy

Ingredients:
1 (350 g) package extra firm tofu
3 tablespoons tamari or 3 tablespoons soya sauce
1/4 cup Red Star nutritional yeast
1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)
1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Directions:
1. Lightly grease a non-stick pan with oil.
2. Put tamari (soy sauce) in a bowl.
3. In another bowl mix yeast and spices.
4. Slice tofu into 1/4-inch slices.
5. Dip tofu in the tamari and then in the yeast mixture.
6. Fry until golden; flip and brown the other side.
7. Add a bit of oil if necessary.

Servings: 2-3

Source: Adapted from Food.com
By Cookgirl

Ingredients:
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast flakes
2 tablespoons almonds, blanched and ground
3 garlic cloves, minced
1/4 cup water
2 tablespoons lemon juice
1/2 tablespoon soy sauce
1 tablespoon olive oil
1/4 teaspoon white pepper

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

Directions:
1. In a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. Make a paste.
2. *Whisk in the water, lemon juice, soy sauce, olive oil and white pepper.
3. *I prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency.
4. Refrigerate until ready to serve. Adjust seasonings if necessary.

Servings: 6

Source: Adapted from Food.com
By Zenmaria

Ingredients:
1 cup vital wheat gluten
2 teaspoons paprika (smoked Spanish)
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons nut butter (peanut butter, tahini, cashew)
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 cup barbecue sauce

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Directions:
1. Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with canola oil.
2. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well in the bowl for a couple of minutes.
3. Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
4. Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill pan or grill.
5. Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
6. Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Servings: 2-4

Source: Adapted from Food.com
By Sharon123
 
Ingredients:
1 tablespoon oil, neutral tasting (don't use extra virgin olive oil-too strong)
1 (14 ounce) package firm tofu, cut into strips (to resemble bacon)
2 tablespoons soy sauce (I use Bragg's Aminos)
1 teaspoon liquid smoke
2 teaspoons brown sugar (I might try molasses next time)
2 tablespoons nutritional yeast
fresh ground black pepper (optional)

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Directions:
1. Heat oil into large skillet.
2. Fry "bacon" strips on low heat until crispy on the outside. To do this, place them in the pan in the oil and let them simmer for about 10 minutes, without turning. Now they are firm enough to turn easily.
3. Turn them and simmer another 10 minutes on the other side.
4. Mix the soy sauce with the liquid smoke and brown sugar, stirring to disolve sugar.
5. Remove skillet from heat.
6. Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated. Place back on heat.
7. Sprinkle the nutritional yeast, covering all sides. If you like, sprinkle a little freshly ground black pepper on now. Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast. Enjoy!

Servings: 4

Source: Adapted from allrecipes.com
By: CANDIEDVIOLET 

Ingredients:
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

Servings: 16

Source: Adapted from allrecipes.com
By: Becky 

Ingredients:
1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Directions:
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Servings: 10