Garlic & Chive Cheese Spread

Ingredients:

• 1.5 lb cream "cheese" ("Tofutti Better Than Cream Cheese"--Non-Hydro is what I use)
• 3 tbsp canola oil
• 2 tbsp brown rice syrup
• 2 tbsp minced garlic
• 1 tbsp powdered garlic
• 1 tbsp cider vinegar
• 2 tsp lemon juice
• 1/4 cup nutritional yeast
• 1 tsp dill
• 1/4 cup filtered water
  
• Fresh chives to taste (about 2g worth)

Add all ingredients to a food processor and blend on high to combine.  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Vegan smoky chipotle aioli...

Used this in a "chick'n" burrito last night. This is very "Taco Bell"-ish, which is actually what I was going for.

• 1 cup Veganaise
• 2 tbsp brown mustard (I used smoky brown, which was nice)
  
• 1 tsp granulated garlic
• 1/2 tsp black pepper
  
• 1 tsp smoked chipotle powder (to taste)
• 1/2 tsp smoked paprika (optional)
  
• 1 tsp lemon juice

Whisk all together. There you go...

"Pizza Pi" Garlic White Sauce...

This is surprisingly good, and damn accurate as far as I can remember. The only thing I want to do differently next time is to add in some (read: a dozen or so) roasted mashed garlic cloves, and back off the granulated garlic a bit.

• 2 TBSP + 1tsp Wondra(R) gravy and sauce maker
• 2 TBSP Earth Balance
• 1 TBSP nutritional yeast
• 1 TSP granulated garlic
• 1 cup almond milk

Heat Earth Balance in a saucepot on med low until melted. Add in Wondra and yeast make a light roux. Start whisking in almond milk. Add in granulated garlic to taste. Just before pouring over pizza, whisk in an additional tsp of Wondra and pour over prepared pizza. This last bit of Wondra will "set up" in the heat of the oven, not in the sauce pan, thereby allowing you to pour it on, which is handy.