HAAAAA HA HA. GET IT??! NUTS!!!!!
Yeah. OK. So finally, there’s vegan cheese that doesn’t gross me out, and it’s made out of nuts. But it’s also super expensive, so I usually just make some vegan cheese. Cashew ricotta is quick and easy for a creamy filling/topping; nutty nooch is just nuts/seeds of my choice–usually almonds or walnuts and hemp seeds–whizzed in the spice grinder with nutritional yeast for a parmesan sub. But the best ones are cultured.
I’ve made the herbaceous cultured cashew spread from Vegan Eats World a whole bunch of times, and it’s a dang winner. Well, I do not bother with sauteeing any garlic or shallots; I just add raw garlic (BOOM) and lemon zest along with the herbs. It is awesome on bread. It is excellent as pasta sauce. It’s not bad in a salad dressing.
But really, a simple presentation is the best one. Something carby. A little tomato. Delicious.