The vegan cheese that is available at the store is good, but I think it's missing in a couple categories. The shredded cheese I could not live without, but the block cheeses are a little too bland for my taste. Nut based cheeses add texture, creamyness, along with extreme flavor.
Do try this recipe; it's simple and you'll be able to add one more homemade vegan food to your repertoire.
Ingredients:
1 1/2 cups organic raw cashews, soaked in purified water for 4-6 hours
2 T organic sun dried tomatoes
1/4 cup nutritional yeast
1 T dry sherry (opitional, I did not use)
1 heaping tablespoon white miso ( I used chickpea miso)
1 T organic raw apple cider vinegar
1 t sea salt
1 t organic onion powder
1/2 t organic dry mustard powder
1/2 t organic paprika
1/4 t organic turmeric
1/4 t organic cayenne
1/2 cup organic unrefined coconut oil, melted
Method:
Drain cashews and rinse; place in your high powdered blender. Slice sun-dried tomatoes into small pieces, also add to blender.
Start at low speed and continue to gradually increase speed until the mixture starts to form a paste. I used a Vitamix, you will have to scrape down the sides a few times to blend properly.
Add remaining ingredients, with oil being the last added.
Process until smooth. You will have to stop and scrape the sides and to free the blades of the mixture a little.
Remove cheese from the mixer and place in a glass bowl, cover and refrigerate for at least 4 hours or until firm.
Shape into a log or leave as is.
No comments:
Post a Comment