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Vegan Cheeze – Delicious Tasting Non Dairy No Soy Cheese

| 03/22/2014 | Reply

Oh it’s on now!

Today I was craving that good ole standby snack — cheese and crackers. My preference was always sharp cheddar, sliced super thin from the deli section.

But with all dairy products off the table, and me being 100% committed to a vegan eating style, I had to figure out something, and do it fast.

When allowed to build up, cravings can spell disaster to any plans to stay on a new eating plan. You know, that thing where you just go crazy and stuff any and everything in your face that you lay your hands on and regret it later? I didn’t want to get to that point.

I wanted some CHEEEEEESSSSSEEEEE dammit!!!

So I dug around on the internet and looked at several dozen recipes. Some were super complicated and I decided “ain’t nobody got time fa dat!” Others called for a plethora of strange ingredients that I already know I’m going to have to order off the web, and were just doing way too much.

I really like my UPS guy, but I can’t wait that long for him to bring me what I need to make my CHEEEESSSSSSEEEEE.

I decided to mix a couple of things together from various sources, and came up with this.

vegan cheeze

It’s made the traditional vegan cheeze way, by soaking raw cashew nuts in a bit of water for an hour or more, then blending them in a food processor or blender until they reach the level of smoothness that you prefer. I liked mine to look a LITTLE textured, so I didn’t blend it until it was totally smooth like mayonnaise or something.

How can you use this stuff after you make it? Lots of ways!

  • Use it as a dip for raw vegetables
  • As a spread on whole grain crackers
  • Drop a blob or two onto baked potatoes
  • Use 1/4 of your cheeze, add 1/4 cup of unsweetened soy or almond milk and 3 tsps Dijon mustard to make a cheeze sauce for cauliflower, broccoli or asparagus
  • Mix a bit in with your tofu scramble
  • Use it as a spread on a sandwich or wrap, then top with veggies of choice
  • Spread it on apple slices or toast points
  • Dig finger into bowl and stuff it directly into face (that was me)

If you don’t eat it all right away, store your cheeze in the refrigerator in an air-tight Tupperware or mason jar; use it within 7 days. If you’re making it in advance, refrigerate immediately then let it get to room temperature before serving. The texture should be spreadable.

Vegan Cheeze - Delicious Non Dairy Soy Free Cheese
 
Created by:
Recipe Type: Condiments/Seasonings
Cuisine: Vegan
Number Servings: 6
Prep Time:
Cook Time:
Total Time:
 
If you're worried about missing dairy cheese when you transition to vegan eating, your fears are groundless. There are dozens of fabulous ways to make vegan cheeze from nuts, soy, and other ingredients. This recipe uses cashew nuts, the most traditional method of making vegan soft cheeze. Recipe makes about 12 oz of cheeze, enough for six 2-ounce servings.
What You Need
  • 1 cup raw cashews
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 2 Tablespoons fresh Meyer lemon juice (sweeter than regular lemons)
  • 2 Tablespoons Chardonnay wine
  • 2 small cloves fresh garlic
  • 1 Tablespoon Dijon mustard
  • ¼ tsp. white pepper
How to Do It
  1. Soak cashew nuts in ¼ cup water for about 45 minutes.
  2. Pour softened nuts and any remaining water into high speed blender or food processor.
  3. Add the rest of the ingredients, and blend until mixture achieves level of smoothness you prefer.

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Category: Appetizers & Snacks, Veganism and African Americans

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