Vegan Cheeze – Delicious Tasting Non Dairy No Soy Cheese
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.
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.
- 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
- Soak cashew nuts in ¼ cup water for about 45 minutes.
- Pour softened nuts and any remaining water into high speed blender or food processor.
- Add the rest of the ingredients, and blend until mixture achieves level of smoothness you prefer.
Category: Appetizers & Snacks, Veganism and African Americans
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