Sunday, April 1, 2007

Vegan cashew cheese

I came across this article which teaches you how to make your own vegan cheese.

2/3 cup cashews (raw is best, roasted is still great, and try flavored cashews too)
1/2 cup water (or slightly more)
1/4 cup red bell pepper (raw or roasted)
1/4 small red onion (if you're cooking for a date, or more otherwise!)
1/4 cup yeast flakes
2 garlic cloves (see "red onion")
3 tbsp lemon juice
2 tbsp Bragg's Liquid Aminos (on the health food isle everywhere, or use lite soy sauce)
1 tbsp sesame oil
1 tsp sea salt (optional) if the cashews are unsalted

Put everything in a food processor and blend it until it's creamy. If it's too thick, add more water. If it's too watery, add more cashews. It should have a Cream of Wheat-like consistency, or just a bit thicker.

I don't know why there's a need for the liquid aminos (which is a protein concentrate) instead of just soy sauce because it doesn't look like the liquid aminos will make the vegan cheese thicker. Perhaps it's possible to substitute it with tamari soy sauce as mentioned in the article.

Recipe source: Ryan Thibodaux; Weekly DIY: Vegan Cashew "Cheese"; Green Options

1 comment:

alex said...

the point of the braggs is to add the 'umami' (proteiny/glutamic) edge to the taste. plus it's an excellent lower-sodium salt substitute.

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