Vegan Cashew “Cheese” Spread

Looking for a vegan or vegetarian cheese option? Check out this great recipe for Cashew Cheese.

As a way to ring in 2016, I asked my followers on Social Media to pick one food item for me to take out of my diet for the month of January.  I received so many great options like cheese, sugar, meat, and Richard (literally, two different people wrote Richard . . . not really sure what to do with that information, but I’ll roll with it).  I put all of their suggestions into a drawing for one lucky winner (or loser, depending how you look at it): DAIRY!

Looking for a vegan or vegetarian cheese option? Check out this great recipe for Cashew Cheese.

 

I knew this was going to be a tough cookie, because, well, dairy encapsulates so many of my favorites: cheese, chocolate, cheese, ice cream, cheese, and did I mention cheese?  This may come as a surprise to some of you, but I really like cheese.  Nay, I really love cheese.  There was a moment in my life when I had to be physically removed from my station on a sandwich making team, because being in charge of the cheese meant that I ate every other piece that slice that came my way.  Here you go sandwich, one for you, one for me, one for you, one for me . . .  I’m not even exaggerating, I have witnesses.  All of that to say, I was a little bit nervy about giving up dairy (aka cheese) for an entire month.  I said I was going to do it, though, so by golly I’m going to do it!

I’ve heard about this alleged “Cashew Cheese” from some of my vegan friends, and I’ve seen it listed as ingredients at some of my favorite restaurants, so I figured I’d try to look through a few recipes to see if I could come up with my own version of this Cheese-postor (that’s cheese-impostor, in case it doesn’t come across so soundly in written form).  So, here’s what I did, and you can too!

Looking for a vegan or vegetarian cheese option? Check out this great recipe for Cashew Cheese.

Here’s what you’ll need:

  • 1 cup cashews (soaked for at least one hour & drained)
  • 1/4 cup filtered water
  • 1/2 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 tablespoon Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 3 Garlic Cloves
  • Himalayan Sea Salt
  • Cracked Pepper

Here’s what you do:

  • Throw everything in a blender
  • Blend (supes complicated, right?)

Looking for a vegan or vegetarian cheese option? Check out this great recipe for Cashew Cheese.

 

Just in case you want my two cents, here you go:  it.is.exquisite! Seriously, I loved every single tasty bite I got, and the family and friends who got to it before I licked the bowl also report thoroughly enjoying this scrumptious treat.  However, and this is a big however, I’m not sure why someone would call this “cheese” exactly.  Please don’t misunderstand, it is SUPER DELICIOUS, just not in a cheesy kinda way.  I can see how it might be used in lieu of a cheese spread or dip, but my feta favoring palette can’t seem to get on board with calling this cheese just yet.

Am I being too harsh?  Are my cheese standards just a little too high?  You tell me!  Comment below with your thoughts on this Vegan “Cheese” Spread.  Are there other recipes or variations I should try?

Shakeology Mug Cake

 How to create a delicious mini cake with a few healthy ingredients, a mug, and your microwave.

 

What you’ll do:

  1. In a mug, mix Shakeo, baking powder, salt, cocoa, and sweetener
  2. Next, mix in an egg and water/milk
  3. Mix until all dry ingredients are moistened
  4. If you’d like to add a nut butter, put one teaspoon in the center and push it about 1/3 of the way down.  If you’d like to add coconut shavings, simply sprinkle them on top.
  5. Microwave for 90 seconds

The edges should easily pull from the sides when finished.    ENJOY!

Ultimate Reset: Zucchini-Cashew Soup

 

A fabulous friend of mine grows magnificently beautiful zucchini in her backyard, and she generously gifted two GIANTS upon me this week.  So I decided to create another winner from the Ultimate Reset recipe guide, this super easy recipe tastes scrumptiously creamy without ANY dairy!
What you’ll need:
2 oz raw cashews (about 34 cashews)
3 medium zucchinis (I used one very large one)
3 cups water, divided
   
     Optional ingredients (to taste):
        Himalayan salt
        Bragg Liquid Aminos
        Herbal Seasoning blend
        Fresh herbs
What you’ll do:

  1. Soak cashews in 1 cup water for 1 hour. Set aside.
  2. Cut zucchini into chunks.
  3. Bring 2 cups water to boil over medium heat.
  4. Add zucchini, cook for 4-6 minutes.
  5. Drain. Set aside.
  6. Place cashews, water, zucchini, and any optional items into a blender or food processor and blend until smooth.
  7. Heat soup over medium heat, stirring frequently, for 4-6 minutes
It is also pretty delicious served cold!  Bon appetit!

NOTE:  This recipe is for 2 servings of soup.  😉