Food recipe Vegan

How to Make Vegan Cheese

Hello everyone,

Are you thinking about jumping on the vegan bandwagon but don’t know how you could possibly live without cheese?!  I have good news for you!  With these two “cheese” recipes, you do not have to give up that comfort food :). However, now you get to enjoy it with less saturated fat, less of an environmental impact and without harming any animals.

For my visual people, here is a quick video that will take you through my favorite vegan cheese recipes, step by step.  The recipes are written out below for those who like to learn that way.  I hope that you enjoy them and that you can use them in your kitchen.

Recipe 1:  Cashew Cream from The No Meat Athlete Cookbook

Ingredients:

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 to 1 cup water

Directions:

Combine the cashews, lemon juice, and salt in a high-speed blender, using a tamper to assist with blending.  Add water 2 tablespoons at a time as needed to achieve desired consistency, and process until thick and creamy.

**Add seasonings of your choice.  We like to add dill or onion powder to create dressings or dips.

Recipe 2:  All-Purpose Cheese Sauce from the Oh She Glows Every Day Cookbook (modified a bit in the video)

Ingredients:

  • 1/4 cup raw cashews
  • 1 1/4 cups diced peeled potatoes
  • Heaping 1/3 cup diced carrots
  • 2 to 3 tablespoons nutritional yeast, to taste
  • 2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil
  • 2 tablespoons plus 1 1/2 teaspoons water
  • 1 1/2 teaspoons fresh lemon juice, or more to taste
  • 1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
  • 1 medium clove garlic
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain.
  2. Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender.  Drain.  (Alternatively, you can steam the veggies).
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth.  If using a Vitamix, use the tamper to help it blend.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

Check out both of their websites as well:

Oh She Glows  http://ohsheglows.com

No Meat Athlete  http://www.nomeatathlete.com

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