This incredibly easy plant cheese recipe features a wonderfully rich cheese flavor complemented perfectly by the sweet and aromatic pimiento pepper. Definitely one of my favorite cheeses now. Here is the full recipe.
- 2 cups raw cashews (soaked at least 3 hours or 1 hour in hot water, drained)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons apple cider vinegar
- ⅓ cup olive oil
- 2 tablespoons nutritional yeast
- ¼ teaspoon smijed paprika
- 1 teaspoon salt
- 4 oz jar of pimiento peppers (separate)
- Put all the ingredients in the blender, using half (2oz) of the pimiento peppers
- Blend until smooth
- Transfer to a blow and mix in the rest of the pimiento peppers
- Let rest in the fridge for 24 hours
This is nacho-average cheese! Today we made a cashew based nacho cheese sauce, packed with nutrients from carrots, potatoes, and fresh squeezed lemon. The smoked paprika and nutritional yeast gives it that extra smoky, cheesy flavor, sure to please the most devout cheese lover. Perfect for game day or as a side for your taco Tuesday!
This vegan cheddar cheese is truly a game changer. After countless tries at cheese-making, I am so happy with how this one turned out. It is quite rich and have that cultured flavor alongside a texture that is spreadable but still with some structure. Made with all the good stuff, you will appreciate a wholesome plant-based cheese alternative that also loads you up on probiotics. I have been using it successfully on pizza, toasts, mac&cheese sauce or many other dishes that could use the cheesy goodness. It takes some prep time and a little aging time to culture it but the process is super simple and consistent. See the full recipe below.
A 5 minute, 4 ingredient, easy and delightful plant-based mascarpone. It works great as a bagel spread (think lox, with red bell pepper “salmon”), as a topping over muffins, desserts, fruits or smoothies, over gram crackers, or even as a cream base for soups. With such simplicity and versatility, I highly recommend you give it a try. Here is the recipe:
This is definitely one of my signature recipes and for good reason. It is a healthy and easy to make sauce that is super versatile. I use it for a delightful Mac&Cheese, as a dip sauce, sauce in or over burritos, over open sandwiches, anywhere and everywhere I can think of. The sauce’s signature status was also confirmed when my 10 year old son claimed it was better than ketchup! It’s that good lol. The recipe is below.
I don’t know why it took me this long to start experimenting with homemade vegan yoghurt but here I am after a few first batches and I am super excited. Made with raw cashews, and raw (unpasteurized), unfiltered apple cider vinegar, this creamy yoghurt turned out extraordinarily well for dipping fruits in or as even as a spread over toast. And it couldn’t be easier to make, the recipe is below.
Open sesame cheese from Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron. I am so in love with this recipe and with the whole book <3.
I am a big fan of homemade vegan cheese 🙂 It is incredibly satisfying and easy to make, you get to play with the flavors and you get to have a delicious cheese to use over toasts, in grilled sandwiches, sauces… Naturally I was very excited when I learned that my incredibly talented friend Jules Aron has just released a cookbook on the subject: Vegan Cheese: Simple, Delicious Plant-Based Recipes. I seriously want to try everything in this book, they all look gorgeous and the few recipes I have tried so far have been amazing! Highly recommended 🙂