Category: Vegan cheese

Cucumber Dill Cashew Spread.

Ingredients 1  Cup raw cashews, soaked over night 1/4 Cup shreaded cucumber (juice squeezed out) 1 Tablespoon lemon juice 1 Tablespoon apple cider vinegar 1 Teaspoons white miso paste 1 Tablespoon nutritional yeast 1 Tablespoon lemon juice 1/4 Teaspoon dill weed minced 1/4 Teaspoon garlic minced (1 clove lg) 1/4 Teaspoon oregano Directions: 1. Add softened cashews, half (1/8) cucumber, lemon juice, vinegar, miso...
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Vegan Peppercorn Cream Cheese

Vegan Peppercorn Cream Cheese Ingredients: 2 Cups raw cashews (soaked overnight)l, and drained) 3 Tablespoons vegan friendly yogurt 1/4 Teaspoon White miso paste 1 Tablespoon sauerkraut brine (or lemon juice) 1/2 Teaspoon salt 1 Teaspoon fresh cracked peppercorn (I used a four peppercorn blend) Directions: Place all in ingredients into blender. Blend until smooth. *if...
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Cheesy Beans and Peas

  Ingredients: 2 Cans of white old navy beans 1 Cup frozen green peas   Cheese Sauce: 2 Tablesppons light tasting oil 1/4 Onion chopped 2 Cups peeled potatoes chopped 1 Cup peeled carrots chopped 1 Cup vegetable broth 1 Teaspoon salt 2 Tablespoons sauerkraut brine or lemon juice 1/2 Cup raw cashews 1/2 Cup...
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Chili Cheeze Wedges

Chili Cheeze Wedges with BBQ Smoke Flavored Crispy Chickpeas. Ingredients Potato Wedges: 4 Large Potatoes  2 tablespoons oil salt to taste Directions: Preheat oven to 375 degrees Cut potatoes into wedges. (cut potatoes in half lengthwise then in half again lengthwise then once more lengthwise) Place cut potatoes on a baking sheet Drizzle with olive...
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Plantain chips with sundried-tomato, almond based cream cheese.

Plantain chips with sundried-tomato vegan almond based cream cheese. This is a very simple vegan cheese that goes great on anything, from bagel and cream cheese to plantain chips. add a bit more almond milk and make a great chip dip. When you need a quick summer snack this is another great one to add to your...
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Vegan Ricotta 

Ingredients: 1 pack extra firm tofu 1 teaspoon light miso paste  1/4 cup nutritional yeast 1 tablespoon Italian herbs (I used dried but fresh is best) juice of 2 lemons 1/2 teaspoon salt 2 tablespoons olive oil 2 tablespoons of sauerkraut water (water also works) Directions: Blend all ingredients until very smooth!
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Vegan Mozzarella that Melts

Ingredients: 2/3 Cup Refined coconut oil (melted not hot) 1/2 Lemon Juice 1 Cup Soymilk (unsweet) 1/4 Cup Tapioca flour 4 Teaspoons Kappa Carrageenan 2 Teaspoons Salt Directions: Place all ingredients in a blender and mix well about 40 seconds. (hand blender works best unless you have a heavy duty blender) Add blended ingredients to...
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Sunflower Dill Pickle Vegan Cheese

Ingredients: 1 Cup water  3/4 Cup dill pickle juice(brine from the jar) 1 Cup sunflower seeds (boiled 15 min and rinsed) 1/4 Cup tofu 1/4 Cup nutritional yeast 1 Tablespoon extra virgin olive oil 1 1/2 Teaspoons lactic acid powder (can sub lemon juice) 1 Teaspoon onion powder 3/4 Teaspoon salt 1/2 Teaspoon dried dill...
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Warm Spicy Cheesy Cauliflower Dip

Ingredients: 1/2 Head of cauliflower, steamed or boiled until tender 1 Cup raw cashews, boiled for 15 min or soaked overnight 4 Roasted garlic cloves. (can sub garlic powder- do not sub raw garlic) 1 Can chickpeas (drained and rinsed) 2 Tablespoons Frank’s Red Hot sauce or other hot sauce 1/2 Cup water 2 Tablespoons...
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Macadamia nut vegan parmesan

Ingredients: 1/2 Cup macadamia nuts 1/8 Cup nutritional yeast 1/4 Teaspoon garlic powder 1/4 Teaspoon salt Directions:  Add all ingredients to food processor. Pulse for 30 second or until nuts are all chopped up and ingredients are combined. Enjoy! **you can also use any other nuts of choice for this  for this recipe**
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