Holy yummy, batman! Even though it’s true that I can eat the same thing over and over, lately I’ve been getting bored with what I’ve been eating. That’s part of why I love that I made this resolution to try new recipes: it breaks me out of food ruts and keeps my mind open to different meal ideas. The other part of why I love it, of course, is because the results so far have been very tasty. There’s also a third reason, and that is that I really love cooking and puttering around in the kitchen. It makes me feel industrious and healthier. I love that sentiment from Michael Pollan: “Eat anything you want, just cook it yourself.” I’ve been trying to embrace that more lately.
Oh Dear Drea is a blog that makes vegan living look easy. I was opening browser tabs like crazy yesterday, getting so much inspiration for delicious, easy vegan food. I had a huge bag of cashews in my kitchen, so I decided that this cashew cheese recipe would be the first one I’d try. Despite making a few changes to her original recipe, it still turned out great.
Adapted from Oh Dear Drea
- 1 cup of raw cashews, soaked in a bowl of water for 1+ hours
- 1-2 cloves garlic
- 1-2 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp vegetable oil
- 1 tsp salt (to taste)
Soak the cashews for an hour or more. Drain them but save the water. Blend together all your ingredients, adding spoonfuls of cashew water until you reach your desired consistency (like a queso sauce). I forgot to pick up lemons so I substituted apple cider vinegar for the lemon juice the original recipe called for. Next time I’ll try with lemons and nutritional yeast because I know that would make it that much more delicious.
I’d treated myself to a garlic baguette (my first baguette since arriving in Korea!) after my run this morning, and loved eating some pieces of it with this yummy sauce. I think this would be great on a vegan pizza, like it was suggested in the original post. I’m excited to use it in veggie wraps and tacos too! Really it seems like you could just throw it on just about anything. The recipe makes a lot, almost a cup full, so I’m looking forward to discovering all the possibilities.
Yum! Dig in, friends.