Vegan Cashew Cheese

Vegan Cashew CheeseHoly 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.

Vegan Cashew Cheese 2Cashew Cheese

Adapted from Oh Dear Drea

Ingredients:

  • 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)
  • Herbs

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.

20140617-152044.jpgI’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.

Vegan Peanut Butter Cups

20140415-152642.jpgI’m over at Guinea Pigging Green today sharing a recipe for homemade, raw, and vegan peanut butter cups! I’ve already eaten four from the batch today, so it’s lucky they’re rather small.

These peanut butter cups are pillowy, naturally sweetened, nutty, and delicious. They’re a great little sweet treat and miraculously I was able to make them in my tiny Korean apartment without a real mixing bowl (I used a shallow bowl I got when I bought strawberries off the street), or a muffin tin (I used an empty plastic egg carton), or an oven (they’re raw)!

It felt good to mix ingredients up in a bowl, to use strong cinnamon, and to take food photos in a new space with new light. Baking while photographing the process is one of my favourite things to do but I always seem to forget how much I love it until I’m doing it again. Today I was reminded that I can always make good things happen for myself, even in a small space in a foreign country. It comforts me to think that as long as I have peanut butter and a wooden spoon, I can feel like I’m home. 

Check out the recipe here!