In case you haven't already noticed, I've been on a big cheeeeze kick lately.
With our recent move I haven't had much creative energy to whip up fancy yummies, so we've tended to gravitate towards super simple evening meals. And so I keep coming up with new variations of vegan cheeze inspired by Jo Stepaniak's awesome Ultimate Uncheese Cookbook. (Make sure to also check out the Gouda, Onion, Dill & Horseradish and Sundried Tomato and Olive recipes as well!)
My latest batch was a delicious Garlic & Herb that turned out to be the perfect accompaniment to our favorite raw crackers or Onion Bread. Try it, you'll get addicted too!
Garlic & Herb Cheeze
1 1/2 cups water
1 1/2 tbs agar powder
1/2 cup cashews
1/4 cup nutritional yeast
1/4 cup lemon juice
2 tbs tahini (or sesame seeds)
1 tbs onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp salt
1 garlic clove
1 tsp each of chive, basil and oregano
Set aside a 2 cup plastic storage container.
In a blender add the cashews, nutritional yeast, lemon juice, tahini, onion and garlic powders, dry mustard, salt and garlic clove.
Combine water and agar in a small pan and bring to a boil. Reduce the heat and simmer, stirring often with a whisk until completely dissolved, about 5 to 10 minutes.
Add mixture to the other ingredients in the blender and process until completely smooth, scraping down the sides of the blender jar as necessary.
Add herbs and process briefly on low speed, just to incorporate.
Pour into container and cool uncovered in the refrigerator.
When completely cool, cover and chill several hours. (I usually serve it after 1 hour or so).
To serve, turn out of the container and slice.
Store covered in refrigerator. Will keep 5 to 7 days.
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