And the Great Vegan Cheeze kick continues... ;-)
What can I say? I just can't get enough of this delicious super quick and versatile vegan cheeze that lends itself to umpteen variations. This time I let myself be inspired by the delicate fragrant aroma of fresh tarragon from our garden, and with a hint of Dijon mustard for yet another tasty combination. Mmmmm...
Raw in a Flash Video Extravaganza
Today marks the official launch of my friend Thomas Fox's Omni Blender Video Contest which I just told you more about in this post. Of course, I couldn't resist jumping early into the fun! ;-)
Just in a nutshell... Starting today I'll be posting a new Raw in a Flash video featuring a recipe made with the Omni blender every few days for the coming weeks. I'll be demoing some of my favorite super-simple-yet-scrumptious recipes and sharing all kinds of helpful tips in the process.
So it is my hope that you'll find a few minutes each week to sit down and watch these videos. I've made a point to select especially yummy recipes that can be prepared 'in a flash' and that can be easily included into your daily routine. Hopefully you'll be tempted to recreate some of these recipes at home and maybe even learn a thing or two from the ton of information that I pass on during these short demos.
And now for the recipe...
Tarragon & Mustard Vegan Cheeze
Inspired by Jo Stepaniak's awesome Ultimate Uncheese Cookbook
1 1/2 cups water
1 1/2 tbs agar powder
1/2 cup almonds, soaked for 8 - 12 hrs
1/4 cup nutritional yeast
1/4 cup lemon juice
2 tbs hemp seeds
2 tsp Dijon mustard
1/2 tbs onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
3/4 tsp salt
1 garlic clove
1 1/2 tbs finely chopped fresh tarragon leaves (or 2 or 3 tsp dry)
In a blender add the almonds, nutritional yeast, lemon juice, hemp seeds, onion and garlic powders, dry and Dijon 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 chopped tarragon 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.
Carmella's Note: I usually put my cheeze in the freezer for 30 mins or so then transfer it to the fridge. That way it's ready to be served even sooner! Yay!