One of the things I miss going vegan was cheese! I found a recipe in an old book I had for making Cashew pimento cheese, and I had some raw cashews and a jar of pimento in in my pantry so I made a batch last week. Oh my gosh, is it good! I use it on my baked potato and on my veggie burgers. It is good warmed up and spooned on your Broccoli, and it makes for a great dip on healthy crackers for guilty pleasure snack. I forgot to add the brewer's yeast and it was still awesome. It may not be cheesel but it is a creamy rich topping that will make your heart sing! Here is the recipe:
1 cup water
1 cup raw cashew pieces
4 oz. jar pimentos with its juice
4 TBS Brewer's yeast (nutritional yeast)
1 tsp. salt
1 tsp. onion powder
garlic powder to taste
1/8 cup lemon juice
Soak the cashews for at least a couple hours or overnight, drain. Put all the ingredients in your Vitamix or other blender and blend until smooth and creamy. Yelds about 2 cups. Keeps well in fridge for up to 2 weeks.
You can add smoked paprica, or a drop of liguid smoke if you want a smoky flavor, but I suggest you try it plain the first time you make it, then you can experiment with it.
| current weight: 169.0