Vegan Cheese Spread Recipe By Tasty
VEGAN "CHEESE" SPREAD RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, neutral oil, salt, lemon juice
Provided by Pierce Abernathy
Categories Appetizers
Yield 4 servings
Number Of Ingredients 5
Steps:
- Soak cashews in water for 3 hours or over night.
- Combine all ingredients in food processor and process until fully incorporated and smooth.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 7 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
VEGAN GRILLED CHEESE RECIPE BY TASTY
Here's what you need: cashews, medium carrot, nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, vegan butter, white bread
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is fork tender.
- Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
- To the blender, add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, and 1 cup ( 240 ml) plus 2 tablespoons of reserved cooking water (discard any remaining water). Blend the sauce for 2-3 minutes on high speed, until completely smooth.
- Pour the "cheese" sauce back into the pot and stir with a spatula over low heat. Clumps should begin to form. Continue stirring for 2-4 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and set aside.
- Butter each slice of bread on 1 side. In a medium nonstick skillet, heat a dollop of vegan butter over medium heat. Once the butter begins to bubble, add a slice of bread, butter side down, and use a spatula to spread cheese sauce on top. Top with another slice of bread, butter side up. Cook for 2-4 minutes, or until the bottom of the bread is golden brown. Flip and cook for 2-4 minutes more, until the other slice of bread is golden brown as well, then remove from pan. Repeat with the remaining ingredients.
- Slice the sandwiches in half and serve immediately.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
VEGAN 'CHEESE' SPREAD
Make and share this Vegan 'cheese' Spread recipe from Food.com.
Provided by Jubes
Categories Lactose Free
Time 15m
Yield 1/4 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- place the oil and the sea salt into a small bowl.
- Rub the cut part of th garlic around the inside of the basin, spreading the oil and the salt. Discard the garlic clove.
- Add the ground almonds and mix to a paste.
- Spread onto crackers or bread as needed.
Nutrition Facts : Calories 212.1, Fat 9.5, SaturatedFat 1.1, Sodium 442.1, Carbohydrate 42.6, Fiber 2.7, Sugar 15.2, Protein 3.6
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- In a mixing bowl or liquid measuring cup, soak cashews and carrots in very hot water for 30 minutes (uncovered). Then drain and add to a high-speed blender with 1 cup water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, and dry mustard (turmeric is optional for deeper color). Blend on high until the mixture is smooth.
- Taste and adjust flavor as needed, adding more apple cider vinegar for acidity, nutritional yeast for cheesiness, garlic powder for depth of flavor, or salt to taste.
- Transfer to a medium saucepan and heat over medium heat. Cook, while whisking, for 1-2 minutes or until thickened to a spreadable consistency (see photo). It should resemble the texture of soft cooked polenta.
- The cheese spread is now ready to use on things like grilled cheese sandwiches, or to add to cooked shells for quick vegan mac ‘n’ cheese (recipes to come!).
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- Soak the cashews in water for 12 hours, or overnight. If you're short on time, soak them in boiling water for 1-2 hours (you want them very soft so you don't end up with chunks in your cheese).
- Once the cashews are soft, drain off the water and place all ingredients in a high-speed blender or food processor. Mix until the cashews are smooth, scraping down the sides as needed.
- Then, transfer to a saucepan and bring your mixture to a light boil, stirring frequently. The agar powder needs to reach 185-194°F (85-90°C) in order to activate and set properly, so don't be afraid to see some bubbles!
- Continue simmering while constantly stirring (very important) for about 4-5 minutes. You'll know the cheese is close to done when it's thickening up in the saucepan. It should also start to set soon after you remove it from heat.
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