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Cashew Ricotta, Cream, Mozzarella, and Garlic Cheese Recipe

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The problem with vegan cheese (and a lot of allergy free food) is that the manufacturers ignore that their ingredients start with a slightly different taste profile than the originals. Instead of working with those different tastes to create a unique foodstuff you can use as a “cheese”, they just bodge right through and declare that the finished product is tastes just like cheddar cheese when at its best it tastes like plastic and at its worst it tastes like cardboard. I had given up on dairy free cheese until I learned about cashew “cheese.” The thing that makes this dairy free vegan cheese recipe work is that it plays into the flavor of the cashews, adds a hint of nutty cheese flavor with nutritional yeast and the slight cheese tang with lemon juice. Cashew cheese doesn’t taste like a traditional dairy cheese (or plastic sawdust vegan cheese) but a unique flavor that allows you to do cheesy things with it. This cashew cheese recipe is very versatile. You can use it to make
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My Favorite Restaurant is IKEA

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My favorite restaurant is IKEA’s cafeteria.

Why?


Because I can eat this

 Salmon with dill, a mixed green salad with iceberg lettuce nowhere in sight 
and as much lingonberry soda as I can hold.


for $5.00.


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Comments

Amy said…
Delicious and healthy lunch! YUM!

I'm having the very first GIVEAWAY on my blog. Please stop by to submit an entry. Good luck.

http://utry.it/2011/01/happy-birthday-to-meand-very-first.html
January 18, 2011 at 5:55 PM

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