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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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Stocked Up on Stock

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It's surprising what you find shoved in the back of your freezer.

Apparently our holidays were a homemade stock making frenzy.

  
  • I called dibs on the Thanksgiving turkey carcass at my mom’s house.

  • Husband and I made a roast chicken for a gathering. We normally don’t do a whole chicken for just the two of us. If we go that direction, it is with Cornish game hens.

  • Husband and I made a corned beef brisket in the crock pot to eat during a wine review.

Husband made his famous Crock pot Stock with the chicken and turkey carcasses. Husband’s stock always tastes better than mine even when I follow his recipe. Most likely because I crowned him The King of Homemade Stock the first time he made it.

Royal titles make everything taste better.

Not to be outdone (sorta), I refrigerated the crockpot juices leftover from the corned beef brisket overnight so the fat would rise to the top of container. That makes it easy to skim the fat off the top the next morning.

To strain the extra bits of fat and such, I used a reusable coffee filter (from our old coffeemaker that I keep for this purpose) to strain the liquid. The flavor stays but the fat does not.




I always freeze homemade stock in one cup increments because most recipes call for one cup of stock.



I am surprised to learn I have17 cups of homemade turkey, chicken and corned beef stock that fell out of the freezer onto my head before I reorganized the freezer.

Who wants soup?

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Comments

Diana said…
We have a coffee filter for straining too - it's such a useful tool!

I decided not to take over the freezer with stock, so I've been pressure canning mine. Homemade stock is the best.
March 12, 2012 at 10:36 PM

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