Monday, December 10, 2012

Crackerbarrel Cheese

There are many cashew cheese recipes, but not all are created equal! I thought this recipe looked similar to other cashew cheese recipes, but it is one of the best I've had!

Blend very smooth:
1      cup water
3/4   cup cashews
3      tablespoons tahini
1      teaspoon salt
1/4   cup nutritional yeast flakes
2      teaspoons onion powder
1/2   teaspoon garlic powder
1/4   cup roasted red pepper or pimentos
3      tablespoons lemon juice

This is a great topping for haystacks. It's also good to dip chips in. My favorite way to eat it is to spread it thickly on bread and put it under the broiler until it browns and then eat it with lentil soup!

I used to make all my cashew cheeses with sesame seeds instead of tahini and tomato paste instead of pimentos. But tahini and roasted red pepper are what really make this cheese good!

If you can get a good deal on red peppers, you can easily roast your own. Place under the broiler and turn when each side gets very dark until all sides are roasted. Allow to cool. Peel and seed peppers. Use in your favorite recipes or freeze in small portions for later use.

No comments:

Post a Comment