Vegan Cashew Cheese Recipe

So I thought I should post the recipe for the cashew cheese I used. I had seen lots of recipes for it, and thought it looked easy enough, so I tried my own :)
I used my food processor for this, but I think a good blender would work fine too, you may need to just stop and start a little more than with a food processor, just to push down the sides.
Also, I used a herb in mine to make it a little tastier.. for some reason I had seen dill at the supermarket and thought it would be nice, but as with most cheeses, any fresh herb would suffice!
I found that this cheese ended up tasting a like a ploughman's cheese. I used to love one certain brand, and this is very close to that! I was very pleasantly surprised!

Ingredients

Raw cashews - 1 1/2 C
Nutritional yeast - 1/4 C
Garlic Salt - 1t
Onion Powder - 1T
Juice from 1/2 lemon - be careful with not adding too much to make it overly lemon-y.
Canola oil - 1T
Dill (or other fresh herb) - diced - 2T

Method

• Soak the cashews - I've read a lot of people saying overnight, I only soaked mine for 4-5 hours, so if you know you want to make it that evening, soak in the morning, or if you want to the next day, then do it the night before :) easy. (I am very poor at remembering to soak things the night before, which is why I generally opt for the day soak)
• Drain and rinse the cashews, and place in the food processor or blender with the nutritional yeast, lemon juice,  garlic salt, onion powder and oil.
• Blend - scraping down the sides of the food processor every minute or so.
• Keep processing until it becomes smooth.
• Add in the fresh chopped herbs and blend until combined.
• Serve in a cute bowl, and eat with EVERYTHING! I stored mine in the fridge overnight covered in some plastic wrap and it tasted just as good the next day.

So far we have served it on fresh bread, toasted bread, crackers, and on our yummy Vegan Burgers!
Also, stay tuned to see how this cheese turns out in my Lasagna this weekend!

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Vegan Burgers!

I love food that is quick, with little mess, and can be eaten with your hands. It is my favourite kind of food.

I had seen a few vegan burger recipes floating around the web, and decided to make my own a few months after going vegan, just to see if I could.. and surprisingly enough they turned out delicious!

We have eaten these quite a few times now, and it has turned into a weekend treat for us. 

I always use my signature bean for the patties - Kidney beans -  only because I always seem to have a can of them floating around somewhere. Lentils also make an appearance for this recipe, not sure why I used them, but I think they help with the texture of the patty.

This is one of Travis' favourite meals of mine, and I hope you like it just as much! It is simple, and rather painless, so I'm sure you will do fine :-P

Vegan Burgers

Kidney beans - 1/2 can
Lentils - 1/4 can
Mushrooms - 4-5
Worcestershire Sauce - 2T
Cumin - 2t
Paprika - 2t
Onion powder - 1t
Oil - 2T
2t chia seeds + 2T water - mixed to a paste
Avocado
Tomato
Burger buns - Turkish seem the best so far

• Combine the lentils and kidney beans and mash them in a bowl with a fork until there aren't very many lumps.
• Add the worcestershire sauce, the cumin, paprika, chia paste and the onion powder (or fresh onion can be used), and mix through the patty mixture.
• Chop up mushrooms, and cook in 1T of the oil until brown, then set aside. 
• Make 2 patties out of the beans and lentil mixture, and place in 1T of the oil in a fry pan - they will not hold together very well, so you will need a good metal spatula to scrape and mould them.
• Flip the patties once they start to crisp on the bottom
• Cut up the avocado and tomato, and anything else you like to put on burgers.
• Halve the buns and place under the grill until crisp

Serve as you like! (I also added a little of the cashew cheese i made yesterday..mmm)


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