Make your own “cheese” from cashews and roasted Peppers
Silicon Valley is busy trying to “hack food” (reference: Soylent) and replace “meals”. Folks, that ain’t real food. Sometimes it appears that the FDA is letting the chemical industry take over the food supply. Take a look at this list of “Substances Added to Food in the United States“. Eeeyikes! The FDA says substances like nail polish remover (acetone) are safe to put in our food, but I’m unconvinced.
We need to hack real food: we need incredibly delicious meals made from real food in 30 minutes or less. Minimal processing. No additives or chemicals with names you can’t pronounce. Just. Whole. Real. Food.
Here is a great example of a #RealFoodHack: a quick and easy food and a great crowd pleaser at parties. You can eat this almost every day – it will fill you up, and is loaded with nutrients and healthy fat.
If you are looking for an alternative to dairy, soy, or other cheese you get from the market then consider this homemade Roasted Pepper Cashew Cheese.
I guarantee if you serve this up as a vegetable dip, cracker spread, or salad dressing at parties, your friends won’t even know you are serving them a classic vegan delight. I would recommend keeping a batch of this stuff in your fridge at all times (it has a tendency to magically disappear). Smokey red peppers and dried chilies add a rich flavor to this recipe, along with red onion, garlic, lemon juice and salt. It keeps very well in the fridge.
I’ve been looking for great ways to use my new Vitamix, which happens to be the ultimate cashew cheese machine, but any high powered mixer or food processor should do.
Tastes great on my Kale Salad recipe too!
Roasted Pepper Vegan Cashew Cheese
- 1.5 cups raw cashews, soaked in water for 30 minutes and drained
- 1 or 2 roasted red bell peppers, seeds and skin removed or from a jar is just fine
- garlic (to your taste)
- red onion (1/2 will do)
- juice from one lemon
- A dash of Paprika
- Himalayan Pink Salt to taste
Optional: For some extra spice, add chipotle tea (made by boiling dried chipotles, letting them steep, removing the chilies, and then using the “tea”). You may also choose to soak the cashews in this tea.
Add all the ingredients in a high powered blender or food processor and blend on high; stopping to scrape down the sides if needed. Blend until the cashew cream is smooth and silky with no chunks. It will firm up a little in the fridge, and keeps well.