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Cashew Cheese Queso…
Cashew Cheese Queso
It’s becoming widely known that dairy just isn’t healthy. We all grew up on milk and dairy, and now we’re finding that it simply has too many hormones and other nasty stuff that we need to avoid. Problem is, cheese is just so tasty and addictive that many people can’t give it up.
That’s where vegan nut cheeses come in! Now you can have your cheese, queso, nachos, whatever you like, without the guilt or health consequences later! Whether it’s cashew cheese, almond cheese, etc…they all, when made correctly, truly do give a cheesy taste and are gaining popularity every day. You can make macaroni and cheese, nachos, tacos, whatever you’d like without worrying about the harmful effects of dairy. Vegan cheese is light years tastier than some of the healthy food alternatives were just a few years ago.
This is a super simple amazingly tasty recipe for cashew cheese queso that will honestly satisfy your cheese craving and let you feel totally indulgent while still being totally healthy, which is what we all want, right? It’s basically like a vegan velveeta. You could probably even make a tasty Rotel dip with it.
Trust me, you’ll thank me for this one.
Thanks to Thekitchn.com for the recipe.
- 2 large red bell peppers, roughly chopped
- 2 cups raw cashews
- 1 cup nutritional yeast
- 2 tablespoons apple cider vinegar
- 1 garlic clove, optional
- 1 teaspoon salt
- ½ teaspoon red chile flakes (or less, depending on your spice tolerance)
- Soak the cashews overnight in cold water to remove harmful poisons. You should do this with all nuts.
- Combine all the ingredients in a blender, making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending.
- Transfer to a sealed container and refrigerate until ready to use. The cheese sauce will keep for up to 5 days in the fridge. Heat over a stove, NOT in a microwave.
Delicious Cauliflower Pizza…
Cauliflower pizza crust
When I first heard about this I wrinkled my nose at it. I’ve never liked cauliflower and my first and only attempt at making cauliflower rice for a stir fry left me with mush. So when I tried this recipe I was skeptical. Fortunately this time instead of using a powered food processor I used a hand crank variety and the cauliflower consistency came out much better.
I was still skeptical even as I was putting the crust into the oven to cook. It looked soupy and I wondered if this was going to be a complete disaster.
Fortunately I was mistaken and was rewarded with a golden brown crust that was extremely tasty and totally passes for a regular pizza crust! I urge you to try this cauliflower pizza crust recipe and enjoy! Gluten free and totally healthy, depending on the cheeses you choose!
We happened to choose ground turkey and regular cheeses for ours, but in the future I’ll try cashew cheese or perhaps goat cheese on my cauliflower pizza crust!
- 2 cups cauliflower, pulsed into grains
- 2 cups shredded cheese, any variety
- 2 garlic cloves, chopped
- 4 eggs, beaten
- 2 tsp dried basil
- 2 tsp dried oregano
- ½ tsp Himalayan sea salt
- Take a head of cauliflower and break up into florets, throw into food processor and pulse.
- Place cauliflower grains in bowl and microwave for 3 minutes.
- Add egg, cheese, garlic, basil, oregano, and salt.
- Mix thoroughly.
- Pour onto flat cooking surface and bake at 450 degrees for 15-20 minutes.
Seaweed: The Ocean’s…
Seaweed. It truly is the ocean’s superfood, and a mighty tasty one at that. Thousands of varieties of seaweed grow in the earth’s oceans and lakes, but only a few varieties are edible by man. Those edible varieties contain much higher levels of healthy minerals and amino acids than land vegetables. Plus, there’s an inherent saltiness and umami (fifth savory taste sensation) that adds a nice kick to any meal. It provides iodine for the thyroid, lowers the bad LDL cholesterol, and has antiviral and anticancer properties along with lessening blood clots. Pretty awesome, right?
Here’s a tasty seaweed salad recipe you can add to any meal any time of day! It’s from Food.com. You’ll thank me when you try it!
- 3⁄4 ounce dried wakame seaweed (whole or cut)
- 3 tablespoons rice vinegar (not seasoned)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- red pepper flakes
- 1 teaspoon finely grated ginger
- 1⁄2 teaspoon minced garlic
- 2 scallions, thinly sliced
- 1⁄4 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
- Soak seaweed in warm water to cover, 5 minutes.
- Drain, rinse then squeeze out excess water.
- If wakame is uncut, cut into ½-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
- Add the seaweed, scallions, carrots, and cilantro, tossing to combine well.
- Sprinkle salad with sesame seeds.