Vegan Cheeze Recipes

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Cashew Ricotta from Vecanomicon

Makes 2 cups

½ cup raw cashews
¼ cup fresh lemon juice
2 tablespoons olive oil
2 cloves fresh or roasted garlic
1 pound firm tofu, drained and crumbled
1 ½ teaspoons dried basil
1 ½ teaspoons salt

In a food processor blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.

Almesan (vegan Parmesan) from Veganomicon

Makes ⅓ cup

¼ cup slivered or sliced almonds
1 tablespoon toasted sesame seeds
⅛ teaspoon salt
¼ teaspoon lemon zest

Combine all ingredients in a blender or food processor. Pulse until everything turns to tiny crumbs. That's it!


Mac 'n' Cheese from VegNews

serves 6

4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + ⅓ cup non-hydrogenated margarine
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
¼ cup carrots, peeled and chopped
⅓ cup onion, peeled and chopped
1 cup water
¼ cup raw cashews
1 teaspoon sea salt
¼ teaspoon garlic, minced
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
¼ teaspoon black pepper
⅛ teaspoon cayenne
¼ teaspoon paprika

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al debate. In a colander, drain pasta and rinse with cold water. Set aside.

Ok, typing the rest word-for-word on my phone would be a pain. Basically, throw the rest of the ingredients in a pot, simmer until soft, and then blend on high in a blender until smooth. Stir pasta and sauce together. Eat as-is or top with bread pieces and bake for 30 minutes at 350F.  I have a safe-for-me highly adapted of this recipe we make Twice a month. Yum!

[PurpleCat]

Awesome and thank you!