Monday, August 29, 2011

Vegan Cheddar Cheese Dip

Not many vegan versions of cheese appeal to my taste buds like Wayfare's "We Can't Call It Cheese" Spread does. It's more of the consistency of cream cheese, and has good flavor, ingredients and more importantly texture. The problem I have with all the other cheese alternatives is almost always the weird, oily texture even when it's melted (if it melts at all).
Since I can't find Wayfare's spread at the store I normally go too, I decided to attempt making my own cheese spread. The result was a rich, creamy and flavorful cheddar-like dip that didn't need any alterations even after the first batch. Who knew I would be so lucky?
Since most of the time I just end up melting down vegan cheese anyways, I felt no need to try to get it into more of a solid state. This dip melts down perfectly, practically screaming to be tossed with pasta or my favorite, broccoli.

Creamy cashew (no need to presoak) and pimento based spread with bright, spicy notes of cheddar flavor. From what I remember of it anyways!!

Cheddar Cheese Spread
10 oz extra firm silken tofu
1/3 cup raw cashews
2 oz chopped pimentos, drained
2 tbl melted coconut oil
1 tbl dijon mustard
1 tbl onion powder
1 tbl tahini
1 tbl nutritional yeast
1 tsp lemon juice
1 tsp turmeric
1 tsp garlic powder
1 tsp salt
1 tbl agar powder mixed with 3 tbl water

Combine all of the ingredients in a food processor except the agar. Blend for 5 minutes until it is as smooth as your processor will achieve.
Transfer to a small pot over medium heat and add the agar/water slurry. Cook for 5 minutes, stirring with a spatula slowly but constantly so the mixture doesn't cook to the bottom of the pan.
Transfer to a bowl and chill.

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