S.W. Recipe: Vegan Nut Cheese
Q: How much do I love cheese? A: The limit does not exist. Like most of you, I find cheese to be one of life’s greatest pleasures. The main event of my favorite foods (read: macaroni and cheese, pizza, and chicken parm) is cheese. However, in high school, I began frequenting the doctor due to chronic sinusitis, and was told that curbing my dairy intake may help with mucus production and inflammation. Open to tweaking my lifestyle to alleviate my symptoms, I began slowly pumping the breaks on dairy consumption.
While I still indulge from time to time in the creamy goodness that is cheese, I’ve cut back significantly, and have found reasonably healthy and very tasty substitutions. Enter Ella Woodward, a vegan cookbook author, and inspirational angel, whose cookbook Deliciously Ella Everyday has seriously improved my kitchen game. After flipping through her book, I immediately laid eyes upon her Vegan Nut Cheese. This ‘cheese’ is nutty (duh), tangy, maybe even a lil’ umami (don’t quote me on that last one), and is a satisfying swap for a Boursin-like, soft cheese dip. It couldn’t be easier to throw together, so be sure to give it a try and ENJOY sans guilt and bloat. I know the S. Dubs team did.
Vegan Nut Cheese: Recipe from Deliciously Ella
- 1 cup raw cashews
- 1 tbsp tahini
- 1 tbsp nutritional yeast
- juice of 1 lime
- 1/4 c. water
- S&P to taste
Simply add the ingredients into a blender, and enjoy! Enjoy with favorite veggies, crackers (we love Mary’s Gone Crackers), or other dip vehicle of choice.