Reblog: Vegan Pub Cheese for the Super Bowl!

No one will know it's not cheese! Just make sure you let your nut-free friends know the score.

So, I have a problem. If I can't figure something out, I will run the issue through my mind like a hamster on a, well, hamster wheel. I have been carefully meditating on our Superbowl menu for some time now. I was thinking mini-dim-sum, maybe vegan brunch, maybe the classics like nachos and pizzas... Nothing was sticking. Then, laying in bed this morning, the lightbulb went on and I exclaimed "MY VEGAN PUB CHEESE! YES!" It's a vegan cheese party! Thanks brain for thinking such good thoughts!

This was, by far, the most popular recipe I created for Vegan Mofo and is very pinned and repinned on Pinterest.

Sun-dried Tomato & Roasted Red Pepper Pub Cream Cheese Recipe (vegan, gluten-free)
Prep time: 15 minutes | Yields about 1.5 cups
with dip and dressing variations!

  • 1 cup raw cashews
  • 1/2-1 cup hot water
  • 1 tsp tahini (optional)
  • 2 tsp nutritional yeast
  • 2 tsp lemon juice
  • 1/2 tsp mince garlic or hing (If you like things garlicky, by all means, add more.)
  • 1 tsp minced basil
  • 2 TB sun dried tomatoes
  • 1/2-1 tsp salt (according to taste)
  • dash pepper
  • 1/2 red bell pepper roasted under a broiler, skin removed and chop into tiny bits

  1. In a powerful food processor, grind up cashews, tahini and 1/2 cup of hot water. This should make it like a grainy nut butter. Keep adding water in small amounts until the cashews turn into a thick, creamy paste.
  2. Add the nooch through basil. Process. The longer you process, the smoother it will become. About 3-5 minutes.
  3. Add chopped sundried tomatoes, salt and pepper. Process for a minute more.
  4. Remove from food processor and fold in chopped bits of roasted red pepper.
  5. Store in fridge until ready to use. Will probably last a week refrigerated. Great to prepare ahead of time for a party!
Variations: Add about an additional 1/4 to 1/2 cup of water and you've got vegetable dip! Add yet more water and you've got yourself a creamy salad dressing. The more water you use, the more salt you may need to add.

Bread: I used the vegan seeded baguette from Trader Joe's. Cut your loaf in slices on an angle, drizzle with olive oil (May I recommend Trader Joe's Spanish olive oil?) and place oil side down on a cast iron pan set to medium heat. Weigh down the slice with a not-too-heavy pan of water. Takes a minute or two to look like the picture above; watch your slice so it does not burn!

PS: Who do you want to win? I'm originally from Massachusetts, so you know what that means... I mean, the Eagles aren't in it, so I have to root for someone, right? 
Oh, you don't like football? Me neither, I just like to yell at my TV screen and eat junk food.


  1. I made that cheese for my birthday party, and it was DEEEE-licious! As for the game, I don't even know who's playing ... but I'm watching only as an excuse to eat seitan wings, cheese dip, and beer.

  2. This pub cheese is perfect for the Super Bowl! Great post!

  3. Thanks for the reminder. I've had this recipe bookmarked since it first went up. Time to make it!

  4. i know i am just going to watch when hubbs gets all happy or yelly.. coz else the game is just boring:)) that pub cheese is purrfect!

  5. looks amazing ... bookmarked!

  6. This sounds amazing! I was planning on making nachos today and I an going to use this cheese!


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