2/2/12

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!

Ingredients
  • 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


Directions
  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!


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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.

7 comments:

  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.

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

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

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  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!

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  5. looks amazing ... bookmarked!

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

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