Prep 20 mins
Cook 0 mins
This recipe is one of my first experiments making a vegan "cheese" style sauce. It is from "How it all Vegan", which is such a fabulous book. When I first made it, I misread and used sunflower seeds instead of sesame - and now I'm not sure which version I like better. If you're wondering, the consistency is similar to hummus, and if you've never made one of these so-called "cheeses" don't expect it to be like the dairy cheese you know, it's quite different. Great, different. Note that this makes quite a bit - the recipe says 1 cup, but I'd say it's close to 2. So if you're using this as a sandwich spread, that's quite a bit to go through unless you try freezing (I haven't tried that yet). According to the book it should last 7-10 days. Having said that, if you've got people over - put this out with some crackers and it won't last long!
- 1 small red pepper, chopped
- 14.79 ml olive oil
- 354.88 ml raw cashews, unsalted
- 59.14 ml sesame seeds
- 118.29 ml water
- 158.51 ml nutritional yeast flakes
- 59.14 ml lemon juice (or sub vinegar)
- 59.14 ml flax seed oil
- 14.79 ml Braggs liquid aminos (or light soy sauce)
- Saute the pepper in the olive oil until soft.
- Using a blender or food processor, blend the cooked red pepper and all the rest of the ingredients until smooth. Adjust seasoning to your tastes.
- Keep refridgerated for up to 10 days.