I posted the pic, as seen here, on Instagram, and one friend asked me for the recipe, and another friend had it at my house and was surprised that there was no dairy cheese involved, so here’s my approximation. I’ve become that person that makes cashew cheez by “feel” instead of by recipe, and I think it tastes best when you do it to your own specifications.
Set oven to 350°F and gather your tools and ingredients.
Tools recommended: immersion blender, plastic cup for blending cheez with the immersion blender, ceramic/glass serving/baking dish.
1/2 lb elbow noodles Sauce
1/2 cup raw cashews
1 cup vegetable stock
2 tbsp nutritional yeast
1/4 cup panko bread crumbs
2 tbsp Miyoko Cultured Butter (vegan)
Salt and pepper to taste
Quick soak the cashews. Bring about 2 cups of water to a boil, and simmer the cashews for 30 minutes, drain the water and set aside.
Make the pasta according to recipe, making sure it’s al dente. Drain the water and put in a baking dish.
Put the cashews in a immersion blender-friendly cup that holds around 2 cups, or put cashews in a blender. Add enough vegetable stock to just cover the cashews and keep handy in case you need to add more. Add the nutritional yeast, and start blending. Watching how the consistency changes while blending, add just enough vegetable stock for it to be a good cheese sauce consistency. Blend until smooth.
Taste the mixture and add salt, pepper, and/or nutritional yeast to bump up the flavor. For a spicy kick, consider adding a tablespoon of smashed chilis in adobo.
In a little dish melt the vegan butter and add the panko, salt and pepper to taste, stir together until well incorporated and set aside.
Gently fold the cheez mixture in with the cooked pasta, then sprinkle evenly with the panko mix.
Bake for 15-20 minutes, until the topping has a nice toasted brown look.
I hope you enjoy this recipe! This is an approximation of what I make, so let me know if you make it, how it turns out!
It’s my “night out” and I felt the need to post that I’m at a coffee shop that is stuck in a bit of a time warp, but that’s so much more prefarable than the first place I went, which was hosting an MLM jewelry event with a bunch of people who feel like an itchy, ill-fitting sweater.
Can’t speak to the coffee, but the cider, beer, and wine selection is quite decent.
Today I managed to whip up my best version of vegan buttermilk biscuits. They ended up tiny because my biscuit cutter is tiny.
I used a basic buttermilk biscuit recipe, but substituted coconut milk and lime juice for buttermilk, and my new favorite thing, Miyoko’s Vegan Butter. This stuff is amazing, and I’m looking forward to trying it in more baked goods. It’s also great on popcorn and slathered on toast.
Vegan Buttermilk Biscuits
Oven Temp: 450°F
2 1/2 cups self-rising flour
4 oz (1/2 package) Miyoko’s Vegan Butter
1 cup Coconut Milk (full fat)
1 Tbsp Lime Juice (fresh squeezed, if possible)
1 – Mix the lime juice and the coconut milk together and set aside.
2 – Cut the Vegan Butter into the the flour using a fork and knife or a pastry cutter, so it is a crumbly texture, with pieces only as big as peas.
3 – Add the milk mixture to the flour mixture, stirring with a spoon and only until all of the flour is just moistened and pulling away from the outside of the bowl.
4 – knead briefly so it forms a smooth ball, then flatten to about 1/2 inch thick, use a 2in cutter to make the biscuits (or you can go crazy and cut them with a knife, or make them larger!)
5 – Bake for 10-12 minutes, until lightly blushed brown
A million years ago I found Isa Chandra Moskowitz‘s Post Punk Kitchen, and on it, I found her recipe for Chai Spiced Snickerdoodles. Of course, today I had a hankering for it and found that she had moved her site, and some of the recipes were no longer available. But! Thanks to archive.org, I was able to find the recipe. I thought I’d share this joy with you. They were delicious.
Last night I made a Red Waldorf (aka Red Velvet) cake with cream cheese frosting. Hidden inside were balls of pink and purple cake-pop dots, that could have been skipped, but were fun to try.
I used the Better Homes and Garden’s cake recipe (found here), but skipped their frosting, opting for a cream cheese frosting recipe found here, thinning it out a touch with a splash of milk. (I opted to go with the BHG cake recipe instead of the one on that page.) I used Nordic Ware Cake Pops Baking Pan to make the dots inside (not seen in my photo, sorry!) and this page, that I found originally through Pinterest, for inspiration.
The dots inside didn’t work as well, because I baked the cake in a bundt pan. It just wasn’t surprising enough. A note for the bundt pan recipe – I dropped the temp in the oven to 325°F to bake, and baked for 40-50 minutes, checking with a skewer to make sure it was cooked through.
Whether partnered or single, I wish you a Happy Valentine’s Day. Treat yourself to something delicious today!