A slower and more sustainable life
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item. Aquafaba is a versatile ingredient in the vegan kitchen. If you are wondering how to make aquafaba I want to share a few tips with you. I also …
At the end of May up until the end of June, you will have seen the elderflower trees flower here in the UK. It is a great opportunity to go foraging and collect some of the scented elderflower sprays. If you ever wondered what you …
Whenever I tried vegan cheese so far I was not sold. It is expensive and the consistency and taste never seemed quite right. I decided to make my own soft vegan cheese spread to use with my sourdough bread and as an empanadas filling. This vegan cheese recipe can be used as a simple spread, cheese dip or even a filling. I find it to be quite versatile and as it is quick to make and so affordable it has become a staple in our household.
The vegan cheese also goes great with my sourdough crackers and makes a great light snack if I feel peckish. So if you like a bread and cheese combination thise may be the right cheese for you.
Most vegan cheese is based on raw cashew nuts to get the consistency right. Cashew nuts are delicious and packed with nutrients. If this is your first vegan cheese recipe, don’t worry, it is also one of the easiest recipes you can try. Maybe you have to buy nutritional yeast but you will soon notice that is one of the staple items in the vegan kitchen – especially if you like cheesy recipes. There are alternatives of course but nutritional yeast will give your recipe that cheesy kick. Most people just sprinkle it over their dishes if they crave cheese but I also like to have a cheese consistency.
To try this recipe all you need is a food processor and a few simple ingredients. Most likely you will have the majority of the ingredients already. All are regular items in the vegan diet and once you made this cheese at home you will realize how much money you will save by simply making this cheese yourself rather than buying the ready-made vegan cheese in the supermarket.
To make vegan cheese you only need the following ingredients:
When you have all of your ingredients together and are ready to make your first cheese, place all ingredients except the water in the food processor.
First, pulse the mixture 2 – 3 times to break down the cashews. It should form a coarse, wet mixture. In between pulses, scrape the sides of the food processor with a spatula.
Once you have pulsed the cashews you can now start blending it. While blending, drizzle in the water until the mixture becomes smooth. You may need to stop and scrape the sides of the machine again. This should take about 1-2 minutes. Add more water if required. The consistency is very similar to hummus. So once you have reached that consistency you know that your vegan cheese is ready.
Taste the vegan cheese and add more lemon juice, salt and pepper to taste.
Now if you want to keep the cheese find a suitable airtight container and spoon mixture in it. It will last in the fridge for about a week.
Easy recipe to make creamy cashew cheese. Great as a spread, dip or as a filling.
Nutrition information isn’t always accurate.
Have you tried this vegan cheese recipe? Share in the comments and let me know how you liked it.
If you know of a good vegan cheese that is suitable to use on pizza please share it in the comments. This is my next experiment and I can’t wait to try the perfect melted vegan cheese on yummy pizza.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
This vegan sundried tomato spread is full of flavour and so quick to make. It will take you less than 10 minutes in total. The ingredients are easy to find and a food processor is all you need. This simple vegan spread recipe will convince …
Chips (or crisps as they say here in Britain) used to be a staple at my house. The pre-packaged kind and not very good for you. A few years ago I looked for alternatives and stumbled upon delicious kale chips. I was not convinced it …
Recently I had lots of overripe tomatoes from a neighbour and wanted to try something new with them. I settled on vegan roasted tomato soup and it was delicious!
The tomatoes I got from an app called Olio where I started collecting leftover food which is a great way to share food that you may not want or need. Maybe you bought something and find out it is not to your taste or you just bought too much of something and it will spoil soon.
I love Olio because it helps me cut down in waste and I can pass on food and non-food items to people who need them. It also provided me with many wonderful new experiences like avocado hummus and vegan sushi in the past. Not only your neighbours will be on it but also people who collect surplus food from shops and restaurants around you. If you haven’t heard about Olio yet check it out!
Soups are a great way of using up large quantities of vegetables and when you prepare big batches are easy to freeze in smaller quantities. Then when you need them you just defrost them and you have a great homemade meal.
I love making soups, especially in winter of course, but I’ve not made tomato soup before so I was keen to try something special. Roasting vegetables is stable in our household. We love roasted potatoes and other vegetables so we decided to roast our tomatoes before blending them into a soup.
As the tomatoes were past their best I cored and cut out any blemishes but roasted them with the skin on. Just add some onions and garlic and roast for about 30 minutes. I can promise you, the smells in your kitchen will be wonderful. Afterwards, you just need to put the roasted tomatoes in a pot with water and boil down the water to about a third of the original amount. You can absolutely use vegetable stock for this step but as I did not have any at-home water had to do for me. And it was fine. I just added some herbs and the soup was flavourful and delicious.
If you like me love to freeze your leftover food, ensure that the soup has cooled down completely before freezing it in batches. Try and freeze in in amounts you would use for a normal meal and then just take out of the freezer whenever you need.
To make this wonderful soup you will need a hand blender and the below ingredients:
In the beginning, you should preheat your oven to 230°C/450°F. While the oven preheats, wash, core and quarter the tomatoes. Then peel garlic and onion and quarter.
Add the tomatoes, garlic and onion to a bowl with the olive oil and ensure everything is coated in olive oil. Then put everything on a baking tray and roast on the middle shelve for about 30 minutes.
After 30 minutes, remove the baking tray from the oven and transfer the tomatoes, garlic and onions to a pot. Add the vegetable stock or water depending on what you are using and the bay leaves and herbs.
Bring to a boil and then simmer for about 20 minutes. The liquid will have reduced by about a third. After 20 minutes you can take out and discard the bay leaves.
With your hand blender puré the soup until it reaches the desired smoothness. This took about 3-4 minutes for me.
Before serving, season the soup to taste with salt and pepper.
Roasted tomatoes with onions and garlic make a wonderfully delicious soup.
Nutrition information isn’t always accurate.
Have you tried this vegan roasted tomato soup? Leave a comment below and share what you loved about it!
Looking for other soup recipes? Try this leek and potato soup!
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.