Happy birthday to Maddox! He turned 1 year old on July 5, 2014. Here he is enjoying his birthday “cake” -Veganism is the Next Evolution (VINE)
What a sweet baby!
please go vegan so these babies can be saved
Vegan Hearty Soup Round Up
I was craving caramelized onion mac and cashew cheese again today so I threw this bad boy together. Just simple cashew mozzarella and caramelized onions, easy peasy!
I had someone ask for the recipe for this cashew cheese in my inbox, so here it is! Once you get the hang of it, try playing around with adding different seasonings, veggies (like spinach or garlic, or even pepper) and playing around with the amount of water and starch to get different consistencies and flavors! For right now though, here’s how you do it (and yes, you can do this with a food processor, a blender, or a vitamix!)
1/4 cup raw cashews (I soaked them in hot water for about an hour before I made this, but the longer you soak them the creamier they get, so try overnight for best results!)
1 tsp salt (I use iodized table salt)
1 tbsp olive oil (light tasting olive oil is what I usually use)
1 tbsp lemon juice
1 tbsp corn starch (alternatively you can use tapioca starch)
1 cup water
How to do it:
First, heat up a pan with a little oil to medium heat. Then put all your ingredients in your blender/vitamix/food processor and blend until thoroughly combined. Next just pour the contents into your heated pan. After a minute or two, start stirring occasionally. You will see the “cheese” start to get sort of a ricotta-ey consistency towards the bottom—this is normal, keep stirring until there is a thick consistency throughout. And that’s it! Once your cheese is thickened you can add it to your dish and save the rest for later! If you add it to a baked dish (like baked mac and cheese) it will actually work like real cheese—browning up and keeping everything nice and glued together! And the best part is, this recipe makes a lot of cheese, so you can refrigerate it and add it to whatever you like!