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Monday, 10 September 2018
Vegan cheese on toast: Vegan MoFo
Often we would have tomato sauce either smeared or dobbed on top to go nicely brown with the golden brown cheese or underneath the cheese to add flavour. My mum had a more sophisticated palate than us kids and sometimes just sprinkled some pepper on top.
While I had had some success with a vegan mozzarella on toast, I recently discovered a simpler cashew cream. Having some leftovers to experiment with, I found it makes a wonderful cheese on toast. It browns on top and is soft and flavoursome in the middle. This has been my go to snack lately.
overnight sourdough bread made with some rye flour, and a cashew cream made with a bit of pumpkin, a tbsp extra nutritional yeast flakes and a tbsp of truffle oil. Whatever would my childhood self think of it!
Here is the cashew cream recipe with extra nutritional yeast flakes. I am not giving a recipe for cheese on toast as I figure everyone knows how to grill bread on one side, spread thickly with the cream and grill until golden brown.
More vegan soft cheeses/cheese sauces on Green Gourmet Giraffe:
Cashew cheese (gf, v)
Cauliflower cheese sauce (gf, v)
Truffled cashew cheese (gf, v)
Vegan mozzarella (gf, v)
Vegveeta cheeze sauce (gf, v)
Savory Cashew Cream
Slightly adapted from Green Gourmet Giraffe
2 cups raw cashews*
1 cup water
2 tablespoons nutritional yeast
1 teaspoon white miso
1 teaspoon salt
1 Tablespoon apple cider vinegar
1 tbsp truffle oil (optional)
Blend til smooth in a high powered blender. (If you don't have a high powered blender, soak the cashews for at least 2 hours and reduce the water in the recipe slightly.) Will keep in the fridge for a week or two.
On the Stereo:
U218 Singles: U2
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.