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Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V Blak

Posted By V Ol Blak On September 9, 2010 @ 3:25 pm In Full Recipe List,GreenChef Foodie Talk,Recipes / GreenChef Ingredients & Tools,Recipes / Raw,The Ingredient: Cheese | 10 Comments

Photography V Ol Blakheart

Life is full of un-expected surprises. Some are good, some seem like they maybe bad and then there are those moments or events which just change everything. Well, that last one seems to keep happening to me again and again lately. First I found new dog love, when I rescued Basil my wonder boy from the Long Beach Harbor Shelter. Then without even knowing I was open to a relationship, someone new enters my life and shows me what true happiness looks like. And now, being inspired by her love for making recipes and some encouragement, I too caught the recipe making bug. I know, shocking, right. I bet everyone out there thought I was already making recipes a long long time ago, since I am the guy who runs greenchefs, right? Well, it is sad to say, I somehow thought it was beyond me. I admired all the GreenChefs and loved having them in the studio and I loved eating their creations, but I really never thought I would be any good at it. That is crazy thinking! The whole point of GreenChefs is to inspire everyone to get their asses into the kitchen to make good for you, amazing tasting dishes! Now I am proof that really anyone, I mean anyone can make these recipes and they will blow you away.

Now this week I have been left alone to fend for myself and I am happy to report, I am now on my 4th recipe, if you count this Cashew Cheese, and the Kale Chips with the Cashew Cheese on them as separate recipes. Yes, four down and 1000’s to go. I am now addicted and very very full. I may go from Mighty to Plumpy at this rate. Wow, especially with this cheese recipe. Oh man, I am in love. I have been a vegan for a long long time and cheese of any kind hasn’t really been on the menu, so this has been a treat. I discovered this Spicy Cashew Cheese recipe when my friend Juli Novonty sent me a care package of her Kookie Karma Kookies and some of her new products which included a bag of Spicy Cheese Kale Chips.. mmmm so good. When I decided to make a cheese sauce for a pasta dinner, I reached out to Juli and she hooked me up with the complete recipe, which I promptly posted for you guys on GreenChefs a few days ago.

Why am I posting about the Cashew Cheese again, just a few days later? Well, while I was elbow deep in making this Cheese in my Blendtec’s I started feeling my inner amateur GreenChef coming out and I decided to alter the recipe just a bit to bring out some additional flavors and to kick the spice level to something a Texan would think is hot. Well, not HOT but mmm spicy. My big additions are the garlic, dried chili flakes, and the fresh red chili peppers. And I used some of the water from the nut soaking to smooth the cheese out into more of a sauce I think. I have never seen Juli make this, so she may add some water too. Anyways.. WOW, I love it. I can’t stop eating it, which is a good thing, since I made a double batch. I made the pasta and I did Kale Chips, which I will post next week. And yes I ate them all (3 large heads of Kale). So good. Okay if you love rich, spicy, creamy, so good it will make your toes curl, this is a recipe for you and I know what I am talking about, remember, I have tried all the dishes by the visiting GreenChefs and this gives all those recipes a run for their money. If I can say so myself. Enjoy!

For the Doube Down Spicy Cashew Cheese:

1 Cup soaked cashews

1 Large Red Bell Pepper

1/2 Cup of Salt Water From Soaking The Nuts

2 Tbs nutritional yeast

2 Lemons, juiced

2 Small Fresh Red Chili Peppers with half of the seeds

1 Tbs Crushed Dried Chili

4 Cloves of fresh garlic

1 Tbs Onion Powder

1 Tbs Celtic Sea Salt {or less or to taste}

1. Soak the cashew nuts in a slightly salted water for 8 to 24 hours
2. Gather up all your ingredients and toss them into a food processor or a really good blender like a Blendtec or Vitamix
3. Start blending the ingredients on slow and ramp up the speed as everything starts to become creamy.
4. Pour and serve.

Step One: Soak your cashew nuts or nuts of your choice I guess in a salt water for 8 to 24 hours

Step Two: Gather up your ingredients and pour them into the blender

Step Three: Blend all that stuff up, but start on low speed to just get everything under control, before you hit the speed and really make this cheese creamy. I blended mine for a good while to whip in a lot of air, which I think made it even creamier.

Step Four: Eat it.. serve it, or do what I did and make a pasta dish and use this as a creamy sauce or make the Kale Chips which I will post soon. Mmmmm The kale chips are so good.

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