Saturday, June 26, 2010

Cashew Cheese is Better!

We've had two completely insane cashew cheesey meals lately, and it would be just plain rude of me not to tell you how much more tasty and healthy (and actually very easy!) this alternatives are to the "real" thing.

First, baked macaroni and cheese with bread crumbs on top. The recipe is from Ocean Beach People's Organic Co-Op in San Diego, California. We tried their Vegan Mac 'n' Cheeze at their little restaurant, fell in love, and then kinda freaked out when we saw that they have a cookbook (which includes this recipe and several others we tried).

Even as leftovers micro'd at work, it's freaking delicious (if not entirely photogenic).

I can't find their cookbook online anywhere, but maybe you could call them and ask nicely to list it somewhere or mail you one. It's worth every effort you can afford. I promise. Plus, it's only 10 bucks.

Then Dan had the bright idea of using vegan cashew Melty Cheese as a fondue. (I love that boy.) This time, you can have the recipe! Notice that the only fat is whatever's in 1/4 cup of cashews. And whoa man. It was so, so, so, SO good with French baguette, steamed broccoli, raw carrots and celery, and fried green beans (a little experiment I tried; I'm still perfecting it).

We ate the whole pot of cheese and felt nary an ounce of guilt. We didn't pay for it physically either, as we most certainly would have after eating a tub full of fatty hardened cow milk. And it was way easier -- and cheaper! -- to make than the original Swiss blend of pricey cheeses and other ingredients you don't already have in your house. I'd take the vegan one over the other one any day.

Eat up, my friends!

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