After coming off a week of not feeling well, I’ve been slowly getting back into the cooking game. Taking a cue from the latest VegNews magazine, which is packed with lots of delicious recipes, I thought I’d try my hand at making homemade cream cheese.
It’s surprisingly easy: Soak your cashews, blend with plain yogurt and a bit of salt. Let it sit at room temperature for a couple of days and then refrigerate. I’ll admit, the sitting at room temperature thing weirded me out a bit, but the end result was a creamy and tangy cream cheese that tastes like the real deal.
I spread a nice helping onto a bagel and topped it with roasted red peppers, red onion and baby Romaine for a quick lunch.
I hope you all are well!
What can I say? I’m really enjoying “The Vegan Slow Cooker” and not having to deal with tons of dishes every night. This is the fourth recipe I’ve made from the book and it was a hit. Thinly sliced eggplant is layered with a marinara sauce and creamy cashew-tofu ricotta. More like a thick sauce than a casserole, I served mine over a bed of whole wheat rotini pasta and a side of spring mix salad with lemon juice.
The dish was easy enough to throw together, but I used store-bought marinara to make it even easier. Call me lazy. Simply throw the tofu, cashews and other ingredients into a food processor, slice the eggplant and layer with the marinara in your crockpot. Cook on low for 6 to 8 hours. That’s it.
I was worried that the eggplant would turn out bitter since the recipe doesn’t require you to salt and blot it with a towel, but it wasn’t bitter at all.
This dish is definitely a keeper.