My husband and I really bonded over a mutual love for cheese.
I think it's safe to say that any given point we would choose cheese over each other. And no hard feelings, because we both would do it!
That was really the last piece of the puzzle in terms of us going completely vegan, and for a while it really wasn't easy.
I kid you not, we once went out to do some errands, got to a store that wouldn't open for an hour and killed the time by grabbing a pretzel bread and a wheel of brie and devouring the two in the car. Not my proudest moment, but certainly one of the most delicious.
Okay, I'm focused, I swear!
I think one of the best parts about the world we live in today is how readily available food substitutes are. It doesn't take much work to find something without nuts, or that's wheat free, or vegan! This is the best time to be a vegan, because the amount of "cheese" I still have available to me is unreal.
And thank goodness, because it is a sad, sad day without some sort of cheese in my life.
Now to possibly my favorite meal. And, honestly, the ingredients aren't too bad, so this can be enjoyed on a regular basis with no guilt!
Here's what you'll need:
3/4 c cashews
1/4 c tapioca flour
1 tsp fresh lemon juice
1 1/4 c water
2 tbsp nutritional yeast
1/2 tsp salt
12 corn tortillas
Optional: avocado and/or salsa
Here's what you do:
Boil the cashews in enough water to completely cover them for 10 minutes. Rinse with cool water.
Blend the cashews with flour, lemon, water, yeast, and salt until smooth.
Warm in a medium pot, stirring constantly until gooey cheese forms (about 5-7 minutes).
Next, smear evenly on 6 of the tortillas and top with the remaining 6.
Warm each on a pan, a few minutes each side, until they begin to brown slightly and the tortillas become crispy.
Cut and enjoy with salsa, avocado, or salsa squished with avocado, or any other delicious side you can think of.