We have it most days out of the week. And why not!? Nutritionally, it's not too bad. Calories aren't crazy high, nothing processed, maximum deliciousness, so why the hell not?!
We usually go melty cheese, which you can find in my blog section, but when we had our crazy homegrown zucchini pizza adventure, I knew I wanted something a little firmer, so I tweaked my existing recipe just a smidge.
Enter FIRM vegan cheese!
This is a good one for pizza, or smeared on crackers, or shoved directly into your cheese hole.
Here's what you need:
-1 cup cashews
-1 1/2 c water (plus more for soaking)
-2 tsp agar agar powder
-1/4 c apple cider vinegar (or lemon juice)
-1 tsp salt
-1 tsp pepper
-1/4c nutritional yeast
-pinch dried oregano, basil and parsley
Here's what you do:
-Soak cashews for at least 4 hours
-Drain and set aside
-Bring 1 1/2 c water to a boil
-Mix in 2 tsp agar agar powder and heat over
-Heat over med-low for about 4 minutes until completely disovled
-Blend with remaining ingredients (careful! It'll be hot!)
-Pour into a greased tupperware or bowl and refrigerate until firm (about an hour)