I’m feeling rather less-than-motivated these days – though all the lovely comments on my latest update and weekly eats. I hate being a downer! But I have made a few delicious things in the past few days that are just itching to be posted.
but these didn’t turn out so well, so maybe I’ll share when I revamp a bit. But I tend to abandon recipes that get me down, unless I am somehow really determined to make it work. I guess I have a short recipe-attention span. ha!
and best of all…
Do you feel sufficiently teased yet? 😀
After seeing some recipes floating around the blog world, I finally decided to make my own…
Vegan Cheezy Sauce
- 1 cup cashews, soaked at least 1 hour
- 1/2 cup chia gel (not completely necessary, but adds a nice texture if you want)
- 1/4 cup (or more) nutritional yeast
- juice of 1/2 small lemon
- 1/2 tsp tumeric
- 1/4 tsp chili powder
- a dash of salt
Directions: toss it all in a blender or food processor and blend away! If it’s too liquidy, strain the mixture through a cheesecloth until you ge the consistency you want.
Serve with tacos!
or smother it on some sliced tempeh and bake until golden brown!
or just grab some fresh veggies and dip away 🙂
And now, for the best thing I’ve created in a very long time!
Vanilla Bean Coconut Cashew Butter
(makes a lot. Like I needed more than 1 jar.)
- 1 lb bag of cashews
- 1/2 cup coconut butter
- 1 vanilla bean (not optional!)
Directions: If you want to go raw, just toss it all in the food processor and blend until creamy and smooth.
If you’re really ambitious, make your own raw coconut butter (I had extra on hand). Use shredded coconut and blend until creamy – then add the cashews and vanilla bean. Otherwise, roast your cashews at 375 degrees for about 20 minutes, and let cool for at least 10 minutes. Then process, scraping down the sides occasionally.
This is the creamiest, dreamiest, most delicious nut butter… dare I say it?…ever. Well, that I’ve ever made.
Seriously, go do it.
Yes, I went a little cashew – crazy. But it was fun! Do you have any favorite cashew recipes to share with me? I’d love to hear 🙂
What’s your favorite homemade nut butter?
What ingredient should I experiment with next?