You might all get sick and tired of me going on and on about cashew cheese.But seriously... this stuff has changed my life! Before this vegan transition, I loved cheese, and really thought that I would miss it. But this cashew cheese totally fills the void for me, when I'm craving some creamy, cheesy comfort. To keep things from getting boring, I am constantly experimenting with different flavors and additions. This most recent experiment I think it pretty special, so I wanted to share it here.
I'm calling this one Sundried Tomato and Basil Cashew Cheese. I started out making my standard, basic cashew cheese, except that I added one extra clove of garlic, then I
tossed a handful of Trader Joe's sundried tomatoes (the dry ones, not the ones in oil) and a handful of fresh basil leaves into the mix, and processed until all the tomatoes were chopped up well. I think this just might be a new favorite version of this "cheese." Seriously, SO GOOD. Back in the days when I was eating dairy and gluten with abandon, I used to sometimes get a bagel with sundried tomato cream cheese at Brueggers. This "cheese" reminds me of that. Perhaps soon I will try some on a GF bagel!
Because of the lovely combination of Italian flavors (tomato, basil, garlic) this one seemed like a natural to go with pasta. So for dinner, we whisked in some unsweetened hemp milk, and tossed it with some GF pasta, and some greens that I had sauteed with some thinly-sliced onions. It turned out to be some really satisfying, creamy, delicious comfort food. This is like a fancier cousin to my new favorite "Spaghetti and Broccoli" recipe. Who knew Clean Eating could be so good?
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