Cashew Cheeze Spread

Cashew Cheeze Spread -- Epicurean VeganI was inspired by Opera Singer in the Kitchen’s recipe for this cashew cheeze spread, but I made some changes–adding some other flavors and putting my own spin on it. It came out delicious! An easy appetizer or even sandwich spread that is sure to please!

INGREDIENTS:
1-1/2 C raw, unsalted cashews
1 garlic clove, minced
2 Tbs lemon juice
2 tsp white miso paste
2 tsp nutritional yeast
1/2 C fresh parsley, chopped
1 tsp Worcestershire sauce
1/3 C white onion, chopped
1/2 tsp Garlic and Wine seasoning
2 tsp pimento, diced

DIRECTIONS:
In a food processor, chop up cashews–but not too fine. Add garlic, lemon juice, miso, nutritional yeast, parsley, Worcestershire sauce, onion, and seasoning. Process until smooth. Transfer to a mixing bowl and thoroughly stir in the pimentos. Line a small bowl (I used a 2.5 cup Tupperware bowl) with plastic wrap or waxed paper. Scoop cheeze mixture into bowl and mold it to the inside the bowl.

Cashew Cheeze Spread -- Epicurean VeganWrap extra plastic wrap around the cheeze and refrigerate for several hours. The longer the better–for the flavors to mingle. Serve with cracker and veggies, or use as a sandwich condiment. Enjoy!

Party Cheese Ball

Party Cheese Ball -- Epicurean VeganI can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most.  I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.)

INGREDIENTS:
12-oz Tofutti cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped

DIRECTIONS:
Combine softened cream cheese and cheddar. I used my food processor, but with the dough blade, just to blend them. Add remaining ingredients except walnuts and mix well. Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball)!

NOTE: Keep in mind that Rice cheese does have traces of casein.