I made some Stinky Walnut Cheese Crumble from the YumUniverse Dairy Freedom eGuide. The recipe is as close as you can get to plant based, non-dairy, soy-free blue cheese. I'm not a big blue cheese lover myself, but for some reason I wanted a sharp taste, so I gave it a whirl. I topped a bok choy and arugula salad with that "cheese," some dried Michigan cherries, and a lavender vinaigrette from Vintage Remedies. There were a lot of strong flavors, but somehow they all worked together and suited my taste quite nicely! I think I'll have this salad again for lunch tomorrow.
Then I decided to make a sort of vegan basil alfredo pasta sauce. It was good, but not quite as good as I imagined, so the recipe posted below includes modifications I will try the next time I make it! If you try it, please let me know any improvements you would make.
2/3 cups cashews, soaked
3/4 - 1 cup water
1/4 teaspoon salt
1 garlic clove, minced
Basil, however much you want
- Blend all in food processor or blender. Be careful if you use a food processor - the water will probably seep out! Pour over favorite pasta. I think it would be extra delicious with the addition of some sundried tomatoes . . .