Thursday, November 9, 2017

Smoky Pub Cheese

Smoky Pub Cheese from 500 Vegan Recipes by Celine Steen and Joni Marie Newman (Fairwinds Press)

Smoky Pub Cheese
Have you been craving a vegan cheese that isn't made by blending cashews (or other nuts) and then having to wait a week (or more) while it funk-tifies? Yeah, that artisan vegan cheese making is best left to the professionals if you ask me! I like my homemade vegan cheese fast and easy!  And it seriously doesn't get easier than this. If you follow the microwave instructions you could be on the couch binging season 2 of Stranger Things in two minutes!

This one is a throw back to 500 Vegan Recipes (which is 8 years old already!!!) and is one of those recipes that was inspired by a product I used to buy and adore by Wayfare Foods. It was a hickory smoked cheese dip. I know the company still exists, but it doesn't look like they make this flavor anymore. So, I thought I would share this ridiculously easy recipe so you can get your smoky cheese dip on whenever you want to!

1 cup (235 ml) vegetable broth or water
2 tablespoons (32 g) tahini
2 tablespoons (15 g) to 1/4 cup (30 g) nutritional yeast to taste
1/4 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon sugar
1 cup (78 g) quick cooking oats
3 tablespoons (45 ml) canola or other mild flavored vegetable oil
1 tablespoon (12 g) diced pimiento, or piquante, or pepadew peppers
1 teaspoon liquid smoke

Mix together water, tahini, nutritional yeast, salt, onion powder, and sugar in a pot and bring to a boil. Stir in oats, oil, peppers, and liquid smoke. Remove from heat, cover and let sit for 10 to 15 minutes to cool.
Using an immersion blender (or transfer to a tabletop blender) blend until silky smooth. The consistency will be that of thick peanut butter.

Microwave method:
Place all ingredients in a blender, and blend until smooth. Transfer to a microwave safe dish. Heat on high for one minute. Stir. Heat at additional 20 second intervals until thick and creamy.
Store in an airtight container in the refrigerator for up to 2 weeks.

Yield: 1 1/2 cups (12 ounces, 336 g)

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni