Give Them Something Better

Category: Vegan Cheese

  • My Blogaversary and Melty Muffin Recipe

    My Blogaversary and Melty Muffin Recipe

    English muffin spread with cashew cheese and veggies baked until crisp

    I never would have guessed it! I started blogging exactly one year ago today because everyone told me I should. Now I have been blogging for a whole year and have made lots of new friends. To celebrate I am working on some exciting new updates for the blog that will be coming soon.

    In the mean time lets cook something…How about a toasted cheese sandwich, or maybe a pizza.  Oooo what if we make a cross between the two? We can use a whole grain English muffin for the crust  and a healthy cashew cheese…. we will call it  a Melty Muffin.  I make these a lot for my kids and for the students at Emmanuel everyone loves them.

    If you have left over Melty Cheese try it on vegetables, or you can add salsa for a nice dip. You can really use it for anything you might use a cheese sauce for…remember (cashew) cheese make everything better; )

    Melty Muffins

    2 cups Melty Cheeze (below)
    1 cup onion, diced
    ¾ cup black or green olives, chopped
    1 can (4 ounces) mild green chilies, chopped
    ¼ cup pimentos or fresh red pepper, chopped
    12  whole grain English muffins, split

    1. Preheat oven to 400°F.
    2. Pour Melty Cheeze into a medium bowl. Add onions, olives, Chilies, and pimentos; stir well.
    3. Place English muffins on a large baking sheet; spread about 2 tablespoons of the cheese mixture onto each muffin.
    4. Bake 10 minutes, or until cheese is bubbly and muffins are crispy around the edges.

    Melty Cheeze

    3 cups water, divided
    1/2 cup roasted red pepper or pimento
    2 tablespoons cornstarch
    1/2 cup raw cashews
    1/2 tablespoon salt
    1/4 cup nutritional yeast flakes
    1/4 cup quick-cooking oats
    2 tablespoons lemon juice
    1 1/2 teaspoons onion powder

    1. Place 2 cups water and remaining ingredients in a blender; blend until very smooth. Pour into a medium saucepan.
    2. Add remaining 1 cup of water to blender; blend briefly to clean out. Add to saucepan.
    3. Cook over medium heat until thick, stirring constantly.

    Makes 4 cups.

    TIP: Blend 4 or 5 minutes the cashews should be completely smooth and creamy.
    Use the leftovers on broccoli, baked potatoes, nachos…you get the idea!

    We posted a video of us making the cheese on 3ABN here.

  • Everything’s better with Cheeze!?

    Everything’s better with Cheeze!?

    Vegan Macaroni and Cheese

    When I was young there was a commercial that said“Everything is better with cheese.”  and I were sure they were right! However I have chosen not to eat regular dairy cheese for a lot of reasons… but that does not mean I can’t enjoy a good drizzile of cheese sauce on everything.  So for those of you who have chosen a vegan lifestyle and those who are allergic to dairy this is for you.  Melty cheeze made with nuts, I use it on potatoes, broccoli, add a little tomato and green chili for a great chip dip.

    So once again, you can say “Everything is better with cheeze!”

    Melty Cheeze

    • 3 cups water, divided
    • ½ cup roasted red pepper or pimento
    • 2 tablespoons cornstarch
    • ½ cup raw cashews
    • ½ tablespoon salt
    • ¼ cup nutritional yeast flakes
    • ¼ cup quick-cooking oats
    • 2 tablespoons lemon juice
    • 1 ½ teaspoons onion powder

    1.     Place 2 cups water and remaining ingredients in a blender; blend until very smooth. Pour into a medium saucepan.

    2.     Add remaining 1 cup of water to blender; blend briefly to clean out.

    3.     Pour into saucepan. Cook over medium heat until thick,stirring constantly.

    TIP: If you want to make your sauce extra creamy add a boiled red potato to the blender.

    You can watch a video of how to make the cheese here.