Cashew Cheese

We love us our cashews in this household and when Dylan came home from school yesterday, he was craving them, so I decided to try my hand at a raw cashew cheese. This recipe is based on the one here and the making of it was inspired by another mommy friend. The consistency is suitable for nachos or a rich, creamy sauce. Tonight, we drizzled it over brown rice and black bean enchiladas.

Ingredients

• 1 cup cashew nuts
• 1/4 c. roasted red bell pepper
• 1/2 cup water
• 1/4 cup nutritional yeast
• 2 cloves of garlic
• 1/4 cup shallots
• juice from 1 lemon
• 2 tbsp. Bragg's Liquid Amino Acid
• 1 tbsp. sesame oil
• salt to taste

Place everything into a food processor and blend until smooth.

Adjust consistency to your liking by adding more water to make it thinner or more nuts to make it thicker.

Gingered Sour Cream

Adapted from Sunset Magazine (December 2006).

Ingredients

• 1 c. vegan sour cream
• 2 tsp. freshly grated ginger
• 2 tbsp. apple cider

Combine all ingredients in a small bowl.

Serve with Sweet Potato-Parsnip Latkes.

Skordalia (Greek Potato Dip)

This yummy dip can be used in vegetable or grain dishes or as a dip for pita bread and raw veggies...

Ingredients

• 2 large potatoes
• 4-6 garlic cloves
• 1 cup chopped walnuts
• salt
• juice from 1 lemon
• 1/4 c. red wine vinegar
• 1/4 c. olive oil

Peel potatoes, bring them to a boil and allow them to simmer for 30 minutes (or until they're soft).

While the potatoes are simmering, puree the garlic cloves, walnuts, olive oil and lemon juice in a food processor.

Once the potatoes are done, drain them and begin mashing them one at a time, adding garlic-walnut puree before adding another potato.

Mash until smooth and thick. Refrigerate before serving.

Makes about 3 cups.