With its Mediterranean flavors, this lemon rosemary cheese log is particularly tasty with slices of apple in the autumn, too. In the summertime, for example, they're wonderful for a veggie platter. Cheese logs should not be overlooked for other times of the year, though. That’s because it’s such a comforting feel-good food, the kind that’s a pleasure to eat at get-togethers. ![]() When I think of cheese logs or cheese balls, I think large holiday gatherings like Christmas and Thanksgiving. Full of Mediterranean flavors without any added oil, this recipe satisfies whole food plant-based, gluten-free, dairy-free, and vegan lifestyles. It keeps in the fridge for about 2 weeks so it is definitely a great go to for busy weeknight meals.Looking for easy cheesy goodness without the dairy? This lemon rosemary vegan cheese log only takes about 20 minutes of prep and makes a delicious addition to any cheese board or party platter. Mix it in rice or pasta, drizzle over baked potatoes or broccoli, or spice it up to use with nachos. I usually have a vegan cheese sauce in a jar somewhere in my fridge at all times. Just 2 tablespoons of nutritional yeast contains 8 grams of protein and 4 grams of fiber. Bonus: Like all plant food it comes with additional benefits. I like to say that it gives non dairy dishes that slight tang that is needed to perfectly please your palate. It looks kind of like fish food but it has a delightfully earthy, almost cheesy flavor. Sounds kinda gross right? It’s not! Nutritional yeast can be found in almost any grocery store in the baking isle. If you do have a high powered blender such as a Vitamix, or a Ninja, you do not need to soak them first which will save you so much time! If you are truly going plant based, then I recommend a high powered blender as you will always use it! Nutritional YeastĪnother plant based pantry staple is nutritional yeast. Just submerge them in a bowl of water on your counter and drain before using. I like to soak mine overnight even though I do have a high powered blender. If you do not, you could have a more textured, grainy, type of sauce. You will need to soak your cashews in water for a few hours to soften them. I like them in a vegan cheese sauce because 1 serving of sauce would probably even out to only one serving of nuts. Also note that, while cashews are nutritionally beneficial, they are high in calories and fat, so overdoing your consumption may have a negative effect on your weight loss efforts. Do not buy them if they are roasted or seasoned with anything as this will alter the flavor of what you are trying to make. You can find them at Costco or really, any grocery store. I buy raw, unsalted cashews in bulk to have on hand in my pantry. They are high in potassium, iron, and magnesium. They are lower in saturated fat than animal products and they have no cholesterol. Their high fat content make them the perfect plant food to replace the animal fat in dairy. ![]() You can also find grocery store versions of yogurt made with cashews. Raw CashewsĬashews are used to make rich creamy sauces, dips, soups, butters, and non dairy cheeses. This is because you will likely be using these ingredients in many different recipes and you will always need them on hand in your pantry. If you are transitioning to a plant based diet, then there are two ingredients found in this recipe that I want to highlight. If this is your first time making a vegan cheese sauce, there are a few ingredients you should know about. This stuff makes anything taste delicious! Place it on baked potatoes, broccoli, over pasta, or in casseroles and it bumps the flavor up a level. If you are a long time plant based eater then there is no doubt that a vegan cheese sauce is a staple in your weekly meal planning. Jump to Recipe Print Recipe Perfect Vegan Cheese Sauce
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