This year’s Vegan Month of Food (or Vegan MoFo) is officially here. If you don’t know what Vegan MoFo is, it’s basically vegan-food-blogging on crack. Bloggers all over the world commit to posting about vegan food at least 20 times in one month. TWENTY times!! If you’re a blogger, or anyone who has ever felt that there’s not enough time in a day, then you realize how intimidating this can be.
I wasn’t initially planning on participating but somehow I ended up on the official list. I have no theme. I have no plan. Unless flyin’ by the seat of my pants is considered a plan. I figure I’ll just do what I normally do but more of it. There. Plan done.
To start off my first EVER official Vegan MoFo post, I thought I would talk about one of my favorite recipes here at Luminous Vegans. One that I go back to all the time because it’s so tasty, easy and versatile…..cashew cheese!
I’m a big vegan cheese lush but I can’t afford to always have Daiya around. So I usually keep a batch of this savory cheese spread in the fridge to use throughout the week and it satisfies my cheesy cravings. It can be eaten alone, on bread, with veggies or in other dishes (like mashed cauliflower or stuffed shells).
It’s quick and easy to make and ready to eat right away. The only part that takes planning is remembering to soak the cashews before hand. It’s softer and more spread-y immediately after blending, but firms up some in the fridge. These pics were taken right after blending it.
- 2 cups soaked raw cashews, drained (A couple of hours or overnight soaking is best. But it works just as well if you soak it in hot water for 30 minutes and use a high speed blender. I use my Vitamix)
- 2 tbs nutritional yeast
- 2 tbs lemon juice
- 2 tbs almond milk
- 1 tsp tahini
- 1/2 tbs onion powder
- 1 tsp salt
Throw everything in a food processor or high-speed blender and blend until smooth. Store it in an air tight container for up to a week in the fridge.