This was one of the first all raw recipes I tried and it really motivated me to keep going. It's got that salty sweet tangy twist to it which I love. I love a good tang! It's way quick to throw together if you have the cheese already made and is a great salad to take to parties.
Raw Vegan Feta Cheese
cashews
water
salt
lemon juice
Blend all ingredients together in a blender till creamy, adding just enough water to blend. Place everything in a cheese cloth or milk bag and then in a strainer with a bowl under and let sit in the fridge over night. The next day the mixture should be firm and able to hold a shape. Form into a ball and in a container let it sit another day or till it has a bit of a tang to it. This makes a great cheese ball to eat with crackers at a party, Just roll in herbs to cover and it looks beautiful!
Pear Salad
easy cashew cheese
Olive oil
Brussels sprouts
pear
salt
pepper
slice Brussels spouts really thin. Cube pear and mix with the Brussels sprouts. Sprinkle with olive oil and crumble the cashew cheese and extra cashews. Mix well and serve cold. As you can see in the picture. People just can't wait to eat this salad!
I'm sure I mentioned this before but Matthew and I participate in a co-op called bountiful baskets. It really is a great deal! $16 for a bunch of fruit and veggies. There's no way you could get this much produce for that much at the grocery store. A few weeks ago we started getting plums, which is great! we love plums. But after having a bunch of them for 5 weeks in a row we were plum plumed out. Not wanting to waste I searched for a way to preserve them and this recipe came up. If you've ever been to a Chinese restaurant you've probably had this plum sauce. I grew up in the San Francisco Bay Area so Chinese food was a regular part of my life. This is Delicious and goes great with egg rolls and any sort of meat substitute. It pretty much makes itself!
Asian Plum Sauce
lots of plums
a few apples
a couple of pears
apple cider vinegar to taste
sugar to taste
garlic to taste
onion salt to taste
Your vinegar, sugar, garlic and onion salt depend on how many plums you have so just use your best judgement and taste often while seasoning. Start by pitting your plums and coring your apples and pears. Don't worry about cutting them nice just cut out the core and throw them in a large pot. Cover with water and bring to a boil. Let simmer all day till its cooked down to a saucy consistency. Now season till it's a sweet and sour sauce. This would be great to bottle or store in the freezer if you have extras
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