I’m doing my best to go vegan at least 2 times a week. The vegan diet includes the same range of products that you are allowed to consume during Lent. As a child I tried and tried to follow this diet before Christmas and Easter but I failed every single time. My grandmother used to cook during Lent mainly 3 dishes: tomato soup, potato salad and Serbian rice. Don’t get me wrong, they were exquisite. But eventually I would get bored. When I was about 18 years old I discovered tofu and I was enchanted. Yup! I felt enchanted by tofu. I was so sick of those three dishes that I found tofu wonderful. Now I can say I’m quite bored of tofu. Luckily I discovered this tasty cashew cheese. Cashew nuts rich in protein, unsaturated fatty acids, iron, phosphorus, zinc and copper. Another ingredient of this tasty cheese is nutritional yeast, which is an important source of protein, fibers and vitamins (B complex). I found this recipe on nutritionstripped.com and I made a few changes.
• 1 cup of cashews
• ¼ cup of filtered water
• 1/3 cup of nutritional yeast
• 3 Tbsp lemon juice
• ½ garlic clove
• 1 Tbsp white wine
• 1 tsp mustard
• salt and pepper
1. Soak cashews for at least 4 hours.
2. Drain them and transfer them to a food processor. Add water (1/4 cup filtered water) and pulse until blended.
3. Add the rest of the ingredients and process until completely smooth.