This time I’ve come up with a good one, seriously, I think this nacho cheez stuff would make balsa wood taste okay. I made up this vegan cheez recipe on my own but it would not have been an idea in my head without this fabulous cookbook:
The Ultimate Uncheese Cookbook by Jo Stephaniak
I love having all the loveliness of cheese without those nasty side effects like instant-permanent weight gain, heart disease, and CANCER (casein, found in heavy concentrations in cheese, is a known carcinogen) and even better, no sweet little baby cow was ripped away from his mother to become a veal calf for my cheese.
If you want to know more about how to lose cow-breast cheese, listen to this free podcast by Colleen Patrick Goudreau: Vegetarian Food for Thought Podcast
1 cup cashews
1 cup cooked, rinsed chickpeas
3/4 cup chopped sweet red bell pepper
3 Tablespoons nutritional yeast
1/2 cup chopped onion
1 carrot, 3/4 cups chopped and cooked in 1/3 cup water in the microwave for 1.5 minutes
1 Teaspoon of taco seasoning (mixture of cumin, chili powder, garlic powder, and a dash of spunky cayenne)
1/4 cup sesame seeds, can substitute tahini
1/4 cup fresh lemon juice
Corn or wheat tortillas
Oil for frying
Combine all nacho cheez ingredients, including carrots and their cooking water, in a food processor and blend until velvety smooth. The amount of time this takes will depend on your blender. Scrape down the sides if necessary and add water by the 1/8 cup if the mixture is too thick.
Mixture will be thick and happy orange. Spread the mixture on a tortilla and make a sandwich with another tortilla. Fry in a little heated oil on a griddle over medium-high heat for a mere 30-45 seconds, they brown fast. Flip and fry the other side. Yum.