My friend Eddie and I got together the other night to discuss and brainstorm ideas for our new blog Spiritual Bahanas. Creativity requires food and wine, so I set about to try this vegan cheese recipe I have had my eye on.
Vegan cheese sounds like such a paradox, so I guess we can call this a delicious spread, and that it is. I was a little nervous, since I had never attempted this type of recipe before (I was particularly intimidated by the Agar. I think it’s the name of it that inspired some fear….like a frightful Game of Thrones character.)
The recipe I used was from Maple Spice (all things vegan and nice!). Debbie posts three different variations; chive, sun-dried tomato & basil and chili & rosemary. I tried the sun-dried tomato & basil version and doubled the recipe to make an extra large batch.
I question if it’s because I have not had cheese for so long, but this sure did taste like the real thing to me. The texture was solid and spreadable. The olive oil added a nice touch of fattiness and the sun-dried tomatoes and basil added a delicious flavoring. The cheese spread really well and paired perfecto with Kashi crackers.
We needed lots of enforcements to get us through our creativity session. Along with the cheese and crackers, we also had chips + hummus (topped with fresh tomatoes & parsley), sautéed mushrooms, crackers & tomatoes to dip in olive tapenade and sun-dried tomatoes, plus Trader Joe’s amazing peppers stuffed with olives and garlic. And, we cannot forget, delicious vegan cookies from The Loving Hut.