Tuesday, June 19, 2012

A Healthier Alternative to Cheese

I'm not vegan anymore. I was a while ago, and to be honest, I've never felt better than when I was vegan. You feel lighter. Everything works right. You are more focused. Your skin clears up. And you lose weight. 

And even though I'm not vegan anymore, I eat vegan 90% of the time. Just like Dr.Oz;) What this means is that if I'm out at a restaurant, and my friends want to share some dishes that include dairy or fish, I won't make a big fuss. But at home, it's vegan all the way.

Especially if I've got a few lbs. to lose, I focus on eating more plant-based. Just in the past week I've been eating strictly plant-based and shed the 5 lbs. I was struggling with. Veganism works people!

I'm not talking about being a 'junk-food vegan' though. In the world we live in today, especially if you happen to live in a city like New York City, vegan junk food options abound. And there are a lot of overweight vegans. Those who live on mock-meats (vegan sausage, vegan bacon), vegan cupcakes and vegan cheeses. I'm not a fan of this way of eating either. 

When I say vegan, I mean plant-based, which means eating lots of fruits and veggies at every meal, as well as lots of beans and tofu (and nuts for good measure). 

One of the reasons I am no longer vegan is because I love cheese, like most people. But it's really mucus-forming, bad for your skin and full of saturated fat (not to mention loaded with calories!). I made this cashew cream the other day and altered it a bit today for a broccoli and mushroom wrap I was making for lunch. It was so creamy and delicious, I didn't miss dairy cheese at all. 

I'm using an Android at the moment, so photo quality sucks. 

Give it a try, it might surprise you. 

Cashew Cream with Sun-dried Tomatoes
1 cup raw cashews
1 cup water
3 garlic cloves, minced
1 tsp turmeric
1 tsp smoked paprika
1 tsp onion powder (or chopped onions, I was out)
1/4 cup nutritional yeast 
handful chopped sun-dried tomatoes
salt and pepper to taste
1 tsp olive oil

Soak the cashews in enough water to cover them overnight in the fridge. The next day rinse them and place them in a high-speed blender with a cup of fresh water. Blend until a smooth consistency is formed. This is your basic cashew cream. 

Saute the garlic in olive oil until fragrant. Add the cashew cream and remaining ingredients and cook on low for 10 minutes or until everything is incorporated. 

Use as a base for wraps, in a vegan mac 'n' cheese or really anywhere you would normally use dairy cheese. 


  1. first paragraph - yes, yes, and yes. couldn't have said it better myself.

  2. Right! It really is miraculous!

    Thanks for stopping by!



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