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Monthly Archives: September 2012

Nut Cheeses Rock! Sun-dried Tomato Cashew Cheese Spread

I have never been a fan of commercially processed “un-cheese style” cheeses. Over the years, I have sampled quite a few brands, and all have unceremoniously and

Sun-dried Tomato Cashew Cheese Spread

quickly ended up in the trash.

Undaunted, I have been experimenting with my own, other blogger, and vegan cookbook versions of homemade “uncheese” varieties. I have found a lot of success down this path; particularly using a base of nuts rather than soy. As nut cheeses are proliferating around the web and such, they are “propogating” in my kitchen these days. Even my extremely skeptical husband has got on board.

So, I am offering a recent version that I made and found to be pretty successful, which means, that it was consumed in short order by my husband and myself. Enjoy!

Sun-dried Tomato Cashew Cheese Spread – Makes about 1 cup

1/2 cup cashews soaked overnight

1 scallion, thinly sliced

1 small clove garlic

1/4 cup unsulfured, natural sun-dried tomatoes

2 tsp. fresh lemon juice

1/4 tsp sea salt

1/4 tsp smoked paprika

A few grinds of fresh black pepper

Directions:

Dice and soak the sun-dried tomatoes in hot water for 10 minutes. Add drained cashews, scallions, and garlic to the food processor and grind to a paste consistency. Add lemon juice, salt, paprika, and pepper.

Drain the sun-dried tomatoes and add to the processor and pulse until blended. Taste and adjust the seasonings.

Serve with thinly sliced cucumbers, crackers, or as a sandwich spread with your favorite veggies and greens.

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Perfect End of Summer Wedding

Yesterday was a perfect day for an outdoor wedding in Fort Collins. Fly By Diner was thrilled to provide a seasonal menu for Logan and Miceala on their special day. This at-home wedding showcased the bride and groom’s eclectic tastes with shabby chic decor and a scrumptious collection of homemade pies from friends and family.
The menu was created to pair with local beers and mid-high priced wines.

Table #1 (Wine Pairing)
Fresh Apple Sparkler- (homemade with fresh apples)
Peach and Mozzarella Caprese with Fresh Basil, Caramelized Red Onions and Mint with Balsamic Glaze
Cocktail Sandwiches –
A- Smoked Beef Brisket with Creamy Horseradish Sauce and Roasted Peppers on Wheat Rolls
B- Roasted Farmer’s Market Vegetables with Oven Roasted Tomatoes and Goat Cheese Wraps

Table #2 (beer pairing)
Sliced Rocky Ford Melon with Seasonal Berries
Colorado Taco Salad with Chili Lime Vinaigrette ( black beans, tomatoes, peppers, red onion, cilantro, pepitas, cucumber, olives, corn, and avocado) –
Southwest Chicken Wrap (shredded chicken, cheese spread (cotija cheese, cream cheese, yogurt, scallions, olives, green chilies)
Andean Toasted Corn