![]() ![]() I love that I’ve been able to completely transition to a Dirty plant based way of eating and kiss my addiction to dairy cheese goodbye. Oh my heavens! It was a spruced up vegan cashew cheese, and after it chilled, I grabbed a box of crackers, a knife, a good book and retreated to my couch for a rollicking good time. I became a madwoman in the kitchen and took this basic recipe for vegan cashew cheese and used it on Plant Based Pizzas, crumbled it in Big Ass Salads, spread it on Plant Powered Sandwiches, stuffed it in Lasagna, put it on toasted bread with fresh tomatoes and basil, and plopped it on top of Creamy Broccoli Soup, and Roasted Kabocha Squash.īut my most favorite thing of all was the day I discovered the recipe for Plant Based Smoky Ranch Cheeseball. In fact, I was suddenly so inspired to see what else I could do with this mind-blowing vegan cashew cheese! Once I regained consciousness, stopped writhing in pleasure, and moaning in ecstasy, I was shocked to realize that only five ingredients came together to create such mouthgasmic majesty. This recipe was stupidly easy and I was totally knocked out, knocked up, and knocked down with the first blissful bite! I knew this, but still, I needed that taste, that comfort, that high of creamy cheesiness.įor years, I worshipped at the golden altar of cheese like the gassy, unrepentant sinner I was.Īnd then… I blindly stumbled into the world of Clean Food Dirty Girl, the plant based meal plans, and the pure, plant-powered pleasure that is homemade vegan cashew cheese. In fact, for me, dairy cheese induced headaches, kept me bloated, gassy, and in a full-on IBS (Irritable Bowel Syndrome) flare. I seriously tried to lay off the cheese because as much as I loved it, cheese did not love me back. It was seemingly the one thing that kept tripping me up every time I tried to move into a plant based way of eating. I needed cheese like a baby needs a teat. I grated it, sprinkled it, melted it, savored it, and dreamed about it. I used to crave cheese like a lover craves a caress. I’m talkin’ full fat, dairy laden, cheese of all kinds and in any form. ![]() However, nothing compares to my lifelong, insatiable infatuation with cheese. But it still tastes great.If you have read about my passionate love affair with coffee, then you know my desires for food and beverage run deep. If extra cauliflower is used, the crust may not hold together as well. Higher than 400 degreees can cause pizza to burn, it's better to stick with 400 ![]() Keep an eye on it until done to your satisfaction. Flip the crust so browner crispier side is up, then spread crust thinly with Beyond Better marinara Sauce mixture, and add your toppings. While pizza is cooking, stir up Pizza Cheese Sauce. Bake at 400 degrees for 20-25 minutes, until light brown around edges. However, it comes out great no matter what shape you choose, so long as crust is thin. Spread thinly to 1/4 inch thick. I made a rectangle pizza shape, thinking that it would allow the pizza to cook more evenly and alleviate the possibility of a wet center, which may be somewhat true. You can also use a sheet of plastic wrap over the dough to avoid the stickiness. I used a fork, then smoothed it with my fingertips. Spread onto parchment paper in circle or rectangle. Stir Beyond Better powder, baking powder and salt (if using) together, add mixture to cauliflower and mix thoroughly to make a stiff dough. Browned bits of roasted cauliflower are fine, in they go. Yay!!ĭump roasted cauliflower into a bowl, scraping the parchment paper to get it all. The greatest thing about roasting and using Beyond Better powder is that there is NO NEED to wrap the cauliflower up in cloth and “wring the heck out of it” as in recipes using egg or egg substitute. There are other ways to cook the cauliflower: microwave, saute, boil, but I haven't tested them and they may result in a higher moisture content in the cooked cauliflower that would necessitate water removal by wringing. Remove parchment paper from pan, stir again, and let it cool. Spread cauliflower on parchment paper in shallow baking pan (cookie sheet) and Roast it in 400 degree oven for 10-12 minutes, stir it up, then roast for another 10-12 minutes. You should end up with 2 to 2 ½ cups cauliflower “millet”, about 1 to 1 ¼ lbs. ![]() Pulse in your food processor for about 30 seconds, until you get powdery snow that looks a bit like millet. Cut off the florets, you don't need/want much stem, stick with the florets. Don't get one the size of your head unless you are planning on making 2 pizzas. Wash and thoroughly dry a medium head of cauliflower. On a cutting board, place a large piece of parchment paper and coat it with coconut or other favorite oil. Place a pizza stone in the oven if using. Toppings of choice, I chose baby spinach and mushrooms Beyond Better Pizza Sauce, see recipe below. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |