Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers

Spicy Vegan Cashew Cheeze - from Canned-Time.com

 This is my first attempt at a homemade non-dairy cheeze recipe.  I think it turned out well and is fancy enough for party fair and easy enough to serve friends and family 😉

My inspiration for this Spicy Cheeze was from Carmella at The Sunny Raw Kitchen.

Spicy Vegan Cashew Cheeze - from Canned-Time.com

If you’d like a step by step recipe for this cheeze recipe, be sure to check out

Carmella’s wonderful Raw Vegan Tarragon & Mustard Cheeze video.  

Spicy Vegan Cashew Cheeze - from Canned-Time.com

I followed Carmella’s recipe except I used Cashews instead of Almonds and then added in 1 Tbs. of fresh cracked Black Pepper and some finely chopped spicy red peppers before pouring the cheeze mixture into set.

Spicy Vegan Cashew Cheeze - from Canned-Time.com

After the cheeze set up.  I un-molded the cheeze and pressed chopped Pepita Seeds onto the outside for an added flavor.

Spicy Vegan Cashew Cheeze - from Canned-Time.com

The basics recipe ingredients are here.  Be sure to check out Carmella’s video for instructions.

Roasted Pepitas Crusted - Raw Vegan Cheeze with 'Satan's Kiss' Peppers
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Ingredients
  1. 1 1/2 cups water
  2. 1 1/2 tablespoons agar powder (or 5 tablespoons agar flakes)
  3. 1/2 cup almonds, soaked for 8 – 12 hrs
  4. 1/4 cup nutritional yeast
  5. 1/4 cup lemon juice
  6. 2 tablespoons hulled hemp seeds
  7. 2 teaspoons Dijon mustard
  8. 1/2 tablespoon onion powder
  9. 1/2 teaspoon garlic powder
  10. 1/2 teaspoon dry mustard
  11. 3/4 teaspoon salt
  12. 1 garlic clove
  13. 1 1/2 tablespoons finely chopped fresh tarragon leaves (or 2 or 3 teaspoons dried)
Instructions
  1. Prepare Agar flakes to the gel stage and set aside.
  2. Blend all ingredients in a blender and then stir in the agar flakes.
  3. Pour mixture into a plastic mold and refrigerate to firm.
  4. In about 30 minutes your cheeze will be ready to unmold and serve.
Adapted from The Sunny Raw Kitchen
http://canned-time.com/

 

I was really impressed with this easy recipe.  If you watch Carmella’s step by step video, have all your ingredients ready, and then firm up your cheeze in the fridge for about an hour……….you’ll have your cheeze ready to serve!

The cost was around $5 and it made 16 oz. of cheese.  I can see this basic recipe used for a variety of flavors as well.  If you don’t like spicy, try a mild basil, fresh dill or your favorite herbs in the recipe.  It really is a quick healthy cheese that goes well with fruits, crackers or warm it up on some toast.  My next try, I’ll go for a Mexican spiced loaf and use it for grilled cheeze…yum!

Spicy Vegan Cashew Cheeze - from Canned-Time.com

 Enjoy!

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8 thoughts on “Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers

  1. narf77

    YUM! You keep churning them out Angela…one after another…gorgeousness that I just want to eat from the screen 🙂 This would be amazing with Somers cheez-its wouldn’t it? 🙂

    1. Angela @ Canned Time Post author

      I think Somer’s Cheez-it’s would be perfect although much more time consuming to make ;(
      I can’t wait to try this basic with other flavors. I wonder if it would work inside that wonderful Stromboli you made?
      Thanks Fran!

      1. narf77

        I reckon it would Angela, it looks like the same texture as the “cheez” that I made and I know that Carmella used the uncheese cookbook as a basis of most of her cheeses that she was using lately (aside from the cashew ones that she was aging which are more like Miyoko Schinners cheezes). You wouldn’t need the pesto if you used your gorgeous cheese and you could just schmear a little homemade thick and chunky pasta sauce over the dough to give it a little flavour and a bit of moisture content…YUM I might have to try both your cheeze and another vegan Stromboli using it now! 🙂

    1. Angela @ Canned Time Post author

      Thanks Rika. I didn’t try to melt this one cause I used it up on crackers and Carmella’s site doesn’t mention melting this one. When I try it again, I’ll be sure to update the post on melting. Probably since it came from a Raw recipes site, they didn’t develop it for that but hopefully? Thanks for your comment and have a great weekend 🙂

  2. Pingback: 15 Dairy-free Vegan Cheese Recipes - Healthy Slow Cooking

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