Archives for posts with tag: cashew


This is the mousse part of Dreena Burton’s Raw Chocolate Dream Mousse Pie, from Let Them Eat Vegan. It is the first time I have made a chocolate mousse that contains the secret ingredient…. <whispers> avocado. For some reason, my high speed blender didn’t completely obliterate the texture from the soaked cashews: you can see some graininess in the photo. But this tasted good as a chocolately dessert.

OMG: have a look at the date of this post and the date of Dreena Burton’s post that I linked to in the previous paragraph!  That’s a completely unprepared coincidence, I promise you. Exactly 5 years from her recipe post to mine.  And that reminds me: a week ago it was my 5th anniversary as a vegan. Hooray!

Raw Chocolate Orange Torte

Raw Chocolate Orange Torte from the Blender Girl… I highly recommend it. Easy to make, and really delicious. I used somewhat less cacao powder than the recipe said, to keep it family-friendly. Good for entertaining: soak the cashew nuts two nights in advance, make the torte the day before and freeze it… the only thing you have to do on the day is remember to take it out of the freezer before you’d like to eat it (about 40 minutes defrosting time is good, I think).

Vegan cashew cheese with kalamata olives

Here’s how the other batch of vegan cheese turned out. This batch had kalamata olives in it. I gave some to a friend at work to try. She said she mostly ate it with a spoon (-:

I made vegan cheese!

When ZuckerBaby tweeted the link to her favourite vegan cheese recipe, I knew I would have to try it. This is a cashew cheese which does not require any cultures. I used agar powder (rather than agar flakes) as the setting agent.

This cheese is pretty easy and fun to make, though it does start setting fast. The recipe is from Ann Gentry, and there are some helpful notes on the recipe (and other thoughts about vegan cheese) at Vegangela’s blog.

I made the quantities recommended by Vegangela, which filled four 9cm ramekins. I flavoured two with some liquid smoke (including the one pictured here), and two with kalamata olives (I’ll put that photo up next). I found them both delicious: a savoury, cheesy taste that makes it very difficult to stop eating. I enjoyed the cheese on crackers and I enjoyed it as an addition to the sandwiches I take to work.

Give it a try. It puts “oh, but I could never give up cheese” into a whole new perspective.

Black forest tarts, part 2

These might just be the CUTEST things I have ever baked. Also, **delicious**. First you fill the pastry cases with some chocolate truffle, then you top it with some cashew cream and sour cherries. Once you’ve got the pastry made, the rest is easy and fun. (I enjoyed making the pastry too, but like all pastry it’s a tiny bit fiddly. But absolutely worth it!)

This wonderful recipe from Leigh’s Wrapped in Pastry.

Pepper-crusted baked cashew cheese

This vegan cheese is very tasty and lights up lots of “savoury and delicious” buttons in my brain. I’d say it’s partway between a cheese and a very light pate in flavour and texture. It’s made by Apt Cafe in Newtown, Sydney (to a recipe developed by the one and only Leigh). You can also buy it at Dr Earth in Newtown.

(I gave my omni husband one to taste – he demanded a plate of his own!)