Spreadable Herb Cashew-Hemp Cheese

by Charlie Rioux on January 26, 2015

Spreadable Herb Cashew-Hemp Cheese

Who says you can’t have cheese as a vegan?
You can definitely have delicious cheese!

Spreadable Herb Cashew-Hemp Cheese Vegan

I tried some of the regular processed vegan cheeses available in most grocery stores and I have to say I am not a fan of most. Although I do have phases (lazy phases) when I’ll buy some to make grilled-cheeses, the ingredients alone make it a no-go as a staple.

However, fancy vegan cheeses just made their appearance in my life and these are awesome. Most often made with nuts, you can now find vegan cheeses such as gruyère and brie (I’ve had a cumin gruyère that was a-m-a-z-i-n-g). The truth is they don’t taste like the real thing, but they are so creamy and delicious, I actually think eating cheese is sad because you miss out on the really good stuff.

The only downside is that they are quite expensive. So I decided to go ahead and try to make some, which is actually quite easy. This creamy spreadable cheese turned out so good I ate it all in 2 days (because I forced myself not to eat it all in one day).

Herb Cashew-Hemp Cheese Vegan

Spreadable Herb Cashew-Hemp Cheese
vegan, raw, gluten-free, oil-free, soy-free
Print
Prep Time
10 min
Total Time
24 hr
Prep Time
10 min
Total Time
24 hr
Ingredients
  1. 1 3/4 cups raw cashews, soaked for 2-4 hours
  2. 1/4 cup hemp seeds
  3. 3/4 cup water
  4. 1/2 tsp miso paste
  5. 1 tbsp lemon juice (about 1/2 lemon)
  6. 1/2 tsp fine sea salt
  7. 1 tbsp chopped chives
  8. 1 tbsp finely chopped parsley
Instructions
  1. Add the cashews, hemp seeds, water and miso to a blender (ideally a high speed blender) and process until very smooth.
  2. Transfer to a bowl and cover with a piece of cheese cloth.
  3. Let ferment for 10 hours (I do overnight).
  4. Remove the cheese cloth and mix in the lemon juice, salt, chives and parsley.
  5. Transfer to desired container and refrigerate for 12 hours, covered.
Adapted from Going Raw
Adapted from Going Raw
Sweet Salty Spicy http://sweetsaltyspicy.net/
Herb Cashew-Hemp Cheese

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Vegan Raisin Cinnamon Rolls

by Charlie Rioux on January 15, 2015

vegan raisin cinnamon rolls

It had been almost 3 years since I made cinnamon rolls for the last time. I love making them, but always feel like it takes so much time. Although it is not that much work, waiting for the liquids to be at the right temperature, waiting for the dough to rise twice and waiting for the rolls to bake makes the endeavour last many hours.

raisin cinnamon rolls

I decided to make some rolls during the holidays since I was home and had the time to do all the waiting, and made them raisin cinnamon for a friend who told me they loved them. Making them didn’t seem as time consuming as the other times I made cinnamon rolls and I realized it was because I usually start making them late in the evening! So I always ended up finishing them at midnight, or even one in the morning. This time, I started in the afternoon and they were ready for dessert; definitely better!

So my advice is: don’t start making cinnamon rolls in the evening. But definitely make them; they’re so good… you just need freshly baked cinnamon rolls in your life.

raisin cinnamon rolls vegan

Vegan Raisin Cinnamon Rolls
Yields 16
vegan, soy-free option, nut-free option
Print
Prep Time
1 hr
Cook Time
25 min
Total Time
4 hr 30 min
Prep Time
1 hr
Cook Time
25 min
Total Time
4 hr 30 min
Yeast mixture
  1. 4 tsp active dry yeast
  2. 1 tsp sugar
  3. 1 cup 100-110°F water.
Dough
  1. 1 cup unsweetened plant-based milk
  2. 2/3 cup golden cane sugar
  3. 2/3 cup earth balance buttery spread
  4. 2 tsp fleur de sel or sea salt
  5. 1 flax egg: grind 1 tbsp flax seeds, mix with 3 tbsp water and set aside until gelatinous
  6. Yeast mixture
  7. 6 cups unbleached all purpose flour, divided
Filling
  1. 1/4 cup earth balance buttery spread, at room temperature + more for the pans
  2. 3/4 cup golden cane sugar
  3. 2 1/2 tbsp ground cinnamon
  4. 1/2 tsp freshly grated nutmeg
  5. 3/4 cup raisins (I use thompson raisins)
Glaze
  1. 1 cup icing sugar
  2. 2 tbsp plant-based milk
  3. 1 tsp pure vanilla extract
Instructions
  1. Mix flax egg and set aside.
  2. Mix together yeast ingredients and set aside for 10 minutes until doubled in size and bubbly.
  3. Meanwhile, combine the wet dough ingredients (almond milk, earth balance, sugar, salt and flax egg) in a small saucepan. Heat on medium heat and stir until combined. Remove from heat and let cool until it is 100-110°F.
  4. Place 4 cups of flour in a bowl. When the saucepan mixture is cooled enough, add in the proofed yeast. Add the mixture to the flour and stir with a wooden spoon for 30 seconds.
  5. Add the remaining 2 cups of flour. Mix with the spoon for 10 seconds, then knead with hands for an other 10 seconds. Place the dough on a floured surface.
  6. Knead the dough for 10 minutes, starting slow, until it doesn’t stick to the touch. Add flour only if it starts to stick to the counter.
  7. Shape into a ball and place into an oiled bowl. Cover with a wet towel and place in the oven with the light on. Let rise for 90 minutes.
  8. Meanwhile, prepare the filling by mixing sugar, cinnamon and nutmeg. Make sure to take earth balance out of the fridge so it is at room temperature.
  9. After 90 minutes of rising, poke the dough to make sure it is ready. If you poke the dough and it does not spring back, it is ready. Use your hands to spread the dough into a 16 inch by 20 inch rectangle. Go slow so you don’t rip the dough.
  10. Spread the 1/4 cup of room temperature earth balance on the dough with a pastry brush. Sprinkle all the cinnamon sugar on top, then sprinkle the raisins as evenly as possible.
  11. Grab the end of the dough starting at the shortest end and roll the dough, trying to keep the sides as straight as you can. Let it rest on the seam when it’s rolled up completely.
  12. Using a pastry brush, coat two 9 by 13 inch baking dishes with room temperature earth balance.
  13. Grab some floss and cut the rolls (about 1-inch per roll) placing the floss underneath the dough and bringing it up and crossing it to cut the rolls. Place the rolls in the baking dishes (8 rolls per dish). Cover with a wet towel or plastic wrap and place in the oven with the light on. Let rise 45 minutes.
  14. Remove the rolls from the oven and preheat to 350°F. Remove towel or plastic wrap and bake for 25 minutes, until lightly golden.
  15. Meanwhile, prepare the glaze by whisking all ingredients together. When the rolls are done, drizzle the glaze on them while they’re still warm.
Notes
  1. I highly recommend a thermometer when baking with yeast.
  2. For nut-free and/or soy-free versions, choose plant-based milk accordingly. For soy-free option, choose soy-free earth balance.
Adapted from Apple Pie Cinnamon Rolls with Sweet Almond Glaze
Sweet Salty Spicy http://sweetsaltyspicy.net/

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