Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes
A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.
Vegetable Miso Soup
Source: Ecological Cooking
Date tried: June 9, 2012
Yield: 3 cups
Time needed: About 5 minutes
Today I am making the Spread version of this recipe.
A word about this recipe. I LOVE cheese. Probably the single reason I have not adopted a 100% vegan diet myself is my love of cheese. And I love good cheese. I have tried substitutes and always found them wanting.
This is the one and only “cheeze” sauce I have ever tried that I really like! It’s great! I love it! It really does have a cheesy flavour without the cheese. The spread doesn’t quite come off as cheese spread. The tahini taste is too distinctive. Nevertheless, it is a really, really good spread. So try either as needed, even if you too are a cheese lover who never thought any sort of substitute could satisfy.
Cashew Cheddar Cheeze Sauce or Spread
½ cup raw cashews
1 cup water
2 whole pimientos, drained and cut into large pieces (about 1 cup)
½ tsp. salt
½ tsp. Vegesal
2 ½ tsp. onion powder
4 Tbsp. nutritional yeast
1 cup vegetable oil or 2 cups tahini
1/3 to ¾ cup lemon juice to taste
For sauce: Blend together all ingredients except oil and lemon juice.
When mix is very smooth, begin adding oil VERY SLOWLY while processing to thicken.
Add lemon juice and blend briefly.
For spread: Blend together the same ingredients as for sauce.
Then remove mix to a bowl and add tahini in by hand.
Add just enough to get the consistency you like.
Both sauce and spread keep well in fridge and may be frozen for long-term storage.