For St. Nick's Kraig put the Artisan Vegan Cheese book in my stocking. I set to work on making homemade vegan cheeses that, quite frankly, taste very much like dairy cheese. This is because they are cultured with enzymes just like regular cheese is. They are high in fat- also like regular cheese- because they are made with cashew butter. They are smooth and creamy and so, so, so delicious.
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| In process: grains for rejuvelac, finished rejuvelac, soaking cashews, and nearly out of sight finished cheese. |
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| Sharp cheddar |
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| Vegan cheese plate with gruyere, cheddar, almonds, raisins, crackers, pear and olives. OMG. |
Anyway, back to Christmas. We made snowmen pancakes.
Epic lunch salads
took naps
ate vegan cheese cannelloni and stuffed mushrooms
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| Oh yes. |
and tiramisu with vegan mascarpone. It was so. delicious. O. M. G.
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