Vegan By Mercedes Aspland / October 6, 2014 Normally when I cook I use flat leaf parsley, mainly because I prefer the taste and it is a good replacement for coriander when I run out. Occasionally though it is nice to use curly parsley which used to be the one we would get most often in the UK. As it has gone out of fashion you will see it rarely used. It is quite strong in flavour and is sweeter that the flat leaf parsley.In this spread the curly parsley perfectly compliments the cashew cheese and makes for a really tasty spread. Obviously if you cannot get curly parsley then the flat leaf version will work just as well. It is not often that I make my own cheese mainly because I am a bit lazy and I either buy vegan cheese or adapt a dish so that it does not need cheese. Most of the time I am fine with that but there are some times when I could really eat some cheese and then I will have a play at making it. This one was really yummy and in fact my cousin who generally does not like cheese loved this spread. The other great thing about making a cheese like this out of nuts is that it comes in very low on the glycemic scale and to top it off the fat that it does include is good for you and just so much better for your digestion than regular cheese. I have got a pile of vegan cheese recipes to try so I am going to have to set an intention to make a few of them. That I am afraid will have to wait though as I am determined to lose my giving up smoking weight and am already albs down, only about another 12-16 to go! function printContent(id){ str=document.getElementById(id).innerHTML newwin=window.open(”,’printwin’,’left=100,top=100,width=822,height=600′) newwin.document.write(‘nn’) newwin.document.write(‘Print Pagen’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘function chkstate(){n’) newwin.document.write(‘if(document.readyState==”complete”){n’) newwin.document.write(‘window.close()n’) newwin.document.write(‘}n’) newwin.document.write(‘else{n’) newwin.document.write(‘setTimeout(“chkstate()”,2000)n’) newwin.document.write(‘}n’) newwin.document.write(‘}n’) newwin.document.write(‘function print_win(){n’) newwin.document.write(‘window.print();n’) newwin.document.write(‘chkstate();n’) newwin.document.write(‘}n’) newwin.document.write(‘$(document).ready(function(){ $(“iframe”).remove();}) n’) newwin.document.write(‘$(document).ready(function(){ $(“#contactInfo”).remove();}) n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(str) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.close() } Curly Parsley & Cashew Cheese Dip Serves 8 Soaking Time: 4-6 hrs Cook Time: 10 mins Ingredients 150g/1 Cup Cashew Nuts 100g/4 Cups Curly Parsley 2 tbs Lemon Juice 2 tbs Nutritional Yeast 2 tbs Extra Virgin Olive Oil 1 tsp White Wine Vinegar 1 Garlic Clove 1 tsp Onion Salt Instructions 1. Put the cashew nuts in a bowl and cover with water. Leave to soak for 4-6 hours or overnight if possible. 2. Drain the soaked cashew nuts and rinse well. 3. Combine all of the ingredients in a food processor adding 5-10 tbs or water to get a smooth dip consistency. Add more or less water to get a thinner or thicker dip. 4. Taste and season with salt and pepper if required. 5. Transfer to an airtight container and store in the fridge for about 1 week. Nutrition This lovely dip is packed full of good fats and is very light on your blood sugar levels with an approximate GI of 25 and an estimated GL of 1.5 per portion so it would be excellent with 2 oat cakes as a snack any time of day.
