It Can Be Greener!For me, a big part of living green is eating a plant-based diet. My wife decided to go vegan almost 4 years ago, and after I did my fair share of whining and nay-saying, I finally joined her a few months later. We've never looked back.

Well, okay, almost never. Giving up the meat was far easier than I ever expected. Eggs? Never liked those much anyway. Milk? Soymilk made de-dairying a breeze. Even ice cream, you ask? Let me introduce you to Turtle Mountain and Tofutti. All was well in our vegan world, except for one thing: cheese. Even vegans have a recommended daily intake of pizza!

At first, we decided we would cheat with cheese and pretend we were vegans anyway. This became harder and harder to do as we learned more and more about the environmental harm dairy farms can cause. We tried vegan soy cheese alternatives, but found that most brands (but not all) were mouth-numbingly bland, didn't melt, and/or tasted like wet cardboard marinated in that water you pour out of tofu packages. Mmmm.

Clearly, it was time for something new. I first read about cashew "cheese" when I read Eric Marcus' excellent book Vegan: The New Ethics of Eating (now available as a free e-book download!). I thought the idea of vegan cheese made from cashews sounded crazy… Crazy enough to try!

Fast forward a few years, and I've now refined my own version of a cashew cheese recipe to the point where I actually prefer it over cow cheese. It's also one of my favorite DIY projects because I get to use my favorite power tool: the food processor.

As with anything you put on your plate, cashew cheese can be made even greener by using ingredients that are grown locally and grown organically.

Vegan Cashew Cheese

Ingredients:

• 2/3 cup cashews (raw is best, roasted is still great, and try flavored cashews too)

• 1/2 cup water (or slightly more)

• 1/4 cup red bell pepper (raw or roasted)

• 1/4 small red onion (if you're cooking for a date, or more otherwise!)

• 1/4 cup yeast flakes

• 2 garlic cloves (see "red onion")

• 3 tbsp lemon juice

• 2 tbsp Bragg's Liquid Aminos (on the health food isle everywhere, or use lite soy sauce)

• 1 tbsp sesame oil

• 1 tsp sea salt (optional) if the cashews are unsalted

Put everything in a food processor and blend it until it's creamy. If it's too thick, add more water. If it's too watery, add more cashews. It should have a Cream of Wheat-like consistency, or just a bit thicker. For a pizza, spread it thinly over pizza sauce (it's very rich, so a little bit goes a long way), top it off with your favorite vegetables, and pop it in the oven. If the cashew cheese becomes golden-brown more than a few minutes before the pizza crust is done, cover the top of the pizza with foil.

This recipe is plenty for a medium-sized pizza. I like making larger batches and keeping leftovers in the fridge.

Cashew cheese is also great in quesadillas, toasted sandwiches, or just about any other dish that calls for cheese. Lactose intolerant? You're welcome.

Enjoy! If you try the recipe, be sure to let us know how it turns out.