How to Make Empanadas With Vegan Cheese

Vegan cheese is a wonderful, versatile ingredient that is easily incorporated into almost anything.

But, while it can be used to make a lot of savory dishes, it can also be used as a great way to get in the kitchen and make something more sophisticated.

This vegan cheese recipe is one of my favorite recipes for the vegan cheese.

The recipe is made from raw vegan cheeses that are seasoned with sea salt and pepper and are then marinated for 24 hours.

It is perfect for making a cheese sauce or dipping sauce, as well as a cheesy pizza topping. 

1 cup raw vegan cheese 1 tbsp vegan mayonnaise 1/4 cup raw cashews 1/2 tsp vegan cumin seeds 1/8 tsp salt 1/16 tsp ground black pepper 2 tbsp soy sauce or tamari 1/3 cup water 4 cloves garlic, finely minced 1 tbsp nutritional yeast 1/5 tsp salt and black pepper 1/6 tsp cayenne pepper 1 tbsp raw vegan butter 1 tbsp brown sugar or agave nectar for topping 1 cup raw spinach (optional) Instructions For the marinade: In a medium bowl, combine the raw vegan mayo, cashews, cumin, salt, pepper, and soy sauce.

Let sit for about 10 minutes.

In a large bowl, mix together the vegan mayonaise, soy sauce, water, and nutritional yeast.

Add the salt, black pepper, cayene, and cumin to the marinated cheese and toss to combine.

Pour the marination into a large mixing bowl.

Set aside.

In the same medium bowl that was used to marinate the cheese, combine together the cashews and cheddar cheese mixture.

Let this mixture sit for at least 30 minutes.

Add 1/32 cup of the marinating mixture into the remaining marinading bowl.

Let the mixture sit until it is thick enough to coat the back of a spoon, about 10 to 15 minutes.

Let it sit again for about another 10 minutes to make sure the cheese is completely coated.

While the marinate is still wet, add the tofu, spinach, and garlic to the cheese mixture and mix until the tofu and spinach are coated. 

The next step is to add the soy sauce and water to the soy marinades.

Mix until the soy is thoroughly mixed with the marine and tofu mixture.

Add a splash of water if the soy doesn’t quite cover the tofu. 

Place the tofu in a greased skillet, add 1 tablespoon of soy sauce to the skillet, and place it over medium heat.

Stir to coat, and cook until the water is reduced by half.

Remove the tofu from the heat and allow it to cool for about 15 minutes before cutting into strips. 

For the dipping sauce: Heat up a medium saucepan over medium-high heat.

Add about 2 tablespoons of olive oil to the pan.

Once it starts to bubble and pop, add in 1 tablespoon soy sauce for the tofu sauce. 

Stir until it starts boiling, and then add in 2 tablespoons water for the soy.

Add in the tofu mixture, and stir to coat.

Place a layer of tofu on a baking sheet and sprinkle with 1 tablespoon nutritional yeast and 1/1 cup water. 

Dip tofu into the dipping sauces for about 2 minutes. 

To serve, sprinkle the topping with 1/15 cup of vegan butter and brown sugar if desired.

Serve immediately, or refrigerate for up to a week.

Recipe Notes You can also use a store-bought vegan cheese sauce instead of soy.

I have seen some recipes that use Daiya or Almond Joy.

If you use soy instead of Daiya, add about 1 tablespoon vegan butter to the sauce and let sit for a few minutes before adding the tofu to it.

You can serve the dipping with the tofu on top, or on a sandwich, in a saucepan, or simply drizzle over pasta.

Nutrition Facts Vegan Cheese with Peanut Butter and Coconut Sauce Amount Per Serving Calories 230 Calories from Fat 63 % Daily Value* Total Fat 6g 9% Saturated Fat 3g 15% Cholesterol 42mg 12% Sodium 472mg 12.6% Potassium 885mg 16% Total Carbohydrates 35g 16% Dietary Fiber 9g 24% Sugars 13g Protein 9g 18% Vitamin A 1% Vitamin C 12% Calcium 8% Iron 12% * Percent Daily Values are based on a 2000 calorie diet. 

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