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Wednesday, October 19, 2011

MoFo, day 19: Sundried Tomato and Roasted Red Pepper Pub Cheese

Do you have any idea what pub cheese is? No, me neither. But when I saw this post on Scissors and Spice (well, okay, and this one sealed the deal), I knew I had to make it.
I wouldn't say I actually miss cheese, although, like with many vegans, it was my last item to give up, but I do enjoy vegan cheese every once in a while and when I do, I'd much rather make my own than buy the expensive store-made kinds.
Today for lunch, I schmeared it into a pita with sprouts, red onion, cucumber, and tomatoes.


It was pretty tasty! I like that it is cashew-based, obviously, because cashews are amazing but I also had a lot of fun roasting the red pepper. The directions call for roasting it under the broiler, but I didn't feel like turning the oven on, so I forked it and held it over a flame until it charred. Just like camping! Kinda.
I'm not quite as classy as Bianca, who made this for part of her (big gay) wine and cheese birthday party, but I got down with snacking on it with some crackers and pumpkin:


It was nice and creamy and salty. As befitting a pub, I wished I had a beer to enjoy it with.
Any favorite vegan cheeses, either store bought or homemade?

17 comments:

  1. Mmm cheezy dip, noms. Add sun-dried tomatoes and I'm totally in! I'd have to do without the peppers though. The pita sandwich looks great! I haven't made my own cheeze yet but I plan on trying a cheeze sauce soon. Does that count? ;)

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  2. That sounds fantastic! I've only recently begun to experiment with different ingredients for a great nooch sauce (mainly for pasta!). The first one I made was from vegweb, it was watery and bland. Then again, by now I don't remember what cheese is supposed to taste like!

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  3. Can't say I've ever had pub cheese, but I'm with you on the cashew thing. If it's made with cashews, it must be good. I recently has queso from a jar and it was pretty darn good.

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  4. I love homemade cheese so much. Now that I think about it, I truly think it's one of the things that non-vegans miss out on. Mainstream people who eat cheese would never think they had any reason to make homemade cheese, but it's such a different product all on its own, I think it's a shame it's not more widespread.

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  5. I've never heard of pub cheese, but it sounds right up my alley. Love the look of that pita sandwich...and the cheeze with pumpkin sounds like an awesome combo too!

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  6. pub cheeze sounds like something i'd love! i was never a big fan of dairy cheese back in the day, but i love me some vegan cheeze. my spouse makes one helluva nacho cheeze and for the packaged stuff, i love Follow Your Heart the mostest!

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  7. We prefer to make our own cheese, too. Other than Daiya, I really don't like any of the packaged stuff & even that I've got to be in the right mood for.

    I've yet to try a nut cheeze (we always make the nootch kind). I must put it on our list!

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  8. Schmearing is right.

    I made Bryanna's Pub Cheese many moons ago, but it was Tofu-based with no Sundried Tomatoes or Roasted Red Peppers. Bryanna's Cheese really screamed 'Pub'.

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  9. Yay! Glad you liked the pub cheese Pub cheese! Pub cheese is a creamy mix of cream cheese and blended shredded cheese. They sell it in tubs at Trader Joe's! :)

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  10. VAVA, you don't like roasted peppers?!? Yes, cheeze sauce totally counts! Which one?

    Ingrid, yeah, I feel like some noochy sauces can be hit or miss. I usually just pour it on in flake form.

    Andrea, ooh yeah, I do want to try some of those queso dips. I hear they're good.

    Jenny, that's a really good point! People say vegan food doesn't like like "meat" or "cheese" or whatever, but obviously - it is its own different thing! Who can compare, and who would want to? Another thing omnis can't make at home that vegans cane - sausages!! I love steaming my own seitan sausages!

    Rose, it does sound like something I'd imagine you enjoying, hehe. I love savory pumpkin stuff just as much as sweet pumpkin goods - it went really well with the cashew cheese.

    Jessy, I think you're the first vegan I've heard say they weren't big fans of real cheese! More power to ya.

    Molly, I've never tried Daiya! It seems...too...something to me.

    Shen, (or should I say, Schen?) where did you find that recipe? Is it in a cookbook? I tried searching and only found her version of parmesean cheese.

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  11. Lynn, I'm kind of glad I didn't know what that was before I made this. Your recipe sounded way better than the real thing! Thanks for the recipe, it's really hitting the "airwaves."

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  12. Yuck, no bell peppers of any sort..cooked/roasted or raw. I was going to try the one from Appetite for Reduction?

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  13. Hm, for some reason I thought you liked them in hummus at least. Good luck with the sauce; mine from AfR came out sort of runny.

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  14. Here's my post from 2 1/2 years ago. I was so young and naive back then:
    http://shenandoahvegan.blogspot.com/2009/02/what-crock.html

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  15. Cashew cheese & pumpkin is a combo I'm going to have to try now, since I love both of these things SO MUCH. Vegan cheese & crackers is my go-to snack. I pretty much love most raw vegan cheeses that are cashew based. And I L.O.V.E. the tubs of We Can't Say It's Cheese, made from oats. Have you tried it? Makes the best mac-n-cheese ever.

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  16. Thanks, Shen. I'll see if I can whip something together.

    Nikki, I'll look for it - I've always thought that oats are great in ways not usually used. Like cheese!

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  17. sounds amazing - love the combo of tomatoes and pepper in the cheeze - but now you have me wanting to make pumpkin cheeze sauce - I once saw a pumpkin fondu but it always seemed too rich and this sounds so much nicer

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