Sunday took us (the Velovegans) on a cycle ride from our temporary home in Milnerton to Arderne Gardens in Claremont to meet up with our vegan family for a picnic. I say vegan “family” because there’s something so warm and comfortable about hanging out with our vegan clan – like how family gatherings should feel.
Our picnics are a pot luck and the variety of great tasting food always amazes me. Looking at the photos I just realised I didn’t try all the dishes. Everyone is welcome at these events as long as you bring vegan food to share. It’s a great opportunity to catch up with old friends, meet new ones and exchange recipes.
I made cashew cheese from a recipe given to me by my Dutch friend DJ whom I met on the vegan cruise up the Rhône this year. Lots of people asked me for the recipe and I know he won’t mind if I share it here:
- 2 cups raw cashew nuts
- 4 Tbsp nutritional yeast
- 3 Tbsp coconut butter
- 4 Tbsp fresh lemon juice
- 1 tsp salt
Soak the cashews for at least 12 hours. Drain. Blend all ingredients together till smooth. Refrigerate for a couple of hours if you want a stiffer texture. That’s it!
You can play around with adding different flavours like spices or herbs or garlic. If you do, I want to taste the results!