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The Rebel Kitchen: "Cheez"

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One of the staples of the green kitchen that evaded Vegan experimentation well into the first decade of the new millenium has finally been mastered: Cheese. Only, it's spelled with a 'z' when it's not based on animal ingredients. If you're veg-curious and baffled, a bit of home experimentation will grant you a halo of illumination on the matter.

There are a few ways to make cheez, but one of the easiest recipes involves tahini, Jamaican curry, and Braggs liquid aminos. If you don't have Jamaican curry, you can still make it work with Indian curry.

How To Make "Swoonworth Cheez":

The name "Swoonworth Cheez" comes from the faerytale this recipe first emerged from. To make it, blend 1 cup of rice milk (or soy if you're not anti-soy), with 3 tablespoons of Tahini, 3 teaspoons of Jamaican curry powder, and 1 to 2 teaspoons of Braggs Liquid Aminos.

Drizzle over pasta, or use less rice milk for a thicker "dip" for your chips. Enjoy. 'Tis excellence.

Tip for the under-motivated: When you're feeling less crafty, and you have an extra four bucks and change, you can acquire a bag of Daiya from "Whole Paycheck" or a similar green grocer. It too is the bomb.

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