Ahhh my weekly visit to The Vegetarian Kitchen proves that you can have your cheese and be vegan too! I ordered the vegan cream cheese enchilada and it was amazing!
Looking for other cheese options? You can also visit the Ministry of Mushroom booth at the Legazpi Sunday market and give the breakfast burger with vegan feta cheese a shot! I get it with the extra feta cheese!
Feel like making your own? Here's a recipe from Veganomicon by Isa Moskowitz and Terry Romero.
1/2 cup raw cashew pieces (approximately 4 ounces)
1/4 cup fresh lemon juice
2 cloves fresh or roasted garlic
1 pound firm tofu, drained and crumbled
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.
Enjoy your cheese the vegan/morphine-free/cruelty-free way!
This is the truth about what we may unknowingly support when we consume dairy products like cheese.