Jason and Amanda Joy Wells were thirty-something newlyweds who, two weeks after tying the knot in spring 2009, moved into their first home, a beautifully preserved 1949 one owner home filled with charming character (and lots of potential)...not to mention the giant workshop and all the fruiting trees and bushes in the back yard. This site is meant to document the evolution of this house into their home as well as all of the events, occasions and happenings in and around it.

Thursday, July 21, 2011

How Close Can I Get?

Jason and I recently went up to Vermont to visit my father and family. We ate A LOT of cheese while we were there...if you are a cheese lover, Vermont is the cheese Mecca  you should travel to at least once in your life. My sister, Haley, had recently become an ethical vegan...so she just looked at the cheese longingly. She might love cheese as much as I do, but I thought 'If she can do it, I can try' and when I got home I bought a pack of Daiya cheese. I ate it like Charlie ate his chocolate bar...man, that cheese is expensive. So I decided to search online for a vegan cheddar cheese recipe. I found one that had a long string of "YUMEEEEE" comments, so I decided to give it a try. The flavor, when melted, is AMAZING and the texture is indistinguishable from real melted cheese, except for the tiny chunks of cashews that the food processor couldn't blend. (post note: if you soak the cashews in boiling water for 20 minutes - not offsetting the water called for in the recipe - it will cream amazingly)

I don't think I will ever become a total vegan...I prefer to apply the 80/20 ratio. This will keep me from going on a cheese binge that will require a colonic when I'm done. Enough of that...here's the recipe: http://www.food.com/recipe/vegan-sharp-cheddar-cheese-130826

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