Vegan MoFo 2014- Day 9: My Rhode Island semi-famous vegan Cashew Cheese Danish Recipe

photo (5)
I’ve been back and forth about whether I should actually share this recipe. My future dreams of possibly owning a vegan business and definitely (I hope!) writing a cookbook tell me I should keep this a secret until then. However, seeing there aren’t any recipes on the web for vegan pastry dough and cashew cheese danish quite like this (but it has been attempted many times in other ways), I figured, why not share the deliciousness with everyone? Part of my goal with this blog is to make vegan food accessible to all. So, it seems rather hypocritical of me to guard this recipe so much.

Besides, I’ve been told that, “I have the patience of a saint” which I partially agree with. I do have a lot of patience. The patience ranges from elaborate, multi-step recipes that are strewn out across several days (like this one) to working with people (unless those people are my family whom I still live with or my cat when he tries to make biscuits with his claws out eat my favorite blanket, inadvertently destroying it). This recipe requires a lot of patience in that sense, although I love the relatively easy cleanup that comes from making the dough in a food processor!

Finally, I want to share an anecdote from when I first made these to test out the recipe. They came out way more amazing than I had ever hoped. I was going to a vegan feminist meeting in Providence and wanted to share them with my fellow feminists. They seemed to enjoy them. But upon walking back to my car from the meeting, as I was crossing the street, a car full of three of my friends from Girl’s Rock, RI who all love the food I make for their camps randomly saw me and stopped at the light. They asked me what I was doing, and since I had a bunch of the danish with me, I offered them some. When I got home, awaiting for me on my facebook was a picture they took of me with a mischievously delicious grin on my face (quite secretively because I didn’t even realize it!) proclaiming that I was:

A magic angel. We bumped into her at a random intersection and she fed us homemade baked goods. I am not hangery and that danish was ah-mazing. Providence we are a lucky bunch.

And last night I made them again and they came out even better than the first time because they were so beautifully browned! I fed them to my cohort at my school, and they were a huge hit! Even with no one being vegan themselves, there!!

Before I get to the actual recipe, here are some pictures so you can see the process after the dough is all set to be made into the pastry:

photo 1

Putting the brown sugar on the dough squares

photo 2

Making the dough into a cylinder shape

photo 3

The “pinch pot” coil shape

photo 4

Adding the cheese

photo 5

The finished product

 

Vegan Cashew Cheese Danish Recipe:

Makes 2 dozen danish pastries

Ingredients:

For the sweet Lemon Cashew cheese:

  • 2 cups raw cashews soaked in water overnight and rinsed
  • 2 tbsp plain coconut milk yogurt
  • 2 tbsp plain almond milk
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 12 tbsp sugar
  • 2 tsp cornstarch or arrowroot powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt

For the pastry dough:

  • 1/4 cup hot water
  • 1/2 cup plain almond milk at room temperature
  • 1 1/2 tsp egg replacer powder and 2 tbsp and water
  • 2 1/4 cups all-purpose flour
  • 1 package active dry yeast (about 1 1/2 – 2 tsp)
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) Earth Balance cut into 1 tbsp sized chunks

For assembly:

  • Brown sugar to sprinkle
  • 1 tbsp egg replacer powder mixed with 4 tbsp almond milk as a wash

For the glaze:

  • 1/2 cup (a bit more actually) organic confectioner’s sugar
  • 1 tsp vanilla extract
  • 4 tsp almond milk

Directions:

To make the cashew cheese:

  1. Blend all ingredients in a food processor.
  2. Lay out some cheesecloth inside a mixing bowl and pour the cheese inside.
  3. Wrap the cheesecloth around the cheese into a ball.
  4. Let sit in a warm area of the kitchen overnight or at least 8 hours.
  5. Place in the refrigerator until needed, up to a week or so.

To make the pastry dough:

  1. Pour water and almond milk into a bowl and sprinkle with the yeast, mix a bit until absorbed, and let sit ten minutes untouched.
  2. After the 10 minutes, add the egg replacer and water to the bowl with the yeast, mix together, and set aside.
  3. Set up your food processor with a large mixing bowl next to it. Place the flour, salt, and sugar inside the processor.
  4. Pulse very briefly to combine the ingredients, then add the Earth Balance chunks and pulse about 10 short times. You still want to see small chunks of the Earth Balance in it.
  5. Empty this crumb mixture into the bowl you set aside. Add the yeast liquid and combine with a rubber spatula or your hands. Don’t over mix, it should still be gooey and messy.
  6. Cover the bowl with plastic wrap and refrigerate for 2 hours to overnight.

To prepare the dough further:

  1. Take out of the fridge and let it sit to warm up a bit for about 10-20 minutes, depending on how long you let it stay in the fridge.
  2. Lightly dust a clean surface area to work in with flour.
  3. Take half the dough and roll out into a thin square or rectangle-like shape.
  4. Fold in thirds as you would a pamphlet.
  5. Turn so that the folded edge is to your left, and roll out again into a square, repeat the rolling and folding steps three more times. Fold one more time and leave the dough that way.
  6. Repeat with the other half of the dough.
  7. Place each dough rectangle in plastic wrap and refrigerate for at least 30 minutes.

To make the Danish:

  1. Roll one of the wrapped dough rectangles out into a large thin square or rectangle shape.
  2. Cut into 12 squares or rectangles, about 3”x2.”
  3. Sprinkle each square with brown sugar.
  4. Roll up with the width side (the longer side) into a round cylinder shape. (See pictures)
  5. Now take these cylinders and form into a coil shape, sort of like a cinnamon bun.
  6. Take your hand and mush so there’s no gaps in the coil, making a well for the filling. It’ll look sort of like a pinch pot if you’ve ever done basic clay/pottery work.
  7. Top each with about one tbsp of the cream cheese filling.
  8. Place on a baking sheet with parchment paper lining it, and brush the egg replacer and almond milk mixture around the pastry part.
  9. Let sit for an hour and a half.
  10. After one hour has passed in the sit time, preheat oven to 350 degrees F.
  11. Place in oven for 20 minutes or longer, until slightly golden brown and firmly puffy.
  12. When cool to the touch, place on a wire rack and make the glaze.

To make the glaze and finish these delicious suckers:

  1. Mix the confectioner’s sugar, vanilla, and almond milk in a bowl with a spoon.
  2. Drizzle over the danish with a fork and allow to set before eating. 
  3. Share with as many people as possible, and don’t forget to tell them where you got the recipe from! 😉

 

 

 

 

Advertisements

Foodie (Photo) Friday is here (and almost over, haha!)

This week I only made about 3 big meals and had leftovers the rest of the week (except for breakfasts which was mostly french toast and other un-exciting stuff).

First, I made the Indian Buffet Trio (Saag Aloo, Chana Masala, and Vegetable Biryani) from the Chloe’s Kitchen cookbook.

Image

It was really good, all of it but I especially love the Saag Aloo that’s made with cashew cream (which came out awesome in itself!). I think I may have slightly messed up the Chana Masala by being forgetful. I really like the biryani, the raisins make it really good and I normally will not touch them ever…so that was a nice surprise.

Image

I give this a 4 good bananas, 1 bad rating

I also made jackfruit for the first time! I made a bbq pulled pork style crock pot thing from the newly released cookbook by Natalie Slater, entitled Bake and Destroy. The dish is called “Cannibal Corpse Crock-Pot” which I think is pretty hilarious. I unfortunately forgot to take a picture of just the pulled jackfruit, but I did take a picture of it when I made another entree from the cookbook called simply “BBQ Salad.” It’s kale, red beans, onions, garlic, the jackfruit, brown rice, and vegan ranch dressing.

Image

Image

I rate the salad 4 good bananas, 1 bad, but the Cannibal Corpse Crock-Pot by itself would probably get a 3 good banana rating

The jackfruit itself is quite surprising. I had it alone in a sandwich to get a good idea of how it is by itself. It’s texture is not as “meaty” as people have been saying, in fact pineapple may have more of a meaty texture than jackfruit. Though, it does give a good shredded pork appearance. It’s also quite tangy and sour. Personally, I don’t think using a ketchup based BBQ type sauce was the best idea to pair it with, just because I have problems with acid reflux, and so it was a bit too acidic all combined. I might try it with a more typical type of BBQ sauce some other time and see how it goes. I do have another can I want to try and experiment with!

In the salad though, it was much better. All the flavors combine and it is just really yummy! I particularly like the ranch because it’s thick and mixes well with all the other flavors. It’s also the first recipe that I cooked the kale properly with (I usually make it raw because I can never cook it so it’s hot enough).

Finally, I was really craving a good delicious vegan Mac and Cheese but I was skeptical that I could find a good recipe for it. I hate most of the kinds I’ve tried so far, especially at some local restaurants where it’s popular (I won’t name names haha). I found a more cashew based recipe from Vegan Table by Colleen Patrick Goudreau and it was sooooooo amazing. I didn’t bake it but I bet it would be amazing baked. It gets even better as it’s reheated in leftovers.

Image

Image

This definitely gets a perfect rating! I’m so picky with vegan Mac and Cheese and this one’s worth it!

I hope you all enjoyed this edition of Food Porn Friday! These pictures should give you something to drool over until next week! Or perhaps I’ll have the time to create a new recipe or blog about something else before Friday! We’ll see, I’ve been busy with the start of the school semester and am still adjusting to being back.