Vanishing Veggie: Cashew Cream Three Ways

Before I headed to my parents for Christmas, Josh and I had a grilled cheese and tomato soup night. We had a bunch of leftover tomato soup, this kind, and I had a cup and a half of raw cashews soaking in the fridge. So, on Christmas Eve morning, I set out to make some cashew cream to bring home for pizza that night. I decided to dump in the tomato soup, and a miracle was made. I brought home the most delicious cashew cream I've ever tasted, and all it contained were cashews, a few cups of tomato soup, and a pinch of salt.

I made a huge amount, though, so I got to use it in three separate recipes. First, we made home made veggie supreme pizza, which was out of this world. Next, I mixed the cream with vegan meat crumbles and rotelle and made the most amazing vegan cheese dip. Then, I tossed the leftovers with crumbled tofu to make the ingredients for cannelloni.

First, the pizza! Christmas Eve in our house usually means pizza, which is fine by me! My dad made an amazing crust, and I topped it with all sorts of great ingredients my mom picked up. The base, of course, was my cashew cream.

When I tell you that this pizza was great, it's definitely an understatement. I don't really have a recipe for you. I just followed the Vickerson code, put stuff on it that you like, and you'll like it!

My dad made a great home made sauce, as he always does. He's a masterful cook, and a great baker.

Look at that beautiful pizza! I got really excited and ate the entire thing.

That is a very excited me.

This cheese dip should break the internet. It's so incredibly delicious. Simply add the cashew cream/tomato soup to a pot, mix it with vegan crumbles and a can of rotelle, and add a little Mexican hot sauce if you want. It was SO freaking good.

Just look at that! Cheese dip is a big thing here in the south, so I'm happy to have veganized this Arkansas staple.

For Christmas dinner, my mom showed me a neat trick she came up with. Instead of cooking pasta and messing with all that, she started making cannelloni from egg roll wrappers! It seemed like a good idea. Now, when she told me that, I did not realize that egg roll wrappers are not vegan. So, if you want to recreate this and do not want the egg, you need to find a wrapper that is vegan. I won't be re-creating it with the egg wrappers in the future, but I thought it was a good idea and went with it.

The filling was crumbled tofu, vegan meat crumbles, cashew cream, olive oil, salt and pepper, and lemon juice. It was really tasty!

Then we covered the whole thing in daiya cheese and baked it for 35 minutes or so. While it cooked, we made a simple salad of lettuce, avocado and tomato.