I absolutely love me some Greek cheese. Only problem is, dairy doesn't agree with me. So I'll run the gauntlet occasionally. But only if the restaurant is renowned for it's saganaki.
Needing a saganaki fix more than once or twice a year, I was inspired to make a vegan version. Nutritional yeast is not only tremendously nutritious, as the name suggests (high in B12), it tastes just like cheese. You'll see it in most vegan cheese recipes. Team it up with sea salt, olive oil and lemon juice, and "Bob's your Uncle".
This saganaki is so easy that you'll even have time to whip up my gremolata. Make this the next time you have guests around and blow them away. Don't even mention it's vegan. Just slip that in later and try to remain humble as the adulation flows. Something I struggle with.
- Takes 10 minutes prep
- 10 minutes baking, 2 hours soaking cashews
- Serves four
- Cashews - 1 1/2 cups
- Olive oil - 2 tablespoons
- Sea salt - 1 tablespoon
- Garlic - 22g
- Nutritional yeast - 3 tablespoons
- Sesame oil - 1 tablespoon
- Lemon juice - 20ml
- Water - 50ml
- Soak cashews in water for 2-4 hours
- Preheat oven to 180 degrees celcius
- Rinse off cashews and combine with other ingredients in a blender
- Blend until smooth
- Line a baking tray or pizza tray, spread to 5mm thick and bake in the oven for 10 minutes
- Remove from oven and brûlée the top with a blow torch or using the GRILL setting on your oven and drizzle with gremolata
What's 'cheese' without a zesty condiment. Here's my simple gremolata recipe.
- Takes 10 minutes
- Lemon zest
- Garlic - 1 clove
- Mint - handful
- Parsley - handful
- Coriander - handful
- Extra virgin olive oil - 100ml
- Combine ingredients in food processor
- Blend until smooth,
- Set in fridge or serve straight away, some separation will occur between the oil and herb juices