This post is for the vegans who are sick of seeing a hummus and vegetable tray as the only vegan snack at a party. I'm sure your vegan friends appreciate your efforts to have a dairy-&-animal-by-product-free option for them, and don't get me wrong I LOVE hummus and I'm obviously not speaking for all vegans, but when I am (approx. 0.04% a year), hummus gets pretty old by Day 3.

So surprise your vegan friends by making some new snacks. I love vegans because though they're strict with the animal by-product and dairy thing, they're pretty lackadaisical about carbohydrates and deep-fried things. (Based on the sound science of observing my vegan buds and the Fresh restaurant menu)


I've been wanting to make cashew cheese forever and I'm going to be bold and say cashew cheese based food is the new hummus. You can mix it with anything so it's easy to re-purpose in sauces and dips.  It's so easy to customize it your own seasoning and texture preferences. Cashew cheese recipe is below too.


8 small to medium-sized Potatoes w the skin on (cut in half if potato is large)
olive oil
smoked paprika, sea salt, black pepper


1. Boil the potatoes until soft, but not cooked all the way through - about 10 minutes.
2. Drain the potatoes and let them cool down. Preheat oven to 425 F.
3. Drizzle olive oil on a sheet pan. Lay each potato about an inch or two a part.
4. Get a potato masher and "smash" the potato down so the skin gives out and it flattens slightly.
5. Drizzle more olive oil on top of each potato and sprinkle with seasonings.
6. Bake for 25 minutes until crispy.
7. Serve with avocado cashew cheese spread and ketchup.

* Awesome because you can boil your potatoes 1-3 days ahead of time and then continue with steps 5 and on.


2 C raw cashews
3 cloves of garlic
1/4 C lemon juice
1/4 C water (have a little bit more on hand to add in depending on how smooth you want it to be)
1 tbsp of red chiles
2 tbsp fresh oregano
sea salt to taste

1. Add lemon juice and water into a blender. Add in garlic, cashews and seasonings.
2. Blend until smooth if you're looking for a dip consistency, or pulse blend if you want it to resemble crumbly cheese. Crumbly is best if you're looking for it to be a topping to meals like salads or Mexican food.

To make avocado cashew cheese dip:
1. Add an avocado, 1 tbsp of lemon juice, 1 tbsp of olive oil to 1/4 C of cashew cheese and blend. (pictured above)

© 2017 Michelle Li / miliSashimi