A Cashew Cheese Halloween

Spider pizza, black vegan eggs, and pumpkin tarts, oh my!


Halloween is one of my favorite holidays and pairing it with food photos and styling is a no-brainer. It's especially exciting when you pair it with party apps featuring Nuttin Ordinary cashew cheese. These just might become some seasonal favorites.



Spidery GF Vegan Pizza Crackers


Ingredients


1 package rice crackers

½ c pizza sauce

1 cup Nuttin Ordinary Italian Herb Cheese

1 c black pitted olives

¼ c almond milk


Directions


1. Preheat oven to 450. Place crackers on a baking sheet.

2. Add a small dime sized amount of sauce to each cracker and spread in a thin layer.

3. Bake for 5 minutes until the crackers brown slightly. Set aside.

4. Add Nuttin Ordinary Italian Herb Cashew Cheese to high speed blender.

5. Add ¼ c almond milk and blend. Add more milk and repeat as needed to get a liquid consistency.

6. Add cheese mixture to plastic bag and snip a small opening at the end.

7. Draw a spiral from the inside out on crackers. Use a toothpick to create spiderweb by starting in the middle and dragging outward, like slicing a pizza.

8. Add olive spider parts to all or half of the webs.




Cheesy Roasted Butternut Squash Mini Pumpkin Tarts



Ingredients


1 package pre-cut butternut squash, cubed

2 medium shallots, peeled and quartered

1 package mini GF phyllo shells

1/2 c Nuttin Ordinary Cracked Pepper Cashew Cheese

1 tbsp olive oil

1 small bunch cilantro


Directions


1. Preheat oven to 450.

2. Sprinkle squash and shallots with olive oil. Bake for 10-15 minutes or until fork tender.

3. Add squash mixture and cashew cheese to high speed blender.

4. Add ¼ c almond milk and blend. Add more milk and repeat as needed to get a liquid consistency.

6. Add cheese mixture to plastic bag and snip a small opening at the end.

7. Pipe into shells and bake for 5 minutes.

8. Add cilantro stems to give look of pumpkin.





Black and Orange Deviled "Eggs"



Ingredients


"Egg White"

2 c almond milk

2 tsp agar agar powder

¼ tsp kala namak (black salt)

1 T activated charcoal


"Egg Yolk"

6 oz extra firm tofu

1 c Nuttin Ordinary Cashew Cheese

1/4 c almond milk

2 tbsp vegan mayo

2 tsp dijon mustard

1 tsp white wine vinegar

½ tsp kala namak

½ tsp turmeric for garnish


Directions


1. Add almond milk, agar agar, and kala namak in a medium saucepan on high heat. Whisk to combine and bring to a boil. Remove from heat. 2. Pour into egg molds (I used my Jello Easter egg molds). Refrigerate for 30 minutes or overnight to allow to set. 3. Add tofu, cashew cheese, almond milk, vegan mayo, mustard, vinegar, and kala namak in a food processor. Blend until smooth. Stir in relish. Do not blend. 4. Slice eggs open lengthwise. Use a melon baller to scoop out a small opening in each egg. 5. Place the yolk mixture in a pastry bag with a decorative tip. Fill each egg with yolk mixture. 6. Sprinkle with turmeric and serve.




I would love to see if you try any of these! Please tag @laurenlearfood or #laurenlearfood if you do!


Thanks!


Lauren

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© 2020 by Lauren Lear Photography