Right after my surgery I was passing time catching up on what I might have missed on Facebook and happened upon a comment left on one of my recipes shared by Edible Houston. It was a recipe in which I make a cashew based tzatziki sauce. The commentator claimed that he didn’t know what that concoction was but it certainly wasn’t traditional tzatziki. I wanted to reply so many things. But I didn’t. Because a person like that will not understand anything you tell them. They won’t understand that the reason it’s made with cashews is because my digestive system does not tolerate dairy very well. And that many people in fact choose not to eat dairy for a plethora of reasons. And there are even people that are allergic. So yes, it’s a non-traditional tzatziki, and yes, I know exactly how a traditional one is made, and yes, I’m going to call it what I please because I developed the damn recipe.
I’ve come across comments similar to this recently and it really irks me. It fits in with the whole food shaming trend that seems to be the norm. People get shamed for both what they eat and what they don’t eat. And I’m not just talking about vegans, or vegetarians, or the gluten free crowd, but anyone that has ever been shamed for their dietary choices. So, next time you want to criticize, stop and think. Because you never know someone else’s circumstances or what is going on in their world. Stepping off that soap box for now…
So today I give you this magical spread I developed recently because my gut not only can’t tolerate dairy, but most nuts and coconut now. Yay for leaky gut! Originally my goal with this spread was to make something salty and savory that would fill a certain void. What I ended up with is something that tastes similar to a smoky cheddar cheese. I think I’ll consider that a win. You’ll see the word ‘cheddar’ in the recipe name, not because I don’t know what constitutes the traditional definition of cheddar, but because it best describes the overall taste. BOOM.
(vegan) Sunflower Cheddar Spread
1/2 cup raw (unsalted) sunflower seeds, soaked overnight
1/4 cup water, plus more as needed for thinning
1/4 cup extra virgin olive oil
juice of 1 lemon
2 tbsp miso (I use chickpea miso)
1/4 cup nutritional yeast
1/2 to 1 tsp smoked paprika
salt as needed
Drain and rinse the sunflower seeds. Add them to the blender along with all of the other ingredients except the salt. Blend until smooth. Taste and add salt as needed. Makes about 1 1/2 cups. Store in an airtight container in the fridge for up to 2 weeks.