Years ago, a friend of mine hosted a Fourth of July bbq and served this marinated cheese dish. The flavors were totally addictive, and once I went vegan I always dreamt about making this dish with vegan cheeses. I finally got around to doing just that, and I don’t have much more to say apart from THIS IS AWESOME. (Well, I do, but I’ll tell you after the recipe!)
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons green onions, minced
3 cloves garlic, minced
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
Mix all ingredients in a bowl (except cheeze).
Layer the cheeze in an 8-in pyrex or casserole dish, and pour the mixture over the cheeze. Cover the dish with saran wrap, and refrigerate overnight.
You can serve it on toast, like so…
(Make sure you get some of that tasty oil on there. Sorry, ass, but you’re gonna get big. You’ll taste great, though.)
Or you can serve it on crackers, like so…
The best way to eat this, though, is on a a marinated grilled cheeze! It hit me after a day of eating this on crackers, and I’m so glad it did, because it was one of the greatest things I’ve ever eaten. Sadly, I don’t have a photo because I inhaled it so quickly.
Spread one piece of bread with the cream cheeze, then layer some slices of daiya on top of that. Top with the other piece of bread, and spread the outside of each slice with some Earth Balance margarine. Cook that baby up in a hot skillet, and then prepare for food heaven.
You’ll probably want to put on a pair of sweat pants before eating this. It’s always good to have some room to expand.
Have a great weekend! See you MoFo-ers on Monday!