I finally made those infamous bbq ribz from
Fat Free Vegan Kitchen. Totally worth it.
I somehow forgot the nutritional yeast and I did not have paprika at all and I used peanut butter for the tahini/nut butter. They still turned out great. I could have kneaded them a bit less and made them more thinly spread, but had quite a difficult time getting it spread out in the pan.
I made these with combination baking in the oven and grilling on the George Foreman Grill. I used Ken Davis BBQ Sauce, a favorite in my house.
Mr. Coconut liked the ribz so-so, he was more of a fan of the broccoli and cheez sauce. [on a small tangent...I have been OBSESSED with making perfect nacho cheez dip for tortilla chips this past week. I've made about 4-5 sauces in the last 7 days or so--that's a post for another day.]
This sauce was made from blending raw cashews with water, nutritional yeast flakes [nooch], mustard, pimentos, garlic salt, onion powder, and salt. The thing that has troubled me about cashew cheese is the consistency. I tried in the food processor and with a stick blender, and there was still too much grit for my taste - to the point where I was beginning to doubt all these recipes for "creamy" cashew cheez sauces.
Then I used The Magic Bullet and suddenly I understand how fantastic cashews can be for a cheese sauce! Creamy, light, airy. Delicious on broccoli!
I really liked the ribz and I am excited to try them again!
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