Comments on: Deep Fried Cashew and Mustard Jelly? Or what?

By: Natalie

Natalie — Sat, 01 May 2010 21:59:29 +0000

I’m also a big time Asterix fan and now want some “fondue”. I should get The Uncheese Cookbook so I can make the boursin and Swiss cheese.

By: Tikdan

Tikdan — Wed, 24 Mar 2010 10:53:33 +0000

I am just back from my kitchen,

I started to do the mixture yesterday, I was a little doubtfull about the cashew and mustard together but it turn out really good. Next time i’ll try with more spices to give it a little kick.
I use agar powder (didn’t had flaks) but I would recommand to put on a nice dose of it (three table spoon of agar powder seem right for this quantity). If it is not jelly enough it’s a little harder to move around.

The two layers of breadcrumbs is also pretty good for this.

Well, all in all it was great and I am so pleased to find this cheezy-fishy croquette feeling I was missing

Thank you!

By: James

James — Mon, 15 Jun 2009 20:31:05 +0000

OK, I’m sold. Deep-fried cashew nut paste in agar-agar with wasabi paste. What’s not to like? But keep those sausages away from me please.

By: mimz

mimz — Mon, 15 Jun 2009 14:50:01 +0000

how about mustard cream croquettes? or creamy mustard croquettes? They look lovely

By: MyVeganLunch

MyVeganLunch — Sun, 14 Jun 2009 21:37:37 +0000

We’ve also got the uncheese book and tried these recipes for various cheesy doings. My personal faves are the not Parmesan sprinkles – much tastier than the Parmezano stuff. The fondues are also rather interesting too..

By: lazysmurf

lazysmurf — Tue, 21 Apr 2009 16:18:37 +0000

Maybe you could call it “The Deep Fried Vegan Special” I would order it in a second.

By: Tracy

Tracy — Mon, 16 Mar 2009 01:25:57 +0000

Hey–

thanks for the link to Skelton’s apology. I’m not sure what shot he’s talking about either. I was happy to see so many vegans rally against this man and get him to see his false logic. Although, it did seem like he still believes most vegans are B12 deficient.

By: DJ

DJ — Thu, 05 Mar 2009 23:45:08 +0000

Thankyou for this, I too am on a quest for the perfect vegan melty cheese, and deep-fried seems a reasonable compromise to my white-trash palette!!

By: Krys

Krys — Tue, 03 Mar 2009 23:29:43 +0000

This recipe sounds and looks delicious. I will have to make the Swiss uncheese and the Boursin. Thanks for letting us know how they turned tasted.

By: Penny Veitch

Penny Veitch — Mon, 02 Mar 2009 08:25:12 +0000

Well, I can vouch for the tastiness of your cheeses and oatcakes, Seb. (Great photo, by the way. Much better than mine!) I think we’re going to have to try those deep-fried gooinesses…
Penny