Ah cheese. I love it so. Did you know it’s actually addictive? When people say they “would go vegan but I couldn’t give up cheese?” they might actually mean that. Properly. As in, their body is addicted to it! I can’t remember where I read that, but I thought it was fascinating.
And I thought to myself well… I do miss cheese. I do. Although not fully Vegan yet, I do avoid dairy as much as possible for not just the animals and the planet, but for my own health too. But… cheese, man. Cheese. And once I started thinking about it…
I couldn’t stop. Like, literally. I was up all night thinking about cheese. Fake cheese (which I’ve not tried yet – you know the stuff, from companies like Violife?), “nooch” sauce (which I have had a go at, and it’s epic), nut cheese (again, not tried yet) and… I got a bit overwhelmed. It could’ve just been that it was nearly 3am and I’d had about two hours sleep but.., who has the time or budget to buy over-processed fake cheese, or make nut cheese all the time? I sure don’t! And a cheese craving is a cheese craving.
So, I got stuck in the route of nooch. Nooch, if you’re like me and new to this whole thing, is short for “Nutritional Yeast” and you tend to buy it as flakes or powder. It’s crammed full of good stuff, like vitamin B12 and has a slight cheesy taste to it – but it’s when you combine with with tahini that it really starts to smell and taste like The Good Stuff. Tahini gives it that tang that a good cheddar has, you know?
So (at about 5am at this point) I was starting to think about breakfast, and what I might want later on. Let’s face it, my thoughts started with oatmeal and never really ever intended to go any further. And, well… you can see where this is going (literally)…
So, you can kinda blame this savoury supreme recipe for vegan cheese oatmeal on my overly tired, cheese obsessed, oat addict of a brain perhaps finally given in to insanity. I guess. Or just accept it as awesome, and continue, ignoring the crazy cheese-oats-tired-blogger in the corner…
But… cheese oatmeal? Really? CHEESE?
Yeah, really! Cheese Oatmeal. Cheese-freaking-oatmeal. I mean, people but actual cheese on toast and have it for breakfast. In croissants. In toasties. On toast. On bagels. Grated onto beans.
So… why not oatmeal?
And why not skip the whole unnecessary, refrigeration required actual cheese? And use a vitamin-packed alternative? It’s stuffed with things like folic acid, selenium and zinc, as well as B12! Oh, and it’s lower in calories than cheese, low fat and so therefore hits the jackpot for loads of the healthy trends out there – low sugar, low fat, low cal… it ticks all the boxes if you peer at it from your desired angle, to be honest.
But… enough about nutritional yeast flakes. I won’t wax lyrical about oatmeal as well because I’m sure I’ve done it before and I’m sure you’re really kinda just wondering where the for this amazing cheese oatmeal recipe is.
Vegan Cheese Oatmeal
Luci Rebecca, Made by Luci
- Prep: 1 minute
- Cook: 9 minutes
- Total: 10 minutes
- Serves 1
- Calories 179
- 1/3 cup (~30g) oats
- 200ml water
- 1/2 tsp (~2g) tahini
- 1/2 tsp extra virgin olive oil
- 1/4 cup (~13g) nutritional yeast (I get mine from Amazon )
- pinch of nutmeg
- salt & pepper
- Toasted sesame seeds
- Toasted pumpkin seeds
- Hulled hemp seeds
- Sunflower seeds
- Put all the ingredients in a saucepan over a medium heat. Bring to a boil, then reduce the heat to a simmer. Stir regularly. Cook until thick and creamy.
- Pour into a bowl and devour. I like mine with raw spinach, sunflower seeds, shelled hemp seeds and some toasted pumpkin and sesame seeds.