![]() The following is how I made the “cheese” in my Vitamix (they are not cheap mind you, but are so worth the investment, especially for people with dietary restrictions who need to make most foods at home) : ![]() Carrie has a great photo tutorial (and the recipe instructions) on her website to show you how. You don’t need a high powered blender to make this, but there are a few additional steps you will need to take if you don’t. because I am sensitive to salt, my hubby thought 1 tsp. ![]() Fine Sea Salt (this is based on your personal taste preferences. □Ĭlick here for Carrie’s original recipe, including the link to the hummus recipe that I used (the hummus is so good, I had trouble refraining from eating all of it!).ġ/2 – 3/4 cup Water (I used 3/4 cup of water, but I will try using 1/2 cup next time so I can compare the two)ġ/2 – 2 tsp. I used raw cashews this time around because that is what I had on hand, but I’m going to try an almond version next time to see if I can get more of a white color to it. I found Carrie’s recipe for Homemade Almond Cheese, and after some chatting on Facebook, she offered me a few suggestions and off I went. There is nothing like a medical necessity to propel one out into the wide, wide world of “thinking outside the box,” so, that is exactly what I did! Yes, there is a soy-based cream cheese on the market but outside of the occasional use of gluten-free Tamari sauce, I try to avoid soy as much as possible (for reasons other than a soy allergy). I’m not even dairy-free (yet), so up until my 3 year old was recently discovered to have a casein intolerance, I just used, well, cream cheese! Sure, vegans have known about the amazing powers of nuts for years, but, I am not a vegan. I am feeling pretty darn excited about this homemade vegan cashew cream cheese I recently made, thanks to the amazing Carrie over at Ginger Lemon Girl! Seriously, who’da thunk it?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |