Sunday, January 6, 2013

How to make delicious dairy, soy, and wheat free cream cheese

Me and my son enjoyed this tasty veggie cream cheese on crackers, it's great as a dip, or on a bagel!

This is for a big batch, adjust measurements if you only want a little

Take about 3 cups of raw cashews and soak in water overnight.
Drain, and throw in a food processor or blender. Add about a half cup of organic drained tofu. (The tofu is completely optional, but does help the texture a bit) Add about 2-3 tablespoons of sunflower seed oil, and keep adding water until thick, creamy, and your desired consistency. Add sea salt,  and garlic powder to taste.

Next, chop your veggies,
I used a yellow pepper, and organic broccoli/carrot slaw (diced).
Other great things to add would be: celery, bean sprouts, shredded carrot or broccoli, spring onions, chives, kale, spinach, watercress or whatever you like,
                                    Then mix in veggies with a spoon or rubber spatula

Serve with fresh vegetables, crackers, rice cakes, bagels... put in stuffed shells or use as ricotta

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