Your recipe looks simple enough and the results certainly LOOK delicious. 225g/1 cups raw cashew pieces or whole cashews Filtered or bottled spring water (chlorinated tap water can impede the fermentation process) 8 tbsp/ cup mild. Ingredients 1 1/2 cups raw cashews soaked in water for 2 hours, unless you have a high speed blender 1/4 cup nutritional yeast 1/2 teaspoon mustard dijon. I don’t like the commercially available vegan cheeses I’ve tried so far – they’re super expensive, have an odd taste to them, and contain all sorts of unpronounceable ingredients, so a homemade alternative would be welcome. So now I have a GOOD excuse to go vegan – as the sole vegetarian in an omnivorous family, a “good” excuse helps! □ I suspect the fact that I’ve been a vegetarian since I was a teen is how I’ve managed to avoid it for 40 odd decades, but now it’s finally caught up with me. It is also freezer friendly if you do want to freeze it. Storing Tips Make up a batch and then keep it in a sealed container in the fridge where it will last up to 5 days. My doctor wants me to avoid cholesterol-containing foods (including coconut) – I realize that it’s not a problem for most folks, but high LDL levels is one of my family “curses ” we just don’t seem to be able to process dietary cholesterol the way most people can. For the white cheddar cashew cheese 1 1/2 cups raw cashews 1/3 cup liquefied coconut oil 1 1/2 tablespoons nutritional yeast (see headnote) 2 tablespoons. Just add raw cashews, nutritional yeast, crushed garlic, lemon juice, sea salt, ground black pepper and some water to your blender jug.
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