Stone Cut Bodies

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Cashew Cream Cheese

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I recently went to the doctor because the skin on my hands was literally slowly bubbling then ripping open. (That’s an appetizing intro to a food blog entry, no?) She told me I had psoriasis and had to lay off the gluten. No problem, I’m already off that because it hurts my belly. And dairy. Ouch. At the time she delivered this devastating news, in my fridge I had shredded mozzarella, Delice de Bourgogne, sharp cheddar, plain yogurt, cheese sticks, cottage cheese and finally cream cheese. You could say I am a cheese enthusiast. When everyone else orders dessert, I order cheese. And while I can’t completely give it up, (a good, stinky blue cheese makes my toes curl,) I am severely limiting my intake to a nibble here and there. So I needed a fix. I buy different types of soy cheeses to use from time to time in salads or recipes, and I’ve tried several of the store bought non dairy cream cheeses, but they have additives I don’t like to consume. I’ve tried “cashew cheese” at vegan restaurants around Los Angeles, so I decided to experiment and make this for myself. This tasted the best to me, I hope you like it too. Happy Health!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

Cashew Cream Cheese

Cashew Cream Cheese

1 lb raw cashews

enough water to cover the cashews in a pot (2-4 cups)

1 clove garlic

1/4 – 1/3 cup unsweetened almond milk, depending on the consistency you like

tbsp or 2 nutritional yeast

tsp or 2 miso paste, any kind you like

juice of 1 medium lemon

dash onion powder

dash salt if you like

enough water to cover the cashews in a pot (2-4 cups)

 

Soak the cashews in water for 1-4 hours. Some recipes will tell you this is optional, but I think it is necessary to really soften the cashews up and get a good, creamy spread. Drain and blend in a blender or food processor with all other ingredients, adding the almond milk slowly and checking for the consistency you’d like. If you don’t have access to nutritional yeast or miso paste, you can omit them and still have a decent “cheese”, they just add to the richness and depth of flavor. Spread on a cracker or celery stick, or do as I do and scoop into a de-yolked hardboiled egg with a touch of salt for a tasty protein snack!

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One thought on “Cashew Cream Cheese

  1. What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!
    http://MannyRutinel.com

    Have a great day! 😀

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