Cashew Cream Cheese


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Cashew Cream Cheese
This non-dairy cream cheese has a tangy and creamy taste that will please cheese lovers.
Votes: 1
Rating: 4
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Ingredients
Servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Step 1: Soak the Cashews
  2. Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight which I believe adds to the creaminess.
  3. Step 2: Culturing the Cashew Mixture
  4. To culture the soaked cashews, first drain them. To a high speed blender, add the cashews, the non-dairy yogurt or probiotic, and 1/4 to 1/2 cup water. Blend to a smooth consistency.
  5. Place this mixture into a bowl and loosely cover with a piece of cheesecloth, or plastic wrap with a few holes poked in it.
  6. Let sit at room temperature for 12 to 18 hours to allow it to culture.
  7. Step 3: Making the Cashew Cream Cheese
  8. To the cultured cashew mixture, add the remaining ingredients and stir to combine.
Recipe Notes

Serve this delicious and versatile non-dairy cheese base with crackers, on crostini, or blend with olive tapenade as a dip or vegetable canapé. Non-dairy yogurts: Kite Hill Almond Yogurt, So Delicious Plain Unsweetened Cultured Coconut Milk Yogurt. Pro-biotic powders are available in the refrigerator section of Health Food Stores and grocery stores such as Whole Foods

Moroccan Spiced Black Bean and Lentil Soup

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Moroccan Spiced Black Bean and Lentil Soup

Moroccan Spiced Black Bean and Lentil Soup

 

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Moroccan Spiced Black Bean and Lentil Soup
This exotically aromatic and colorful soup will leave you begging for more. a dollop of Chamoula heightens its beauty and taste
Votes: 1
Rating: 5
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Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. 1. For the charmoula, mix 2 tablespoons of olive oil, cumin, garlic, jalapeño, and lemon juice in a blender or food processor to make a purée. Pick cilantro leaves from their stems and add to mixture along with zest and salt and pepper. Blend. Add a little more oil or water if needed.The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days.
  2. 2. For the soup, heat oil in a 4-quart pot over medium heat. Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes. Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer. Add the ginger, turmeric, cinnamon, garlic, and let hem infuse the mixture with their flavors for a few more minutes.
  3. 3. Add broth, lentils, cilantro, parsley sprigs, and bay leaves and leave at high heat and bring to a boil. Then reduce heat to a simmer. Add salt and pepper to taste. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add black beans and cook, uncovered, for another 10 minutes until heated through. Remove and discard bay leaves, cilantro, and parsley.
Recipe Notes

Serve soup hot, with 1 tablespoon of the reserved charmoula on top. According to your taste, soup can be simmered longer. The delightful aromatic spices will continue to infuse.

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