![]() I use good quality probiotic pills as the culture as I always have these in my fridge, but you can also buy vegan cheese starter-culture which will do the same trick.įor this recipe – in line with the Miyoko’s cream cheese – we use water and coconut cream as the liquid for creating the cashew cream. So this is my version of the Miyoko’s cultured vegan cream cheese and it’s super simple, healthy and delicious – just like the original.įermented cashew cream is simply cashews that have been soaked in filtered water for 3-6 hours, drained and blended with a liquid (water/plant milk/coconut cream) and then fermented for a couple of days with the aid of some cultures. I froze a whole bunch, and when I realised I was down to my final stocks I started freaking out.īut then I remembered how simple the ingredients were, and started experimenting… ![]() When they clearly weren’t selling, Woolies started clearing them out at half price and I was one of those crazy people who stocked up on it like toilet paper during a pandemic… (too soon?). The downside for us was the price – ranging from $12 AUD for the cultured butter to $18(!) for 184 grams of the cheese wheel varieties, people just weren’t forking out for it. And the whole range tastes totally ah-mazing. If you live in a country where it’s readily available – lucky you! The US product range is based on fermented cashew cream using organic, non-GMO, super clean ingredients. It’s THE best and most supportive Facebook group out there.If you’re an Aussie like me and are familiar with the vegan dairy alternatives available in Australian supermarkets, you’ll probably remember that for a short time in 2019/20, Woolworths stocked a killer brand of vegan cultured cashew cream cheese called Miyoko’s. – Don’t forget to join our private Facebook group. Here’s a super easy, super versatile recipe that will delight your taste buds and help you move closer to a plant based way of eating. If you’ve never tried vegan cashew cheese before you are in for a treat. Now, every time I face dive into a plant-powered cheesy sauce, or gobble up a grilled cashew cheese sandwich, or belly flop into a bowl of French onion soup with cashew cheesy croutons, I feel good about my choices, and my body thanks me with fabulous health and thundering mouthgasms of flavor. ![]() I love that I’ve been able to completely transition to a Dirty plant based way of eating and kiss my addiction to dairy cheese goodbye. ![]() Oh my heavens! It was a spruced up vegan cashew cheese, and after it chilled, I grabbed a box of crackers, a knife, a good book and retreated to my couch for a rollicking good time. I became a madwoman in the kitchen and took this basic recipe for vegan cashew cheese and used it on Plant Based Pizzas, crumbled it in Big Ass Salads, spread it on Plant Powered Sandwiches, stuffed it in Lasagna, put it on toasted bread with fresh tomatoes and basil, and plopped it on top of Creamy Broccoli Soup, and Roasted Kabocha Squash.īut my most favorite thing of all was the day I discovered the recipe for Plant Based Smoky Ranch Cheeseball. In fact, I was suddenly so inspired to see what else I could do with this mind-blowing vegan cashew cheese! Once I regained consciousness, stopped writhing in pleasure, and moaning in ecstasy, I was shocked to realize that only five ingredients came together to create such mouthgasmic majesty. This recipe was stupidly easy and I was totally knocked out, knocked up, and knocked down with the first blissful bite! I knew this, but still, I needed that taste, that comfort, that high of creamy cheesiness.įor years, I worshipped at the golden altar of cheese like the gassy, unrepentant sinner I was.Īnd then… I blindly stumbled into the world of Clean Food Dirty Girl, the plant based meal plans, and the pure, plant-powered pleasure that is homemade vegan cashew cheese. In fact, for me, dairy cheese induced headaches, kept me bloated, gassy, and in a full-on IBS (Irritable Bowel Syndrome) flare. I seriously tried to lay off the cheese because as much as I loved it, cheese did not love me back. It was seemingly the one thing that kept tripping me up every time I tried to move into a plant based way of eating. I needed cheese like a baby needs a teat. I grated it, sprinkled it, melted it, savored it, and dreamed about it. I used to crave cheese like a lover craves a caress. I’m talkin’ full fat, dairy laden, cheese of all kinds and in any form. However, nothing compares to my lifelong, insatiable infatuation with cheese. If you have read about my passionate love affair with coffee, then you know my desires for food and beverage run deep.
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