Cashew Cheese
2 cups cashew nuts (rinsed and drained)
2 tsp salt [I use 1 tsp]
2 T nutritional yeast flakes
3 T gelatin powder*
1 tsp onion powder
½ tsp garlic powder
2 T lemon juice (or 1 T vinegar)
1-1/2 cups boiling water
1 cup cold water
(optional) * ¼ cup pimientos, + 1 tsp. paprika
Place all ingredients in the blender except the 1 cup cold water. Blend until very smooth. If mixture becomes too thick to blend, start adding some of the cold water to thin it out. Add the (rest of the) cold water and blend briefly. Pour into molds [I use three 3"x5" loaf pans]. Refrigerate. When set, cut in large pieces, wrap with plastic wrap, and freeze.
Makes 4.25 cups.
Full recipe: 123.5g net carbs
1 cup: 29g net carbs
1 Tablespoon: 1.8g net carbs
* the gelatin will cause the cooled cheese to set up firm – is easily cut into slices. Use less or no gelatin if you’re wanting a sauce
** add pimientos and paprika for a nacho sauce, reduce gelatin to 1T (adds 2g net carbs)
I generally make this with the gelatin, so when I want a sauce I’ll need to add more water to thin it out – but if your dish already has liquid in it, it may be just fine.
It freezes very well. Defrost in the refrigerator over night – or if you forget, set it on the counter and cut in slices as soon as it’s soft enough and spread them out on a plate.
Uses:
Tip: Treat it as you would sour cream and add at the last, heating until hot but don’t cook – it’ll lose moisture rapidly, especially if you've made it with gelatin. Cooking doesn’t hurt it, but isn’t necessary.
--like a cream soup over vegetables (great over cauliflower or broccoli).
--as a cream sauce (white sauce) mixed with meat to spoon over biscuits or toast (low-carb, of course). It is really yummy with chicken (chicken-a-la-king?)
--as a substitute for cream cheese in recipes for baked goods (for this I’ll make up a batch without the onion and garlic)
--spread on celery
2 cups cashew nuts (rinsed and drained)
2 tsp salt [I use 1 tsp]
2 T nutritional yeast flakes
3 T gelatin powder*
1 tsp onion powder
½ tsp garlic powder
2 T lemon juice (or 1 T vinegar)
1-1/2 cups boiling water
1 cup cold water
(optional) * ¼ cup pimientos, + 1 tsp. paprika
Place all ingredients in the blender except the 1 cup cold water. Blend until very smooth. If mixture becomes too thick to blend, start adding some of the cold water to thin it out. Add the (rest of the) cold water and blend briefly. Pour into molds [I use three 3"x5" loaf pans]. Refrigerate. When set, cut in large pieces, wrap with plastic wrap, and freeze.
Makes 4.25 cups.
Full recipe: 123.5g net carbs
1 cup: 29g net carbs
1 Tablespoon: 1.8g net carbs
* the gelatin will cause the cooled cheese to set up firm – is easily cut into slices. Use less or no gelatin if you’re wanting a sauce
** add pimientos and paprika for a nacho sauce, reduce gelatin to 1T (adds 2g net carbs)
I generally make this with the gelatin, so when I want a sauce I’ll need to add more water to thin it out – but if your dish already has liquid in it, it may be just fine.
It freezes very well. Defrost in the refrigerator over night – or if you forget, set it on the counter and cut in slices as soon as it’s soft enough and spread them out on a plate.
Uses:
Tip: Treat it as you would sour cream and add at the last, heating until hot but don’t cook – it’ll lose moisture rapidly, especially if you've made it with gelatin. Cooking doesn’t hurt it, but isn’t necessary.
--like a cream soup over vegetables (great over cauliflower or broccoli).
--as a cream sauce (white sauce) mixed with meat to spoon over biscuits or toast (low-carb, of course). It is really yummy with chicken (chicken-a-la-king?)
--as a substitute for cream cheese in recipes for baked goods (for this I’ll make up a batch without the onion and garlic)
--spread on celery