Blend all ingrediants together in a food processor until creamy.
LAST STEP: add 1/2 cup virgin olive oil or melted coconut oil very, very slowly while blending together.
Coconut Milk Cheese Dip ( for those allergic to Cashew Cheese)
Place Solid part of the coconut milk and the rest of the ingrediants in the food processor or blender and whip until the red pepper can no longer be seen.Serve at room temperature. If refrigerated the cheese becomes thick like a spread which you can use on crackers if you'd like. Great on tacos, enchiladas or as a veggie dip or Nacho's.
If dip becomes too thick thin with room temp coconut liquid left over from making it.
This is my very own concoction, so tweak it however you want. stiffer cream cheese or sour cream requires more cornstarch, softer sour cream or cream cheese, requires less corn starch. Its about 10 times cheaper then Toffutti sour cream and there's no soy, which means NO GMO!
Add to small sauce pan and whip in the sauce pan with an electric mixer until frothy. About 2 minutes.
Important..taste it now, if you want more sour, add more vinager or lemon juice.
Heat on medium low until slightly thickened, if too thick, thin with more coconut milk. This cream will thicken more as it cools down, so you want it the consitancy of a gravy. Stir all froth into the cream, this gives it a light texture. Refrigerate, once chilled stir, add to baked potatoes, tacos, any where use use sour cream this will work in all recipes. Don't forget the chives!
Reg. Cream cheese or Onion and chive is great in this, I add 2 Tb.chopped onion and chives to mine.
*If you want cream cheese for bagels, add 1/4 tsp lemon juice, and 2Tbs of corn starch,
You can use the flavored almond milk for this recipes for fruit cream cheeses, Whip, cook and refrigerate, it becomes the thickness of cream cheese.
You can add fruit to it before you chill it, just stir it in. Strawberries are great in this . Fruit cream cheese add 1/2 tsp stevia and fruit.
The calorie count it the same as the coconut milk, or the almond milk(which is only 40 calories for a 1/2 cup...I can't ever remember cream cheese that low in calories!)
I hope you love it as much as I do!
1/3 c. light olive oil
½ tsp. paprika
¼ - 1/3 c. Agave nectar or honey
¼ c. onion, chopped
½ tsp. salt
1 large clove garlic, minced
¼ c. lemon juice
1 c. canned tomatoes
Blend until smooth. Will keep 10-14 days in refrigerator.
Blend together until creamy, stir in 1 1/2 tsp Italian Seasoning.
blend together until creamy
put in a bowl and use for potatoe salad or on baked potatoes.
Millet butter is a wonderful way to fufill your butter needs!
1. First cook 1 cup + 2 tbsp of millet in 2 cups + 4 tbsp of water until soft and done.
2. Blend in a blender until creamy.
3. add and continue blending till creamy
Blend in a blender
Transfer to small saucepan and cook on medium heat until thick, stirring constantly. Set aside.
Blend in blender1 minute until creamy
Now Combined the lemon juice and cashew mixture with the following and blend until smooth
Will store in refrigerator for 1 week. You can freeze in small containers and defrost in refrigerator. Stir before using.
cook in water for 5 minutes. then blend with
Add to that and blend for 5 minutes
Return to sauce pan and bring to a boil cook and stir for 5 minutes. cool and serve. refrigerate left over up to 5 days.
Blend all together in a blender until creamy.
Put 2 cups rinsed whole raw cashews in a bowl, soak over night, drain and place in a blender adding enough water to cover them. Blend on high for serveral minutes until smooth. If not using a ultra high speed blender like a vita mix, strain the mixture through a fine sieve or cheesecloth. Makes 2 1/4 cups of Heavy Cream, but it contains only healthy fats.
Ingredients *Yields 4 1/2 cups
Blend cashews and small amount of water in blender and whiz
add remaining ingredients blending until smooth. Cook at medium low 5-7 minutes until thick, stirring constantly. Blend and blend, the smoother the better.
Combined all ingredients in bowl and whisk well. Makes 1-½ cups dressing
Combine all ingredients except oil in a blender. Pulse until tomatoes are finely chopped. Add oil a little at a time. Pulse until thick and well blended. Makes 1 cup.
Mix all together, Season with herbs to taste, 1 tsp, dill, oregano, thyme, kelp, basil, and onion powder, salt. Mix well, add ¼ cup of nutritional yeast or more if desired. Mix well and enjoy.
Blend about 2 minutes. Bring to a boil, stirring until thick. Use for pizza, lasagna or burritos.
Place all ingredients except cornstarch in blender and blend a few seconds, enough to chop the onion and pepper, but not puree. Pour into saucepan and bring to a boil. Reduce heat and simmer for about 10 min. Mix cornstarch in small amount of water and slowly stir into the simmering sauce until it is as thick as you like it to be.
Combine Braggs, ginger, sugar, garlic and 1 cup of the water in a medium sauce pan and bring to a boil. Stir constantly. Mix cornstarch and 1/4 cup water til smooth and add to sauce in pan. Stir constantly until thickened.
1. Combine all ingredients except dill weed and parsley flakes in blender and blend until smooth.
2. Add herbs and blend 5 seconds.
Nutritional analysis per 2 tablespoons: 50 calories, 4.2 g fat, 2.3 g carbohydrate, 1.6 g protein