THREE NUT "CHEESE"

Getting that cheesy flavor without buying processed vegan food can be difficult, but I think Robin Asbell of Big Vegan cracked the code.  The cheese flavor and  creamy consistency are similar to  Alouette cheese.  It is great on crackers, in a wrap, mixed into a tomato sauce, or dolloped on a simple margherita pizza or cauliflower pizza.  We have made her recipe a handful of times and can’t seem to get enough of it.  Because I can’t leave anything well enough alone, I have made a few changes.  The acidophilus capsules that she mentions are made with gelatin, so I used Multidophilus Powder instead.  ¼ teaspoon seems to be the right amount.  I also added garlic powder.  You could add some dried or fresh herbs too.  The possibilities are endless.

Don’t be scared off by the two day process.  It does take some pre-planning but it is not time consuming.  You will be so glad you did.

A note on Robin Asbell:  Robin has written several vegan cookbooks, but this is the first one I purchased.  I am going to check out some of her earlier cookbooks when I get a chance.

INGREDIENTS:
1/3 cup macadamia nuts

1/3 cup raw cashews

1/3 cup slivered or flaked almonds

¼ teaspoon vegan Multidophilus Powder or similar (be careful some Acidophilus formulas include milk, goats milk or gelatin)

1 Tablespoon oil (I used olive oil or coconut oil)

1 teaspoon fresh lemon juice

½ teaspoon salt

Garlic powder to taste

Two days ahead:

Put the nuts in a bowl and cover in cool water and refrigerate overnight. 

The next day, drain the nuts and puree in a blender or food processor with ½ cup fresh water.  Puree until nice and smooth.  You might have to scrape down the sides a few times.  Add the Multidophilus or Acidophilus powder and mix well.   Transfer the cheese mixture to a ceramic or glass container and cover loosely.  Let stand at room temperature for 24 hours.  You will start to see the cheese expand and bubble a little bit.  That is what gives the three nut “cheese” its great flavor.

When the cheese is ready and has fermented for the full 24 hours, add the oil, lemon, salt and garlic powder.  Cover tightly and refrigerate.  You are ready to enjoy. 

 

Raw Almond Butter

I was talking to my friend, Mary, the other day and I realized I was enthusiastic about something rather simple and basic as almond butter. I have tried store-bought almond butter and in my humble opinion the taste just doesn't compare.  Traditional almond butter is made with roasted almonds and I think that makes a BIG difference.

If you have been to Le Pain Quotidien in New York City, you must have tried their hazelnut spread.  It is unbelievable!!  It is also full of sugar and who knows what else.  I know you gotta splurge sometime, so when you are in New York City, slather on the hazelnut spread, but when at home, make it a little more wholesome.  My Raw Almond Butter reminds me of the Le Pain Quotidien hazelnut spread but without any sugar.  The raw almonds make it slightly sweet with a taste that reminds me of hazelnut!!  (Have I mentioned it is better for you too because it is raw!!!)

The recipe doesn't have any magic measurements.  I take about two cups raw almonds and I place them in a Cuisinart.  You will have to scrape down the sides many times to get the almonds to mix evenly.  Because the motor starts getting hot after about 10 minutes, I give the Cuisinart a rest and finish up a little later.

When the almonds start getting oily and thick and the mixture sticks together, add a tablespoon or so of Coconut Oil and a pinch of salt.  Mix some more and that is it.

You can refrigerate the Raw Almond Butter if you would like, but it is not mandatory.  We eat up our Raw Almond Butter so fast it doesn't matter.  Let me know what you think.  Get creative and add raisins or dates if you really want to live it up.