It's fun to make your own cheese and add whatever you like. This creamy, vegan cheese has nuts and seeds.
Makes 2 cups
Store in the refrigerator
up to 3 days.
1 cup (65 g) each organic nuts and seeds of your choice (cashews, pistachios, pecans, walnuts, almonds, macadamias...; pumpkin, sunflower, poppy....
1/2 cup (120 ml) water or (dairy-free) milk
4 Tbs. (60 ml) each organic: apple cider vinegar and lemon juice
1 organic minced garlic clove
1/2 cup (65 g) chopped herbs: basil, cilantro, chives, parsley, thyme, rosemary, oregano, tarragon, dill, sage, Italian or Greek seasonings,...
optional: 2 Tbs. (30 g) nutritional yeast
1. Pour boiling water over the nut(s) and seed(s).
2. Set aside for 20 minutes.
3. Drain and add to a blender along with the water/milk, lemon juice, vinegar, garlic, and optional yeast
4. If it is too thick, add more liquid, 1 Tbs. (15 ml) at a time.
5. Transfer to a bowl and fold in the herb(s).
6. Sever with (gluten-free) chips and/or sliced bread, organic vegetables..., spread on sandwiches and/or toast..., on raw or cooked vegetables side dish, or on meats...
or in French
Régalez-vous!
(Treat yourself!)
