Ingredients (Gluten-free Seed Crackers)
1/2 cup gluten free flour blend (or brown rice flour, oat flour)
1/2 cup almond flour
1/4 cup hemp seeds
2 tbsp flax seed meal
1 tbsp flax seeds
2 tbsp sesame seeds
1/4 tsp baking powder
1 tbsp avocado oil (or olive oil)
4 tbsp water
1/2 tsp salt
Method:
Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper. In a medium sized bowl mix together dry ingredients. Add water and oil and mix together with your hands. Knead it together to form a ball. Add water if too dry. Flatten ball with your hands and place onto parchment paper. Roll dough until it is about 1/8 of an inch thick. Either cut into squares by using a knife or cut into shapes with a cookie cutter. Transfer onto a baking sheet and bake for about 20 minutes. Take out of the oven and let cool for a few minutes. Enjoy with preferred dip (Cream Cheese, Hummus etc.)
Ingredients (Cashew Cream Cheese):
2 cups raw organic cashews, soaked (or 1 cup cashew pulp, 1 cup cashews)
1/4 cup organic coconut cream
1 tsp organic apple cider vinegar
1/4 cup water
1/2 lemon (squeezed juice)
Optional: Probiotic powder from 2 capsules
Salt and Pepper
Optional: chives, dill etc.
Optional: 1 tbsp nutritional yeast flakes for extra cheese flavor
Method: Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs. Blend until very smooth, scraping down the sides with a spatula. With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover. Let sit out on the counter (unrefrigerated) for about 36 hours to give it the tangy flavor of a dairy cream cheese. Store in an airtight container in the refrigerator for up to two weeks.
Ingredients (Cashew Cheese):
2 cups raw organic cashews, soaked (or 1 cup cashew pulp, 1 cup cashews)
1/2 tbsp apple cider vinegar
1 lemon (squeezed juice)
200 ml filtered water
1 tsp sea salt
3 tbsp nutritional yeast
2 tbsp tapioca starch
Method:
Place cashews in a medium bowl and soak for a minimum of four hours or overnight. Once they are soaked, drain and rinse. In a food processor add all of the ingredients. Blend until completely smooth for about 5-10 minutes depending on your food processor, scraping down the sides with a spatula. Add salt if needed and transfer cashew mixture into a small-medium sized pan. Continually fold mixture with a spatula over medium heat until it begins to thicken and come together. This should take about 5-10 minutes. It should turn into an almost solid gooey mass. Take of the heat and transfer into a lined porcelain dish of your choice. Gently ease it to the sides and smooth the top with a spatula. Cover with parchment paper and let sit in the refrigerator for at least 24 hours until completely firm. Peel away the top layer of the parchment paper and flip cheese onto a small plate. Enjoy on a cheese platter with some fresh fruit and gluten-free seed crackers.
Ingredients (Cashew Mozzarella Balls):
2 cup raw organic cashews, soaked (or 1 cup cashew pulp, 1 cup cashews)
3/4 cup filtered water
1 lemon (squeezed juice)
1/4 cup tapioca flour/starch
Salt and pepper to taste
Bowl of cold water
Optional: 1-2 tbsp nutritional yeast
Method:
In a food processor add all the ingredients and blend until smooth. Transfer mixture into a small sauce pan and heat over medium heat, whisking continuously. Keep whisking until mixture is gooey and pulls away from the sides of the pan. Take off the heat and let sit for 5 minutes. With a spoon or small ice scoop drop balls of cheese into a cold water bath. The balls will hold together instantly, adjust shape with fingers if you like. Store in an airtight container (with our without olive oil) in the fridge for up to 3 days.
