Vegan cream cheese recipe Judy, was Vegan cheese type recipe request from Maureen

[Guest guest]

Glad to, Judy! I sent the first one a little while ago. Here's the

second

 

The trick with this recipe is not to taste it before it sets :^) I made

it for the first time about a week ago, and I swore it was going to be

inedible when I tasted it on the stovetop, but we liked it so much we

finished off nearly the entire cup in one sitting. What was supposed to

be a light lunch of homemade pumpernickel bread with cream cheese and

raisins became a total pig out--Yikes! ;^)

 

Incredible Almond Creme Cheez from Joanne Stepaniak's " Ultimate Uncheese

Cookbook "

 

1/4 cup blanched raw almonds

1/2 cup hot water

1/2 cup cold water

2 tablespoons fresh lemon juice

2 tablespoons kuzu, arrowroot or cornstarch

1/2 teaspoon nutritional yeast

1/2 teaspoon salt

 

Grind the blanched almonds to a fine powder in food processor or coffee

grinder. Place in a blender with the 1/2 cup hot water and process until

it is a smooth, thick cream. Add the cold water and remaining

ingredients. Blend on high until smooth and creamy.

 

Pour into a 1-quart saucepan and bring to a boil, stirring constantly.

After it thickens, reduce heat to medium and continue to cook, stirring

constantly, for 1 more minute. Remove from heat and let cool.

 

Beat well with an electric beater, wire whisk or fork. Transfer to a

container and chill in the refrigerator. It continues to thicken, and

the tastes blend, as it chills. It will become very firm.

Refrigerated, cream cheese keeps for about a week.

 

***Important Note: Before serving, mash and beat again with an electric

beater, wire whisk or fork until smooth and creamy.

 

wwjd wrote:

> Goodmorning Maureen,

> Please post them. I think others would enjoy having the choice of an

alternative that is good, if they decided they wanted to try a vegan cheese like

product.

> Thanks,

> Judy

>

>

[Guest guest]

Thanks Maureen. You have me intrigued. I'll have to try it. I think I have

some ground almonds in the freezer too.

Judy

-

Maureen

Thursday, February 08, 2007 10:41 AM

Vegan cream cheese recipe Judy, was Vegan cheese

type recipe request from Maureen

 

 

Glad to, Judy! I sent the first one a little while ago. Here's the

second

 

The trick with this recipe is not to taste it before it sets :^) I made

it for the first time about a week ago, and I swore it was going to be

inedible when I tasted it on the stovetop, but we liked it so much we

finished off nearly the entire cup in one sitting. What was supposed to

be a light lunch of homemade pumpernickel bread with cream cheese and

raisins became a total pig out--Yikes! ;^)

 

Incredible Almond Creme Cheez from Joanne Stepaniak's " Ultimate Uncheese

Cookbook "

 

1/4 cup blanched raw almonds

1/2 cup hot water

1/2 cup cold water

2 tablespoons fresh lemon juice

2 tablespoons kuzu, arrowroot or cornstarch

1/2 teaspoon nutritional yeast

1/2 teaspoon salt

 

Grind the blanched almonds to a fine powder in food processor or coffee

grinder. Place in a blender with the 1/2 cup hot water and process until

it is a smooth, thick cream. Add the cold water and remaining

ingredients. Blend on high until smooth and creamy.

 

Pour into a 1-quart saucepan and bring to a boil, stirring constantly.

After it thickens, reduce heat to medium and continue to cook, stirring

constantly, for 1 more minute. Remove from heat and let cool.

 

Beat well with an electric beater, wire whisk or fork. Transfer to a

container and chill in the refrigerator. It continues to thicken, and

the tastes blend, as it chills. It will become very firm.

Refrigerated, cream cheese keeps for about a week.

 

***Important Note: Before serving, mash and beat again with an electric

beater, wire whisk or fork until smooth and creamy.

 

wwjd wrote:

> Goodmorning Maureen,

> Please post them. I think others would enjoy having the choice of an

alternative that is good, if they decided they wanted to try a vegan cheese like

product.

> Thanks,

> Judy

>

>