Cashew Chive Cream Cheese

Cashew Chive Cream Cheese
Cashew Chive Cream Cheese

Cashews are such a universal ingredient that can be used to make countless recipes. This cashew cream cheese is made with fresh spices, probiotics and other nutritional ingredients. At the beginning of each week (typically Sundays), I try to make one of these variations: a veggie, plain, or herb cream cheese. This recipe is a good base to use to create other cream cheese flavors, just be sure to switch up the herbs and other added ingredients.

Cashew Chive Cream Cheese

Yields 8 oz. cream cheese

Ingredients

3 cup cashews, soaked overnight

1 Vitacost ROOT2 Extra Strength Probiotic Vegan — 50 billion CFU

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. chives (or green onions)

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika, optional

1-1/2 tsp. lemon juice

Directions

  1. In a food processor, combine cashews, probiotic, water, salt and pulse until smooth in consistency.
  2. Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
  3. Place this in a warm spot to culture for roughly 24-36 hours.
  4. Place your cultured cream cheese into a bowl and add the onion flakes, chives, garlic powder, lemon juice, and optional paprika.
  5. Mix until well combined and place back into the fridge for 30 minutes (this is to let the flavors meld together).
  6. Serve with choice of bagel or toast.

Chef’s tip: Make sure to soak the cashews for 7-9 hours for an extra creamy and smooth cream cheese.

The Ultimate Cheese Board

5 Cashew Cheese Wheels

Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.

Yields 4-5 servings per wheel

Plain Cashew Cheese

Plain (Cheese Base):

Ingredients

3 cups Vitacost unsalted cashews, soaked overnight

1/2 cup filtered water

1 capsule Vitacost ROOT2 Extra Strength Probiotic Vegan – 50 billion CFU

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
  2. In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
  3. Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
  4. Place this in a warm spot to culture for roughly 24-36 hours.
  5. Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.

Herb-Coated Cheese Wheel:

Herb-Coated Cashew Cheese

Ingredients

3 tsp. fresh thyme

3 tsp. fresh rosemary

4 Tbsp. fresh parsley

1-1/2 tsp. Lemon zest, fresh

1/2 tsp Vitacost Himalayan Fine Pink Salt

Directions

  1. Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.

Blueberry-Smash Breakfast Cheese:

Blueberry Cashew Cheese

Ingredients

4 tsp. blueberries, smashed

2 tsp. blueberries, chopped

Directions

  1. Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.

Pistachio and Sun-dried Tomato Holiday Cheese:

Pistachio and Sun-dried tomato Cashew Cheese

Ingredients

1/2 cup pistachio, chopped to coat

1/4 cup sun-dried tomato, to coat

1 Tbsp. fresh parsley

3 tsp. fresh thyme 

4 tsp. fresh rosemary

1/2 tsp. garlic, minced

Directions

  1. Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.

Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:

Cheesecake Cashew Cheese

Ingredients

1/2 cup maple syrup

1/4 cup Simple Mills pecan cookies, crumbled

3 tsp. Vitacost chocolate chips

3 tsp. strawberry jam, on side

Directions

  1. Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.

Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!

Herb-Coated Cheese

Herb-Crusted Cheese

Herb-Crusted Cheese

Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!

Herb-Crusted Cheese

Yields 4-6 servings

Ingredients 

Cheese:

3 cups Vitacost organic cashews, soaked overnight 8-10 hours 

4 capsules New Chapter Probiotic All-Flora

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Herb coating:

3 tsp. fresh thyme, chopped

3 tsp. fresh rosemary, chopped

4 Tbsp. fresh parsley, chopped

1-1/2 tsp. lemon zest

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Herb-Crusted Cheese

Directions

  1. In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
  2. In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
  3. Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
  4. Place this in a warm spot to culture for roughly 24-36 hours.
  5. Mix salt into the cultured cheese and stir to combine. Press mixture into desired mold and refrigerate for at least 4 hours.
  6. Roll the cheese carefully in the herb mixture.
  7. Serve with your choice of crackers, veggies, or fruit.

Herb-Crusted Cheese

Chef’s tip: For maximum flavor, roll the cheese carefully into the herb mixture and refrigerate for a few hours to let flavors meld. 

Mango-Pineapple Salsa

Mango-Pineapple Salsa

Mango-Pineapple Salsa Brighten up your next taco night with this mango-pineapple salsa or enjoy this on top of a crab-less “crab cake”, whatever you choose to pair it with, I promise this salsa will bring a fresh taste to your meal! In most cases, salsa is pretty boring, but this 7 ingredient mango-pineapple salsa will liven’ things up a bit! The unique blend of fruit, lime, onion, and hint of mint will have you dipping chips over and over again!

Mango-Pineapple Salsa

Yields 3-4 servings

Ingredients

2 cups mango, diced

1 cup pineapple, diced

1/4 cup red onion, chopped

1 small red pepper, small cubes

1 cup cherry tomatoes, cut in quarters

10-12 fresh mint leaves, chopped

1 tsp. jalapeno, minced (optional)

1 medium lime, juiced

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

  1. In a mixing bowl, combine all above ingredients. Stir until completely mixed and set in the refrigerator for 1 hour to allow flavors to meld.
  2. Serve with chips or on top of tacos, enchiladas, etc.

Chef’s tip: If you would like to add more heat, feel free to add the seeds of the jalapeño to spice it up.

Guacamole

This extremely simple guacamole will be gone as fast as it takes you to make it! Needing only a few ingredients to make, this Guacamole Recipe is a healthy dip that will leave you totally satisfied. This staple side dish makes its way onto countless tables each day and every taco Tuesday night. I recently was shown the hidden secret of adding a touch of oregano and cinnamon and I couldn’t wait to share it with you!

Yields 4 servings

Ingredients

3 avocado

1/2 tsp. cumin 

1/4 tsp. ground cinnamon 

1/2 tsp. oregano

1 clove of garlic, minced

1/2 tsp. Vitacost Himalayan Pink Salt 

1/4 tsp. Spicely Organics Black Ground Pepper

1 tsp. lime juice, fresh squeezed

Dash of smoked paprika 

Directions

  1. To prepare your avocado, slice lengthwise around the entire pit. Remove the halves and with the “butt” of the knife (the back end) smack the pit and make a twist motion with your hand once the knife is sturdy in the seed. Remove pit and toss.
  2. Remove flesh from avocado and place into a bowl. Mash with a fork and add the spices, lime juice, onion and tomato.
  3. Top with smoked paprika and serve.

Chef’s tip: Feel free to add diced onion, tomatoes, or cilantro if you’d like.

Cheese Fries

Cheese Fries

Cheese Fries

Looking to step up your french fry game? This awesome na-cho average cheese sauce is a great way to make your basic side dish into something new and tasty! Just top it off with some homemade mushroom bacon and green onions. Once you taste how cheesy these are without the dairy, you’ll be surprised and wanting more!

Cheese Fries

Yields 16 oz

Ingredients

1 russet potato, sliced into sticks

1 half lemon, juice

pinch of Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper

1/3 cup na-cho average cheese dip

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl, add the sliced potato and coat with lemon.
  3. Lay fries in a single layer on pan and roast for 20-30 minutes or until golden brown.
  4. On a plate, place potato wedges down and top with nacho sauce, mushroom bacon, and green onion. Serve immediately.

Na-Cho Average Cheese Dip

Nacho Cheese

If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.

Nacho Cheese

Yields 16 oz

Ingredients

2 cups potatoes

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch of smoked paprika

 

Directions

Combine all ingredients and blend until smooth. Serve either hot or cold