What About Dairy and Nut Free Vegan Cheese?īeing dairy free with a nut allergy can prove a little challenging. Sprinkle on salads and soups, use as a topping on gratins, add to breads, or whenever you fancy a salty hit!.Place all ingredients into a food processor and blend until fine crumbs form.¾ cup of cashew nuts (you could also use blanched almonds) Ingredients – Makes 1 small jar – great for sprinkling! This would be good stirred through pasta, spread onto toast, or used to top a roasted sweet potato. Spoon into two ramekins lined with cling film and leave in fridge for 2 hours to set.Add to a small saucepan and heat for 3-4 minutes until thickened. You need a thickness like a “cheese sauce”. Add the rest of the ingredients and a little more milk/water, if necessary.You may need scrape down the sides a few times. Add to a high-speed blender with the milk (or almond soaking liquid) and oil. ¾ cup of dairy free milk (or use the almond soaking liquid from previous recipe) This is a dry, crumbly “cheese” that would be great to crumble on to salads or soups, or just spread on toast.Įaten straight from the oven is pretty good too! Cashew “Mozzarella” You want the outside a little crisp, with the inside soft. Press the flaked almonds into the sides and bake in an oven at 180☌ for 10 minutes.
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