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http://www.healthnowmedical.com/ – New Dr.Vikki’s Challenge! Comment below any of your favorite dishes and Dr. Vikki will show you how to make it vegan, gluten-free and delicious! – http://www.healthnowmedical.com/contact
Ingredients:
1 1/4 cups of organic raw cashews
1/2 cup of nutritional yeast
2 tablespoons of organic lemon juice
1/2 organic vegetable bouillon cube, dissolved in warm water
3 cups of organic almond milk
1/2 cup of organic avocado oil
1/2 cup of agar agar flakes
Seasonings:
2 teaspoons organic onion powder
2 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
Combine the almond milk, oil and agar agar in a sauce pan over medium heat and heat until agar agar has fully dissolved and the mixture has thickened.
Pulse the cashews in the food processor until finely ground, do not let it turn into cashew butter. Add all seasonings plus nutritional yeast to the food processor. Pulse a couple of times to combine.
Once the milk and agar mixture, has thickened, take it off the heat. Start the food processor and while its running, slowly add the liquid. Continue running the processor until the mixture is smooth and creamy.
Add 1/4 cup of hot water to the bouillon cube to make it into a broth. Add the lemon and bouillon cube to the food processor. Pulse a couple of times to gently combine.
You’re cashew “cheese” is ready to eat! You can enjoy it warm over gluten-free pasta for “Mac ‘n’ cheese” or add it to a Mexican inspired dish with salsa. Whatever “cheese” you don’t use immediately, put in the refrigerator in a glass dish to solidify. Once it’s cooled you can slice or shred it for anything you would use regular cheese for.
Buon Appetito!
