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PROFESSIONAL PHOTOGRAPHY By

Michelle Slusser

email:  michslus@aol.com Phone:248-895-9159    
Website:  http://michellesphotographypage.shutterfly.com/

COVER RECIPE

Cashew Cheese

Cashew Cheese

CASHEW CHEESE
MAKES ABOUT 3 CUPS

This alternative to dairy cheese can be used in place of any soft dairy cheese—as a spread on vegetables and crackers or in Spinach Mushroom Lasagna.

3    cups raw cashews, soaked in water 4 hours to overnight
¼     cup rejuvelac, or 1 capsule probiotic powder in ¼ teaspoon to ¼ cup water
½     teaspoon sea salt
Sun-dried tomatoes in olive oil, chopped olives, peppercorns, herbs (optional)

TOOLS: High-speed blender, mesh container or sieve and cheesecloth

•    Put all the ingredients in a blender and blend until perfectly smooth.
•    Add in more rejuvelac or water if necessary to achieve smooth consistency.
•    Dampen cheese cloth and layer inside mesh container.
•    Pour cashew mixture into cheesecloth and cover.
•    Let stand to ripen about 12 hours over bowl.
•    Place weight on top if mixture has excess liquid.
•    Store covered in the refrigerator about 24 hours to firm up.
•    Roll Cashew Cheese in sun-dried tomatoes, chopped olives, peppercorns, or fresh herbs, if desired, pressing gently.

CHEF’S NOTE: CASHEW CHEESE KEEPS, IN AN AIRTIGHT CONTAINER, UP TO 2 DAYS.

http://whfoods.org/genpage.php?tname=foodspice&dbid=98#healthbenefits

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