In the days when I ate dairy, cheese was my ‘junk’ food, my ‘stand-in-front-of-the-fridge-and-eat’ thing. I ate it. Lots of it. Then I read Dr. Campbell’s ‘The China Study’, and I decided that whilst cheese was my guilty pleasure, it had to go, and so Bitto, Parmesan, Gorgonzola, Pecorino, to name but a few of my ex-guilty pleasures, were banned from my fridge. A case of, I love you, but I love me more. And so my quest for cheese substitutes began.
I soon discovered that when you follow a plant-based diet you become more creative with your cooking. Whilst I was happy to ditch the dairy, I still wanted something ‘sort-of-cheesy’ to spread on my home-made crackers. I mean, what are crackers for if not for spreading something cheesy on, I ask?
With a little bit of creativity you can come up with some really tasty ‘cheeses’ and spreads. Dairy-free, gum-free, additives-free, not to mention nutritious, heart-friendly and generally bloomin’ delicious.
This is the basic recipe I use for plant-based cream cheese. Cashews are perfect for blending as they make a velvety smooth cream and have a mild flavour that works well in both sweet and savoury dishes.
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