Monday, July 7, 2008

Cashew Cream Cheese

I got this easy recipe from Bea Kaye, who posted it to the GFCF Recipes Yahoo group. I've added some MimiCreme (GFCFSF cream sub) since mine wasn't working in the food processor without additional liquid. It's not QUITE the cream cheese of our pre-CF days, but it's not all that bad and would be a nice cream-cheese-esque spread for your gluten-free bagels (I use Enjoy Life brand).

1 1/2 cups of raw cashews
1 Tbsp. honey
1 tsp. GF vanilla extract
1/2 tsp. unrefined coconut oil
1/4 tsp. salt
Unsweetened MimiCreme as needed (optional)
Agave nectar to taste (optional)

Put cashews in a bowl or large glass and cover them with water. Put a saucer on top (to keep out the dust) and let it sit overnight or all day. Put cashews into a sieve to drain out the water, and rinse with warm water. Put cashews into a food processor and add honey, vanilla, oil, and salt. Start to process. I realized I needed more liquid, so I added the MimiCreme little by little and kept scraping down the sides until I could run the processor without the blades getting stuck. Once you get a good consistency, process for a few minutes until it's as cream-cheese-like as you can get it. I then added agave all over the top and mixed it in to give it a bit of a sweeter flavor. Store in a lidded container in the fridge.

MimiCreme is a new GFCFSF cream substitute made from cashews, so it works well with this. It comes in shelf-stable cartons like other milk substitutes do. It's available on Allergy Grocer.

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