Veggie lover Strawberry Cream Cheese that is only 5 fixings, takes 10 minutes to make and is amazingly wealthy in enhance! Produced using solidify dried strawberries, cashew margarine, yogurt and lemon juice. You will adore this thick, velvety and firm without dairy cream cheddar!
Soooo, as usual, I will probably make scrumptious plans that are additionally simple and however much as could be expected, speedy! In this way, I took my strawberry cream cheddar formula and switched things up a piece and WOW, it might even taste better and it just takes 10 minutes to make!! There is a prescribed chill time, yet you can in any case thoroughly eat it straight out of the nourishment processor in the event that you needed to. It is better after it's cold, chilled and solidified a piece, yet at the same time extraordinarily yummy quickly as well.
This formula uses solidify dried strawberries and before anyone asks, NO, you can't sub with crisp strawberries. The dried strawberries have an a lot more grounded strawberry taste and crisp have an excessive amount of dampness in them and results in a runny, flat cheddar. It doesn't work. I find dried strawberries all things considered markets nowadays, Krogers… HEB..Sprouts, Trader Joes, and so on so you shouldn't have an issue discovering them.
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Ingredients
- 28 grams FREEZE DRIED strawberries (fresh will not work so don't even attempt (I buy the Simple Truth brand 1 oz, 28g bag from Krogers but many stores sell them, just make sure you are using 28 grams)
- 1/3 cup (85g) raw cashew butter with NO ADDED OIL (I make my own, see Note below or buy store-bought)
- 1/3 cup + 2 tablespoons (115g) non-dairy plain yogurt (I use soy from the Silk brand and get it at Krogers)
- 1 teaspoon (5g) apple cider vinegar
- 2 teaspoons (10g) fresh lemon juice
- heaped 1/8 teaspoon salt
NOTE
- If you can't find RAW OIL-FREE cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. It should have a texture similar to a buttercream frosting. Then just use 1/3 cup for the recipe.
Instructions
- Add all of the ingredients to a food processor and process until it gets wet and chunky. Scrape the sides and bottom well and process again for a couple of minutes or so until completely smooth and well mixed. I had to stop a couple of times to scrape.
- Add to a container and chill for a couple of hours or overnight. You can eat it right away if you like, as it is yummy and thick, but it will have the classic firm cream cheese texture after it has chilled in the fridge for awhile. Not to mention, it tastes better when chilled and firm.
For more detail : bit.ly/2JuCrwV
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