Butter & Cheese
Ricotta
Garlic Butter
Almond Butter
Feta Cheese
Ricotta
Ingredients
1 ½ Cups Whole Cashews
½ Cup + More for boiling Water
1 tbsp Nutritional Yeast
1 tbsp Cider Vinegar
1 Clove Garlic - Peeled
½ tsp Onion Powder
¼ tsp Salt
¼ tsp Pepper
Method
Bring a saucepan of water to boil.
Add the cashews and boil at a med-high heat for 5 minutes.
Drain and rinse the cashews.
Add the cashews, ½ cup water, nutritional yeast, vinegar, garlic, onion powder, salt and pepper to a food processor.
Blend until smooth
Serve
Enjoy!
Almond Butter
Makes 1-1 1/2 Cups
Ingredients
1 ½ Cups Almonds
¼ tsp Salt
Method
Preheat the oven 180C and prepare a large baking tray.
Place your almonds, single layer, on your baking tray.
Bake for 4.5 minutes, shake the almonds and then bake for another 4.5 minutes.
Place the almonds and salt into a food processor. A hand blender works too.
Blend until the mix creates a sticky butter.
Store in a jar in the fridge for up to 1 month.
Serve
Enjoy!
Feta Cheese
Ingredients
2 Cups Cashews or Almonds
½ Cup Lemon Juice
⅓ Cup + Drizzle Olive Oil
1 Garlic Clove
2 ½ tsp Salt
Dried Parsley - to taste
Method
Soak the Cashews overnight.
Drain and rinse the cashews.
Place the cashews, lemon juice, ⅓ Cup olive oil, garlic and salt into a food processor.
Process until very smooth.
Preheat the oven 90C and line tray a baking tray.
Shape your cheese to about 1” thick on your baking tray
Bake for 40 minutes or until the top is stiff and dry
Straight after removing from the oven drizzle a little oil over the top and sprinkle your parsley
Serve
Enjoy!
Makes 2 x 4" Circle
Sunflower Seed Parmesan Cheese
Sunflower Seed Parmesan Cheese
Makes 1 Jar
Ingredients
1 Cup Sunflower Seeds
4 tbsp Nutritional Yeast
1 tsp Salt
1 tsp Garlic Powder
Method
Place all the ingredients in a food processor
Blend to create a breadcrumbs consistency
Store in a clean, dry jar
Serve
Enjoy!
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