Tuesday, May 10, 2011

Teetering on vegan!

I am currently reading "The China Study," which has me teetering on the decision to cut out meat and fish for good and eliminating dairy for a bit to see how my body reacts. More on my review of  "The China Study" later but for now I am dreaming of this raw "cheese-free" spread from Rawmazing (http://www.rawmazing.com/a-quick-and-easy-cheese-spread/).  Makes it seem like it could be an easy transition to a more raw, plant based diet. 

A Quick and Easy Cheese Spread

by Susan on April 16, 2011

As promised, here is the recipe for the cheese spread pictured with the Walnut Sun-Dried Tomato Olive Crackers. Macadamia nuts are my favorite nuts to make these quick “cheese” spreads. If you soak them and add a little lemon juice with your other spices, you get a light textured (like ricotta) tasty spread that is very quick to do.
Macadamia Sun-Dried Tomato “Cheese” Spread
  • 1 cup macadamia nuts, soaked overnight, drained and rinsed
  • 1/2 lemon, juice from
  • 1/2 cup sun-dried tomatoes, softened and chopped
  • 1 1/2 teaspoon Italian herbs (I use a blend from Penzeys)
  • Himalayan salt and pepper to taste
1. Place macadamia nuts in food processor and pulse until a texture resembling ricotta cheese is achieved. Do not over process.
2. Remove to bowl and stir in remaining ingredients.
3. You can shape into a round and dehydrate overnight if you wish to add a “rind”

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