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From: Bryanna (
Subject:         Re: Cashew cream cheese
Date: March 25, 2010 at 1:20 pm PST

In Reply to: Cashew cream cheese posted by Ruth on March 25, 2010 at 11:12 am:

Ruth, I'm not an allergy expert, nor do I subscribe
to the SCD diet, but I do have alot of recipes for
dairy substitutes, including a nut "creme cheese"
from my Italian cookbook. However, I myself do not
use alot of nuts on a daily basis.

But you can make yogurt with some homemade nut milks
(I had no luck with commercial almond or rice milk).
You can check out my soy yogurt page on my website
and try substituting homemade cashew milk, if you

Here's a recipe for a "Cashew Sour Creme" with
a"yogurt" variation:

free and soy-free)

This is a delicious dairy AND soy-free vegan

1/2 cup raw cashew pieces
1 cup water
1/4 tsp salt
1/4 cup plain rice or almond milk
2-3 Tbs lemon juice

Blend the cashews, water and salt in a blender for
several minutes, or until VERY smooth. Pour the
mixture into a heavy medium saucepan and stir over
medium-high heat until the mixture thickens
considerably. DO NOT ALLOW TO BURN or the taste will
be awful!

Pour the mixture into a microwave-safe bowl and cook
on HIGH for 2 minutes, or until quite thick.

With a wire whisk, whisk in the lemon juice (to
taste) and the milk until smooth. Place in a covered
container and chill. If it's too thick after
chilling, add a little water or more non-dairy milk.

For the "yogurt"variation, use just a pinch of salt
and use water to thin the mixture to the consistency
you want. Add a little more lemon juice if you want
more "tang". If you like, you can add some dairy-
free acidopholis powder.

Servings: 6
Yield: 1 1/2 cups

Nutrition Facts
Nutrition (per 1/4 cup): 67.3 calories; 67% calories
from fat; 5.4g total fat; 0.0mg cholesterol; 86.3mg
sodium; 87.5mg potassium; 3.8g carbohydrates; 0.4g
fiber; 1.1g sugar; 3.4g net carbs; 2.1g protein; 1.7

Email me if you want more specifics.

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