While I haven’t totally banned dairy products from my diet, I do limit their intake considerably (you can find out why here). Aside from a sprinkle of goat cheese here and there and some greek yogurt, for most part I resort to vegetable mylks and cheezes. And I try to keep my dairy intake organic.
If you are lactose intolerant, have simply reduced your your consumption of dairy products for health or other reasons or simply, want to try new things, this recipe is super easy and the result is incredible.
I used macadamia nuts but I am pretty sure I could also work out wonderfully with cashews, Brazil nuts or walnuts. I left this one plain but you could experiment with different seasonings like tomato paste and basil, green onion and lemon zest or garlic and thyme.
– 1/3 cup of macadamia nuts, soaked overnight
– 1 tablespoon of nutritional yeast
– 1/2 teaspoon of paprika
– 1 clove of garlic
– 1 teaspoon of corn starch (Maizena)
– 2 tablespoons of lemon juice
– 1 1/2 teaspoon of agar agar
– 1 cup of water
Rinse the macadamia nuts and put them in the blender with the nutritional yeast, paprika, garlic, corn starch, lemon juice and 1/2 cup of water. Blend until creamy.
In a saucepan mix the agar agar with 1/2 cup of water and heat on low-medium heat. Add the nuts cream to the sauce pan and keep stirring until the mixture gets a thick consistency. Then, transfer into a form and refrigerate for at least one hour.
It is excellent with some crackers and dried fruits! ♡