Creamy ‘Cheese’
Author: Elizabeth Peyton-Jones
Recipe type: Side Dishes, Basics
This has the taste, texture and richness of cream cheese but is completely dairy-free. Spread on crackers or toast, use as a basis for a creamy pasta sauce or as the béchamel substitute for our Raw Lasagne.
Ingredients
Makes approx. 120g
- 30g lemon, peeled
- 110g pinenuts
- 3 tbsp. nutritional yeast (from health food shops)
- ¼ tsp. Himalayan or mineral salt
- 2 tsp. water
Instructions
- Put all the ingredients in a blender and whizz until smooth.
- Store in a covered pot. It will keep in the fridge for up to a week.
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