Chapter 3: DIYing Your Dairy - Free Staples — You'll learn how to make things like your own tangy spreadable Cream Cheese and delicious creamy
Cashew Coffee Creamer, as well as other dairy - free staples like Cheddar Cheese, Buffalo Mozzarella, Coconut Yogurt, and Better Butter.
Not exact matches
I typically use an unsweetened coconut milk
creamer from the market but have more recently fallen in love with homemade
cashew milk in there instead (after the
coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup).
A few weeks back, I shared with you how I now make
coffee creamer and queso and sour cream, and today, I'm going to show you how I use
cashews to make dairy - free ricotta and parmesan cheeses — all to stuff into some shells and smother in marinara sauce.
1 cup (210g) Califia Farms black & white cold brew
coffee 1/2 cup (120g) raw
cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk
creamer 2 teaspoons (8g) pure vanilla extract Heavy pinch of fine sea salt
Back before we had a proper refrigerator, I got a hankering for some no - bakes but had no way to chill them because our tiny refrigerator was comprised of 40 % ice, 5 % melting ice water, and 55 % necessities (like almondmilk, La Croix,
coffee creamer, tempeh, hummus, pickles,
cashew cheese, etc.)-- and I couldn't have made room for cookies even if I tried.