We like to
use almond cheese when we can but any good mozzarella will do the trick.
Not exact matches
Impossible Foods founder Dr. Patrick Brown, a former biochemistry professor at Stanford, previously founded a startup called Kite Hill, which
uses almond and macadamia milk to create vegan artisan
cheeses.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale
use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we
use oat milk or
almond milk) 2 eggs 150 g / 1 block feta
cheese, crumbled
Used walnuts and
almonds and a mixture of
cheeses as that's what I had on hand.
I
used my favorite citrus Parmesan vinaigrette to dress a bowl of healthy salad greens and farro grains, crumbled goat
cheese and
almonds.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream
cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or
use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
I love switching up the ingredients I
use in the quesadilla but recently my favorite one consists of
almond milk
cheese, sweet potatoes, caramelized onions and GREENS!
If you don't want to
use the raw
almond cheese, raw pesto also adds a fabulous flavor to this lasagna.
- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only
used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil,
almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream
cheese frosting
This cake
uses almond flour instead of regular, and has all my favorite fixings for carrot cake: Carrots, raisins, spices, pecans, and — of course — cream
cheese frosting.
2oz cream
cheese 2oz grated parmesan
cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could
use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
It won't taste the same, since the cashews have a much milder and neutral taste, but might be delicious too I have some other
cheese recipes on the blog, that don't
use cashews, like this
almond feta recipe.
Place softened cream
cheese, strawberry jam, confectioner's sugar, and
almond extract, and pink food coloring -LCB- if
using -RCB- in a small bowl; stir until well combined and smooth.
Wow, absolutely love the cake and especially the cream
cheese icing on it and the fact that you
used ground
almonds as well.
I absolutely love
using almonds (or cashews) to make «cream
cheese.»
I was going to make the pumpkin cake with cream
cheese frosting featured above, but was worried about the amount of
almond flour
used and if that would be agreeable with tummies?
I
used to make this with half parmesan
cheese and half seasoned bread crumbs but that would send my husband to the washroom for the better part of a day so I make it with ground
almonds now.
Each of our products comes from artisan
almond milk and is cultured
using traditional
cheese - making methods so we contain more of the
almond and none of the junk in other
almond milk brands.
-LSB-...] carb version,
use almond meal instead of the panko.Nutritional information calculated with this method
using panko breadcrumbs and Castello light havarti
cheese.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw
almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta
cheese (optional), save a little for serving
I've made them several times now and have
used hummus,
almond cheese, and cashew
cheese for the filling and each version has been delicious!
I
used cheese, but plan to make the cranberry,
almond, orange one next.
Converted to gluten - free by
using a gluten - free brownie mix and
almond flour instead of wheat flour so I can't speak to the brownie part of the recipe, but the cream
cheese flavored with bourbon really elevated these brownies and made them perfect for a holiday event.
I
used the last of my creamy cashew
cheese sauce for this recipe but if you don't have time to make the sauce beforehand, you can make a quick version
using almond milk, garlic, nutritional yeast and arrowroot powder or corn starch.
My
almond milk looked a little weird when I was making the sauce (maybe because I was lazy and tried to
use the same pan I'd
used for the kale and tomatoes), but it all came together nicely with the
cheese and tastes amazing!
I usually
use almond milk from Trader Joe's instead of regular milk, but I have a long way to go when it comes to
cheese....
I
used lime juice (not lemon), I let the
almonds soak for about a whole day (I did peel them), I didn't have
cheese cloth so I
used a coffee filter (it did drain), I set my oven to 350 and put them in before the oven pre-heated and set it for an hour (figured the oven would heat up in 15 min, so it'd be 45 min of cooking)... They were burnt on the bottom and sides and they were dry and brittle.
1/2 cup coconut flour (OR 2 cups blanched
almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened
almond milk 2 TBS melted butter or coconut oil 7 eggs (4 if
using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie
Cheese!)
I
use Rice and sometime
Almond milk and Daiya
cheese quite good really: --RRB-
Jar Piquillo Peppers (without sugar add)-- rinse and remove seeds 1 Cup Strained Tomatoes (I
used Bionaturae in a glass jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted
Almonds 1/2 Cup Manchego
Cheese (I
used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea Salt
The only thing I did different was to
use some minced Kalamata olives on the top with the
almonds and some goat
cheese because I didn't have any gruyere
cheese.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered
almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie
cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
In the old days I
used cheese cloth and that was a bit messy because the
almond pulp squirted out of it.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or
use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat
cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or
use chopped toasted
almonds)- to taste (I
used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I
used almonds) 1/3 cup / 2 oz / 60g / feta
cheese, crumbled
Chicken Artichoke Casserole is a super easy to make spring casserole
using boneless chicken breasts, artichoke hearts, white wine, cream
cheese, Parmesan
cheese, plus a crunchy sliced
almond topping.
100 - Calorie
Cheese, Vegetable and Egg Muffins, from Averie Cooks Shakshuka, from The Cooking Jar Apple Pie Smoothie, from Simply Recipes Frittata Base Recipe, from Naturally Ella Grain Free Granola, from Minimalist Baker Christmas Baked Eggs, from Mel's Kitchen Cafe Superfood Breakfast Smoothie, from Mel's Kitchen Cafe Buckwheat Pancakes, from A Cozy Kitchen Inner Goddess Raspberry Breakfast Bowls, from Pinch of Yum (be sure to
use gluten free granola for topping) Butternut Squash Breakfast Hash, from Love & Lemons Coco Banana Date Shake, from Sprouted Kitchen Chia Breakfast Bowl, from 101 Cookbooks (be sure to
use gluten free granola for topping) Maple
Almond Granola, from Gluten Free on a Shoestring Crispy Breakfast Skillet Hash, from Sally's Baking Addiction Maple Banana Baked Oatmeal, from Serious Eats (be sure to
use gluten free oats)
I also made the mac n
cheese using unsweetened
almond milk, and neither Hannah or Jacob could tell — just so creamy cheezy good!
From your comment about
using the ground
almond flour, I'm thinking that you are talking about the Basic Almond Cheese r
almond flour, I'm thinking that you are talking about the Basic
Almond Cheese r
Almond Cheese recipe?
I
used the «bread» as buns for homemade spinach burgers (frozen spinach, eggs whites, 1 whole egg, onions,
cheese,
almond meal, red pepper flakes, garlic powder, & salt).
A bill introduced by Sen. Tammy Baldwin (D - WI) last month, the Defending Against Imitations and Replacements of Yogurt, milk, and
cheese to Promote Regular Intake of Dairy Everyday Act (DAIRY PRIDE Act), aims to suppress the
use of the word «milk» on nondairy plant - based beverages such as
almond, soy, and coconut milk.
For the Salad: 6 ounces Baby Spinach 1 cup Strawberries, sliced 2 Avocados, chopped 1/4 cup Sliced
Almonds (I
used chopped) 1/4 cup Feta
Cheese
I also make
almond milk and
use the pulp for a nut «
cheese».
Their texture is hard to replicate without the
use of bread crumbs, but a mixture of
almond flour and Parmesan
cheese stands in quite nicely.
Wonderful that you
used your yogurt
cheese here — I have to start making some of this myself — and your crumble is simply gorgeous (
almond meal is a perfect choice).
Can you
use soy or
almond milk and dairy free
cheese to make this vegan friendly?
I
used almond milk and 2 wedges of the laughing cow garlic and herb
cheeses, along with 2 cloves of roasted garlic, for one head of cabbage.
1 egg 1 tbsp coconut flour 1 tbsp parmesan
cheese 3 dashes pizza seasoning 2 Tbsp liquid (I
used half and half because that's what I had, but I'm sure you could
use milk or
almond milk, etc..)
I see that Mariah
used almond milk which is what I would
use, but I don't eat
cheese.
I
used almond milk (original flavor) and whole foods has cheddar flavored
cheese made with palm oil:).