I know a lot of people who want to turn to a vegan diet but have trouble to replace cheese or cream cheese.
Don't worry!
To make a good cream cheese the healthy way is not difficult.
Over the years I changed my recipes again and again. At the beginning I used soy milk for making cream cheese.
What worked pretty well. But when I changed my diet again, I tried to avoid soy. Still do as far as I can.
So I worked things out without soy. And to be honest, I love the new version much better!
Cashews are used here.
I played around with this product a lot. I made cheese with raw cashews, what works well.
But now I found a new way to make an even better cream cheese.
I worked also with roasted cashews, what gave some of my spreads etc even more flavor.
My hemp cream cheese is a pretty simple cheese with not many ingredients.
And its one of my favorite ones. I simply love the combination of cream cheese and spring onion or onion.
You need to be a bit patient during the cooking part. You have to stir constantly for a little while.
Otherwise it will burn.
Hemp seed oil contains Omega 6, Omega 3 and GLA (gamma-Linolenic acid)
Only Hemp seed oil contains 75-80% polyunsaturated fatty acids - highest in the plant kingdom and unique among seed oils.
Polyunsaturated fatty acids can help to lover bad cholesterol what lowers the risk of heart diseases and stroke.
But don't overdo it, because our livers are not happy with to much fats.
Every time we consume fats, it does not matter which ones, our liver has to produce bile, what stops the process of detox.
So specially when you are on a detox program, don't consume oil spoon-wise every day, just because it is a good fat.
Cream cheese and other spreads like this are perfect to not overdo things but get a small amount into the system anyway!
To make one jar of this cheese you need:
1.
100g raw cashews
20ml lemon juice
100ml filtered water
1/2 tsp pink Himalayan salt
2.
another 100ml water
10g spring onion - finely sliced
2x 1/2 tsp cold pressed hemp seed oil
Direction:
1. add all ingredients from part 1 into a jar or other container and store in the fridge for 2 days (48hours).
2. remove from the fridge and add 100ml more water.
3. use a high speed kitchen machine or a Nutribullet to process the nut/water mix to a smooth "smoothy".
4. add to a pot and start with mid heat to heat it up. Also add 1 x 1/2 tsp cold pressed hemp seed oil.
When it starts to heat up, stir constantly, otherwise it will burn.
When it starts to bubble, turn the heat more down and continue stirring.
You will notice that the "smoothy"will firm/cream up more and more.
Do this for about 10-15 minutes. When you feel it is creamy enough, turn off the heat.
5. Fill the hot cream into a bowl to cool down.
6. finely slice up the spring onion. I used one complete stalk.
Add to the cheese plus the second 1/2 tsp of the hemp oil.
Mix well and fill to a jar with a lid.
Refrigerate for a couple of hours and ENJOY :-)