Whether you are a vegan, vegetarian or meat eater you simply have to try making your own nut dairy. Plant-based diets are the ultimate in healthy eating and dairy is off the table so these recipes are a huge part of maintaining variety and flavour. I personally love to have a range in the fridge just waiting to be added to toast, salads, curries, soups, buddha bowls…well pretty much anything actually!
The world’s favourite has got to be peanut butter when it comes to spreading on your toast or sandwiches, this spin on the old classic is really delicious and healthy.
Recipe by Rachel at healthyandpsyched.com
Serves- 1 jar
- 2 cups of raw peanuts
- coconut sugar
- mixed spice
- Heat the oven to 150°C.
- Place all of the nuts on a baking tray and cook for 10-15 minutes. Make sure to keep checking on them so they don’t get burnt!
- Remove the nuts from the oven and leave them to cool for 10 minutes.
- Add the nuts to your blender and turn up the power to full. Then let your blender work it’s magic!! Be sure to check out the tips above if you just skipped to the recipe for some super useful pointers on how to get nice smooth homemade nut butter not to break your blender!
Make sure you read these important notes before you begin the process:
- Use a powerful blender.
- Blend the nuts on full power. I actually broke my blender once because I was trying to blend nut butter on a low speed – it was chugging away and then the motor broke!
- Stop and scrape down the sides of the blender if some of the nut butter is getting stuck there.
- Have patience! This is super important. It might seem like it isn’t going to blend but once it starts to go it will get smooth quite quickly.
- If you think your blender is overheating then turn it off for 10 minutes and then start blending again.
- Add in flavourings once all of the nuts have been blended into a smooth butter.
GARLIC & HERB VEGAN CHEESE
Easy creamy vegan cheese infused with lemon, garlic and dill, and nutritional yeast for that extra cheesy flavour. Soft, spreadable, delicious plant-based cheese!
Recipe by minimalistbaker.com
- 2 cups raw cashews
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
- 1/2 tsp garlic powder (plus more to taste)
- 1 medium lemon, zested
- 2 medium lemons, juiced (2 lemons yield ~1/4 cup or 60 ml)
- 3/4 cup water
- 2 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 Tbsp olive oil
- 2 Tbsp finely minced fresh dill
- Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours*. If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.
- Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
- Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour + balance.
- Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
- Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band.
- Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.
- To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.
This is a delicious addition to your staple of plant-based foods, but beware – it’s highly addictive and one jar will not last long! This thick and creamy nut butter is a great alternative for peanut butter. Store the jar in the refrigerator for up to 3 months.
Recipe by amyshealthybaking.com
- 2 cups of roasted lightly salted cashews
- 1/2 tsp salt, or to taste
- Place cashews in a high speed blender and blend on low for 8-10 minutes or until creamy.
- When you add the cashews you need to be patient, it takes time until they turn into thick creamy butter, but it will happen. You may need to occasionally scrap dow the sides with a spatula. Once the butter is ready it will be warm from the blades of the blender, transfer to a jar and keep in the fridge and it will thicken a little more.
Grate-able vegan Parmesan like you’ve never seen. 5 ingredients and 5 minutes to freshly grated dairy-free Parmesan every night of the week!
Recipe by Sophia DeSantis.
- 1 cup raw cashews , do not soak
- 2 ½ teaspoons lemon juice
- 1 ¼ teaspoons distilled white vinegar (see note)
- ½ teaspoon sea salt , can use up to ¾ teaspoon pinch ground mustard
- Place dry cashews in a food processor and blend until they are a fine crumble.
- Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.
If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
- Shape into a wheel and refrigerate overnight. You can use plastic wrap to store it in or shape with your hands and store in an airtight container.
It will be ready to grate in the morning, but if you can’t wait keep checking for hardness every few hours!
This also stores very well in the freezer if you know you won’t use it all within 7 days.
- Keep cheese cold in the fridge until ready to grate. It will soften and not grate well if left out. It also stores very well in the freezer for extended periods of time.
- The white vinegar is what gives this recipe the sharpness and tanginess of Parmesan. If you sub it then you will not get the same flavour.
- You can also just use this crumbled straight from the food processor or store crumbled in the fridge if you don’t want to grate it. If you simply store it crumbled, it will harden as crumbles in the fridge.
- This makes 1 wheel about 5 inches by one inch, or a little over 1 ¼ cup grated. Serving size is 1 tablespoon.
Become a qualified Nutritional Therapist
Here at the School of Natural Health Sciences we offer 8 courses in nutrition – it’s one of our most popular subjects. All these courses are online distance learning diploma courses and can be taken at your own pace with no stress, and no deadlines – true holistic education! Click on any of the links below for more information: