Chipotle Cheddar Cheese (non-dairy) Recipe to come, still working on fine tuning it!
Cashew Butter (homemade cashew butter is easy to make!)
-1 cup of raw unsalted cashews
Directions: Place the cashews into your food processor and blend until they release their oils and form a butter. You will need to stop to scrape the sides back down often while blending, once it is a smooth texture that you can spread its done.
-1 cup of raw unsalted cashews
Directions: Place the cashews into your food processor and blend until they release their oils and form a butter. You will need to stop to scrape the sides back down often while blending, once it is a smooth texture that you can spread its done.
Homemade Almond milk (easy to make at home in less than 10 minutes and you have control of what goes into it)
1. Measure out 1 cup of raw almonds (I buy a 2lb. jar at Target for $13.99 and it lasts me two weeks, Sam's Club has good deals on their bulk raw almonds)
2. Place in a bowl and soak in water (just enough to cover the almonds) overnight or before you go to work in the morning
3. In the morning or evening after work drain and rinse your almonds in a colander
4. Transfer to your blender, add 3-4 cups of filtered cold water (I invested in a Britta filter for my faucet)
5. Blend for 1-3 minutes depending upon your blender strength
6. Place a nut bag or cheesecloth into the 4 cup measuring cup, then poor the milk into the nut bag
7. Squeeze the milk out of the nut bag slowly, when all milk is transferred to the measuring cup poor into a mason jar or other glass container this helps chill the milk nicely and is safer than plastic
8. Place in the fridge (mine usually makes 3 cups of milk, and lasts for 3 days-a week in the fridge before it goes bad)
*Also if you like thicker milk consistency use less milk use 3 cups of water instead of 4, you can also make your own almond creamer by only using 1-1/2 cups of water.
*Lastly you can add whatever flavoring you want to your milk in between step 7 and 8. Poor back into the blender and add vanilla, nutmeg, cinnamon, or sweetener of choice. I usually don't add anything to mine;I like it plain.
2. Place in a bowl and soak in water (just enough to cover the almonds) overnight or before you go to work in the morning
3. In the morning or evening after work drain and rinse your almonds in a colander
4. Transfer to your blender, add 3-4 cups of filtered cold water (I invested in a Britta filter for my faucet)
5. Blend for 1-3 minutes depending upon your blender strength
6. Place a nut bag or cheesecloth into the 4 cup measuring cup, then poor the milk into the nut bag
7. Squeeze the milk out of the nut bag slowly, when all milk is transferred to the measuring cup poor into a mason jar or other glass container this helps chill the milk nicely and is safer than plastic
8. Place in the fridge (mine usually makes 3 cups of milk, and lasts for 3 days-a week in the fridge before it goes bad)
*Also if you like thicker milk consistency use less milk use 3 cups of water instead of 4, you can also make your own almond creamer by only using 1-1/2 cups of water.
*Lastly you can add whatever flavoring you want to your milk in between step 7 and 8. Poor back into the blender and add vanilla, nutmeg, cinnamon, or sweetener of choice. I usually don't add anything to mine;I like it plain.
Homemade Sunbutter
4 cups = to 1 bag of roasted unsalted sunflower seeds from Trader Joe
2-4 Tbsp. of Olive oil
3 Tbsp. Pure maple syrup
1. Place the 4 cups of seeds in the foods processor and run for about 6-8 minutes (scraping sides as needed and adding a Tbsp. at a time to the seeds. It takes me about 10-15 minutes from start to finish. Other nut butters do not always need added oil to them, but sunflower seeds do.
4 cups = to 1 bag of roasted unsalted sunflower seeds from Trader Joe
2-4 Tbsp. of Olive oil
3 Tbsp. Pure maple syrup
1. Place the 4 cups of seeds in the foods processor and run for about 6-8 minutes (scraping sides as needed and adding a Tbsp. at a time to the seeds. It takes me about 10-15 minutes from start to finish. Other nut butters do not always need added oil to them, but sunflower seeds do.