Krowd Kitchen

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Cream-style cashew cheese

About the recipe
I recently got to make a lot of cashew cheese spreads, I have to admit sometimes I'm falling in love with a new raw material in the kitchen, and it totally happened to me with this lovely nut.

After lots of attempts to make it, I present to you the wonderful recipe for cashew-style cashew cheese, you can change the cheese toppings to your personal taste: green olives, dill and garlic, roasted peppers, chives, and even eggplant!

Preparation

Soak the cashews for at least 24 hours in a bowl with a lid, in plain tap water.
The water should be rinsed and renewed every 6 hours or so.

Drain the cashews from the water, transfer to a blender with all the cheese ingredients.

Blend on short pulses while taking care to remove the remnants of the cashews from the sides of the blender so that everything becomes a smooth spread texture. You may need to run the blender multiple times, depending on its power, I recommend giving it time - the more you grind the cashews the more its texture becomes smoother and smoother.

Transfer the cheese formed in a blender into sterilized glass jars, in each of which add the desired addition, this time I made with fresh basil and sun-dried tomatoes.

• tips! * You can make the cheese with natural almonds, just keep in mind that the final taste will be different, no less delicious. * For those who have a food processor or a powerful blender, this cheese will take you very little time {except for the time of soaking the nuts in water}.

3 steps Vegan Heavenly Cheese Spread

150 calories per serving, 311 calories per 100 grams

Ingredients:

10 servings / units, 48 grams per serving / unit (depending on portion size)

• Whole bleached almonds - 1 cup - Total (181 g)
Or almond flour

• Garlic - 2 cloves
• Lemon juice - 1/2 cup - total (120 ml)
Freshly squeezed
• Olive oil - 4 tablespoons - total (40 ml)
• Coarse salt - flat teaspoon
• Water - 1/2 cup - total (120 ml)

Prep:

• 1 Grind all the ingredients in a quality blender until a smooth paste is obtained.
• 2 If necessary, add a little water or olive oil until the desired texture is obtained.
• 3 Season to taste, cool and serve a heavenly vegan almond spread!

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This renovation process has been amazing.

Check out these work-in-progress photos of the entrance to our beautiful new facility! 😲

We’re at 5528 Satsuma Ave
North Hollywood, CA 91601

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☎️ 833-884-7755

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Meatless Keto Friendly Vegan Cauliflower Balls

15 servings (depending on the size of the balls)

Ingredients:

• Shredded Cauliflower - (800 g)
• Water - 1 Quart/liter
For cooking the cauliflower
Salt - flat spoon
For cooking the cauliflower
• Egg - 2 Large
Salt - 1/4 flat teaspoon
• Black pepper - 1/4 flat teaspoon
• Turmeric - 1/4 flat teaspoon
• Ground cumin - 1/4 flat teaspoon
• Chickpea flour - 2 flat tablespoons - total (25 g)
• Oil - 1½ tablespoon - total (15 ml)
1-2 tablespoons for hand lubrication

Prep:

1 Cook the cauliflower in salted water, strain, mash, and coarsely crush (you can use a fork).

2 Add the eggs and spices, mix well, add the chickpea flour, and mix (if the dough comes out thin - add more chickpea flour).

3 Let it all rest for about 10 minutes.

4 With oiled hands prepare patties of the desired size.

5 Deep fry or place on baking paper in a pan, bake at 350 degrees for about 25 minutes or until browned..

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Vegan Meal Prep idea

Roasted pepper spread

Oven-roasted red pepper spread with pecans or walnuts garlic and olive oil - a homemade, delicious and easy-to-prepare spread that is always good in the fridge and is also suitable for vegans and celiacs, 87 calories per serving, 169 calories per 100 grams

Ingredients for the recipe
18 servings / units, 52 grams per serving / unit (15-20 servings (depending on the amount of consumption))

4 medium Meaty Red peppers - total (740 g)
Pecans or walnuts - 50 grams
Garlic - 2 cloves
Olive oil - 1/2 cup - total (120 ml) At least
Salt - 1/2 flat teaspoon
Black pepper - 1/4 flat teaspoon

Prep:

1- Preheat the oven to high heat/grill.

2-Cut the red peppers in half and roast in the hot oven for about half an hour until their skin is browned (place them on the baking paper in the pan with their skin facing up. You can also roast on open flame).

3-Transfer the roasted peppers to a bowl with a lid, set aside to cool, peel and clean from liquids and seeds (the peeling of the peppers does not have to be perfect - what is peeled is fine).

4-Transfer the roasted peppers along with the rest of the ingredients (except the spices) to a food processor or blender, and grind well (slowly first and then increase the speed) until smooth.

5-At this point add more olive oil as needed and season with salt and black pepper to taste. The result is a delicious roasted pepper spread that is easy to prepare.

6- Enjoy

Yearly trends in dining and cooking can be difficult to predict, and the food trends in 2021 are no exception.

But after a stressful 2020, many people have turned to food more than ever as a means of comfort, wellbeing and community.