Vegan homemade cream cheese

Vegan homemade cream cheese
Are used to make a lot of different cheeses we had goats and we had to do something with the extra milk I also learned how to make cottage cheese and other kinds of cheese they all start the same way as this.
Sometimes we don’t have milk around nor do we want it in some cases this is a good recipe I recognize I’ve done it many times.
It would make excellent or derver s  (my spell couldn’t pick it up either) for any guest or parties. You could probably start it with any milk substitute but make sure it’s organic if you can it’s better for you and your family.

EASY ALMOND MILK (home made)

EASY ALMOND MILK: It's very easy to make your own at home... if you have a blender and good water.
Ingredients:
1/2 Cup raw blanched almonds (preferably raw and organic) to 4 times the water. Soak for 24 hours; then place in a blender. Pass through the mesh and there you have it: Almond milk.
Feel free to add vanilla to taste, I am quite pleased with it as is. The yield is about a quart. Feel free to adjust recipe to suit your needs. Below is a more formal recipe.
Check out the links photos.

It is my understanding that there are plenty of uses for the almond paste that the mesh collects when straining the liquid. I myself have yet to explore the many uses...
Click here if you want to blanch your raw almonds. or make flour.


This is how my daughter makes her Almond Milk. you will need:

1 cup (230 gr) blanched Almond flour
pinch of sea salt
2 medjool dates, pits removed
1/2 vanilla bean or 1 teaspoon of vanilla
4-5 cups water (filtered is good)

Using Almond flour makes the recipe very quick and easy. You don't have to soak almonds in water for 12 hours before making the milk.




........................THIS NEXT RECIPE I FOUND WHEN I WAS SEARCHING FOR A PHOTO. I've added the link which has nice photos and very good oddities of recipes, and make the almond milk up with flavorings. I liked the blanched almonds that take out the bitterness. You learn something new every day. So, do check it out. The following is all paraphrased.
http://www.ohnuts.com/blog/2011/03/how_to_make_almond_milk_recipe_1.html
First thing, get to soaking those almonds. I like to use whole blanched almonds because they already have the papery, slightly bitter almond skins removed. If you don’t have blanched almonds you can either blanch them yourself, or use regular almonds. They work just fine, but you might have to strain your milk a little more carefully to get all the skins out. At any rate, the most important characteristic is that your almonds are raw, not toasted.


"Almond Milk Recipe"
Yield: about 5 cups almond milk
INGREDIENT'S:
•1.5 cups whole raw blanched almonds or other whole raw almonds (other nuts)
•4 cups water
•1 tsp vanilla extract
•1.5 tbsp maple syrup, honey, stevia
• dash cinnamon (optional, I didn't use this ingredient)
Other equipment:
•Blender
•Metal strainer
•Cheesecloth
http://natureinsider.com/2011/01/delicious-almond-milk-latte/ Make Latte? Sub: Chocolate?
You can purchase almond milk but along with those almonds comes lots of sugar, preservatives, stabilizers, and other not-so-natural ingredients. Making homemade almond milk is actually really simple, and produces a deliciously creamy beverage with minimal effort. Nuts also great source of omega's, vegan friendly, and is a good handy recipe to have whenever milk is needed. Freeze and use your pulp for baking, cookies, etc.
‎

How to Make Homemade Almond Milk In Less Than 3 Minutes!

Author: Shirley Braden photos

 

Ingredients

• 2 cups filtered water
• 2 tbsp plus 1½ tsp of your favorite almond butter (to taste; I like this one, but homemade is fine if that’s your preference)
• Sweetener of choice; honey, maple syrup, yacon syrup, pitted dates (I like Medjool dates), etc. (optional, to taste) Stevia
• Pinch of sea salt (if needed, your almond butter might already contain some sea salt)
• I added my own stevia, seven drop per cup.

Instructions

1. Add all ingredients to high-speed blender. I used my Vitamix, but any good blender will work fine. If you’re not adding a date, you might even be able to use a shaker jar.
2. Mix until blended, about a minute.
3. Use immediately or chill before serving. Keep refrigerated. (Contents may settle over time. Just shake your jar before using.)

..........................................


Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE only AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman.. All rights reserved.

How to Make Protein Bars (semi-Hme made)

Not an exact recipe, because I add in a lot of protein and nut butters. I also experiment on what I have on hand this month to add in. You do not have to use this mix. (I added no oil, no eggs and no flour) Left-overs from protein shakes powder and fiber products makes the recipe easy.



I love making my own protein bars using my left-overs of (pea or rice) protein  powders, seeds, any nut butters, trail nut mix, shredded coconut, protein with fiber powders, fiber, flaxseed flour i.e., organic other vegan or soy milk because it has 9 g. of protein, left-over peanut or almond butter and some coconut oil. No added eggs or oil in my version.

The semi comes in by using a basic cookie mix.
 I first mix up and a dry mix (basic) and add in all the powders or dry stuff, in the amount I want then divide in two batches.

Fiber and protein powder is basic. The extra oil comes from the nut butters; I add in 1/2 medium jar. Then I divide the powdered mix in half. Some to use later.

Any cookie mix should work. Let us know

Second part: is too into one of the fresh batch made that day; I add in just enough organic soy milk to make a paste to spread on a paper, sprayed, lined cookie sheet. (I've used alum foil too) Be careful; not too thick as this mixture will spread, thickened and fill in all your small holes.

The protein bars takes about 15 min. with some of the cooking taking place on the top of stove when out. (Under cook, just a tad; touch the center with tips of finger and if it's bounces it's done.) If you cook it longer it comes out crunchy.

 Their are gluten free mixes i.e. The other thing I need to mention is this is a METHOD RECIPE. And, this recipe isn't very sweet depending on what you've added in it (raisin i.e.) and I like it that way. I'm a diabetic.
The protein and fiber keeps the b.s. in check. It's quick, easy and use just left overs from health foods that we bought and didn't like the shakes that never works for me for weight. by Pat Sherman's recipe method.

Start from a recipe and their are many on if you Google it.

Homemade Protein Bars (gluten-free)

Ingredients (Gluten, cake mixes will work too if available

• 2 cups gluten-free oats (or, mix with coconut flour)
• 1 tbsp chia seeds (optional)
• 2 tbsp ground flax seed
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk (or soy)
• 1/4 honey
• 2 tbsp nut or seed butter, I used sunflower seed when I can find it.
• 1 banana, mashed (optional or, smashed pears I like adds natural sweet moisture)
• 1 tsp pure vanilla extract,
• 1/4 cup raisins (or trail mix)
• 1/8 slivered almonds (or a (almond) nut butter)

Directions

1. Preheat oven to 350.
2. In a large bowl combine oats, chia seeds, ground flax, baking powder and salt.
3. In a separate bowl combine almond milk, honey, nut or seed butter, banana and vanilla.
4. Mix wet ingredients into dry then add raisins and slivered almonds.
5. Stir until batter is mixed thoroughly.
6. Grease a glass dish, I used cooking spray to coat mine.
7. Bake for 20-25 minutes or until golden brown on top.

 Written by Lisa Horvath. 

Related Homemade energy gels | homemade protein and energy balls

VEGAN CHEESE: HOMEMADE

Homemade Vegan Cheese...so expensive at Health Food Store and not available in so many areas and grocery's. Take time out and make plenty. Good Gift too.

 

Prep time

4 hours 20 mins

Cook time

20 mins

Total time

4 hours 40 mins

 

Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It's much easier than it looks!

Author: Angela @ Vegangela.com

Recipe type: Snack, Appetizer

Ingredients (I've always read the labels on product to get an idea for ingredient's or substitutions.)

• ½ cup + 2 tablespoons raw cashews (or, another nut?)
• ¼ cup nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• 1+3/4 cups plain unsweetened soy milk or half rice milk?
• ½ cup agar flakes (or 8 teaspoons agar powder)
• ¼ cup canola oil (sub. this oil...I don't care for canola)
• 2 tbsp yellow or white miso
• 1 tablespoon fresh lemon juice
• 3 teaspoons white truffle oil (optional) (Sub.)
• Chopped chives (optional)

Instructions

1. Lightly oil 3-4 small ramekins.
2. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
3. Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn't very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
4. For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
5. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
6. The cheese will keep for 4 days, covered and refrigerated.

Notes

Adapted from Vegan Family Meals, Real Food For Everyone 
By Ann Gentry
 Andrews McMeel Publishing 
Copyright 2011.