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Yummy dairy-free recipes

by Juliet Kelly Wong |

SOLID COCONUT YOGHURT

Ingredients

2 cups young coconut flesh

Coconut water

4 capsules probiotics or 1/4 teaspoon powder

1 teaspoon vanilla extract

Pinch sea salt

 

Method

In your blender place the coconut flesh with some of the coconut water (less coconut water will make thicker yoghurt). Blend till it becomes a nice, smooth consistency. Finally add the vanilla extract and the probiotics, blend briefly on low speed. 

Place in a glass covered jar and leave at room temperature to ferment for at least 8-10 hours. Taste the yoghurt. It should be slightly tart and have thickened into a marshmallow like consistency. 

 

CASHEW CHEESE

Ingredients

1 cup cashews

1 cup macadamia

1/4 cup water

3 tablespoons lemon juice

3 tablespoons nutritional yeast

2 tablespoons sweetener (coconut nectar, honey) - OPTIONAL

1/2 cup miso

1/2-3/4 cup sun-dried tomatoes (chopped)

 

Method

Blend of ingredients (except the tomatoes) in a blender until really smooth. Transfer the mixture to a bowl and add the chopped sun-dried tomatoes. 

 

 

 

 

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