Craving cheese but not doing dairy anymore? This is one of many raw vegan milk recipes. It is super tasty, plant-based, soy free and takes only minutes to make. Enjoy with crackers, pasta or as a veggie dip.
3 cups cashews
1/2 cup lemon juice
1 juice of a lime
4 shallots, including the green part as it has most nutrients and flavour.
1/2 – 1 tsp salt
freshly cracked black pepper
Blend until smooth adding water if necessary.
Divide into 3 even parts.
Form each part into a cylindric roll with a diameter of 5 centimetres.
Roll one in pepper, one in chives and one in.
Keeps refrigerated for up to 1 week.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!