Category Archives: Dairy Alternatives

Cashew Nut Butter Recipe

Cashew Nut Butter Recipe

This delicious homemade cashew nut butter recipe is simple to make. It tastes as good, if not better than the shop bought brands! It takes time to get the cashew nut butter to a smooth consistency but the effort is worth it! You can spread cashew nut butter on oatcakes or toast and add it to smoothies.

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Makes 160g

Ingredients

200g Cashew nuts

Instructions

Preheat the oven to 180C (without the fan).

Now scatter the cashew nuts on a baking tray. Roast them for 10 minutes until they are golden brown.

Remove from the oven. Pour the cashew nuts into the blender (I use a Vitamix). Blend on medium power. Stop and scrape down the sides. Repeat this process about 10 times. Gradually the cashew nut butter gets more and more smooth. It took me about 25 minutes of blending and scraping to reach a suitably smooth cashew butter.

Now spoon the cashew butter into a jar. Voila! You have homemade cashew nut butter!

Store in a cool, dry place.

Cashew Nut Butter Recipe

Yield: 160g

Cashew Nut Butter Recipe

Ingredients

  • 200g Cashew nuts

Instructions

  • Preheat the oven to 180C (without the fan).
  • Now scatter the cashew nuts on a baking tray. Roast them for 10 minutes until they are golden brown.
  • Remove from the oven. Pour the cashew nuts into the blender (I use a Vitamix). Blend on medium power. Stop and scrape down the sides. Repeat this process about 10 times. Gradually the cashew nut butter gets more and more smooth. It took me about 25 minutes of blending and scraping to reach a suitably smooth cashew butter.
  • Now spoon the cashew butter into a jar. Voila! You have homemade cashew nut butter!
  • Store in a cool, dry place.
  • http://www.katesvegancooking.co.uk/2016/08/29/cashew-nut-butter-recipe/

    Vegan Alternatives

    If you plan on going vegan it’s important that you have vegan alternatives to animal foods that you have been eating on a daily basis. Having tasty vegan alternatives helps to maintain the vegan diet in the long-term and reduces the temptation to go back to eating animal foods. I have compiled a list of my favourite vegan alternatives.P1000371

    • Meat – there are many high protein alternatives to meat. Mushrooms have a meaty texture, as well as tofu and beans. You can buy Linda Mccartney or Quorn burgers. Or you can make my tasty Quinoa and Lentil Burgers
    • Eggs – you can use flax eggs (1tbsp flaxseed mixed in 2tbsp cold water) as an egg replacement to bind cakes.
    • Mayonnaise – You can buy Plamil vegan soya mayonnaise or making your own Vegan Mayonnaise is quick and easy in a blender.P1020809
    • Milk – there are many dairy free milks available in the shops such as almond milk, oat milk, rice milk, hemp milk, coconut milk and soya milk. It is easy and rewarding to make your own homemade Almond Milk.
    • Cream – you make a simple Vegan Cashew Cream to serve with strawberries or spread on a sponge cake.
    • Butter – You can use soya spread to spread on your toast or you can use coconut oil, olive oil or rapeseed oil.
    • Cheese – cheese is often the hardest animal product for people who are going vegan to give up. Tasty cheese alternatives include VioLife dairy free cheese, Tofutti and Sheese.
    • Yoghurt – Co-yo have a delicious coconut yoghurt with live cultures or you can buy soya yoghurt.P1000143
    • Ice cream – my Banana & Cashew Ice cream recipe is easy to make with only two ingredients! Or you can buy ready made dairy free ice cream from Booja Booja, Co-yo, Tofutti or Swedish Glace.

    Vegan Mozzarella

    This easy recipe makes a vegan mozzarella with the same texture as real mozzarella! It is the perfect addition to vegan pizza! Simply add all the ingredients to the blender, mix then heat for a few minutes for the perfect creamy vegan mozzarella!

    Vegan Mozzarella Vegan Mozzarella

    Makes 3 pizzas

    Ingredients

    30g cashew nuts
    200ml almond milk
    1tbsp tapioca starch
    1/4tsp salt
    1tsp lemon juice
    1tsp nutritional yeast (optional)

    Instructions

    Add all the ingredients into a blender and blend for 30 seconds.

    Pour the mixture into a small pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir regularly. Once the mozzarella is to the right consistency, turn off the heat.

    Now using a teaspoon add small dollops of the mozzarella onto the pizza. Store any leftovers in a container in the fridge. Eat within 3 days.

    Vegan Mozzarella

    Yield: 3 pizzas

    Vegan Mozzarella

    Ingredients

    • 30g cashew nuts
    • 200ml almond milk
    • 1tbsp tapioca starch
    • 1/4tsp salt
    • 1tsp lemon juice
    • 1tsp nutritional yeast (optional)

    Instructions

  • Add all the ingredients into a blender and blend for 30 seconds.
  • Pour the mixture into a small pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir regularly. Once the mozzarella is to the right consistency, turn off the heat.
  • Now using a teaspoon add small dollops of the mozzarella onto the pizza. Store any leftovers in a container in the fridge. Eat within 3 days.
  • http://www.katesvegancooking.co.uk/2015/10/17/vegan-mozzarella/

    Vegan Cashew Cream

    This vegan cashew cream is so simple to make and it is the perfect alternative if you are intolerant to dairy. It is delicious served with strawberries or spread in a Victoria sponge cake!

    Vegan Cashew Cream

    Ingredients

    100g    Cashew nuts

    1          Ripe banana

    Instructions

    Soak the cashew nuts overnight.

    The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container.

    Store in the fridge and eat within 3-4 days.

    Vegan Cashew Cream

    Vegan Cashew Cream

    Ingredients

    • 100g Cashew nuts
    • 1 Ripe banana

    Instructions

  • Soak the cashew nuts overnight.
  • The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container.
  • Store in the fridge and eat within 3-4 days.
  • http://www.katesvegancooking.co.uk/2015/08/19/vegan-cashew-cream/

    Cashew and Almond Milk

    It is really rewarding making your own cashew and almond milk. It is so quick to prepare and just as tasty as the shop bought almond milk, but without the artificial preservatives! I added cashew butter for extra deliciousness! Store your cashew and almond milk in glass bottles to be eco-friendly.

    Cashew and almond milk

    Makes 1.2L

    Ingredients

    100g               Almonds

    1tbsp              Cashew nut butter

    2tbsp              Agave nectar

    ¼ tsp              Pink Himalayan Salt

    1000ml           Filtered water

    Instructions

    Soak the almonds overnight, changing the water at least once.

    Drain the almonds.

    Add all the ingredients to a blender and mix for 1 minute.

    Pour into glass bottles and store in the fridge.

    You can pour your almond milk onto cereal or use it in smoothies!

    Cashew and Almond Milk

    Yield: 1.2L

    Cashew and Almond Milk

    Ingredients

    • 100g Almonds
    • 1tbsp Cashew nut butter
    • 2tbsp Agave nectar
    • ¼ tsp Pink Himalayan Salt
    • 1000ml Filtered water

    Instructions

  • Soak the almonds overnight, changing the water at least once.
  • Drain the almonds.
  • Add all the ingredients to a blender and mix for 1 minute.
  • Pour into glass bottles and store in the fridge.
  • You can pour your almond milk onto cereal or use it in smoothies!
  • http://www.katesvegancooking.co.uk/2014/12/11/cashew-and-almond-milk/

    Banana and Cashew Ice Cream

    This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!

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    Serves 2

    Ingredients

    2 Ripe Bananas
    50g Cashew Nuts

    Instructions

    The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.

    The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!

    Scoop out into a bowl and serve immediately. Store in a container in the freezer.

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    Banana and Cashew Ice Cream

    Serving Size: 2

    Banana and Cashew Ice Cream

    Ingredients

    • 2 Ripe Bananas
    • 50g Cashew Nuts

    Instructions

  • The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.
  • The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!
  • Scoop out into a bowl and serve immediately. Store in a container in the freezer.
  • http://www.katesvegancooking.co.uk/2014/06/23/banana-cashew-ice-cream/