FoodGazm 2Nite! VEGAN BLEU CHEESE (Blue mixture) 4 tbsp raw Pumpkin seeds, soaked for 4 hours 1 small lemon, the juice 2 tbsp of chia seeds (grind together with the spirulina) 2 tbsp freshly ground spirulina algae, you can use a coffee or seed grinder 4 tbsp olive oil 2 tbsp brewer’s yeast 1/4 shallot, chopped 1 tsp dry minced garlic (White mixture) 1 c. raw almonds, soaked for 8 hours (I needed 2 cups of *Cashews*, which I used by mistake, but I think I prefer the Cashews anyway, to get it thick enough). 1/2 c. water 2 tsp. Himalayan Pink Salt 1/2 c. coconut milk 2 tbsp coconut oil 1 small lemon, the juice 4 tbsp brewer’s yeast 3/4 shallot, chopped 1 tsp dry minced garlic Preparation method Place all ingredients for the blue mixture in a turbo jar blender and blend until a dough results. Reserve about 15 minutes in a bowl in the refrigerator while you prepare the rest of the cheese. Now mix all the ingredients for the white cheese mixture in a turbo jar blender and blend until a thick paste is obtained. Place in a pie mold with a capacity for 2 and 1/2 cups of liquid. Remove the green-blue mixture from the refrigerator, it will have a moldable consistency. Divide this mixture with your fingers in pieces of about 3 cm and roughly combine with the white cheese. Mix with a thin spatula until desired consistency with big nibs of blue-green mass. Place in the fridge for an hour, so that the mixture hardens. If you are in a hurry, you can place the cheese mixture in the freezer for about 15 minutes. This is the original recipe. kijimunas-kitchen.net/en/mango-salad-with-raw-vegan-blue-cheese-and-green-smoothie-with-seawater/
Posted on: Tue, 23 Dec 2014 16:47:44 +0000
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