I am not a very fussy person, so this is not a fussy recipe. I have tried almost every gluten free version of vegan cheeses that exists and while some of them taste ok, I am not a fan of the ingredients list on most of them. This is a homemade cheese spread recipe that can work well for some recipes that call for cheese or a cheese spread. If you took the time to dehydrate this it could even be sliced. Some day when I have extra time to spare I might try that, but for now this will suffice.
1 1/2 cups nuts (I used raw cashews) soaked overnight. You can use plain water, or this is also a great use for the coconut water left over after using the cream portion of a can of coconut milk for other recipes.
1 clove garlic
2 tbsp lemon juice
2 tbsp nutritional yeast
salt to taste
Place all ingredients into a food processor and transfer into tart or cupcake molds once smooth. The molds you select should be based on the portion sizes you intend to use it for later. Allow to set up in freezer and you can then unmold them and keep any portions you don’t use immediately in the freezer for future use. The molds not only keep the spread in usable portions, but it makes for a lovely presentation as well.
You can use this as a base for dip, in place of cheese or mayo on sandwiches, or as a spread for crackers or veggies. It could easily accept additional flavors as well if you wanted to make it tex-mex, or onion flavored. Enjoy!
From a family member that has been hard to convert: “This is better than any of that $hit you bought at the store.” I guess it must be a win.
5 eggs (cage free preferred)
1 package mixed mushrooms
Green Onions – chopped
Salt to taste
Pepper to taste
Preheat oven to 350 and wash the mushrooms and onions. Place the mushrooms into the food processor with the 5 eggs, add salt and pepper to your taste. Blend until smooth and pour into cupcake molds (silicone works great for this purpose). Top with chopped green onions. Bake in oven until eggs are fully cooked.
These can be made in bulk and frozen for busy mornings or a quick lunch. If you want a bit of “cheese” flavor to spice these up, try sprinkling nutritional yeast over the tops. Valentina hot sauce would be a great addition as well if you like a bit of heat.
1 large red pepper
1 package mushrooms
4 large eggs (cage free preferred)
1 pinch salt
1 pinch black pepper
1 pinch garlic powder
olive oil (to coat pan)
Wash the red pepper and slice sideways into flower shaped pieces. Beat the eggs and season with salt, black pepper and garlic. Coat the frying pan with olive oil and fry the mushrooms first. Once the mushrooms have been cooked to your liking (I like mine to still have a bit of crunch to them), remove them to a separate container and recoat the pan.
Wait for the olive oil to sizzle, and add the red pepper pieces to the bottom of the pan. Carefully spoon in just enough egg to seal the bottom of each flower. Once the peppers have a “bottom”, you can fill them with egg to the top and place a lid over the pan until cooked through.
Once all of your red peppers have been filled, you can return some of the mushrooms to the pan to create a mushroom omelet with the left over egg, or you can refrigerate it for later.
Gluten Free, Dairy Free, Vegetarian
A perfect way to start the day!
Portobello Stuffing mushrooms
2 eggs (cage free preferred)
Salt and Pepper to taste
Preheat oven to 350.
Wash the mushrooms and green onions. Remove the stems carefully from the stuffing mushrooms and season with salt and pepper. Place onto a baking sheet. Place the stems into the food processor with the eggs, salt and pepper. You can add nutritional yeast into the mix as well if desired. Blend smooth and pour into the mushroom caps. Sprinkle tops with nutritional yeast and chopped green onions. Bake until eggs have cooked through.
Gluten free, dairy free and full of protein and nutrients! Enjoy!
2 cups ground flaxseed
5 eggs (free range preferred)
1 cup coconut milk (canned)
1 tbs baking powder
1 tbs baking soda
1/4 tsp xanthan gum
1/2 tsp salt (slightly more for a savory bread)
4 packets Sweetleaf or Trader Joe’s stevia (slightly more for a sweeter bread)
Mix ingredients, bake at 350 until top is firm and a toothpick can be removed cleanly. Allow to cool on a rack overnight. As a side note, I baked these in two square tins which is why the pieces aren’t sandwich size. I wanted to know if the recipe was worthwhile before investing in new standard size loaf pans. I call this one a success, time to go cookware shopping!
[Credit for this idea goes to blogilates, although my mix is a bit different. I thought this would be cheaper and quicker than ordering a lot of the carb-free pre made breads out there. Just to be clear: yes there is fiber in this bread, so it is the net carbs that are zero.]