YOGHOURTS VEGETAUX, CREAM CHEESE ET AUTRES GENIAL...

SOURCE ET SUITE
 CREDIT PHOTOS

Additionally, this recipe contains all of the fiber (most unflavored yogurt contains none) and is naturally thick like Greek yogurt.  It even thickens up even more overnight, making it the perfect base for sauces, salad dressings and marinades.
Makes approximately 1 quart/Liter of yogurt

• 3 cups raw, unsalted cashews
• 2 cups filtered water
• 1 probiotic capsule or ½ teaspoon probiotic powder

1. In a medium-sized glass bowl with a lid, place the cashews, water, and empty the contents of the probiotic capsule. Discard the empty capsule shell.
2. Stir ingredients together until combined.  Cover and let sit for 8 to 24 hours depending on how tangy you like your yogurt.
3. Puree the ingredients in a blender until smooth. Return to the bowl. Serve or refrigerate for up to four days.

Macadamia Cream Cheese photo credit: Michelle Schoffro Cook

Macadamia Cream Cheese

Makes one block.
If you just have to spread cream cheese on bagels or toast, you’ll love this dairy-free, fermented version that has all the flavor and loads of probiotics to give your health a boost.  This delicious and creamy dairy-free cream cheese has a delicate macadamia nut flavor. Unlike dairy-based cream cheeses this cheese is packed with health-promoting beneficial bacteria. It’s simple to make but does need about 12 hours to culture and a couple of hours to set. I culture the nuts overnight so it’s ready soon after I awake.

• ½ cup raw unsalted macadamia nuts
• ½ cup raw unsalted cashews
• ½ cup water+3 tablespoons water
• 1 probiotic capsule or ¼ teaspoon probiotic powder (use whatever brand you prefer)
• 1/3 cup coconut oil
• ¼ teaspoon sea salt (don’t used iodized salt since it destroys beneficial bacteria)
• 3 fresh medjool dates, pitted

1. Combine the macadamia nuts, ½ cup water and probiotic capsule.  Stir until mixed.  Cover and allow to sit overnight for twelve hours.
2. In a separate bowl mix the dates with the remaining 3 tablespoons water and cover.  Let sit while the macadamia nuts culture overnight.
3. In a blender combine all ingredients and blend until smooth. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency. Pour into a cheese-cloth lined dish or mold.  Refrigerate for one to two hours or until set.
4. Stores in the refrigerator for up to one month.

1.  SUITE
2.  
3.