In a little over a month, Crave Eat Heal: Plant-based, Whole Food Recipes to Satisfy Every Appetite will make its way into the nearly infinite cookbook universe. In anticipation, over the next several weeks I will be sharing recipes from its pages, starting with one of I make all of the time – a vegan cream cheese that gets its inspiration from herbed Boursin.
You can pre-order Crave Eat Heal: Plant-based, Whole Food Recipes to Satisfy Every Appetite here (or click on the cover image below). And for instant gratification, there’s my 16-recipe companion e-book, Crave. Eat. Heal. Outtakes available for only $4.99! Get it via Blurb or iBooks.
Beginning in early April look for the Crave Eat Heal Blog Tour which is making stops at some of my favorite blogs.
I shared this recipe at the Virtual Vegan Linky Potluck!
- 1 small head garlic
- 4 Tbsp. fresh chopped herbs, such as thyme, rosemary, chives, and/or oregano
- 1 cup raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- 1/4 cup coconut butter or 1/4 cup unsweetened coconut flakes, soaked in water for about 15 minutes, drained
- 1/4 tsp. sea salt
- 1/2 - 1 tsp. garlic powder
- 3 Tbsp. fresh lemon juice
- Preheat toaster oven (or oven) to 450-degrees. Cut off the top 1/3 or so of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
- Line two 3/4 cup ramekins with cheesecloth. Sprinkle the bottoms of the ramekins with one tablespoon each of the herbs, reserving the remaining herbs.
- Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth. (It will not get completely smooth.) Squeeze the cloves from the roasted garlic and drop into the bowl of the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined.
- Divide the mixture between the prepared ramekins, pressing the cheese down into the herbs and cheesecloth. Tap the ramekins on the counter a few times and level the top. Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with the ends of the cheesecloth. Put one ramekin on top of the other and fill a third ramekin with water and place it on top of both ramekins (you’ll have a “tower” of 3 ramekins). Place them in the refrigerator and let set overnight.
- The next day, remove the water-filled ramekin. Gently tug the cheesecloth to remove the cream cheese from the other ramekins and serve with bread or crackers - or place them in an air-tight container for up to one week.
- Though the prep time looks scary, it's mostly inactive time - roasting the garlic, soaking the cashews, and letting the cheez rest in the refrigerator. Making the cheez takes only minutes.