Cashew Cheese

Cashew Cheese

I’m a big fan of cashew EVERYTHING! It is my go-to for coffee creamer and remains one of my favorite ways to add flavor to dishes. When I mention cashew cheese to clients, they often give me a sideways look and ask me if I think “they can do it themselves???” But making cashew cheese (or creamer) at home is really super-simple and quick!

There are different approaches to making cashew cheese. Some folks like to use a high speed blender; I find that you have to add a lot of liquid to make the cheese blend properly, which results in something that’s closer to cashew cheese sauce than cashew cheese. So, it might be better to use a food processor, which creates a texture that falls somewhere in between ricotta cheese and hummus. Depending upon what you are going to do with your cashew cheese, you might want to create a loose, creamy cashew cheese for folding into pasta, or you might prefer a really thick batch to crumble onto salads. But for the most part, what you want to whip up in the food processor should resemble a thick batch of hummus–smooth, but with a bit of coarse texture.

Once you prepare the basic recipe, you can change it up by adding your favorite herbs (i.e., dill, chives, thyme, etc), spices (extra garlic powder or a pinch of curry can add tons of flavor), or dried fruit (cranberries make a great addition, especially for a holiday appetizer). The cashew cheese will keep for about 5-6 days in an airtight container in the fridge, so you can savor it in meals all week long.

Be sure to check out the other cashew recipes on FFLiving:
Sweet Potato Cashew Cheese
Cashew Creamer

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Cashew Cheese
Diet Level:5
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Prep Time 2 Hours (includes soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 2 Hours (includes soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
  2. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water, if needed. The consistency should be a little bit like hummus.
  3. Taste the cashew cheese and add lemon, salt, and pepper to taste.
  4. If you like, pulse in fresh herbs or other flavorings and serve.
Recipe Notes

Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

Steamed Spinach with Lemon

Steamed Spinach with Lemon

Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil. This green is an excellent source of folate, which may protect against some cancers.

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Steamed Spinach with Lemon
Diet Level:6
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Category Side Dish
Diet Level 6: Clean Eating
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
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Ingredients
Category Side Dish
Diet Level 6: Clean Eating
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil.
  2. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
  3. Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.
Lemon-Tarragon Salmon Over Asparagus

Lemon-Tarragon Salmon Over Asparagus

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. Delish!!

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Lemon-Tarragon Salmon Over Asparagus
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Category Dinners, Lunches
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Category Dinners, Lunches
Diet Level 6: Clean Eating
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  2. Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
  3. Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
  4. Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
Moroccan Carrot Salad

Moroccan Carrot Salad

Cumin and cayenne give this bright orange salad its bite. This is a great salad to take to dinner at a friend’s house because it is so healthy and looks just a tad fancier than other side dishes!

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Moroccan Carrot Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
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Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.
Recipe Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Spinach Salad with Pomegranate and Avocado

Spinach Salad with Pomegranate and Avocado

The sunflower seeds and spinach in this unusual but delicious salad are top-notch sources of magnesium, which enables your body to create dopamine.

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Spinach Salad with Pomegranate and Avocado
Diet Level:6
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Prep Time 20 Minutes
Servings
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Prep Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
  2. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
  3. Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.
Spinach Frittata

Spinach Frittata

This is a very filling breakfast recipe. Make it ahead and refrigerate and/or freeze servings for your week.

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Spinach Frittata
Diet Level:5
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 500 degrees.
  2. In a mixing bowl, whisk eggs with salt and pepper.
  3. Heat a large oven-safe skillet. Add the extra virgin olive oil.
  4. When hot, add the onions and tomatoes. Cook until soft - about 2-3 minutes. Add the spinach and let it wilt - about 30 seconds.
  5. Add the eggs and fold them into the veggies. Cook without stirring until eggs are set - about 3-4 minutes.
  6. Drizzle with lemon juice and sprinkle lemon zest over the top. Transfer to oven and brown for 3-5 minutes.
  7. Cut into slices.
Recipe Notes

 

Avocado Egg Salad

Avocado Egg Salad

This is a quick and easy lunch or snack recipe with no mayo needed!

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Avocado Egg Salad
Diet Level:5
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
  3. Peel and roughly chop the hard boiled eggs.
  4. Add the avocado to a mixing bowl with the lemon (or lime) juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on lettuce leaves or greens of choice.
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