Wednesday, November 11, 2009

Faux Cream Cheese

This is especially yummy when used as an ingredient in Faux Cheesecake Brownies.
1-1/2 cups Cannellini (white kidney) beans, drained and rinsed
1/3 cup cashew butter (recipe page 2), or bean butter (recipe page 1)
2 tablespoons lemon juice
1 tablespoon agave nectar, or honey
1 teaspoon sea salt
1 small pinch ground nutmeg
  1. Select airtight storage container with tight-fitting lid that can be refrigerated.
  2. Drain canned beans into colander; rinse very well; shake off excess water.
  3. In food processor or blender combine beans, cashew butter, lemon juice, agave, sea salt, and nutmeg; blend until smooth.
  4. Scoop into storage container; refrigerate overnight or for at least 8 hours.
  5. Store up to 7 days in refrigerator.
  6. Use as you would dairy-based cream cheese.
Servings: 2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: None
To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

1 comment:

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