This cream cheese actually tastes like cream cheese, feels like it, and looks like it. The secret is in the probiotics. Use it for awesome cream cheese, or serve with Bagels and Lox (see my other recipes).
A tasty herbed cream-cheese.
My new version of a great staple seed-cheese you can enjoy as a dip, in a collard-wrap, as part of a raw pizza, as a spread on crackers, or even rolled into little balls and dehydrated as snacks (my favorite!) Any which way, it’s a great way to get more probiotics into your diet without having to glug down plain rejuvelac on a daily basis Ã la Wigmore, and now it’s just a little bit tastier.
This is not my recipe. I got it from “The Complete Book of Raw Foods” and it is by Shazzie. I modified it a bit. I used red pepper instead of the orange or yellow as recommended in the book.
You can use this just blended or dehydrate it which is what I did.
This is something that takes some time and practice to make but it turns out quite yummy and tangy, IMHO, once you get it done right.
As not to waste nuts I suggest you start with a 1 cup batch when first making this – (in case, you don’t like it):
(but if you decide to double the recipe, you don’t have to double the Probiotic – still put in one capsule contents)
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)