As part of the detox I have given up dairy. However, some of the recipes call for vegan cream/soft cheese. I had a look in the local health food shops, and was sad to discover that all the vegan cream cheeses had carrageenan added. A type of carbohydrate made from red edible seaweeds, it has had a bad press.
Ella at Delicioulsy Ella also wrote a post mentioning the harmful effects of carrageenan:
It has an especially destructive effect on the digestive system causing a lot of inflammation and gut irritation, and even worse it is often linked to numerous types of cancer.
So, I didn’t really want to be putting that in my system when I was supposed to be detoxing. So I decided to make my own.
I’m eating enough nuts and fats on the detox menu, so I didn’t want something that was just nut based, so I dediced to buy some organic tofu, and turn that into soft cheese.
I wanted something that could be paired with fruit, or salad – so without a strong flavour. I used the same Dragonfly brand tofu that I mentioned in my most recent Kitchen Love post, but this time I bought original rather than the smoked.
I soaked some cashews for a couple of hours and added them for a bit of flavour – I find cashews pleasantly sweet, and I added lemon juice and a dash of salt – yummy.
Vegan Soft Cheese
- 250g organic tofu
- 25g cashew nuts
- 15g organic rice syrup
- juice of half a lemon (or to taste)
- Pinch of salt
Wrap the tofu in kitchen paper and give it a good squeeze. Unwrap, and repeat with clean kitchen paper. Place it under something heavy, such as a tin of beans. Meanwhile soak the cashew nuts in some water. Leave for an hour.
Once the tofu is drained, and the cashews soaked, place all the ingredients in a food processor and process until smooth. Add in some water if necessary to reach the desired consistency.
I’m looking forward to trying some new things that I bought from Real Foods. I can’t believe it, I placed my order late on Sunday night, and the parcel was with me on Tuesday Afternoon!
In my order was more kombucha for Christmas, another tin of pumpkin for the cupboard, sweet white miso which I can’t get from the supermarket anymore, maqui berry poweder for some of my detox recipes, maca powder – again in some of the recipes, and coconut manna – made from the flesh as well as the coconut oil.
Can you recommend any brands of vegan cheese I should look out for?