Posted in Recipes

Vegan cashew, chocolate & pumpkin spread!

You know by now, that  I like to make tasty & invented cashew cheese spreads, all invented by me, moi! :)

I do think a lot of you have tried a few of them like my vegan strawberry cashew spread, this was more like a thicker vegan strawberry cashew yoghurt,  my vegan pear & cashew cheese spread & my vegan rucola ( arugula ) cashew cheese spread. If you liked & loved them the same way, as my husband & I did , then I know you will love this home-made cashew, chocolate & pumpkin spread! Check it out!

How to use it all up?

1. It is great to eat like that, with a lovely spoon, straight from the jar!

2. It is excellent as a lovely cheese spread on some toast or on a lovely sandwich!

3. It is great too, as a lovely spread onto pancakes!

4. Lovely to pour over your morning muesli!

5. Pour it over vegan ice-cream!

6. It is lovely to enjoy, smeared onto a fresh slice of bread!

7. Lovely to eat on a slice of vegan cake

MMM! All vegan goodness!

Read on How I made it! 🙂

1. Pumpkin, chocolate & cashew spread: For 5 smaller jam pots!

3 cups of raw & un-roasted cashews, soaked for 1 night in clear water, well-rinsed & well-drained

2 cups  home-made roasted pumpkin purée

1 cup of vegan chocolate drops, similar to milk chocolate!

4 to 5 tablespoons maple syrup, I used 4 tablespoons

2 teaspoons of  home-made pumpkin pie spice

Method:

1. First, melt your vegan chocolate drops ” au-bain-marie “. Let it cool a bit. Pour it into your Vitamix. Place all of your ingredients in this order into your Vitamix or power-blender. Place the tamper into your fitting lid & press the power on, go from low-speed, from 1 to 10 & push onto higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your  liking. I blended it for about 1 to 2 minutes. I checked the consistency & tasted it. It was ready. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!! It is a bit sweeter but not too sweet.  If you don’t have a Vitamix, mix everything well with an emulsion blender & then after mashing & puréeing the cashews, whisk everything well together. Taste much in between. You must taste the chocolate, the pumpkin spice & the cashews in the background. But I had to place my creation in some lovely jam pots with fitting lids & placed them in the fridge to cool off & to stiffen up a bit. They were great & thick enough as it is & they were ready to use & to eat up! This vegan pumpkin, chocolate cashew cheese spread is so tasty! If the pots are in the fridge for a longer time, you must stir into the spread with a smaller spoon so that the maple syrup is well incorporated into the mix. Yummy Yum!

Great to give away as a special food gift, at Christmas! Store in the fridge.

A tasty & wanted food gift!!
An excellent & tasty vegan food gift!!

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Posted in Recipes

Vegan pear & cashew cheese spread! Yeah!

Sorry my friends, it has been way too long, since my last post on September the 5th 2012. I had a good excuse, though! My husband Peter & I planned our trip to go to Berlin, Germany, for 7 nights. Ooh yeah, baby! 🙂 But we booked everything & we will be staying in a 3 star Design hotel near Checkpoint Charlie, in the historic area of this wonderful city! I also will be testing some good vegan cafés, restaurants because the city has a grand & large vegan scene! It is all about the culture, historic buildings, all kinds of food, curry wurst, lovely shops, Brandenburg Tor, etc!

A part of the old Berlin wall!

Have any of you any good tips about foods, restaurants, exciting things to do? I welcome all of your suggestions! 😉 xxx

Now, back to some good food, I say!

Yesterday, I invented this great & tasty pear & cashew cheese spread! Yeah! It is vegan, dairy-free & gluten-free too! You know last times, I have made these other stunning vegan cashew cheeses, like this arugula cashew cheese spread & this tasty one aka cashew strawberry yoghurt, but all so tasty & well-flavoured, all invented by me, moi! 🙂

Don’t you want a lovely pot with this tasty vegan pear & cashew cheese spread???

Yummmm,…Make it now, it is so easy! 🙂

An excellent & tasty food gift!!

Recipe: For 3 cups 

Ingredients:

2 heaped cups + 1/3 cup of raw & unroasted cashews, soaked for 1 night in clear water, well-rinsed & well-drained

2 cups  + 1/3 cup of ripe pears, peeled, cored & cut into smaller chunks

1 teaspoon of lemon juice

5 tablespoons maple syrup, grade B / I used 5 tablespoons because my pears weren’t super ripe. Or less, according to your taste. But you must taste the cashews & the pears too!

Method:

1. Place all of your ingredients in this order into your Vitamix or power-blender. Place the tamper into your fitting lid & press the power on, go from low-speed, from 1 to 10 & push onto higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your  liking. I blended it for about 1 to 2 minutes. I checked the consistency & tasted it. It was ready. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!! It is a bit sweeter but not too sweet.  But I had to place my creation in some lovely jam pots with fitting lids & placed them in the fridge to cool off & to stiffen up a bit. After 1 night into the fridge, they were ready to use & to eat up! This vegan pear & cashew cheese spread isn’t that thick but it is so tasty! If the pots are in the fridge for a longer time, you must stir into the spread with a smaller spoon so that the maple syrup is well incorporated into the mix. Yummy Yum!

How to use?

1. It is great to eat like that, with a lovely spoon, straight from the jar!

2. It is excellent as a lovely cheese spread on some toast or on a lovely sandwich!

3. It is great too, as a lovely spread onto pancakes!

4. Lovely to pour over your morning muesli!

5. Pour it over vegan ice-cream!

Enjoy, my lovely ones! 😉 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

http://eepurl.com/bSJtUr

Yummy Yum: Vegan goodness!
Posted in Recipes

Vegan strawberry cashew cheese spread aka strawberry cashew yoghurt, I think! Yeah!

MMM,…How can you resist? Luscious, sweet strawberry cashew cheese spread!

Today, I made these invented strawberry cashew cheeses spread! You know from my last post, that I made vegan rucola (arugula ) savoury cashew cheese  spread &  it was a huge success! Now, I wanted something sweet. If you fancy something more sweet on your daily bread & you want something that is vegan, dairy-free & gluten-free, you must check this easy peasy recipe out! It has only 3 ingredients!! Oh yes, baby!

MMMM,…!
Tasty vegan strawberry cashew cheese spread aka yoghurt! 🙂

Recipe: For about 3 cups, aka nearly 750 ml

Ingredients:

1 cup of raw & unroasted cashews, soaked in water for 1 night, well-rinsed & well-drained / Now, they are softer, healthier &  easier to digest

2 heaped cups of sliced strawberries

4 tablespoons of Maple syrup

Method:

1. Take your Vitamix & place  your ingredients in this order into your Vitamix. If you don’t have a powerful blender, use a good mixer. Place the tamper into your fitting lid & press the power on, go from low-speed, from 1 to 10 & push onto higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your  liking. I blended it for about 1 minute. I checked the consistency & tasted it. I turned the power back on from low-speed, from 1 to 10 & then on high & blended for about 20 seconds more. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!! It is a bit sweeter but not too sweet. You can really taste the strawberries & the creamy cashews. Pour into lovely jam pots & turn their lids on. Decorate nicely & place into the fridge to cool off & to firm up a bit. 4 hours is ideal. If you leave this in the fridge for about 12 hours, it will be more thick, like a thicker yoghurt! Enjoy, my lovely ones! If you want it to be more like a cream cheese, I think you must add more soaked cashews.

How to use?

1. Smear on some slice of bread

2. Eat as a lovely dessert

3. Pour into ice-popsicles & place in the freezer for a delicious treat

4. Pour over home-made vegan pancakes

5. Eat it like a yoghurt, it is that thick after being in the fridge for 1 night!

6. Pour it over vegan ice-cream

7. Eat it like that, with a spoon, straight from the jar !!!

What ideas, will you come up with? How would you like to eat this yummy invention?

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Posted in Recipes

Vegan rucola ( arugula ) cashew cheese spread! yeah!

MMM,…home-made Vegan rucola (arugula) cashew cheese spread!
Yummy vegan rucola cashew cheese spread!

Yummmmm! Make it now! 🙂

Recipe: For about 400 ml of Rucola cashew cheese spread

Ingredients:

1 cup of raw & unroasted cashews, soaked in water for 1 night, well-rinsed & well-drained / Now, they are softer, healthier &  easier to digest

1 teaspoon of dried garlic

1 teaspoon of Maldon sea salt flakes

1 teaspoon of lemon juice

18 grins of finely grinned black pepper

2 fat spring onions, cleaned & green & white parts used, cut into rings

1 cup + 1/4 cup of roughly chopped fresh rucola, ( arugula) ( rocket leaves ) pushed into the 1 cup + 1/4 cup

Method:

1. Place everything in this order into your Vitamix. If you don’t have a powerful blender, use a good mixer. Place the tamper into your Vitamix lid & press the power on, go from low-speed from 1 to 10 & push on higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your  liking. I blended it for about 1 minute. I checked the consistency & turned the power back on from low-speed, from 1 to 10 & then on high & blended for about 20 seconds more. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!

2. Place all of your rucola cashew cheese spread into a lovely bowl with fitting lid & place into the fridge or use it instantly on some good bread. It is also great as a healthy dip on some crackers.

Note: This cheese will firm up a lot after being in the fridge for at least 4 hours. After 1 night in the fridge, it has stiffen up quite a bit, like a cream cheese! You can taste the flavours even more! 🙂 Happy eating!

Enjoy, my lovely ones! 😉 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

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All of the ingredients into my Vitamix before blending!