Let me show you how to make your very own fresh dairy-free cream cheese using leftover nut milk pulp!
Ingredients
- 1 cup leftover nut pulp (from making almond milk, cashew milk etc.)
- 1-2 tablespoons olive oil (a little more if the cream cheese is too thick)
- 1 teaspoon apple cider vinegar or dijon mustard
- A squeeze of half a lime or small lemon
- 2 tsp nutritional yeast
- salt to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 1 teaspoon mixed herbs (optional)
Instructions
- Add all the ingredients into a food processor and blend on high. Stopping every 10-20 seconds to scrape down the sides.
- Blend until the ingredients are completely smooth and well combined.
- Do a taste test at this point to see if it needs more “something” and be sure to add that “something”, mixing one more time. (Taste again at this point to ensure you are happy with finished taste.)
- Store in a container in the fridge for up to 3 days and use it to spread or dip to your heart’s content!
IMPORTANT: Be sure to rinse your Amy-Zing 3-in-1 Nut Milk Bag in hot water immediately after using and then hang in the sun to dry. Doing so will ensure the item is food safe each time as the sun is a natural and non-toxic disinfectant.
To grow your own sprouts, buy your very own Amy-Zing 3-in-1 Nut Milk Bag here.
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