I mentioned early last week, I found new kitchen inspiration, by stumbling on a few raw vegan blogs. Who knew raw vegans are experts at coming up with cheesy creations without dairy by using nuts. After watching endless YouTube videos and scouring the internet for tips and tricks, I thought I would test out my own vegan cheesemaking skills. I started out simple and made a Cashew Parmesan Cheese. It was all it promised to be and more. I decided to up the ante a little and try my hand at a nut cream cheese. While nut cheese can be made with a variety of different nuts, the most popular ones are almonds, cashews and macadamia nuts. Since I had almonds on hand, that’s what I used and with much success. I have made this three times now and have been very pleased with the results. I have used it to make frosting for Not Sugar Cookies as well as Carrot Cake Cupcakes and as a spread instead of butter for Muffins.
It makes a to-die-for almond cream cheese frosting that goes perfect on these
Not Sugar Cookies and is spectacular on healthy gluten-free, sugar-free, low-carb
Carrot Cake (recipe coming soon!).
ALMOND CREAM CHEESE FROSTING
To make the frosting, follow the steps above, in addition to the
salt, vinegar, & lemon juice, add the following:
- 1 tsp. Organic Vanilla
- 2 Tbsp. Coconut Oil
- 1/16th tsp. NuNaturals Pure White Stevia Extract Powder
- 4 Tbsp. Smart Sweet Non-GMO Erythritol Granules
Add frosting to a piping bag with a star-tip and have fun decorating!