Erbology
Vegan cream cheese with Tkemali crackers

Vegan cream cheese with Tkemali crackers

  • 2

    Cups

  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 15′

  • Gluten-free

    Gluten-free

  • No refined sugar

    No refined sugar

  • 2

    Cups

  • Prep Time

    Prep Time 10'

    PT10M
  • Total Time

    Total Time 15'

    PT15M
  • Gluten-free

    Gluten-free

  • No refined sugar

    No refined sugar

Vegan A few related questions about cheese have been weighing on us. First, as Bertolt Brecht asked, "what happens to the hole when the cheese is gone?" And then, and more importantly for our daily life, "what happens to the cheese when the dairy is gone?" We now crave salads instead of greasy, fried food, we love raw chocolate with nary a look back.... but cheese, cheese, cheese!

Cheese, cheese...

That was before we tried this recipe for homemade vegan cream cheese dip. It satisfied all cravings, and we also loved the backstory. The recipe was inspired by a dip that the mother of the person who put together the recipe (which I sadly did not!) made on special occasions. It is these deep, entwined emotions that one can only unlock through specific sensations that we find so challenging about going completely vegan - or about making any permanent lifestyle changes.   Tkemali cheese   Granted, we never tried the original, dairy-based dip. But tasting this one, we find it hard to believe that there is any longing that it would leave unsatisfied. Make extra, so that you have some in your refrigerator to include in sandwiches throughout the week. This cashew cheese is also a wonderful addition to breakfast smorgasbords and salad platters.

Bathe your cashews, darling.

Cashews have a mellow flavour that we have always been fans of. But when soaked, they attain a remarkably smooth consistency that comes in very handy for all matter of vegan recipes. However, you need to be careful not to leave them in water for too long, or they will become mushy. Think of it as the cashew version of wrinkly raisin fingers. Overnight is fine, two or three hours will do at the very least. Soak your cashews in filtered water to activate the enzymes. You will digest the nuts much more easily. Once blended, soaked cashews go easily with all sorts of flavourings.

Back to essentials

Linoleic acid (omega-6) and alpha-linolenic acid (omega-3) are essential fatty acids. You need to get these acids through your diet because your body cannot make them. An optimal balance of these two acids is very important to keep your body functioning as it should. These acids are important for all types of biological processes, like blood clotting. However, this doesn't mean that you should consume as much of these acids as you can. The typical Western diet is far too high in omega-6s. Scientists now theorise that this imbalance may lie behind many health problems experienced far more by people today than by our predecessors.(1) Processed seed oils are a huge contributor to this issue. Chia seed oil, as contained in this recipe, has a good ratio of omega-3 acids. If you also make milk thistle oil a regular part of your diet, you will have attained a good proportion of omega-6 to omega-3 fatty acids. What happens to the cheese when the dairy is gone? It lives happily ever after.....

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Appetisers

4.33 6

Ingredients

2 cups raw cashews (soaked overnight or for at least 2-3 hours in warm water)