[AndreaB]

Here are some recipes from cookbooks that I have for dairy free and egg free and mostly soy free items. I am soy intolerant and don't use soy but realize others may use soy and benefit from some recipes.



Sliceable Cashew Cheese From Five Loaves Deli & Bakery by Neva Brackett

2 cups cashew nuts
3/8 cup emes kosher gel (I’m sure regular gelatin would work)
1 ½ cups boiling water
2 Tbs. Lemon juice
2 Tbs. Yeast flakes (nutritional)
1 Tbs. Salt
1 tsp. Onion powder
½ tsp. Garlic powder
1 Cup Cold water

1. Place all ingredients in the blender except the 1 cup cold water. Turn on and blend for 1 or 2 minutes until very smooth.

Hint: Place a towel over the lid of the blender before turning on. Hot liquids tend to splash out.

2. Add 1 cup cold water, blend briefly and pour into containers of your choice to chill and slice when firm.

Hint: This recipe makes a white cheese resembling Jack cheese. If you want half of it to resemble American cheese in color, pour half of it into a 1 pint mold and blend in ¼ cup pimientos and 1 tsp. paprika to the remainder. This can be frozen, so you might want to make a double recipe and keep it handy for future use, Frozen Cashew Cheese shreds very nicely if you do it while still frozen, and makes a great topping for Pizza. To thaw, set out at room temperature for an hour. Don’t try to thaw it in the microwave--it will melt and not be sliceable.

Prep time: 15 min Chill time: 4 hr or overnight.


Cashew Pimento Cheese (for pizza) From Cooking by the Book by Marcella Lynch

½ c water
½ c cashews
½ tsp. salt
2 tbs. oil
2 ½ tbs. lemon juice
1 4oz jar pimentos
½ tsp. onion salt
½ tsp. garlic salt
1 ½ tbs. nutritional yeast flakes

Whiz all ingredients together in blender until smooth. Drizzle over pizza before baking.
Melted Cheese Sauce (I use with Sliceable cheese w/o gel for mac & cheese)
From Newstart Lifestyle Cookbook by Weimar Institute

2 cups water
¼ cup clean, raw cashews
4 ounce jar pimentos
3 tbs. food yeast flakes
2 tbs. cornstarch or arrowroot
1 tbs. fresh lemon juice
1 ½ tsp. salt
½ tsp. onion flakes or powder
¼ tsp. garlic powder

Process cashews in about ½ cup of the water in a blender until very smooth. Add remaining water and other ingredients and continue blending until very smooth. Simmer in a heavy saucepan until thickened, stirring constantly (5-6 minutes). Pour over vegetables, potatoes, tortilla chips etc.

Variations: for Cheese Fondue or Cheese Spread increase cornstarch or arrowroot to 3 tablespoons.

Nacho Cheese Sauce (also from Newstart)

1 cup clean, raw cashews
1 cup hot water
2 ounce jar pimentos
1 tbs. fresh lemon juice
1 tsp. onion powder
1 tsp. salt
½ tsp. garlic powder
½ tsp. paprika
Chili powder to taste

Process cashews and hot water in a blender until very smooth. Add remaining ingredients and continue blending until very smooth. Pour into saucepan and heat over medium-low heat, stirring constantly, until thickened. Serve over chips, if desired.


The first two recipes are from Five Loaves Deli and Bakery by Neva Brackett.

Ranch-style

1 cup tofu or cashew mayonnaise (I'm sure you could use regular)
1/4 c water
1 Tbs. lemon juice
1/4 tsp celery salt
1 tsp onion powder
1/2 tsp parsley
1/4 tsp poppy seed
1/4 tsp dill weed
3/4 tsp salt
1/8 tsp garlic powder
1/8 tsp sweet basil

Place mayo in a bowl and stirr in the remaining ingredients.


The next recipe is from Cooking by the Book by Marcella Lynch

Hidden Valley Ranch Dressing

1 c buttermilk (use milk alternative and sour with 2 tsp lemon juice)
1 c mayonnaise
1/4 c lemon juice
1 tsp onion salt
1/2 tsp garlic salt
1 Tbs food yeast flakes
1 tsp sweet basil
1/4 tsp dill weed
Other herbs as desired to season

Mix and let stand 15 minutes to develop flavors.


Instant Mayonnaise

1 c water (purified or distilled
1/2 c soy milk powder
1/2 tsp salt
2 to 3 Tbsp fresh lemon juice
*2 Tbsp instant clear jel

Optional Ingredients:
1 to 2 Tbsp oil
dash or two homemade curry powder
(1 Tbsp each of tumeric, cumin, coriander, garlic powder)
Dill Weed, onion and garlic powder

WHIZ all ingredients in blender, adding Clear Gel last. Blend until smooth. Store in refrigerator 1 1/2 - 2 weeks. Purified water is bacteria-free; therefore the mayonnaise will keep fresh longer. YIELD: 1 1/2 cups Calories: 10/Tbsp. *Instant Clear Gel is a precooked cornstarch product available from bakery wholesalers. It is great for making instant jams and pie fillings with fruit juices and for thickening salad dressings without oil.

Cashew Mayonnaise

1 1/4 c boiling water
3/4 c raw cashews
1 Tbsp honey
1 tsp salt
3 to 4 Tbsp Lemon Juice

WHIZ in blender until creamy-smooth all ingredients except lemon juice. Briefly whiz lemon juice in last NOTE: Adding boiling water cooks cashews somewhat, giving them more thickening properties, so fewer cashews can be used and the mayonnaise does not separate. Calories: 16 per Tbsp. YIELD: 2 cups mayonnaise.

Cashew Mayonnaise

1/2 c cashew nuts
1 3/4 c water
2 Tbsp cornstarch (or arrowroot)
2 tsp salt
1 Tbsp onion powder
2 Tbsp lemon juice
3 Tbsp honey
1 Tbsp orange juice conc.

1. Blend all ingredients together for about 2 minutes.
2. Place blended mix in a saucepan and bring to a boil, stirring constantly with a wire whip.
3. Remove from heat and cool before serving.

Hint: Pour boiling hot Mayonnaise into a hot, sterilized jar and screw on a sealing lid. Let is cool and check seal--a handy way to preserve for traveling. A little jam jar is just right!

Makes 2 cups. Calories per Tbsp/ 11


Almond Mayonnaise

2 c water
1/2 c blanched almonds*
3 1/2 Tbsp Instant Clear Jel
1/2 Tbsp fresh lemon juice
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp garlic powder

Process water and almonds in a blender until very smooth. Strain and save liquid (use pulp in patties or waffles, etc.). Process liquid and remaining ingredients until thickened. Add dill or tumeric, to taste, if desired. Yields 2 cups or 32 servings
*boil raw almonds in water for 1 minute. Drain and cool, then pinch off skins.


Marvi-whip Mayonnaise

2 c soft tofu
2 Tbsp Nutritional yeast flakes
1 tsp salt
1/4 c lemon juice
1 tsp onion powder
1/2 tsp garlic powder or 1 clove fresh
1/3 c olive oil or raw cashews
1/4 c water, if using cashews in place of oil.

Blend until very smooth and creamy.

To make a creamy Italian dressing, just add 1/2 tsp each of dill weed, basil, and Italian seasoning.
For a tangy dip or salad dressing, add 1 tsp dill weed.
Chill and serve.


Recipe for butter from Ten Talents by Rosalie Hurd

Into the blender put:
1/2 cup water
1/2 cup carrot juice

OR 1 cup water & carotene

Add.
2 Tbs Powdered soy milk (I omit this)
1 tsp salt
1 Tbs. Coconut meal (Optional) (I don't use this either)

Blend well then add slowly while blending:
1/2 cup soy or safflower oil (I use grapeseed)

Last blend in just to thicken:
1/2 cup coconut oil + 1-2 Tbs liquid lecithin (I don't use, I increase the coconut oil)

Pour into container(s) and chill to get hard. Keep refrigerated.

[jenvan]

Thanks for posting these--I'm so curious what they're like!

[guitarplayer4God]

Thank you so much for posting these!! I am allgeric to milk and I was wondering what to use for cheese but now I can try the cashew cheese you posted. Thank you so much for posting these recipes, I will have to try them!!!

[AndreaB]

Here's a few more recipes.


Recipes from Newstart Lifestyle Cookbook by Weimar Institute

Carob Fudge

4 cups date or malt sweetened, non dairy carob chips (obviously swap these out for chocolate) Don't think they make carob chips without barley malt.
1 cup almond or peanut butter
1 cup chopped nuts
1 cup raisins

Place carob chips and almond butter in a double boiler over low heat. Heat just until chips begin to melt, stirring constantly. Remove from heat. Combine with nuts and raisins and mix together well. Press mixture into a flat casserole dish and chill.


Nut Milk

1 quart water
½ cup raw, clean almonds, cashews or macadamia nuts

Process nuts in a blender with about ½ cup of the water until a very smooth paste. Add remaining water gradually while continuing to blend. Process until very smooth. Chill and stir well before serving.

Variations: (1) Blend in a small amount of honey or softened dates; (2) Blend in fruit, such as banana or peach.


Sweet Nut Milk

1 quart water
2/3 cup clean, raw cashews or almonds
4 pitted dates
¼ tsp salt
¼ tsp vanilla

Process all ingredients in a blender with about 1 cup of the water until very smooth. Pour into a pitcher and stir in remaining water. Strain, if desired. Cover and refrigerate. Shake well before using. This milk is excellent on cereal and for cooking.

Variations: (1) For Grain Milk, add 1 cup cooked millet or brown rice and process until smooth; (2) Substitute 1 tbsp honey or 1/3 cup coconut for dates.



Cashew Cream

1 cup water
¾ cup clean, raw cashews
8 pitted dates
½ tsp vanilla
Pinch salt

Process first 3 ingredients in a blender until very smooth. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stirring constantly. May be served warm or cold. May also be used without heating.

Variations: (1) For a creamier, less rich cream, add ½-¾ cup cooked millet or brown rice and process well. Adjust water, if necessary; (2) For a white cream, substitute 1 tbsp honey for dates.

[AndreaB]

Some more recipes.

I made Beef Stroganoff last night which I thought was close to the original recipe that I remember.

First the sour cream recipe, then I'll note my adjustments to that.

Sunny Sour Cream (from Newstart Lifestyle Cookbook by Weimar Institutue)

3/4 cup water
2/3 cup sunflower seeds
3 tbsp fresh lemon juice
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder

Process all ingredients in a blender until very smooth. Adjust water and seasonings to taste and consistency desired. Keep refrigerated in an airtight container. For variation, blend in tomato and/or avocado for a salad or sandwich dressing.

Notes for adjustments I made. I used 2 tbsp of conc. lemon juice (knutsens is what we use). 3 tbsp is too much for our taste (haven't used fresh though). For beef stroganoff I also subbed the nuts because when I made this with sunflower seeds it overpowered the recipe. I used a few cashews (didn't have enough on hand) and almonds. Cashews blend up very smooth which is why I had wanted them but the almonds were good. They were slivered.

I make a lot of food because I like leftovers so this recipe may need to be cut down for you and your family.

Beef stroganoff

2 lbs beef (ground or cubed)
1 chopped onion (you can add more if you'd like)
1 tbsp garlic (I'm guessing)
4 8 oz containers mushrooms
3-6 tbsp rice flour
3 cups beef cooking stock (that's a guess too). We buy imangine foods.
3 cups sunny sour cream

Brown meat, when mostly brown add the chopped onion. If using ground beef spoon out most of the water/fat. When cooked add garlic and mushrooms. When cooked and 3 tbsp rice flour, keep adding more as needed to soak up the liquid in the pot. Add about 2 1/2 cups broth and stir, add about 2 1/2 cups sour cream. Add more broth and sour cream until you reach the desired consistency.

Note, I didn't add salt on it's own since broth tends to have more in it anyway. Adjust seasonings to taste.

I made this for 2 lbs of pasta. We use Tinkyada, choose which type of noodle you prefer. Don't know yet whether the pasta and sauce will even out at the end....but we like a lot of sauce over the noodles.

[burdee]

Where do you find the date sweetened dairy free carob chips? Obviously I can't eat the malt sweetened chips because of the gluten in malt (barley), but I would love to find the date alternative to try making that fudge recipe. It sounds yummy ... except for the raisins!
BURDEE

[AndreaB]

I was going to try it with enjoy life chocolate chips. They are the only ones I can eat. I haven't found date sweetened carob. Amazon sells sugar sweetened but doesn't list the ingredients.

[ArtGirl]

Thank you SO MUCH for posting these recipes. I haven't had a chance to read through them all, but am going to try the cashew cheese recipe very soon. And the mayonaise, too.

I have a question (if you've already mentioned this, sorrry)

Does the cashew cheese melt? Do you put it on a pizza before cooking or afterwards (in other words, does it melt/cook about the same timeframe as dairy cheese)?

With these recipes I'll be in seventh heaven (if there were a dancing smiley it'd be here)

[AndreaB]

If you make the cheese and freeze it as the recipe for Cashew Cheese directs it will melt, but very quickly. It doesn't hold together like dairy cheese but it does taste good.

The pimento cheese from Cooking by the Book tastes great on pizza. It will make it sloppier, but whats a little sloppy if it tastes so good.

When I make the cashew cheese for mac & cheese and mix it with the other cheese recipe I don't put the gel in. Only use the gel if you want to freeze it.

[burdee]

Hi Andrea:
Thanks for all those great celiac/vegan/soy free recipes!! I've printed and added them to my 'safe' recipes binder. I have some questions about ingredients:

(1) For the Almond Mayonnaise recipe, where do you find "Instant Clear Jel"? Can I substitute Knox Gelatine?

(2) Have you ever seen Date Sugar sweetened Carob Chips? I would order them online if you could give me a website for a manufacturer. Could I substitute another safe sweetner, plain cocoa powder, and oil?

Thanks again for this topic and your recipes.
BURDEE

[AndreaB]

burdee, on Sep 18 2006, 11:34 AM, said:

Hi Andrea:
Thanks for all those great celiac/vegan/soy free recipes!! I've printed and added them to my 'safe' recipes binder. I have some questions about ingredients:

(1) For the Almond Mayonnaise recipe, where do you find "Instant Clear Jel"? Can I substitute Knox Gelatine?

(2) Have you ever seen Date Sugar sweetened Carob Chips? I would order them online if you could give me a website for a manufacturer. Could I substitute another safe sweetner, plain cocoa powder, and oil?

Thanks again for this topic and your recipes.
BURDEE

(1) I think I got the instant clear jel from Weimar Institute. They do have an online store now. Regular gel would probably work but you'd have to cook and cool it first. The instant clear jel is designed to go into things that don't need to be cooked. Ok, I have to thank you for this question.....I just went and searched for it.....Amazon has it by a supplier called Barry Farms.....<a href="http://www.amazon .com/Instant-Clear-Jel-1-lb/dp/B00015UC52" target="_blank">http://www.amazon .com/Instant-Clear-Jel-1-lb/dp/B00015UC52</a>

(2) I have never seen the date sweetened chips. Barry Farms does have sugar sweetened but I don't know the other ingredients. Can you use chocolate? I have made something with carob powder before but I don't know if it would set up for fudge. It'd still taste good if you want to try it. I don't have any measurements because I just threw it together. Make a paste out of carob powder, coconut oil, and a tad of sugar (or other sweetener). I also used coconut but was making something similar to an almond joy. Maybe you could try making a very small batch (like 1/4 of the recipe) and see how it would turn out. It would still taste good even if it doesn't set up. If you can use chocolate than swap for that. I will be trying it with enjoy life chocolate chips when I make it again.


For some reason the link doesn't work.....go into amazon and search for instant clear jel. Sorry.

This post has been edited by AndreaB: 18 September 2006 - 11:49 AM

[mythreesuns]

What are yeast flakes?

I posted this before, but I forgot where I posted it and don't know if anyone answered.

Can you use regular yeast "pellets" in the jar?

[AndreaB]

mythreesuns, on Sep 18 2006, 12:52 PM, said:

What are yeast flakes?

I posted this before, but I forgot where I posted it and don't know if anyone answered.

Can you use regular yeast "pellets" in the jar?

Toni,

That was on the yeast flakes thread that you asked that. Below is what I copied. You can leave them out without any adverse effects. Changes the flavor a little though.

They are totally different than the yeast you bake with.

I'm not sure where you live but Fred Meyer/Krogers carries them in the natural food bulk isle. Wild Oats has them in the bulk isle. Co-op have them in the bulk section. Health food stores would probably be the same.

I haven't looked for them pre bagged so if you find them that way let me know please.




You don't have to use them but it gives the "cheese" a more cheesy flavor. I last made mac and cheese without it and the kids liked it just fine. We are used to cashew cheese though.

[burdee]

Andrea:
Yes I can tolerate Hershey's plain cocoa powder, but can't have anything with sugar or evaporated cane juice or other sugar cane derivatives. I'll try mixing cocoa with Agave or corn based fructose and coconut oil, to see how that works on a small batch. I really don't like the taste of carob. I'll let you know how that turns out after I try it. Thanks for the ideas.
BURDEE

[jerseyangel]

Andrea

Thanks for posting these. I plan to copy the almond milk and mock sour cream recipes!