A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
More about us
email me
Bentos for A Gaggle of Girls
The Year of Living Change-erously
I'm a Mormon.

We are hosted by Invehosting

Archive for the ‘cornerstones of cooking’ Category

postheadericon Cashew or Cashew/Almond cheese

If you can tolerate nuts, this is a great “cheese” spread. My daughters love it for mac & cheese or atop pizza. I just like it straight on a cracker, myself.

Obviously, this is NOT nut free! But it is vegan and soy free, which is tricky to find in a “cheese”.


  • 1 Cup Cashews (or 1/2 cashews & 1/2 almonds)
  • 1 Cup Water
  • 1 TBS Psyllium Seed Husks
  • 1 Large Lemon — Juiced (or 3 TBS lemon juice)
  • 1/4 Teaspoon Sea Salt

Combine psyllium seed husks with 1/4 cup of the water in a small bowl, and stir well. Set aside.

Place cashews/almonds in blender or food processor and grind to powder on high speed. add 1/2 cup of water and blend well. Add psyllium mixture, salt, lemon juice and remaining water. Blend on high speed for several minutes. Mixture should be thick. Adjust amount of water for desired consistency, depending on how the cheese will be used. For lasagna and pizza it should be relatively thick so that it can be spooned on.

Look at our lunches!
Foods we have made
Recipe Categories