{"id":11445,"date":"2019-06-14T06:23:28","date_gmt":"2019-06-13T18:23:28","guid":{"rendered":"https:\/\/theveganmonster.de\/index.php\/2019\/06\/14\/probiotischer-pinker-frischkaese-vegan-glutenfrei\/"},"modified":"2021-02-27T23:00:30","modified_gmt":"2021-02-27T23:00:30","slug":"probiotischer-pinker-frischkaese-vegan-glutenfrei","status":"publish","type":"post","link":"https:\/\/theveganmonster.de\/en\/probiotischer-pinker-frischkaese-vegan-glutenfrei\/","title":{"rendered":"Probiotic Pink Cream Cheese (Vegan, Gluten-free)"},"content":{"rendered":"

With winter, the root vegetables are making constant visits to my pantry. Be it carrot, parsnip or beetroot – I love them all. Especially the beetroot has taking my taste buds by storm again and I keep finding myself creating new dishes that contain this beautiful, delicious root.\"\"<\/a>
\nIn the meantime walnuts are an ingredient that I occasionally ignore. Even though they are such a delicious, nutritious nut that shouldn’t be missing in a well balanced diet.<\/p>\n

\"Vegan<\/a><\/p>\n

The other day I found myself dreaming of my vegan cashew “cream cheese”<\/a>. Then I glanced at my walnuts, soaking in a jar on the window sill; and another batch of fresh beetroot on the kitchen counter. And there it was! I have to warn you<\/strong> though, walnuts have a strong, unique flavour<\/strong> that might not be to everyone’s taste. You can substitute them with more cashews, or sunflower seeds, or blanched almonds, or…. \"?\"<\/p>\n

\"\"<\/a><\/p>\n

Also<\/strong>, due to natural oxidation, the top layer of the cream cheese will turn slightly grey. This is normal and doesn’t affect the taste or quality. \"?\"<\/p>\n

\"\"<\/a>
\n\"\"<\/a>
\n
\nMakes approx. 250g of cream cheese:
\n<\/strong>
\n3\/4 cup (100g) cashews (soak for 8 hours, then rinse and drain)
\n3\/4 cup (80g) walnuts (soak for 8 hours, then rinse and drain)
\n1\/3 teaspoon salt
\n20g raw beetroot (or more if you like)
\nprobiotic powder from two capsules
\n1\/4 cup + 1-2 tablespoon water<\/p>\n

Instructions:
\n<\/strong>
\n1. Mix all ingredients in a powerful blender until smooth.<\/p>\n

2. Scoop into a sterile jar, place lid on only loose so that the probiotic little helpers can breathe.<\/p>\n

3. Place the jar in a warm place for at least 10 hours. Depending on how warm it is and how active the probiotic bugs are, the vegan “cheese” will take between 10 and 20 hours. Once the ‘cheese’ has risen and you can see small bubbles, it is ready.<\/p>\n

4. Place in fridge and consume within a week.<\/p>\n

Enjoy! \"?\"<\/p>\n

Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n

\"Vegan<\/a><\/p>\n

\"Vegan<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

With winter, the root vegetables are making constant visits to my pantry. Be it carrot, parsnip or beetroot – I love them all. Especially the beetroot has taking my taste buds by storm again and I keep finding myself creating new dishes that contain this beautiful, delicious root.<\/p>\n","protected":false},"author":1,"featured_media":12247,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[890,1377],"tags":[1446,1196,1819,979,1805,1379,1741,1383,1380,1727,1378,1299],"class_list":["post-11445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-raw-uncooked","category-dips-and-spreads","tag-beetroot","tag-cashew-en","tag-cheese","tag-dairy-free","tag-fermented","tag-gluten-free","tag-pink-en","tag-raw","tag-recipes-en","tag-spread-en","tag-vegan-en","tag-walnut"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=11445"}],"version-history":[{"count":1,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11445\/revisions"}],"predecessor-version":[{"id":14879,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11445\/revisions\/14879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/12247"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=11445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=11445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=11445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}