Holiday cooking class

We gave a cooking class hosted by Los Gatos library in collaboration with the Plant-Based Advocates of Los Gatos. We made a cashew cheese log and chocolate mousse, and even got time to show how to make some cream and white sauce!


Here are the recording and the recipes we shared with the participants.


Cashew cheese log

www.clorofil.org/post/cashew-cheese-log


This cashew cheese log is a festive appetizer for the holidays.

It’s super easy to make and so delicious!


Blend all the following ingredients together:

* 2 cups raw cashews, soaked for at least 2 hours

* 2 Tbsp nutritional yeast

* 1 tsp miso paste

* 2 Tbsp lemon juice

* 1 garlic clove

* 1 tsp onion powder

* 1 Tbsp dried dill

* 1 tsp salt

* 1/2 tsp pepper


Pour the dough in a food wrap and give it roughly the shape of a log.

Put in the fridge for about 2 hours.


Meanwhile finely chop the following for the crust (measure needs not to be exact):

* 1/2 cup raw almonds

* 1oz chives


After the dough has firmed up in the fridge, roll it in the almond/chives mix and cover it fully with this beautifully crust.

Keep refrigerated until serving.


Bon appétit!



Milk, cream, and béchamel

www.clorofil.org/post/milk-cream-and-béchamel


French cooking uses lots of milk and cream, here is how to make rich, delicious, and plant-based milk, heavy cream, and béchamel (white sauce).


Milk

* 1/2 cup raw cashew

* 4 cups of water

Blend everything together. And voilà!

Keep the milk refrigerated up to a week.


Note: If you don't have an high speed blender, soak the cashews for a few hours before blending them and strain the liquid afterwards. You can use the cashew meal to bake or make Indian sweets (or give it to the chickens who love it!).


Heavy cream

* 1 cup raw cashew

* 2 cups of water

Blend everything together. And voilà!

Keep the cream refrigerated up to a week.


Béchamel (or white sauce)

* 1 cup raw cashew

* 2 cups of water

* salt & pepper

* nutmeg

Blend everything together. Cook in a saucepan until the sauce thickens (there is starch and fat in the cashews so need for flour or butter). Add salt, pepper, and nutmeg to taste.

To make a cheesy sauce, add 1 Tbsp nutritional yeast.


Bon appétit!


Chocolate mousse

www.clorofil.org/post/chocolate-mousse


No need to give up yummy desserts when eating plant-based!

Here is how to make a chocolate mousse with avocados.


Ingredients:

* 2 ripe avocados

* 1/2 cup cocoa powder

* 1/4 cup maple syrup

* 3 Tbsp soy milk

* 1/2 tsp vanilla extract

* pinch of salt


Blend everything together until smooth.

Refrigerate and enjoy within a day or two.


Bon appétit!

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