Recipe Directions
1. Combine all ingredients in a blender and mix until smooth.
ALL1E's Thoughts
By ALL1E This saves me from my cream cheese cravings.
Make your own personal “cream cheese” blend by simple adding or substituting fruit, cinnamon, herbs. Have fun and play with it.
I still had a few cashew chunks, so I mashed it up a bit more with a fork. I’m sure if you have a high-powered blender, it shouldn’t be a problem though.
I spread it over sprouted flourless bagels or English muffins and topped with fresh pomegranates.
You can also use it as a dip for fruit. Just add water for a thinner consistency.
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Comments
Top voted
elizabethh
Dec 29, 2009
this sounds great. any way you could post the recipe for these sprouted flourless bagels you speak of?
worleyhimself2
Dec 29, 2009
there is a bread called ezekiel by food for life. its not raw but its sprouted grain bread, which creates a complete protein. It was a good transitional food.
Zoe
Dec 29, 2009
Yes I second that! Please post the raw bagel recipe.
All
Nyuszi
Jan 07, 2010
This sounds wonderful. Have you made cheesecake with this cream? Thanks for sharing.
ALL1E
Jan 02, 2010
I am in the transitional stage & without a dehydrator, so I eat Ezekial brand breads which are sprouted & cooked at low-temperatures.
GoneRaw has OceanBliss' Amazing English Muffins (http://www.therawtarian.com/community/recipe/amazing-english-muffins), as well as several other breads that look delicious for those of you with dehydrators. I can't wait to try these! 'Living on Live Food' (Alyssa Cohen) has a rye bagel recipe that is supposed to be good. I found it at this link:
http://www.rawfoodtalk.com/showthread.php?t=10&highlight=bagel
Zoe
Dec 29, 2009
Yes I second that! Please post the raw bagel recipe.
worleyhimself2
Dec 29, 2009
there is a bread called ezekiel by food for life. its not raw but its sprouted grain bread, which creates a complete protein. It was a good transitional food.
elizabethh
Dec 29, 2009
this sounds great. any way you could post the recipe for these sprouted flourless bagels you speak of?
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