Having been open for little over a year now, Jessica Marlo Vandenbroeke and her team at Healthy Being Juicery have their healthy, organic, vegan menu dialed in. They are constantly changing and updating their menu to provide the community with the best dairy-free milks, cold-presssed juices and raw entrees (don’t miss their Thrive cleanse this month, either). They believe that taste doesn’t need to be compromised in order to ensure health benefits. Flavor and healthy goodness go hand in hand. Simply put, they make it easy to eat and to create raw, vegan foods while you dine out or in the comfort of your own home.
So if your holiday bing eating has left you with unhealthy cravings, take a cue from this recipe Vandenbroeke taught at SHIFT’s Locavore pantry event, back in October. Now you can have your cheese and eat it too.
This cashew cheddar is a great start for cuting out processed, unhealthy items from your diet. It’s also safe for lactose intolerants. This spreadable cheese is made from only a handful of ingredients, including cashews, lemon juice, spices, garlic, and water. The sprouted nuts that are used produce nutritional enzymes, meaning it is easier to break down than animal milk or cheese. Also, cashews provide the body with healthy fats and an adequate amount of protein.
Serving ideas include:
- as a dip for fresh veggies, crackers or chips
- tossed with pasta boodles for a dairy free pasta sauce
- quesadillas or nachos
- tossed over steamed veggies
- on any type of burger
Ingredients
- 2 cups sprouted cashews, soaked overnight then drained and rinsed
- 2 tablespoons lemon juice
- 1/2 cup purified water
- 1/4 teaspoon red pepper
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle
Instructions
- Blend in food processor until smooth. Shelf life is 3-5 days.
