Tag Archives: cashews

Faux Sour Cream

Faux Sour Cream or Cream Cheese (Dairy-Free)

Faux Sour Cream

Two years ago… two years ago?! Time sure flies nowadays! Back to my thought before a reality check slammed me… two years ago I shared a recipe for cashew nut yogurt at my friend Jessica's blog. While I loved the yogurt I shared in that recipe, I couldn't help but experiment with the batches I've made in the last couple of years.

This version is a great substitute for sour cream and if you double the gelatin [affiliate link], it's even thicker and behaves like cream cheese!

Oh – and the other big difference is now I have a Vitamix (Amazon affiliate link)! The blending time is greatly reduced with a Vitamix. Now it takes just 2-3 minutes, instead of 10 or more.

I'm still using the same yogurt starter GI ProStart™ non-dairy yogurt starter (Amazon affiliate link) which I bought in February 2011 with an expiration date of February 2012. According to the official website you can freeze it for up to one year. I'm assuming some of the bacteria has died off since my product is long expired; however, what I have left is still working and makes a nice sour product. One of the frequently asked questions is in regards to refrigeration:

11. Does GI ProStart™ need to be refrigerated? Yes, GI ProStart™ does have to stay refrigerated to keep the bacteria alive,   GI ProStart™ can be left out of the refrigerator for up to a 10 days with only a 5% loss of active bacteria, after 10 days the bacteria will die off at a very rapid rate if left out of the refrigerator. GI ProStart™ should always be refrigerated to ensure maximum potency.

If the bacteria will die off quickly unrefrigerated, I'm making an assumption that freezing it will greatly reduce the die off rate so that's why I continue to use it. Plus, I just can't see tossing a bottle of product for which I paid $34.95 plus $15 shipping which seems to still be working. I don't think it can go rotten, the expiration date I believe is more geared to the bacteria dying.

I think it has been quite a good investment! GI ProStart™ is a combination of three bacteria: L. Bulgaricus, S. Thermophilus and L. Casei and one bottle makes 80 quarts of animal milk yogurt – 1/8 of a teaspoon will culture 2 quarts of milk and non-dairy milks will need a bit more starter. It's one more way to get some good bacteria into our gut especially if you can't tolerate dairy.

Be sure to use fresh good high quality organic raw cashews. Whole are best. I've bought pieces from Azure (not organic) and the flavor is different and there's just something not right. I have to consider that a positive because to tell you the truth that's what led me to begin mixing the nogurt with other foods to mask that off flavor. I've found a few ways to use it that I totally love and want to make again and again. My favorite is a GAPS legal version of Beef Stroganoff!

PLEASE NOTE: When I make this same recipe using my food coop leader's favorite raw cashews (she prefers Wilderness Family Naturals organic, raw, whole cashews) it tastes creamy and delicious and you almost can't tell it is made from cashews.

This recipe is so simple and easy. I love having sour cream again! Bonus – if you double the gelatin, the resulting product is more like cream cheese!

Faux Sour Cream

Makes about 3 cups

  • 2 cups raw cashews
  • 1 teaspoon sea salt [affiliate link]
  • filtered water
  • 3 small dates
  • 1-1/2 cups water – divided use
  • 1 tablespoon gelatin
  • 1/8 teaspoon yogurt starter (you may use less if yours is fresher)
  1. Soak raw cashews in filtered water with teaspoon of salt for 7 hours.
  2. Drain and then rinse the cashews.
  3. Heat 1/4 cup water just until it boils. Stir in gelatin to dissolve.
  4. Add cashews, dates, dissolved gelatin and 1-1/4 cups water to your blender or Vitamix.
  5. Blend until completely smooth (2-3 minutes in the Vitamix, longer in a regular blender).
  6. Remove 1 tablespoon of creamed cashew mixture and thoroughly mix in the 1/8 teaspoon yogurt starter.
  7. Pour creamed cashews into yogurt maker, and mix yogurt starter into cashews.
  8. Allow to ferment 18 hours.

You could taste the yogurt at 12 hours to see if it is sour enough, but I find at that point it is barely sour. For the recipes I've been using it in, I like it to be quite tart so I let it go for at least 18 hours. This longer amount of time may also be due to the fact that my starter is expired.

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Beefy Stroganoff

Beefy Stroganoff

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

Faux Sour Cream Cheese Chocolate Frosting on Chocolate Cupcakes

Chocolate Cupcakes

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Smooth and Creamy Spinach Dip

Smooth and Creamy Spinach Dip

Smooth and Creamy Spinach Dip

My previous all time favorite veggie dip has always been ranch dressing. Not the stuff from the bottle, mind you. That stuff always tasted off and just yuck. I'm talking about the “good” stuff. You know, the package mix. The expensive little package containing a powder with all the weirdo ingredients and the MSG. Yeah. That one. I used to think that was the “good” stuff. Okay, it tasted good. Really good. Especially good with the flavor enhancers. Well, live and learn. Now I know it's better to eat real food and avoid the commercially produced stuff. It's really not that hard to do when you get the hang of it. On Christmas Day when I was making our meal, I started to cut the vegetables up and wished I had my Faux Sour Cream on hand since it makes a very nice ranch dressing, but since I did not I started to think of what else I could make.

That led me to my latest creation. We still avoid dairy here. I have it rarely, but we don't have a ready source of raw milk or cheese (that's the only time I miss having our dairy goats) so it's easier to just avoid it altogether. I decided to try making spinach dip using raw cashews as the base. It turned out amazing! It had the best spinach flavor, so creamy and smooth. Then I decided to add in pieces of bacon and it was just phenomenal. I will definitely make this again.

Smooth and Creamy Spinach Dip

  1. Measure out 1 cup of raw cashews and soak in filtered water 4-6 hours. Drain and rinse.
  2. Add to your blender, preferably a high power blender like Vitamix
  3. Cook bacon until crisp. I prefer to bake it in the oven at 400°F until nice and brown.
  4. Melt butter in a skillet and add the raw spinach. Saute until limp.
  5. Add spinach and any juices to the blender.
  6. Blend until smooth. This will take less than 30 seconds with a high powered blender.
  7. Remove dip, add salt.
  8. Dice bacon and add to the spinach dip.
  9. Serve with your favorite vegetables.

Smooth and Creamy Spinach Dip
Author: 
Recipe type: Appetizer
Cuisine: American
 
Dairy-Free Creamy Spinach Dip
Ingredients
  • 1 cup raw cashews, soaked
  • 2 teaspoons butter, bacon fat or coconut oil
  • 12 ounces raw spinach
  • ½ teaspoon salt
  • 3 slices crisp bacon, diced
Instructions
  1. Measure out 1 cup of raw cashews and soak in filtered water 4-6 hours. Drain and rinse.
  2. Add to your blender, preferably a high power blender like Vitamix.
  3. Cook bacon until crisp. I prefer to bake it in the oven at 400°F until nice and brown.
  4. Melt butter in a skillet and add the raw spinach. Saute until limp.
  5. Add spinach and any juices to the blender.
  6. Blend until smooth. This will take less than 30 seconds with a high powered blender.
  7. Remove dip, add salt.
  8. Dice bacon and add to the spinach dip.
  9. Serve with your favorite vegetables.

Let me know what you think of this recipe in the comments! 🙂

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Grain-free Dairy-free Silky Chocolate Pie

Recipe: Silky Chocolate Pie

This recipe is my Happy Valentine's Day post to you. 🙂   Since today is a day that I work, I am going to prepare my Valentine's Day meal tomorrow. I thought you would enjoy this recipe. I had my Premier Taste Testers try it yesterday and everyone who tried it loved it and thought it was smooth and silky and rich. This is definitely a recipe that will serve a good number of people, at least 16.

Dr. Natasha has stated that chocolate is approved once digestive problems have stopped. She says we can use cocoa powder [affiliate link]. In this recipe I use Baker's unsweetened chocolate which the ingredients state it is nothing but chocolate. If you wish, you may try substituting 9 tablespoons more of cocoa powder and 3 tablespoons more of coconut oil instead of the 3 ounces of Baker's unsweetened chocolate squares. You will find this recipe in an easy print format below.

Grain-Free Dairy-Free Silky Chocolate Pie

Silky Chocolate Pie

  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed. The mixture will become even smoother with the addition of the coconut oil and Baker's chocolate.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.

Serves 16

For what it's worth, I use an Oster Beehive blender (this is my Amazon affiliate link) which I bought from Costco for under $60. The model I bought is no longer available, but this one from Amazon is the same in power – 600 watts – and has the all metal drive. I would like to have a Vitamix one day, but for now this blender is working very well for me.

Chocolate Pie Crust

For 9-1/2″ Pie Pan

  • 1-1/2 cups blanched almond flour [affiliate link]
  • 3 Tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
  1. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  2. Whip solid coconut oil and honey together.
  3. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  4. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  5.  Take about 1/2 of the mixture and pat into the bottom of the pie shell.
  6. Drop handfuls along the edges and press up into the sides.

This post was shared at Fat Tuesday.

Grain-free Dairy-free Silky Chocolate Pie

Are you looking for more egg-free, dairy-free, grain-free, gluten-free, soy-free, corn-free honey sweetened puddings?

Check out my e-book Everyone Loves Pudding for more recipes like Creamy Pumpkin [affiliate link] Pudding, Chocolate Orange Mousse, Black Cherry Vanilla, Cool Minty Pudding, Smooth Lemon Pudding and more!

Everyone Loves Pudding

Everyone Loves Pudding e-book*If you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive Tropical Traditions book Virgin Coconut Oil, How It Has Changed People's Lives and How it Can Change Yours! and I will receive a discount coupon for referring you. Thank you for thinking of me!

**Tropical Traditions currently does not carry Rapunzel brand, they are now carrying Equal Exchange Chocolates brand. The link will take you to the current brand carried by Tropical Traditions.

Silky Chocolate Pie
Author: 
Recipe type: Dessert
Cuisine: Grain Free, Dairy Free, GAPS Legal
Serves: 16
 
This pie is silky and smooth with a rich deep chocolate flavor.
Ingredients
  • 2 cups raw cashews, soaked
  • 1 can coconut milk (13-1/2 ounces)
  • ½ teaspoon salt
  • 6 Tablespoons cocoa powder
  • 2 teaspoons vanilla
  • ½ cup honey
  • ½ cup coconut oil, expeller pressed
  • 3 ounces Baker's chocolate
  • Cacao nibs, optional (as garnish)
  • 9-1/2" Chocolate Pie Crust Ingredients
  • 1-1/2 cups blanched almond flour
  • 3 Tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
Instructions
  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.
  8. Pie Crust Instructions:
  9. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  10. Whip solid coconut oil and honey together.
  11. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  12. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  13. Take about ½ of the mixture and pat into the bottom of the pie shell.
  14. Drop handfuls along the edges and press up into the sides.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites

This is a perfect recipe to have on hand which is GAPS legal when we're going to be out in public around folks that are probably not eating GAPS, especially if you have children. Usually [ahem] adults can control themselves, but sometimes it just feels unfair when our children have no choices. I think it also creates a situation where children may feel as if they are being left out, or being treated unfairly since they can't have what the other children are having. But when there is a yummy substitute, it can turn what could be a negative and sorrowful memory, into something positive and memorable.
Perhaps you have a potluck to attend, or maybe you want to have some GAPS legal candy for your children to trade in at Halloween. I know much of the fun of Halloween is dressing up and getting candy. A solution some healthy eating families employ is to trick or treat but the children trade in the candy for a special gift, or maybe for some GAPS legal candy.

These Sesame Chocolate Nutty Bites are crunchy and chewy, made with lots of wholesome ingredients. You can feel good giving these treats to your children. They do have 1 gram of fiber in each piece, so if you are a GAPSter with severe digestive issues you might want to go easy on these since they do contain 1 gram of fiber in each piece. By the way, this recipe was inspired by an “Energy Nugget” I found in the bulk bins at my local grocery store. They list the ingredients, but not the amounts so this is my attempt to duplicate the store version. I did substitute cocoa powder [affiliate link] for carob powder, and walnuts [affiliate link] for peanuts.

This recipe makes 28 pieces which measure 2-1/2″ long by 1/2″ wide. There are two versions, a slightly less sweet version contains 1 Tablespoon less honey [affiliate link] and 1 Tablespoon more almond butter [affiliate link].

More Sweet: Per serving: 44 calories; 1 gram protein;  3 grams fat;  4 grams carbohydrates; 1 gram fiber

Less Sweet: Per serving: 45 calories; 1 gram protein;  3 grams fat;  3 grams carbohydrates; 1 gram fiber

Place the ingredients into a bowl – reserving 3 Tablespoon of sesame seeds for later use.

Mix everything together, the mixture will be very thick and may be difficult to stir.

Place a sheet of parchment paper into a dish 7″ x 5″ This is the one I used: Pyrex Storage 3-Cup Rectangular Dish with Dark Blue Plastic Cover, also lining the sides. Lightly grease the parchment paper with some type of GAPS friendly fat (I actually used the almond oil which was floating on top of my almond butter). Place the candy mixture into the parchment paper. Grease the back of a spoon or your fingers and mold into the dish. Take 1.5 Tablespoons of the remaining sesame seeds and spread over the top of the candy mixture until it is evenly covered. Remove the parchment paper and carefully tip upside down onto another piece of parchment paper. Otherwise the candy will stick to whatever you tip it onto.

Replace the original piece of parchment paper into the dish and replace the candy mixture, this time upside down so that the sesame seeds are at the bottom. Spread the remaining sesame seeds on top.

Refrigerate overnight, or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2.5″ wide and 7″ long.

Now cut 1/2″ pieces which will give you 14 pieces from each rectangular piece.

Sesame Chocolate Nutty Bites

Remove a strip of parchment paper 7.5″ long. Cut each piece into a 2.5″ piece strip.

Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself.

Sesame Chocolate Nutty Bites

You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist. The parchment I paper was prone to easily tear so I had to be delicate with it. If you wanted to get really fancy you could use some thin ribbon to tie around the ends of each candy instead of just twisting the ends.

Isn't that smiley face cute?

Sesame Chocolate Nutty Bites

This post was shared at Fat Tuesday.

**If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Sesame Chocolate Nutty Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 28
 
These Sesame Chocolate Nutty Bites are crunchy and chewy, made with lots of wholesome ingredients. They do have 1 gram of fiber in each piece, so if you are a GAPSter with severe digestive issues you might want to go easy on these since they do contain 1 gram of fiber in each piece.
Ingredients
  • ¼ cup Tropical Traditions Organic Canadian Raw Honey
  • 2 Tablespoons raw sunflower seeds
  • 6 Tablespoons sesame seeds - divided use
  • 2 Tablespoon walnuts
  • 2 Tablespoons cocoa powder (I used Rapunzel Organic Cocoa Powder from Tropical Traditions)
  • 2 Tablespoons raw cashews
  • 1 Tablespoon almond butter
  • 2 Tablespoons pumpkin [affiliate link] seeds
  • 3 Tablespoons Tropical Traditions shredded coconut
  • Parchment Paper (preferably unbleached natural - I used Natural Value's parchment paper)
  • Invisible Tape
  • Stickers, optional
Instructions
  1. Place the ingredients into a bowl - reserving 3 Tablespoon of sesame seeds for later use.
  2. Mix everything together, the mixture will be very thick and may be difficult to stir.
  3. Place a sheet of parchment paper into a dish 7" x 5", also lining the sides. Lightly grease the parchment paper with some type of GAPS friendly fat (I actually used the almond oil which was floating on top of my almond butter).
  4. Place the candy mixture into the parchment paper.
  5. Grease the back of a spoon or your fingers and mold into the dish.
  6. Take 1.5 Tablespoons of the remaining sesame seeds and spread over the top of the candy mixture until it is evenly covered.
  7. Remove the parchment paper and carefully tip upside down onto another piece of parchment paper.
  8. Otherwise the candy will stick to whatever you tip it onto.
  9. Replace the original piece of parchment paper into the dish and replace the candy mixture, this time upside down so that the sesame seeds are at the bottom.
  10. Spread the remaining sesame seeds on top.
  11. Refrigerate overnight, or at least four hours.
  12. Remove and cut lengthwise so that you have a rectangular piece which is 2.5" wide and 7" long.
  13. Now cut ½" pieces which will give you 14 pieces from each rectangular piece.
  14. Remove a strip of parchment paper 7.5" long. Cut each piece into a 2.5" piece strip.
  15. Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself.
  16. You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist. The parchment I paper was prone to easily tear so I had to be delicate with it.
Notes
For a less sweet version, reduce honey by 1 Tablespoon and increase almond butter by 1 Tablespoon. The calorie count changes to 45, protein, fiber and fat remain the same. Carbohydrates change to 3 per serving.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 3 Carbohydrates: 4 Fiber: 1 Protein: 1

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cherry Vanilla Ice Cream

Recipe: Cherry Cheesecake Ice Cream Dairy-Free

Cherry Cheesecake Ice Cream

First off, let's be clear that GAPS allows fermented or aged dairy products. I went off dairy (including butter!) for six weeks when I did Introduction for the first time and when I've tried to re-introduce, it kicked up some respiratory symptoms for me with which I was unwilling to live, so I've decided to stay off of dairy (although I seem to tolerate butter and ghee okay). If you are doing GAPS, I'm sure it would work out great if you substituted the coconut cream [affiliate link] and creamed cashews with equal parts of yogurt made from cream, or kefir made from cream. I used Natural Value Coconut Milk, it has no illegal GAPS additives (like guar gum) and the cans are not BPA-free now BPA-Free! Yay! I love this product.

I was very pleased that this ice cream was not rock hard after freezing for 24 hours. I was still able to use an ice cream scoop to remove a serving. I believe that is due to the high fat content from using the coconut cream.

  • 1 cup raw cashews, soaked overnight
  • 32 sweet black cherries, pitted and cut in half
  • 6 egg yolks
  • 1/2 cup (preferably raw) honey*
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk [affiliate link], harvested from 2 cans full fat coconut milk – (the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla [affiliate link]

If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes.

Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.

Soak 1 cup of raw cashews with 1/2 teaspoon sea salt [affiliate link] overnight.

Drain the liquid from the cashews and place in the refrigerator to chill while preparing the other ingredients.

Pit 32 cherries and cut them in half. My favorite device is the Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter which I recently reviewed.

Place the egg yolks, 1/2 cup honey [affiliate link] and 6 tablespoons freshly squeezed lime juice into a small saucepan. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.

Remove from heat. Place in the freezer and stir every ten minutes until chilled.

Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet [affiliate link] I took the cup off and shook it, then blended for 30 seconds, several times. If the mixture is extremely thick, add 1 or 2 tablespoons of coconut water or just plain water if you are using cream yogurt or kefired cream.

When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries. Add in the vanilla and stir. Add in the cashew cream and cherry mixture and stir.

Place in the ice cream maker and stir until thickened.

My husband said this was delicious, but he wished it had either chocolate or graham crackers in it. Matthew loved it and was happy with one 1/2 cup serving. It has a tart taste to it, and is not super sweet. It tastes like cheesecake filling to me.

I hope you enjoy it, too! I would love to know if you get a chance to try it, please let me know.

There is a printable recipe below.

This recipe was shared at Fat Tuesday and at GAPS Friendly Fridays.

Eggs, lime juice and honey heating to 170°F

Eggs, lime juice and honey, chilled

Cherry Cheesecake Ice Cream Ingredients

Cherry Cheesecake Ice Cream Ingredients

Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream

Cherry Cheesecake Ice Cream

 

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

 

 

 

Recipe: Cherry Cheesecake Ice Cream Dairy-Free
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
  • 1 cup raw cashews, soaked overnight
  • 32 cherries, pitted and cut in half
  • 6 egg yolks
  • ½ cup honey
  • 6 T. freshly squeezed lime juice
  • 1-1/4 cup cream of coconut milk, harvested from 2 cans full fat coconut milk - (you are harvesting the cream that rises to the top of canned coconut)
  • 1 teaspoon vanilla
Instructions
  1. Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.
  2. Soak 1 cup of raw cashews with ½ teaspoon sea salt overnight.
  3. Drain the liquid from the cashews and place in the refrigerator while preparing the other ingredients.
  4. Pit 32 cherries and cut them in half. My favorite device is the
  5. Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter.
  6. Place the egg yolks, ½ cup honey and 6 tablespoons freshly squeezed lime juice into a small saucepan.
  7. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.
  8. Remove from heat. Place in the freezer and stir every ten minutes until chilled.
  9. Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great.
  10. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet I took the cup off and shook it, then blended for 30 seconds, several times.
  11. When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries.
  12. Add in the vanilla and stir.
  13. Add in the cashew cream and cherry mixture and stir.
  14. Place in the ice cream maker and stir until thickened.
Notes
If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes. If you can have dairy products, feel free to substitute the coconut milk cream and cashews with yogurt made from cream or kefired cream.

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cashew Milk Vanilla Banana Shake

Cashew Milk Vanilla Banana Shake
Cashew Milk Vanilla [affiliate link] Banana Shake

Today I wanted something cold and creamy. Only, I'm not doing dairy and besides GAPS doesn't allow milk unless it is fermented (yogurt or kefir). I have heard about nut milks, and I've made Elana's Vegan Vanilla Ice Cream (which I call cashew nut ice cream) and I love it. But I didn't want to make a quart of ice cream… I will just eat the whole quart myself.

So I thought I would try making a single serving. I was very happy with the results and it hit the spot nicely on this hot muggy Arizona day.

  • 1/4 cup raw cashews
  • 1/2 cup water
  • 1/3 banana
  • 1 teaspoon vanilla
  • 1 cup ice cubes

Place raw cashews into blender with the water. Blend on high about two minutes. Add banana and vanilla, blend until smooth. Add ice cubes, blend until thick and creamy.

I am very happy with this shake as a substitute for a thick, creamy vanilla shake. As you might notice, there is no additional sweetener, aside from the natural sweetness of the banana (and the cashews have a slightly sweet flavor as well

Recipe analysis at Calorie Count: Cashew Milk Vanilla Banana Shake.

Recipe: Cashew Milk Vanilla Banana Shake
Author: 
Recipe type: Smoothie, Dessert
Prep time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • ¼ cup raw cashews
  • ½ cup water
  • ⅓ banana
  • 1 teaspoon vanilla
  • 1 cup ice cubes
Instructions
  1. Place raw cashews into blender with the water.
  2. Blend on high about two minutes.
  3. Add banana and vanilla, blend until smooth.
  4. Add ice cubes, blend until thick and creamy.

 
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