There are now a lot of options for those wanting dairy-free cheese, milk, or other alternatives.
Cheese is a staple for most households and is a great compliment to a meal or as a snack.
This Alkaline Cream Cheese is not only simple to prepare, but it’s also packed with essential nutrients and each ingredient is on Dr. Sebi’s Nutritional Guide.
Here’s the gear you’ll need to get started:
Equipment
– A Blender
– Storage Container
Preparation
Soak the Brazil Nuts ideally the night before making the cheese.
If not, a few hours before in hot Still Spring Water can also work.
Ingredients
Remember, to keep in line with Dr. Sebi’s Alkaline Nutrition Plan, use organic, non-canned fresh ingredients for optimal health.
We recommend storing the cheese in glass to avoid any toxicity from plastic.
– 300g Soaked Brazil Nuts
– 1 Cup Still Spring Water
– 1 Cup Hemp Milk
– 3 Tablespoons of Onion Powder
– 1 Teaspoon of Sea Moss.
– 1 Teaspoon Sea Salt
– 1/2 Teaspoon Cayenne
– Juice of 1 Key Lime
Method
The method is really simple and only takes around 10 mins.
1- Add all of the ingredients into a blender (Only half a cup of water now) and blend for 1-2 minutes.
2- Add the other half a cup of Still Spring Water and blend until smooth.
3- Pour the alkaline cream cheese into a suitable container, refrigerate and use it within 3-4 days.
Top Tip: This alkaline cream cheese is great when paired with the Alkaline No Yeast Pizza Crust Recipe to make a healthy pizza with a yeast free base.