When you tell people you eat a great percentage of your foods Raw, you often get two responses: Open curiosity or shut down tight fear. “How will I get my protein?” they ask, panicked. Fair enough question. Protein is essential. Without protein, our bodies cannot function properly.
Yet the fact is, as Americans, we have been getting too much protein from animal products. It has begun to turn on us, causing inflammation and raising numbers of heart disease, arthritis, osteoporosis, cancer and Alzheimer’s. Often protein rich greens, nuts and seeds give us just the right amount in a natural alkaline form.
I love cheese and I would hate to do without it. That is why I am deeply into vegan, dairy-free cheeses that are heart healthy and exciting to the palate. Cruelty free fromage, with no additives or chemical binders. Just pure natural ingredients. I do better on these foods.
RAW VEGAN DILL CHEESE
1 cup Raw organic cashews soaked overnight
2 tablespoons fresh lemon juice
2 tablespoons mild white miso unpasteurized GMO free
¼ cup filtered water
1 tablespoon extra virgin coconut oil
pinch of sea salt
1 tablespoon finely chopped fresh dill
Drain the cashews. Add cashews, lemon juice, miso, coconut oil and sea salt to a high powered blender and turn up slow to incorporate. Add the filtered water as needed. Turn the mixture up on high and blend till creamy. Add the chopped dill by hand and stir in. Store in the fridge in a Mason jar. Use as a cracker spread or dip. YUM!
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