Salsa cremosa de espinaca & cilantro
Esta salsa
consiste en un queso cremoso vegano en combinación con espinaca, cilantro y un
aceite de romero & chili. ¡Queda riquísimo con una rodaja de pan casero! La
receta para el aceite de chile y romera está aca y el queso crema es el
resultado de una fermentación de 48 horas en temperatura ambiental con 2 tasas
de castañas de cajú activadas y trituradas con agua y 2 cucharadas de un yogur
vegano. El mismo queso crema usé para hacer el base del tiramisú y la receta se puede ver aca. La salsa queda muy rica de sabor y si no tenés
un queso vegano en casa o el tiempo para hacer uno, también se puede hacer esta
salsa con un queso crema común haciendo una versión vegetariana.
Preparación:
triturar todos los ingredientes hasta una masa homogénea.
Ingredientes:
- 145 gramos queso crema vegano
- 65 gramos espinaca
- 26 gramos cilantro
- 2 cucharaditas aceite de romero y chili
- 1 cucharadita sal o al gusto
Creamy spinach & cilantro
Dip
This tasty dip is made
of a creamy vegan cheese blended until smooth with fresh spinach, cilantro and a
slightly spicy rosemary chili oil. It is great as a dip for raw veggies or as a
spread on a home baked slice of sourdough bread. If you don’t have any a creamy
vegan cheese at hand or the time to make it at home, then you could also make a
vegetarian dip using coming cream cheese instead. You will love it!
The recipe for the rosemary & chili oil can be found here.The recipe for the cream cheese can be found as part of the tiramisu recipe here. In short, the vegan cream cheese the result of a 48-hour fermentation at room temperature of 2 cups of activated and blended cashews together with some water and 2 tablespoons of a non-dairy vegan yogurt. It takes some time, but it is very simply to make and turns out very tasty.
The recipe for the rosemary & chili oil can be found here.The recipe for the cream cheese can be found as part of the tiramisu recipe here. In short, the vegan cream cheese the result of a 48-hour fermentation at room temperature of 2 cups of activated and blended cashews together with some water and 2 tablespoons of a non-dairy vegan yogurt. It takes some time, but it is very simply to make and turns out very tasty.
Preparation: blend all
the ingredients until a homogeneous sauce.
Ingredients:
- 145 grams vegan cream cheese
- 65 grams spinach
- 26 grams cilantro
- 2 teaspoons rosemary oil and chili
- 1 teaspoon salt or to taste
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