{"id":2359,"date":"2020-07-14T11:15:01","date_gmt":"2020-07-14T03:15:01","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=2359"},"modified":"2020-07-14T11:37:25","modified_gmt":"2020-07-14T03:37:25","slug":"cashew-cream","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2020\/07\/cashew-cream\/","title":{"rendered":"Cashew Cream"},"content":{"rendered":"\n<p>This is a vegan cashew cream that you can use in place of soft cheeses in traditional recipes.  To my mind, this doesn&#8217;t taste anything like cheese &#8211; but I&#8217;m not vegan.  My vegan daughter loved it, however.  <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups\u00a0raw cashews<\/li><li>2 Tbsp\u00a0lemon juice<\/li><li>2 tsp\u00a0apple cider vinegar<\/li><li>1 Tbsp nutritional yeast<\/li><li> 1 1\/2 tsp Dijon mustard <\/li><li>1 tsp salt<\/li><li>~2 cups\u00a0water <\/li><\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>Soak cashews in water for about 4 hours.  Drain.<br><br>Place the cashews, lemon juice, vinegar, nutritional yeast, Dijon mustard,  salt and 1 cup water in an electric blender and process until smooth.  Add more water as needed to achieve the consistency you want. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a vegan cashew cream that you can use in place of soft cheeses in traditional recipes. To my mind, this doesn&#8217;t taste anything like cheese &#8211; but I&#8217;m not vegan. My vegan daughter loved it, however. 2 cups\u00a0raw cashews 2 Tbsp\u00a0lemon juice 2 tsp\u00a0apple cider vinegar 1 Tbsp nutritional yeast 1 1\/2 tsp [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[96,399],"class_list":["post-2359","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-sauces","tag-vegan","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=2359"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2359\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=2359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=2359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=2359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}