Easy Tangy Herbed Cashew “Chevre”

This cashew chevre recipe is one that I adapted from other recipes online which contained histamine-triggering ingredients like apple cider vinegar and nutritional yeast.  This version is free of those trigger ingredients, and tastes similar to the almond “feta” recipe, but is much less labor intensive because it requires no straining of the excess liquid, and no baking.

2 cups cashews, soaked for 3-6 hours and drained
2 clove garlic
1/3 cup of lemon juice (juice from 2 lemons)
1/8 t lemon zest
2 t salt
3 T refined coconut oil (so there is no coconut flavor)
3 T virgin olive oil
1/4 cup water

Directions: After soaking and draining your cashews, blend cashews and all other ingredients at high speed until very creamy and smooth. Scrape the mixture out of the blender into a bowl and keep covered in the fridge overnight.  Prior to serving, scoop the desired amount out of the bowl and roll it into a log or roll shape across your favorite blend of fresh chopped herbs.  You can use chive, rosemary, parsley, basil, thyme, black pepper, or oregano.  I also like to roll (or sprinkle) mine with sweet roasted paprika powder, which imparts an amazing smoky flavur and, unlike other chillis, is generally not a histamine trigger.

If you a prefer a milder, less tangy, less salty version of this soft “cheese”, adjust ratios to make more of a sour cream like cheese using, for example, 1/4 cup lemon juice, 1.5 t salt, and 1 clove garlic instead of the above quantities.  For sour cream, you don’t have to chill it or roll it in herbs.

Another alternative is to mix the chopped fresh herbs into cheese mixture.

This cheese is excellent over tacos, on rice chips, or spread onto vegetables.

Enjoy!

[author] [author_image timthumb=’on’]http://www.simplywell.info/wp-content/uploads/2016/04/Marya.jpg[/author_image] [author_info]Marya Gendron is a biodynamic craniosacral therapist, health coach, and wellness researcher. She specializes in chronic migraine headache relief and alleviation of brain fog, indigestion, and histamine intolerance through plant-based solutions.

The SimplyWell Protocol is available here, or you can book a consultation with Marya.
Learn more about Marya’s healing journey here.
[/author_info] [/author]

Creamy, Decadent, Low-histamine Ranch Dressing Recipe

People often write to me asking me about what they can eat in the way of healthy sauces and dresssings while on a low histamine diet, so I thought I’d share this amazing “ranch” dressing with you. A friend of mine brought this delicious and creamy dressing to my house the other night and I found it easy to adapt to make it low-histamine.  All I did was switch out the vinegar for lemon juice and the date for maple syrup!  Fresh dill is one of my favorite flavors so I’m happy to share this with you!

 

3/4 cup filtered water
1 cup raw cashews, soaked and drained
2 tablespoon fresh lemon juice, plus more to taste
1 tsp maple syrup
1 teaspoon minced garlic
 (1 clove)
1/2 teaspoon onion powder, plus more to taste
1 1/2 teaspoons Herbamare or salt
1 tablespoon finely chopped flat-leaf parsley, plus more to taste
1 tablespoon finely chopped green onions, plus more to taste
1/2 teaspoon finely chopped fresh dill, plus more to taste

Throw the water, drained cashews, lemon juice, lemon juice, maple syrup, garlic, red onion, and Herbamare into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.Stir in the fresh herbs, and add more to taste.

The original recipe can be found here!

Enjoy! And stay tuned for more recipes!