Cashew (Or Macadam Nut) Cream Cheese

Let's Cook

1. Step 1.

   Place 2 cups raw cashews or macadamia nuts in a bowl, cover with water, and refrigerate overnight to soak.

2. Step 2.

   Drain the soaked nuts and transfer to a high-powered blender. Blend on high speed, scraping down the sides occasionally, until smooth. Add cold water 1 tablespoon at a time as needed to help blend, but avoid adding too much or the cream cheese will be runny.

3. Step 3.

   Add 2 tablespoons plain cultured coconut-milk yogurt and ½ teaspoon sea salt to the blender. Pulse until just combined.

4. Step 4.

   Transfer the mixture to an airtight container and refrigerate for at least 24 hours to allow it to sour and set. The cream cheese is now ready to use or can be flavored by folding in chopped charred green onions or roasted garlic.

5. Step 5.

   Spray a 9x13-inch baking dish or 9-inch cast iron skillet with avocado or coconut oil spray.

6. Step 6.

   In a medium mixing bowl, combine ¾ cup finely ground almond flour, 2 tablespoons coconut sugar or monk fruit sugar substitute, 1 tablespoon gluten-free baking powder, and ½ teaspoon fine sea salt. Set aside.

7. Step 7.

   In a separate large bowl, tear 8 ounces Kiss My Keto bread into rough 1-inch pieces. Set aside.

8. Step 8.

   In a small bowl, whisk together 2 cups carton coconut milk beverage, ½ teaspoon vanilla extract, zest of 1 orange, and 4 large beaten eggs until well combined.

9. Step 9.

   Gently fold about half of the dry ingredients into the torn bread, followed by half of the wet ingredients. Repeat with the remaining dry and wet ingredients. Stir in 5 tablespoons melted coconut oil or grass-fed ghee.

10. Step 10.

    Pour the mixture into the greased dish, cover with foil, and refrigerate for at least 30 minutes, or up to overnight.

11. Step 11.

    Preheat the oven to 350°F. Bake the foil-covered casserole for 30 minutes. Remove the foil and continue baking until fluffy and lightly browned, about 15 minutes more.

12. Step 12.

    Serve the casserole directly from the dish or skillet, dusted lightly with powdered stevia sugar and drizzled with monk fruit maple syrup.