Cashew Cream Cheese w/ Rosemary Salt.

This creamy, creamy cream cheese is made with only a few ingredients and turned out really well even without a blender. It's seasoned with the beautiful rosemary salt I made earlier today.

You need for the scented salt:

- sea salt
- fresh twigs of rosemary
- finely grated lemon zest (I used organic store-bought. If you're eager to prepare this on your own - go ahead!)


Remove the leaves from a few rosemary twigs. Mix sea salt and rosemary leaves in a food processor until both is well combined. Add a small amount of grated lemon zest. The salt will give your dishes only a slightly hint of rosemary and lemon without being very

For the cream cheese the cashews first must be soaked in hot water. I let them soak for about 2 hours, maybe 3 or 4 would have been better. I will try this the next time. If I happen to be patient enough.

- 200g cashews, soaked (non-roasted, non-salted)
- 80-100ml soy milk (or your favourite non-dairy milk)
- 1 tsp cider vinegar
- rosemary salt 

First blend  the soaked cashews with a handheld blender (or better in a blender, if you have) with 1 teaspoon cider vinegar. Then add spoon by spoon soy milk until your preferred consistency. I used about 80ml. Just have 100ml on hand and use as much as you need.
Mix very well and stir from time to time with a spoon to make sure you get all cashews mixed. I had a few very tiny chunks left so mix 2 minutes more when you think it's ready!
Season with the rosemary salt (or plain salt).

Let the cream cheese chill in the fridge for about 30 minutes. Spread on a toasted bagel. Enjoy.

Rasp- And Blueberry-Unicorn-Cheesecake-Tarte For Eve's Birthday-Tea-Party.

This was a really rich and yummy cheesecake with lots of raspberries and blueberry syrup. As lovely Eve adores unicorns a plastic unicorn and some pretty accesories had to be on top. Crust was an easy-peasy short crust with ground almonds and lots of vanilla, filled with a creme of vegan cream cheese and some raspberries and blueberry syrup. Simple whipped cream on top. Rich, luscious, fruity, creamy, crispy, refreshing - all at once. Perfect.

The recipe for it goes something like this:

Short crust
200g flour
100g finely ground almonds
200g margarine
200g sugar
vanilla
ice cold water
Mix dry ingredients as quick as possible until you have a very crumbly dough. Add 2 table spoons very cold water and knead until it's a nicely short crust dough. If more water is required, add more, but spoon by spoon. Otherwise you will have a squishy thingy and no short crust. Put in the fridge for at least one hour. I mean it.
Then bake for about 30 minutes, gas mark 4.


Cream cheese cream
300g cream cheese (I used Heirler , Tofutti works as well)
100g margarine
powered sugar (I didn't weigh it, I think it was also about 100g)
frozen raspberries (a handful, I guess)
blueberry syrup
blue food colour (optional)
Mix very well with a hendheld mixer. As I wanted a deep purple I used a bit of blue food colour. When the crust is cold enough, fill with cream and decorate with whipped cream and anything else you can think of.

In a better world unicorns were real.