▷ video #1 Gluten Free & Dairy Free Noshing Series

Gluten-Free » video #1 Gluten Free & Dairy Free Noshing Series

Discover delicious gluten free and dairy free recipes in video #1 of our Noshing Series. Get ready to indulge in healthy and tasty dishes!

Nourishing Recipes for Gluten-Free and Dairy-Free Diets

Learn how to make Tofu Cream Cheese with Sandy as she explains the reasoning behind her culinary choices. This dairy-free and vegan recipe is perfect for those following a gluten-free diet or looking to explore new plant-based options in their cooking. Sandy’s step-by-step instructions make it easy to create a delicious and creamy spread that can be enjoyed on toast, bagels, or as a dip for vegetables.

By using tofu as the base for the cream cheese, Sandy showcases how versatile and flavorful plant-based ingredients can be. Whether you’re a seasoned vegan or simply curious about incorporating more meatless meals into your diet, this recipe is a great way to experiment in the kitchen and discover the delicious possibilities of dairy-free alternatives.

Deliciously Free: Gluten and Dairy-Free Snack Attack!

Hi everyone and welcome to my very first gluten and dairyfree noshing live so I wanted to put this Live on YouTube but until you have 50 subscribers you cannot go live so I will put the link and then hopefully someone will join or 49 plus of you will will follow me as subscribers and then I can put these as lives like I wanted to originally so the.

Things that you learn uh when you are uh learning new Social Media stuff so I decided that for this gluten and dairyfree nuse series that what I would do is just go with the flow and do things as I want to make them in my kitchen rather than having a very specific uh schedule of different posts and so that’s usually how I go in the.

House anyway is I make things as I feel like eating them and as I want to serve them to family or I have different events and stuff going on so today what I’m going to do is I keep seeing all these recipes with Epicure actually they are um uh really promoting the dips that are available right now that came out the French onion the Sunkissed tomato.

The uh French or sorry the nacho cheese and the spinach dip and a lot of those recipe bases call for cream cheese but because I choose to eat primarily gluten and dairy free notice I didn’t say 100% I’ll tell you about that in a minute um um I have uh decided that I will try them uh dairy free and what I wanted to do was make a cream cheese that was.

Dairy free and so a lot of times what I do is I just Google uh best dairyfree cream cheese recipe one of the chefs I worked with at Shadow Lake Lodge said oh Sandy always use the word best in front of it so that’s what I did so um I’ll just go through the recipe and just explain a couple of different things so first of all uh my disclaimer I am not a.

Doctor I am not a naturop paath I’m a certified culinary nutrition expert and what that means is that my whole purpose uh with the certification is to add the maximum amount of nutrition in every bite that’s delicious and so the whole point of it is to have really really great food but also to keep within the parameters that are going to keep you.

The healthiest so everybody’s version of healthy is different and like Megan tner taught me is that the method of eating that heals you isn’t necessarily the that stains you so it changes over you know over time I was really strict back in 2015 when I was diagnosed with multiple sclerosis and so I eliminated gluten and dairy 100% though as time has.

Gone on and I haven’t been on any medications at all for it I’m very thankful for that um and I live a vious life I’m active I do all those things then I’ve chosen to um eat gluten and dairy because I like them to be honest and so for the majority of the time probably about 85% of the time I choose to eat gluten and dairy free and then.

The other times if I want a real doughnut or I want a real piece of pastry or I want a real you know or traditional I should say not real um then I’ll go ahead and do that so you you do you you can ask me questions I can give you the information um that I’ve used in the past and I’m going to try and share as.

Much as of my knowledge as I can okay so uh today tofu based gluten uh or sorry dairyfree cream cheese and don’t knock it till you try it um a lot of times uh people will say oh well soy doesn’t agree with me well then fine you don’t have to do soy you could do a nut-based one there’s lots of recipes for that um and I choose not to buy the ones in the.

Grocery store for two well actually three reasons they taste like coconut most of them they’re nutritionally void and they’re very expensive and a lot of times also number four is they have funky ingredients in them that are going to keep them really um like in the fridge for a long time and real food goes bad and so I like to do stuff from.

Scratch a lot of times so what did I do I bought non GMO organic sprouted tofu if you’re going to use tofu you want to use organic it’s known as a very highly sprayed crop and so by using organic you’re going to help to eliminate some of those chemicals and truly pricewise pretty much the same across the board no matter what and so I’m going to use the.

Whole pack I always buy extra firm because the extra firm is going to give you more of a protein punch per Sur in than if you buy soft and your results are going to be pretty much the same I will say you need a high-speed blender I have a Vitamix I usually run it through twice or more and that’s going to be really riveting in a in a live video but.

I want to show you how I do it and so what you do is no matter what kind of tofu sorry what kind of tofu you’re using you want to make sure that you put the brine in okay so I’ve got my Vitamix here and uh I’m just using the smaller jug itn’t really matter which blender anything you use and when you poke it I usually poke one side make sure you have.

It really flat because it’s going to start to um leak out so I try and leak out some of the rine and then if I was making um a lot of times I’ll make breakfast Paras too a tofu and I have a really great ricot recipe um I will keep the cover so that I know how many grams of of protein per serving it is so this one is per one of.

A package is G and it’s 400 gr package so yeah you’ll get about I would divide it into four if I wasn’t using the whole thing and 10 gram protein so that’s quite a lot right and a really economical way to get protein in too especially with the cost of dairy lately so uh why no gluten and dairy see how I very professionally just bloed that in.

There blop is an official word and you turn this on and I’m just going to show you how I use the tamper make sure that if you don’t have a blender with a remember that you shut it off so you don’t get hurt okay you turn the power on make sure it’s plugged in so why no gluten and dairy well uh Ms and uh many autoimmune diseases are.

Known for inflammation and dairy and gluten are known to create inflammation in the gut in the body that’s why okay turn the power on here we go I’m just going to Tamp it down and then I’ll continue talking with you you want to start it on a low temperature or not temperature low speed and you’ll notice that there’s no perfection in these.

Videos that it’s going to be totally real okay I don’t uh I uh I make mistakes now I see FaZe he’s one of the chefs I’m in High face at the L watching and now I’m nervous anyway okay here we go so you just want to break this down and then as it starts to break down you turn the up okay you want to get all the.

Sides of it okay so once it starts to break down uh a lot more this is extra firm it didn’t have a of a lot of rine I know that I need to add more liquid this just is going with the gut okay if it looks like this it looks like cotta cheese it means you need more liquid so when I Googled best vegan Toof or H cream cheese.

Recipes uh some of them called for liquid some of them didn’t what I’m going to add to this is just some um oat milk okay I buy the zero sugar make sure it’s glutenfree here you go so we’re just going to add in a couple of tablespoons and then we’re going to continue on with the recipe so why gluten and dairyfree because they.

Have to lead to inflammation in the body okay that’s why and so when I went to the Natural path originally back in in early 2015 when she told me I needed to go gluten and dairy free I actually laughed at her I’m like that’s not happening but over time I realized that that’s what my body needed and so it’s really important.

To listen to your body okay so here we go we’re going to do two tablespoons add into this um fresh lemon juice or apple cider vinegar I people in my family who don’t particularly care for apple cider vinegar so I’m going to use lemon juice what we’re seeking here is that Tang that cream cheese has that’s what you’re looking for and this lemon is really.

Large which is awesome except that they don’t necessarily always fit into the Press so what I like to do and yes I use a citrus press because they’re awesome excuse me and you get way more liquid off when you use a press than trying to press it by hands so I’m just shaving off the sides of the lemon you noce it’s super thicky you can save.

These if you want to pop them in your water bottle and they’ll flavor your water so most lemons have about three tablespoons you notice I’m eyeballing this you don’t have to be official with this you’re going to go by taste because cream cheese is going to uh you’re going to have an expectation of the taste of the.

Cream cheese next it calls for a/4 cup of refined coconut oil melted now I would just buy n GMO uh coconut oil the one that I prefer that I’m out of is actually Mason or fee it’s a company that’s based in Montreal and their products are beautiful they’re delicious they’re um really and I’ll use that overused term clean they’re very clean.

And uh they have U one that is deodorized which means it doesn’t taste like coconut and so I’m choosing not to use coconut oil because I’m completely out and the product that I’m going to use instead is this vegan ghee which I know might be an oxymoron for some people they’re like what okay but this one is really good I found it on Amazon.

It tastes like it tastes like ghee it tastes like butter my family happily uses it on uh popcorn we use it quite often if we’re making progis and yes there’s a gluten and dairyfree perogi maker here in Edmonton outstanding uh riada Bakery you can write that down if you’re local and you’re looking for plac so I’m just.

Adding this in I didn’t melt it down all the way it softened okay so see how you can Muck with these recipes you don’t have to totally follow them 100% and things are still going to turn out okay and usually when I serve these to people I serve them and I don’t tell them what they are I just let them eat and then I tell them unless I know that they have a.

Known allergy because they’re going to go into it with an open mind and they’re going to really love it so here I got nutritional yeast another throw to a business I buy this at Earth General Store in the bulk section so I’ve got an old vintage Epicure jar and um you can take your empties and you can use them at Earth.

And they tear like so they weigh the jar and then you also get uh 5 cents off which but the cost of groceries these day adds up so it calls for a teaspoon so I’m going to start with a teaspoon of nutritional yeast some of the recipes I found went up to two tablespoons so we’re going to taste this nutritional yeast is really really high B vitamins.

Very very good for gut health and also add like a Cheesy nutty flavor so you you don’t want to emit it you want to make sure that you use nutritional yeast okay and then it calls for a half to one teaspoon of salt so I always like to start with the lower end of salt and again I picked this up at Earth it’s just a pink sea salt and I’m using the.

Other end of The Epicure 4 in one spice spoon here we go there we go all right so now we stick our her back in there we double check and make sure we have all the ingredients yes we do and I think I added about 2 tablespoons of oat mil okay didn’t really measure but that’s okay all right so let’s stick this back.

In and now what am I going to use this in well what would you use cream cheese in I’m going to use it in hot dip actually be really good in spinach dip the old traditional recipes here we go so you’re going to notice that it’s going to start to really move in the blender now got that Li in there there we go that’s a.

One oh it looks so good excited all right so I would run this again it’s just that because we’re live you can see that there’s little grains.

On here so I would run it probably two or three more times just to smooth it out and then if it wasn’t thick enough for whatever recipe you’re using it for then what you could do is you could add some chia seeds you could add some flax you could add some celium husk but see you can see how it was starting to go down okay and U by that I mean like.

Circulating totally in the Vitamix so now here comes the fun part so yeah spinach diip is the first thing I’m going to do with this but I’m also going to make a cheesecake I have a um there’s a fundraiser coming up where they’re auctioning off desserts and I promised to make a gluten and dairyfree dessert so I’m actually going to do The.

Epicure uh Citrus Berry cheesecake mix here we go no it tastes like nutritional yeast so how do you fix this you fix it by adding more um more acidity so you could do your apple cider vinegar because if I was going to use this whole thing in cream cheese or sorry in a cheesecake then what I would.

Do is actually add a flavored balsamic vinegar but because I want this plain for my spinach diip I’m going to add more citrus so this is this is just the base of it right um that’s it I want to keep these videos short and sweet like I said you can ask me questions if you’re curious about some of the Epicure cookware like this press I’m using as.

Well as the the 4- one spice spoon and the Beautiful spatulas which are amazing um make sure you ask me for your 15% off code uh as a first time person who’s ordering for the first time off my website or of course you connect with me oneon-one so that’s what I have for you today uh our very first gluten and dairyfree noshing series video thank you.

For watching thank you for being here sending you much love and uh eat well and be well all right thanks everyone bye bye