Hmm

[lsanderson]

Cashew Cheese

- 190 grams (1 1/2 cups) plain cashew nuts (not roasted or salted)
- 60 to 80 ml (1/4 to 1/3 cup) water
- 2 teaspoons freshly squeezed lemon juice or good vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon fine sea salt
- freshly ground pepper

Makes about 1 1/2 cups.

Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.

Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets.

Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.

Adapted from Real Food Daily.

Shamelessly Stolen from Chocolate and Zucchini

Comments

[jblaque.livejournal.com]

That sounds delicious. Thanks!

*gank*

[pameladean]

Hmmmmmm.

P.

I hoped

[lsanderson.livejournal.com]

You might find that interesting.

Bill's Imported Foods

[lsanderson.livejournal.com]

Has the raw cashews, and I made a batch for Thanksgiving. It's really nice although I suspect I pushed a lot of it by making people guess what it was made from. (Nobody guessed the main ingredient although there was a bowl of cashews sitting on the same table.) Most people guessed chick peas, but it has a slightly sweeter taste with less dusty or dry mixed in. The cashews don't separate, and there's no oil taste. It tasted good on pita, water table crackers, and triscuits. It pretty much has the consistency of cream cheese (without the dairy) and I'll guess you could do anything you could do with cream cheese for flavoring.