Cashew Cheese
The jury's still out in my house as to whether this should really be called "cheese". Its consistency is quite similar to cheese, however, and it is a great alternative to actual cheese for those who are vegan or lactose intolerant.
The "cheese" can be used as a spread, a dip or as a replacement for cheese in many recipes, such as a substitute for ricotta. Add a few dollops to a salad or even use it in a vegetable/meat bake.
It's smooth and creamy, with a divine taste that made even us non-vegan, lactose-eating, cheese lovers gobble up the whole thing in one evening.
Preparation Time: 2 hours and 30 minutes
Makes: 1 1/2 cups (roughly)
Ingredients
1 1/2 cup cashews
1/4 cup water
Juice of 1-2 lemons (we like it super lemony)
1 tbs red wine vinegar
1 tbs white wine
2 cloves of garlic, finely diced
1 tsp turmeric
Salt and pepper
Method
Place the cashews in a bowl and cover with water. Leave for at least 2 hours. This will soften them sufficiently for the blending process.
Drain the cashews and place in a food processor. Add all the other ingredients and blend until you achieve a smooth paste.
The cashew cheese will keep in the fridge for up to 5 days.
Categories
#cashews
#vegan
#nuts
#spreads
#dips
#raw
#lactose_free
%recipeyum
223266 - 2023-07-17 06:49:15