Cashew Cheese

Cashew Cheese

Posted 2013-04-09 by Maddy Butlerfollow
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

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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