Tuesday, 16 July 2013

Cashew Nut Cheese

This delicious nut cheese recipe was given to me by my very close friend Anna.
Instead of Italian herbs you can add whatever herbs/ingredients/flavours you want to the base recipe to mix it up.

Cashew Nut Cheese


2 cups raw cashews
1/2 cup water
1/4 cup nutritional yeast
1 garlic clove
1 Tbls lemon juice
1 tsp onion flakes
1 Tbls Italian herbs (optional)


Soak cashews for 4 hours, then drain and rinse.
Add all ingredients into a food processor and blitz until smooth and mixed well.
If you want it as a nut cheese spread - Set mixture aside in a glass dish in the refrigerator.
If you want it as baked nut cheese - place a sieve on top of a bowl and wrap the cheese mix in a cheesecloth, setting it in the sieve, then refrigerate.
Allow to sit for 48 hours before eating.
If you want to bake it, preheat the oven to 400F/200C and place ball of mixture on a greased cookie tray.
Bake for 20 minutes or until golden and crunchy on the top.

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