Recipe Raw Cashew Nut Cheese

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OK - I know this is a really specialist thing but recently I have made some raw cashew nut cheese and it is really good, even my father-in-law loved it (born & bred Manchester) - but it didn't pass the mother-in-law taste test, but not much does to be honest!

http://thesunnyrawkitchen.blogspot.co.uk/2008/04/not-cheeze-pleaze.html

It is going to take you several days to make, just like normal cheese does, but for those allergic to dairy it is an ideal substitute.

I have made it twice now; first time with a fresh herbs & garlic version which was excellent and a great substitute in recipes for the traditional "garlic & herb le roule" and the 2nd time with my own variation, crushed garlic, ground cumin, ground coriander, and a paprika covering. Both times we have wanted more....

Don't worry about the fresh rejuvelac, it is not needed. I just used water instead and it was great. You do need the probiotics capsules though. The first 2 versions were made with an ordinary liquidiser which I used to make grind the cashew nuts into a paste - it took a while because it is not what the liquidiser was designed to do, so I settled for a 'soft cheese' version that spread easily, more of a 'le roule'. I am hoping to try for a harder cheese version now that I have purchased a Vitamix equivalent that can make nut butters, but for those of us allergic to dairy, it makes for a great sandwich filling or to spread on toast!
 
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