Oh yes. You read it correctly. Cashew cheese. I come from Wisconsin dairy farmers so this may sound like sacrilege
to some. But, you have to try it. In an effort to cut down on dairy (my downfall) during the week, I have been trying to eat more hummus and salsa. But my need for CHEESE is overwhelming at times.
So, when I bought the cookbook by Dr. Alejandro Junger: Clean Eats, I found this little gem of a recipe. I have only made the chèvre-like spreadable cheese, but apparently, you can make sliceable cheese by altering the steps.
An ingredient used as an option in the recipe is totally a must in my book: Nutritional Yeast. I bought it in the bulk section at Whole Foods and I plan to buy a large container because you can add it to a lot of things: popcorn, avocado toast, eggs etc. It adds a nutty, cheesy flavor and is delicious! The other ingredient listed as an option is probiotic powder. I did not use it but that’s because I’m not well versed in it. I’ll give it a go when I make it next time.
The great thing about this recipe is that not only is it easy to make but you can tailor it to your taste buds. I used rosemary, thyme and parsley.
You can try different nuts. Don’t like cashews? Try almonds or walnuts. I’m thinking pecans with “pumpkin pie spice might be yummy on corn muffins. What combinations can you come up with? Add it to the comments section below.
2 cups raw nuts
1 Tbsp lemon juice
1 tsp salt
1/4 cup water or more, for thinning
1/4 tsp probiotic powder (optional)
2 Tbsp chopped fresh herbs such as parsley, chives, rosemary, and or dill (optional)
1 Tbsp Nutritional Yeast
- Place the nuts, lemon juice, salt, herbs and Nutritional Yeast into a food processor or blender and process the mixture until it is smooth and thick. Thin out the paste with water to your liking.
- Spread on a cracker and enjoy. The mixture makes about a pint and will keep in an air tight container for about a week. I finished mine in 4 days.