basic cashew cheese

ingredients:

8 oz raw cashews

½ c non-dairy milk

1½ T salt

¼ c fresh herbs

water

 

tools:

sharp knife. cutting board. two medium bowls, with lid (or plastic wrap to cover). rubber spatula. blender. strainer.

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place cashews in a bowl, cover with water and seal with lid or plastic wrap. store in the refrigerator overnight to soak.

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after soaking cashews overnight, rinse cashews in strainer with fresh water.

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place cashews in the blender with milk and salt. blend. it will look like there isn’t enough liquid for the cashews. be patient as you blend. it will take about 10 minutes. scrape down the sides of the blender every couple of minutes and move the mixture with the rubber spatula. you will want the cheese as smooth and as thick as possible.

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after about 10 minutes, check the consistency of the cheese. the texture should be similar to whipped cream cheese. when ready, pour it into a bowl.

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chop fresh herbs and gently mix in.

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serve the cheese as a spread on a sandwich or as dip for vegetables and chips. for an event, try piping the cheese on crackers, bread or cucumber slices.

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