CASHEW SPREAD “CHEESE”
Last summer I started to delve into vegan cheeses options.
I tend to avoid dairy products, so I am often looking for plant-based alternatives. Nut cheese can be a great option, because has a good protein profile, healthy fats and fibre. Unfortunately, what is in the supermarkets right now can be either very processed or too expensive. That got me thinking and I started to experiment with some recipes at home.
I realised that nut cheese is quite easy to make and inexpensive. There are endless ways to make nut cheese, with different type of nuts and herbs, but also with or without probiotics. Let me share my basic recipe for a spreadable cheese that needs few ingredients and is quick to make. You can make this “cheese” firmer by using a cheese cloth and let it drain overnight. If you decide to go for this original recipe, you need just a blender or a food processor.
INGREDIENTS
-150gr cashew nuts
-50-90ml of water
-20ml lemon juice
-1 tablespoon of nutritional yeast (or 1 teaspoon of vegetable bouillon)
-1/2 teaspoon of garlic powder
-1/2 teaspoon of salt
-black pepper
METHOD
1-Soak the cashews in cold water overnight (or 1 hour in hot water), drain and rinse.
2-In a food processor, add all ingredients except water and blend for 30 seconds. Add water 1 tablespoon at a time while you blend for 3-4 minutes, stopping every so often to scrape the mixture down.
3-Taste and adjust of salt and pepper, if needed.
Place it in an airtight container and keep it for up to 1 week in the fridge.
Works really well on sourdough bread, rice cakes and wraps.
