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| What's cookin'? Indy waits for a cashew to drop. |
Today, I had some cashews soaking, and too many bell peppers in the fridge, so I decided to give Cashew Cheese another try. I've tried to make it a hundred times, and it never turns out quite right . . . . until now! I made up a recipe based on what I already knew (and actually wrote it down for once), and it turned out great.
1 Red Bell Pepper, cleaned and chopped
1 c Raw Cashews, soaked for 4+ hours (they will double in size and become 2 cups)
1/2 c Raw Cashews (not soaked)
1-3 Garlic Cloves
Juice of 1 Lemon
1+/- tsp Kosher Salt
2 Tbls Red Onion, finely chopped
3 Tbls Nutritional Yeast
2 Tbls Tahini
Water (thin as necessary to incorporate ingredients)
Whiz all ingredients in high-powered blender for about a minute (or in your regular blender for 2-3 minnies), pour into glass container, refrigerate for at least an hour or two before serving. The consistency will be something like the consistency of yogurt or a thin hummus, depending on the amount of water added.
Spread on crackers, use in place of mayo, dip veggies, add a dash of cayenne for a Nacho experience, make kale chips (see earlier post for recipe), or thin with lemon juice and add chopped sweet pickle for a pseudo thousand island salad dressing. This recipe is vegan, gluten free, soy-free, and raw. Enjoy!
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