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2. toukokuuta 2010

Raw Cashew "Cheeze"

Raw Cashew "Cheeze"

Ingredients (use vegan versions):

1 1/2 cups cashews (not salted, not roasted)
1/4 to 1 cup water
1-2 cloves garlic finely minced
1 teaspoon salt
couple dashes black pepper


Place the cashews in a medium sized bowl. Fill water two inches above cashews. It doesn't matter if some float, and most won't. Soak for two hours.

Now drain the cashews. Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients.

Blend until smooth-like. Then scrape into a bowl and cover. Set in a cool place for 24 hours. The "cheeze" will set and become firmer by the next day. Then it lasts about a week in the fridge.

This is so delicious! I always pick at it while I'm processing. It is hard to wait the whole day! Use in place of ricotta, cream cheese, sliced cheese...etc.

Makes: 4-8 servings, Preparation time: 1 day

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