This was my third run at cashew cheese…
My first batch, was great. I found a recipe which called for miso, and since I had none on hand, I modified accordingly. Instead, I added a few tablespoons of some Italian flavored dressing that was just sitting in the ‘fridge, and it was a win. The cheese had a spicy italian flare. Twas quite good.
My second run…meh…not so much. I wanted to take it in a sweet direction, so I added ludicrous amounts of agave nectar and goji berries. It was too sweet. Sickeningly sweet. Like Baklava dipped in corn syrup wrapped in cotton candy. (Gag!)
It sat in my refrigerator until it became a weird petrified mess. And needless to say, I wasn’t immediately ready to take another try after that.
I finally got the urge, just the other day. And this time, I was determined to get another win. AND I DID, hence this entry. (Pats self on back.) It was so darn good that I wound up eating most of it the same day I made it. Even my daughter was enamored with it, and this is a child who enjoys muenster, cheddar and all other (real?) kinds of fromage. Just FYI, this particular recipe has a similar texture (and flavor, almost) as a Christmas Port Wine cheese ball.
I took very careful notes as I just knew that the Vegan Kitchen Creation Gods were smiling on me just then! That said, I am very happy to present, from my kitchen to yours, this fantastic (if I do say so, myself) recipe. Enjoy!
(I made a small batch as raw bulk cashews are kind of spendy, and well, just on the off chance it DIDN’T turn out, my wallet wouldn’t be mad at me. This recipe serves three.)
2/3 C. raw unsalted cashews –>soak in 2/3 C. H2O with sea salt for 15 min.
1 Tbsp. Unsweetened Vanilla Almond Milk
1/3 Tsp. Cream of Tartar powder
2 Tsp. Organic Dijon Mustard (I’m in LOVE with HEB Central Market Organics Dijon Mustard. I actually feel SORRY for those outside of Texas, who can’t easily get the Central Market Organics brand!)
1/2 Tsp. Pesto (It WON’T make it overly Italian! However, if you desire more of an Italian twist, add more Pesto, to taste.)
1/2 Tsp. EVOO
1 Tsp. Organic Whole Wheat Flour
Sea salt and organic black pepper to taste.
Pour out most of the water that the cashews have soaked in, then put all the ingredients into a food processor. Stop regularly to scrape the sides of the processor, as you want to blend this until it is “beyond creamy.”
Place the freshly blended cheese into a bowl and spread like frosting until flat and smooth. In a separate bowl, add generous amounts of black pepper, lemon pepper and turmeric, then sprinkle lovingly over the top of the smoothed cheese. Refrigerate at least 1 hour before serving.
Wonderful on crackers, veggies, toast points, etc! Would make a phenomenal “grilled cheese” sandwich, IMO…