This is as good as cream cheese gets, raw wise. I have to say that calling it a cheese is a little off the mark. But it’s as good as the plant world can do and does have the gentle sweetness of the cashew nut. It certainly boasts more health benefits than your average mozzarella.
We have found this buttery cashew cheese to be a very versatile little number, great to add richness to dressings and as a base for many different dips (the cashew hummus being a real star, watch this space for recipe)
By adding paprika here, you may be able to recreate something of the taste of cheddar cheese. We have not tried this method out, but it sounds interesting. You can also have a go with some probiotic powder and nutritional yeast flakes, but this seemed like a longer process. Time is of the essence this busy summer time. We have a garden to tend and a lazy cat to stroke!
This will make good sized bowl of lovely raw cheese to enjoy.
2 cup of cashew nuts (soaked overnight), juice of a lemon, 1/2 teas good sea salt, 1 tbs good quality olive oil.
Place all ingredients (not olive oil) in a food processor and blend until smooth, trickle in the olive oil gradually, it should take around 5 minutes. You will need to stop and scape the mixture from the sides and start again, this ensures all is blended nicely. This will keep well in the fridge.
As you would with any cheese. We have just used it to make a raw caesar dressing. It is dense and packed full of richness. We have also mixed some honey into this cheese and served it spread on fruits.
We Love It!
This is another recipe that we will keep making, it as great base for greater adventures in the raw cooking world.
The cashew nut tree is native to the Amazon rainforest and was spread all over the world by Portugese explorers. The cashew nut hangs of what are called ‘cashew apples’ or the fruit of the cashew tree.
Cashews are high in calories and packed with vitamins, minerals and anti oxidants. They also contain high levels of dietary fibre which will keep you ticking over…..(for our American readers, this is how we Brits spell ‘fibre’, you may notice other spelling changes during the course of this blog. We call an Ax and Axe for example).
Have you, by chance, tried making any tarts or pies (i.e., raw “cheesecakes”) with it? If it were sweetened with a little date or honey, do you think it would make a good base for such a dessert? Sounds soooo good!! Thanks for this one.