- Prep time:5 minutes plus soaking time
- Cooking time:None
- Recipe serves:6
Nut cheeses are a fabulous discovery and a delicious, full of flavour nutritious addition to your lifestyle, they can be used in place of normal cheeses easily if you are trying to reduce or eliminate dairy from your day to day :) Awesome to have in the fridge for when mates pop in for an easy platter, just add some crackers, vege sticks or fruit sliced up, some olives and voila! Fabulous sweetened with honey and vanilla for a non-dairy sweet, thick, and creamy cashew cream cheese for your next carrot cake icing too.....and divine dolloped on a pizza or the base of a creamy dressing for your broccoli or a topping for a good old baked spud!
Ingredients
- 320 grams raw cashew nuts
- 4 teaspoons lemon juice
- 1 teaspoon Himalayan pink salt
- freshly cracked black pepper
- 2 teaspoons of Dijon mustard
Method
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Soak the cashews in about a litre of cold water for at least 4 hours – overnight is best. Drain the water off and rinse the nuts thoroughly. You may see them starting to sprout :)Properly preparing them by soaking them, then rinsing them is (activating) them.
-
Place the cashews in a food processor and add the lemon juice, dijon, salt and pepper, then pulse for a few minutes to combine (be patient). Add some water and continue to process until the texture is smooth. If the macadamia cheese seems overly thick or dry, gradually add more water and lemon juice to adjust the consistency. The cashew cheese can be stored refrigerated for up to one week.
- You can also add flavours to change the flavour of your cheese, such as spices or some curry paste for a yummy dip or fresh herbs like basil and sundried tomato would be scrummy and for a sweet cashew-cheese add some honey and lemon, maybe some poppy seeds. Have fun experimenting :)