RECIPES
CASHEW CHEESE (RAW)
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
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Basics
Holidays
Today I am thirty weeks pregnant and
I blame my current borderline cooking and eating obsession on my hormones! Seriously, eating like a horse describes it best, and sometimes my growling stomach even wakes me up in the middle of the night... not a chance going back to sleep without a midnight snack!
Luckily, I have convinced myself that cheesecake, bagel and pizza cravings are not the best options for baby or me to strive on, so despite occasional treats (you need them) I am trying to make healthy choices and this is a good one :-)
Cashew nuts make a fantastic base for many raw food recipes. You can style them both ways – sweet or savory – and they are loaded with protein, iron, copper and zinc.
After a few experiments I can finally share this raw cashew cheese recipe. It contains apple cider vinegar, nutritional yeast and fresh herbs – all ingredients are alkalising to the blood and organs. Together with the sprouted cashews, this is an enzyme-, vitamin- and mineral-rich condiment for vegans or people who are lactose intolerant but love the taste of cheese.
P.S. Also makes a perfectly healthy snack for midnight hunger attacks :-)
Raw, Vegetarian, Vegan, Paleo, Gluten Free, Dairy Free
INGREDIENTS
1 1/2 cups soaked cashews
1 tsp onion powder
1/2 tsp celtic salt
1/2 cup apple cider vinegar
1/4 cup nutritional yeast
1 handful minced fresh herbs (chives, dill, coriander, parsley)
goji berries (optional)
METHOD
Place the cashews in a bowl with filtered water and soak overnight. Drain and rinse with filtered water.
Process all ingredients in
a food processor or mixer until smooth and press into a mould.
Refrigerate for an hour until the cheese hardens.
Sprinkle with dried herbs and serve with veggie sticks, bread
or crackers.
Keep in an airtight container in fridge for up to seven days.
I have also frozen a batch which worked well.
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