I don’t know about you but cashew is one of the nuts families that I am crazy about it. As a child, my mom used to buy them in the street fresh roasted warm right out of it the roasted pot we could smell it from the corner as we would walk tours it. We used to buy them in bags at the time on our way back home the nuts were gone! So why not make my own dairy-free cheese with my favs nut!
Makes a great-tasting cheese and it is a great substitute for anyone with a fairly allergy or intolerance.
Cashew Cheese
Course: SnacksDifficulty: Easy5
minutes10
minutesIngredients
1 cup (150g) raw, unsalted cashews, without skins
3/4 cup (180 ml) water
3 teaspoons lemon juice
2 tablespoons coconut oil, melted
1 garlic clove
1/4 teaspoon sea salt
parsley, coarsely chopped, for garnish, red pepper, for garnish
Directions
- Place the nuts in a medium bowl, and fill the bowl with water to submerge the nuts. Cover the bowl with a cloth, and let it sit overnight at room temperature so that the nuts plump up and become soft to the touch.
- Drain the soaked nuts through a fine-mesh strainer or colander, and then thoroughly rinse them under cool running water. Place the nuts, water, coconut oil, lemon juice, garlic, and sea salt in a blender or food processor, and pulse for 5 to 7 minutes, until smooth.
- Transfer the mixture to a nut milk bag or a fine sieve lined with cheesecloth. Press down on the sieve or squeeze the bag to remove excess liquid you compress the cheese into a ball. Sprinkle with extra cashews, parsley, and red pepper, if desired, and serve immediately.
- For a harder cheese, set aside to cook in the fridge for 24hours.
- You can also make this cheese with the same amount of almonds.
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Enjoy it!
Xx,