Raw Cashew "Cheeze"
1 1/2 cups cashews (not salted, not roasted)
1/4 to 1 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
2 dashes black pepper
I know two hours sounds like a long time, but you can kill that on the internet like I did.
1) Place the cashews in a medium sized bowl. Fill water 2" above cashews. Soak for two hours then drain.
2) Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheeze will set and become firmer by the next day. Then it lasts about a week in the fridge.
This is so delicious! I always pick at it while I'm processing. It is hard to wait the whole day! Use in place of ricotta, cream cheese, sliced cheese...etc.
SO HOW'D IT GO?
This was very good ;)b I added 2 tblspoons of nutritional yeast and more water, 1/4 to be exact. :flower:
What I meant by "some not all of the water," is to add it slowly, not all at once. It varies, depending on wether you use cashew pieces or whole cashews to soak. When I use pieces, it seems to use less water during processing. This is delicious! It does take practice. But always tastes great! Try using rejuvelac in place of water and culture it in a dark warm place over night or up to 24 hours. It will firm up similar to Au Poivre cheese then and is :)>>>divine.
I'm really interested to make this recipe in the near future and was curious how much water to add while blending because that's not really clear in the recipe.. should it be like a yogurt consistency? Thx
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