6 days! That sounds like a lot of work and a lot of time, but for most of the days the work is less than 2 minutes. If you start this process on Sunday night, you will have cheese to enjoy for the following weekend. I promise, it is much easier than it may seem and don’t be intimidated by rejuvelac. It really is only the cloudy water that is produced by soaking your wheat berries. Continue reading “Cultured Cashew Cheese – In 6 Days”
Yes, this is pretty much the same recipe as I posted a couple of weeks ago, but with this recipe I changed two things. I used dates instead of cranberries (yum!) and I let the cheese sit for a solid 2 days in the fridge. Letting the cheese sit really firmed it up. You can really use whatever toppings you like. Toasted walnuts with the dates would be fantastic. Continue reading “Date Pistachio Cheese Ball”
A couple of weeks back, I shared my Creamy “Cheese” Sauce that I had used for pasta. I just wanted to share that it is fabulous for making scalloped potatoes. This picture is from leftovers, so it would be creamier than what you see here since it firmed up quite a lot. Continue reading “Creamy Cheese Sauce for Scalloped Potatoes”
We are always making cashew cheese of some sort in our house and this week I figured I would make a fancier version to serve at Christmas. Three adults and two days later and it was gone. Continue reading “Cranberry Pistachio Cashew Cheese Ball”
I’m a huge fan of cashew cheese. I haven’t found another type of cheese that I really enjoy, so I’m always making nut-based cheese. This recipe is another one we are always making in our house. I like it on crackers, veggies, sandwiches, burgers and sometimes as a base for a flatbread pizza. Continue reading “Roasted Garlic Cashew Cheese”
When we came home from a week away, one of the first things that I did was soak some cashews. I didn’t know what I was going to make with them, but soaked cashews make a great base for so many recipes.
Part of being away for a week included coming home to an over abundance of veggies and herbs in our garden. My husband cut back enough dill to supply our neighbourhood for the summer. His plan was to dry it all, but we still have lots of dried dill from last summer AND the summer before that! I really hate wasting food, so in went some of the dill into the cashew cheese I eventually decided on.
The spread is good on toast, burgers, crackers, etc. You can use it as a dip for veggies too. My husband says I’m a bit weird, but I used it as a base for my pizza last night and topped it with roasted beets. Continue reading “Creamy Lemon Dill Cashew Spread/Dip”