Introduction: Red Pepper Cashew Cheese (raw)

By


Giving up meat, not the easiest thing in the world, but not a big deal.  The idea of giving up cheese...? Huge deal. At least for me.  So the idea that nuts can be used to mimic different cheeses is very intriguing. 

Several raw food sites and books point to cashews as the gateway nut.  Okay, I don't think anyone actually used that term specifically, but I stand by it.  Cashews are so easy to turn into cheese-ish dishes, that you'll immediately want to see what else you can do.

Not to say that  this is identical to cheese, but it has a dense, creamy texture (it is still full of fats after all) and can sneak right into the place of a cheese dish.   A cashew cheese dip/spread could totally hang out on an appetizer table at a party without being called out as the weird hippie food someone brought in.

Step 1: Ingredients


Ingredients
2 cups Cashews (Soaked at least 4 hours)
1/2 red pepper
1/2 shallot
2 Tbs Nutritional yeast (Optional)
1 Tbs garlic salt
1/2 tsp salt
1/2 tsp cumin
1/2 tsp ground white pepper
3 capsules Probiotic (Dissolved in 1 cup water)

Top
2 Tbs Mixed spices (Garlic, sea salt, black pepper, dill seed, coriander, red pepper flakes)

Step 2: Mix


Drain cashews and using a food processor or blender, mix until creamy. Then blend in all remaining ingredients.

Step 3: Strain


Set a strainer in a bowl and line with cheesecloth.  Pour mixture into strainer and set in refrigerator 6 - 12 hours, depending on desired firmness. 

Step 4: Shape and Serve


If you want to use as a dip, you're already done! 

Otherwise:
  • Press cheese into mold and top with spices
  • Set in fridge overnight to set
  • Remove from mold on to tray
  • Surround with fresh veggies and serve!