If you looked wistfully at my first post and thought “That looks interesting Leta, but I don’t have a milk bag, and I want my cheese now!”, then this follow-up post is for you!
There’s a quick and easy way to make a soft, cream cheese-like cashew “cheese” that is great for spreading on cucumber slices, celery, crackers, bagels etc.
My recipe is a modification of Meghan Telpner’s Ginger Cashew Cheese recipe found in her book, The Undiet Cookbook. I have a love for all things lemon and dill, so I reduced the ginger, and added lemon zest and dill.
Lemon Garlic Cashew Cheese
From: Leta’s Creative Kitchen (For a printable PDF version: lemon-garlic-cashew-cheese)
- 1 cup raw unsalted cashews, soaked and rinsed
- 1 clove garlic
- ½ tsp dried dill
- Juice from ½ to 1 lemon
- Grated lemon peel from ½ an organic lemon
- ½ piece of fresh or frozen ginger, grated (I leave the peel on)
- sea salt to taste
- high speed blender or food processor with small cup (like a Ninja)
- Food rasp or small zester for ginger and lemon peel
- Drain and rinse the cashews
- Place all the ingredients into your food blender and mix until smooth
- Start with ½ the lemon juice the first time you make this so that you can adjust your consistency. It won’t be runny with the full amount of juice, but the texture is smoother and may be too smooth for some.
- Be careful when blending to not overhead the mix. Stop frequently to push the contents back down towards the blade. You can do this with a full-size blender jar, but I find it’s hard to get it smooth with the small amount of the recipe.
- You can try this with almonds and raw pumpkin seeds as well, but the end result won’t be quite as creamy