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RAW Cashew Cheese with Dill
This recipe has been a looooong time coming. Which in a way is good because i've been perfecting it over the years while you've been either unknowingly or err not so patiently waiting .. It's always been a party favourite in my house and friends beg me for this recipe but until now to no avail ha. I adore this "cheese" and can be found eating it by the fridge with a spoon and guilt plastered all over my face! Guilt due to it tasting sooo good that subconsciously I completely forget that it's HEALTHY!!!!!!
Ingredients: 2 cups Raw/natural cashews 80 mls mild taste virgin olive oil 130 mls purified water 1 tsp onion powder 1/2 tsp garlic powder 3/4 tsp citric acid 1 heaped tsp of dried dill or if using fresh dill, gradually add dill until desired taste achieved 1 tbsp nutritional yeast 3/4 pink Himalayan salt or sea salt Vegan culture starter or contents of 1 capsule of vegan probiotic
Method: Soak cashews in room temperature water overnight. Make sure you use a jar that allows for swelling as the cashews will expand while soaking. I use an old sauerkraut 450grams jar that I've saved for soaking. Add cashews to jar then top with water leaving a little space at the top. Close the jar and give it a shake then leave until morning. If you live in a warm climate put your soaking cashews in the fridge just before bed otherwise they will be fine over night.
Rinse the cashews and add them to your vitamix, blender, NutriBullet or food processor. Add water and oil and follow with all other ingredients leaving the dill aside for last. With all ingredients in your blender process until smooth. Add dill and stir with a spoon. If you're using fresh dill which tastes amazing, chop or cut it to small enough pieces to sprinkle. Add and stir until you have reached desired amount for flavour. If you're having trouble getting a smooth enough texture, add a little extra water just one table spoon at a time, you may also like to add a touch more salt and citric acid if you do end up adding extra water but always taste with a teaspoon first!
After you have reached desired texture and flavour, use an air tight jar to store your cashew cheese in the fridge. The cashews will continue to thicken slightly over time giving your cheese a stronger and slightly more dense texture. This is a good thing.
Serve with dried figs or my personal favourite dried pears! Freshly sliced apple and your favourite crackers. If you're making a cheese platter, you might like to garnish your cashew cheese with a fresh sprig of dill.
You can add this cashew cheese to compliment pasta sauces and even salad dressings. I often use a spoon of this recipe with some lemon juice and olive oil for a fresh creamy salad dressing ️