Sunday, August 2, 2015

Cashew Cream Cheese with Chives

I avoid using dairy in my diet because I don’t believe it’s good for me. However, cheese is delicious. And that could be really sad for me... if cashew cheese didn't exist. 

When people ask about my diet and what I eat, the most common thing they say upon learning I don’t eat meat or dairy is “I could do without meat but cheese? I couldn’t do without cheese.” And I get it, I do. I know what cheese tastes like. I know it’s versatility (i.e. it can go on literally anything), but when I say there are really great alternatives available now, I mean it. For me, cashew cheese does the trick. There are a variety of ways you can makes cashew cheese. My recipe takes a little bit of wait time, but it is worth it. I have been playing with this recipe for months, and I am finally happy with it. I hope you’ll try it!

Cashew Cream Cheese with Chives
By Bailey West, B.S. Nutrition/Dietetics
Serves 12*

1/2 cup quinoa rejuvelac (see directions in Step 1)
3 cups raw cashews
1 T nutritional yeast
1 t salt
chives, chopped (optional)

*This recipe uses 12 ounces of cashews (one ounce of nuts is considered a serving), hence the “serves 12”. 

Step 1: Make the rejuvelac. Don’t be afraid of this foreign word. It’s super easy to make and it will give your cashew cheese that great sharp, cheesy flavor. Take 1/2 cup quinoa, rinse, and place in a glass jar with 1 cup filtered water. Soak  for about 8 hours. Drain and refill the water until you see the quinoa start to sprout. At this point, fill the jar with 1 - 2 cups new water and cover with cheesecloth or a towel. Let this sit for about 2 days or until your liquid turns white-ish. Drain the white liquid into an airtight container - this is your rejuvelac!

Step 2: About 4 hours before you plan to begin making your cashew cheese, cover your cashews with filtered water and soak. 
Step 3: Once the cashews have softened, place them along with rejuvelac in a food processor. You can add the salt at this point, too. Once you have a really smooth blend, cover with a towel and let sit for about two days. It is good to check on it every so often, because depending on your climate, your cheese could grow some “moldy things” - this is cheese we’re talking about here! 
Step 4: At the two day point, taste your cheese for sharpness. I usually like to mix in my nutritional yeast and chives at this point and let the cheese sit another day or so. 
Step 5: Once you’ve decided you’re happy with the flavor of your cheese, store it in an air-tight container in the fridge overnight. It should firm up like dairy cream cheese would.
Step 6: It's finally ready! Try not to eat it all in one sitting and enjoy.

Pro tip: Enjoy with some raw flax crackers. So good.

1 comment:

  1. To make sure that students know what content will be covered on the exam, they need to obtain and complete a copy of the Study Guide, which becomes available the weekend before the test. At the same approximate time, Mr. Hatfield will make the notes and practice questions available on the class blog. The sooner the students develop the habit of comparing their Composition Book with these materials, the sooner they will improve!
    kizi 2 player racing games
    free game 2019
    friv free online Games 2019


Share your thoughts!