Cashew Cheese.
April 24th, 2011
Cashew cheese is of course not really cheese but it does make an excellent cheese substitute on crackers, pizzas, in sandwiches and anywhere else.
Makes: 1 small 150 gram / 5 ounce block.
Ingredients.
- 1 cup raw cashews
- 1/4 cup canola oil
- 1/4 cup lemon juice
- 1 teaspoon white wine vinegar (or apple cider / white vinegar)
- 1 1/2 teaspoons salt
- 1/4 teaspoon dijon mustard
- 1/4 cup water
- 1 teaspoon tahini
Method.
Soak the cashews in warm water for about an hour. It is fine to soak them for longer, however you won’t need to add as much water when blending the mixture (or possibly any at all).
Rinse and drain the cashews.
Heat oven to 100C / 210F.
Combine all the ingredients in a blender except the water and tahini in a blender. Process on a high speed with as much water as needed until the mixture is smooth and changes to a white colour.
Blend in the tahini.
Spoon the mixture into a small oven proof dish. Bake for 30 minutes, remove from the oven and leave to cool.