Saying “no” to cheese and all dairy was very easy once I honestly thought about the health hazards it poses and the animals that were suffering (see my post about Dairy).
I always enjoyed the taste of cheese though, and I loved making cheese dips for gatherings. That’s what made me super excited about this recipe; it has a creamy texture and earthy, aged-cheese flavor that I thought was impossible to come by in the vegan world.
On top of being vegan, this “cheese” is also raw! Win-win all around in my book.
I found a recipe from Kathy, the blogger and vegan chef from Happy.Healthy.Life. Her recipe for a baked cashew cheese was my inspiration.
Tasty with fresh carrots.
I added a dollop of the cheese to a large spinach salad:
Because the main ingredient in this cheese is nuts, it has a high fat content. I would advise eating this sparingly and as a side with fresh vegetables. It can also be enjoyed with crackers or fresh bread.
Ingredients:
Makes about 2 c.
2 c raw cashews, (soaked in water for 2 hrs)
1/2 c water
1.5 tsp sea salt
1/2 c water
1.5 tsp sea salt
1 clove garlic
2 tsp Thyme
1 tsp Sage
Materials:
Cheesecloth (For a thicker cheese)
Vitamix or food processor
Directions:
1. Soak your cashew in a jar or bowl or lukewarm water for approximately 2 hours. After two hours, rinse and drain the soaked cashews.
2. Pour all of your ingredients into a Vitamix or food processor and process until smooth.
3. Be sure to taste test your cheese spread once it is blended. You can add additional seasonings if needed.
At this point, your raw cheese is ready!
If you would like a thicker consistency, follow step 4:
4. Place your cheese spread onto a cheese cloth (my cloth has large squares, so I layered it 3-4 times). Gather the corners of the cloth together as to make a “sack” and tie the corners together with a string or rubber band. Place on a plate and let sit for up to 2 hours.
Enjoy!
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