I Eat Plants: Simple Cashew Cheese Recipe

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Change up this recipe any way you’d like- different herbs, add some spices, use vinegar instead of lemon juice.  You really can’t go wrong with simple cashew cheese!

Simple Cashew Cheese

Simple Cashew Cheese

Ingredients

  • 1 cup raw cashews
  • 2-3 cloves garlic (less, if you prefer)
  • 1 Tbs lemon juice
  • chopped herbs (parsley or basil, or whatever suits your tastes)
  • 1/4 tsp Himalayan Pink Salt (or more or less to taste)

Instructions

  1. Soak the cashews in filtered water for anywhere from 20 minutes to overnight.
  2. Add the cashews, garlic and lemon juice to the food processor Pulse until the cashews begin to resemble cottage or ricotta cheese. You can add a bit more lemon juice if needed, or a bit of filtered water.
  3. Add the chopped herbs and salt, and pulse quickly to combine.
  4. That’s it. Wasn’t that easy?
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http://food.lohudblogs.com/2014/05/29/eat-plants-simple-cashew-cheese-recipe/

 

1 cup raw cashews
2-3 cloves garlic (less, if you prefer)
1 Tbs lemon juice
chopped herbs (parsley or basil, or whatever suits your tastes)
1/4 tsp Himalayan Pink Salt (or more or less to taste)

1. Soak the cashews in filtered water for anywhere from 20 minutes to overnight.

2. Add the cashews, garlic and lemon juice to the food processor Pulse until the cashews begin to resemble cottage or ricotta cheese. You can add a bit more lemon juice if needed, or a bit of filtered water.

3. Add the chopped herbs and salt, and pulse quickly to combine.

4. That’s it. Wasn’t that easy?

 

A version of this recipe first appeared on The Picky Vegan.

 

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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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