Oh yes. This is some fan-freaking-tastic stuff, I'm tellin ya. I made almond "cheese", and cashew "cheese" yesterday, and it was super easy. And super tasty. What a great idea!!!
So, since it's what I do, I'll share with you exactly what I did so you can do it too. (This passed the pro-meat/pro-dairy husband test, btw.)
Simple Almond Cheese.
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This one has been in a dehydrator. |
1 cup almonds, soaked, drained and skins removed
3/4 cup water
2 tablespoons olive oil
3 tablespoons lemon juice
1 clove garlic
pinch Himalayan Salt
1. Soak almonds overnight in water. Drain and pop off skins.
2. Place all ingredients in food processor. Process until smooth. This will take a bit of time, don’t rush.
3. Place nut mixture in nut-milk bad or colander lined with cheese cloth.
4. Give a light squeeze and place in refrigerator over-night to set up.
5. You can use the cheese at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind.
*Notes:
~The idea for this is to use raw almonds. If you use roasted almonds, use the un-salted. (I didn't really think about this and used roasted un-salted, and it took me over an hour to peel the 1 cup of almonds.)
~If you hate grainy things, toss this in the blender after you've smashed it all up in the food processor. I hate that texture, and the blender fixed it right up! (Still a tiny bit grainy, but nothing like it was before.)
~Don't squeeze out too much of that liquid. And if you like garlic, add a little extra because 1 clove doesn't make it taste much like garlic.
~You could probably also leave out the garlic, and add something else like honey (for those who eat it), or strawberries, or something to it to make it sweet.
~I don't have a dehydrator, so mine is like cream cheese. Fine with me. Yummy on bagels.
Cashew Cheese
Ingredients:
1 1/2 cups raw, organic cashews
1-2 cloves organic garlic
1/4 cup pure water (if you make your own, or have access to it, I highly recommend using
rejuvelac instead of water for nutrition, digestion and an even stronger “cheese” taste)
2 tbsp fresh, organic lemon juice
1/2 tsp Celtic or pink Himalayan sea salt
Let‘s get started.
Soak your cashews for 1-2 hours. You can skip this step if you are in a hurry.
Rinse cashews well. Place all ingredients in the blender until ultra creamy. That’s it!
Adaptation suggestions:
Here are some fun ideas to change the flavor of this spread. Just add to the blender, to taste.
Chipotle pepper
Pink peppercorn, sumac and honey
Wild-harvested raw honey
Honey and chili pepper
Herbes de Provence
Fresh herbs like dill and/or parsley
Raw or roasted onion
Liquid smoke and maple syrup
Red pepper
Sundried tomato
*Notes:
~This is ready to eat immediately. Pace yourself. I ate way too much and felt like my belly was going to explode. LOL (It's that good that I'm putting a warning on it.)
~If you can't find raw cashews, just buy the roasted un-salted. Try not to eat them all before you make this, though. LOL
~You don't need to use any kind of cheese cloth with this. Just blend it and put it into a container. Super simple, eh?!