Monday, July 23, 2012

Dairy-Free Nut Cheese

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.

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.


~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

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


~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?!

No comments:

Post a Comment