Just like kale, cashews will always have a special place in my kitchen.
As of late, I’ve been experimenting with making cashew cheese without rejuvelac, and have found a recipe I like. This came from the fabulous Mighty Vegan. The recipe is simple, it just takes planning ahead because you have to soak the cashews, then blend it up, let it sit, bake and then chill. Most of the work (as the Mighty Vegan points out) is “inactive” and the time commitment is sooooo worth it!
I let mine sit in the fridge for a full 24 hours to firm up after baking and then rolled one in dill and the other in a combo of paprika and pepper. I also found that mine had the best consistency if I let it sit in the fridge for another couple hours after rolling them around in the herbs. This is a sampling of what I’ve been eating it on.
Seriously, this is an incredibly tasty sliceable and spreadable cheese! I have no more adjectives to describe how awesome and amazing this is. This will be one of those recipes I make over and over again. Thanks Mighty Vegan!