Tag Archives: cashews

Cheese is my weakness

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!


Freestyle alfredo to soothe the savage beast

When I’m feeling stressed and my cup runneth over, I crave cheesy-creamy dishes (and chocolate, but that deserves its own post :)).  These cravings usually need to be satisfied quickly or things can get real ugly up in here, if you know what I’m sayin’.  This 30 minute concoction is the result of one such episode of the aforementioned craving.

Into my Vitamix, I threw in:

3 cloves of garlic

1 shallot

1/2 C of raw cashews

1/2 C cashew cream

1/2 C plain almond milk

1 tbsp lemon juice

3 tsp of ground chia seeds

salt and pepper

I blended it all up until it was super smooth and piping hot, tasted it with my mouth and adjusted any seasoning as needed (mostly salt and pepper).  I stirred in about 1/4-1/2 C of chopped curly parsley and then poured all of that creamy goodness over some cooked pasta.  I topped it with fresh tomatoes, chives and pepper.

Nom, nom, nom….