Raw Cashew "Cheeze"
1 1/2 cups cashews (not salted, not roasted)
1/4 to 1 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
2 dashes black pepper
I know two hours sounds like a long time, but you can kill that on the internet like I did.
1) Place the cashews in a medium sized bowl. Fill water 2" above cashews. Soak for two hours then drain.
2) Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheeze will set and become firmer by the next day. Then it lasts about a week in the fridge.
This is so delicious! I always pick at it while I'm processing. It is hard to wait the whole day! Use in place of ricotta, cream cheese, sliced cheese...etc.
SO HOW'D IT GO?
I just made this recipe today..... I tasted it before i put it in the fridge for the next 24hrs.....It was ok....my daughter lov'd it....and i added nutrc yeast for the cheese taste..... i guess im looking for a cheesier taste.....any suggestions...also where can i find rejuvelac???
Thanks for posting the recipe aigroc. I read the reviews and just finished making 1/2 a batch. This uncheese is sooo delish, incredibly quick and easy. Had to stop myself from sampling so some would be left. Like Ecofem, I added nutritional yeast but 1/2 the garlic and squeeze of lemon. Can't wait to taste after the firm up and chill. Yum!
This is fantastic used in place of the ricotta in eggplant "Parmesan"!!! It's amazing! Thanks for this great and easy recipe.
Hi everyone, I love this recipe, however I wanted to warn everyone. I have been eating cashews all my life. I am now allergic. I bought some whole foods organic raw cashews last Friday. They had a tad of the shell membrane left on them, just a few. I had a strong allergic reaction. I vomited Saturday and have developed bumps on my lips starting Friday. I had noticed these little bumps and tingling before. This time I had a sore throat. I went to the dermatologist and I have developed this most likely due to my bad reaction to poison ivy. SO; if you get these little bumps on your lips, STOP eating cashews until you are sure. It can progress to be more dangerous and would have if I had continued to eat them. So sad! I love this cheeze! Also, if you are newly allergic to cashews, you could now be allergic to brazil nuts! Just some free dermatology advice!!! If I can develop an allergy, ANYONE can!
I like to add a bit of lemon or lime juice to give it a bit of tang, or you can leave it on a warm window sill to ferment slightly ;)b ! I don't use garlic in mine and like to use Pink Himalayan Sea Salt.
This recipe makes a great base for raw Spinach dip...you can artichokes too, but they are not raw.
;)b
This was so good! My first foray into raw cheese. I used some original Kuboocha instead of water for more fermentation, and It is so easy to make even my meat eating boyfriend is being slowly converted... oops bad choice of words?.. uh he is of his own free will enjoying these vegan foods. I didn't slap a mind control helmet on him. ha ha.
Mmmmmmm, this didn't do it for me, but its probably just a matter of personal taste. I thought it needed.......something. Maybe I will try it again and add some Dijon and nooch and some other spices. It was good, but it tasted more like garlic cashew butter to me and less cheesy.
:) This is fantastico... I make it all the time.. Like Ecofem I like a little nutritional yeast.
Nicely done .. Although about the cashew there is a peculiar cashew called the borma cashew .. Tastiest !
Absolutely delicious! And really easy, too. Yum. Thanks for the recipe!!
Pages