Raw Cashew Cheese
As discussed in an earlier article, soaking and re-hydrating nuts makes them easier on your digestive process. When you are making a raw food goods like cashew cheese, pre-soaking the nuts also makes them softer, allowing for easier blending in the food processor or Cuisinart. There is a bit of planning complex with this recipe, as the cheese must set up for a duration of colse to 24 hours before it is ready for eating. Prior to that, the nuts themselves must be allowed to soak for a duration of time in purified or distilled water. Make this cheese as a excellent snack or hors d'oeuvre for a party, just make sure to plan a integrate of days in advance. This shouldn't be carefully the "make it an hour before the guests arrive" kind of dish.
For a method yield of about 1 ¼ cups of Raw Cashew Cheese, succeed these instructions. Reconsider doubling the method for a small party of ten or less guests; for a snack item for the week, make this whole and keep the cheese stored in the refrigerator.
Ingredients for making Raw Cashew Cheese
1 ½ cups raw cashews
1/3 cup water
2 teaspoons freshly squeezed lemon juice
2 cloves garlic
½ teaspoon sea salt
Put the cashews in a bowl and add sufficient cold, distilled water to cover the nuts by about two inches. Soak the cashews for colse to 2 hours, and then drain them.
Combine the cashews, 1/3 cup water, lemon juice, garlic cloves and sea salt in a food processor and blend them together. Be true to scrape down the sides of the blender. Continue to blend the combination for about 5 minutes, or until all of it is very smooth.
Place the cheese in a small bowl or Tupperware, and cover it, allowing it to stand at room climatic characteristic for in the middle of 24 and 48 hours, but not longer. After the 24 hours, refrigerate the cashew cheese until you are ready to eat it. The cheese will keep for not more than 5 days, if kept covered and refrigerated.
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