Receta Garlic and Chive Cashew Cheese
· November 2, 2015
I love cheese ~ it is THE one food that’s not so healthy that I cannot give up completely. So I’ve learned to compromise; I don’t eat cheese during the week. Once Saturday arrives, it’s cheese time. I don’t over indulge, I just enjoy it on the weekends.
If you are a cheese lover, you may be thinking cashew cheese, really? Don’t get me wrong, it will never take the place of good old dairy cheese, but it does satisfy my cheese craving when I need a cheese fix during the week. Even though cashew cheese does not melt and become gooey it tastes great spread on fresh veggies, a cracker or as a spread in a sandwich. AND, it’s much better for you; cashews are packed with vitamins, minerals, and monounsaturated fats.
Making cashew cheese is super simple and you can use any of your favorite spices. This recipe is inspired from Food52 Vegan.
Garlic and Chive Cashew Cheese
Ingredients
- 1 cup raw cashews that have been soaked over-night in filtered water
- 2 cloves garlic
- 3 tabelspoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 4 tablespoons water
Instructions
drain cashews and place them in a food processor along with the garlic, lemon juice and chives
pulse until cashews become grainy in texture
slowly add water by tablespoon until "cheese" becomes the texture of hummus - you may not need all of the water.
Store in refrigerator for up to 5 days
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http://simpleandsavory.com/garlic-and-chive-cashew-cheese/
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