Cultured nut "cheese"
I am in love.
I did a two week 100% raw feast, and am now maintaining at least 80% raw daily. I found a recipe for raw cultured cashew "cheese" and it is delicious! I use it as a spread of veggie wraps and sandwiches, and as a dip for seed crackers and veggies. Yum!
The base recipe I use is (you can double or triple the recipe):
1 cup cashews, soaked overnight
2 probiotic capsuls, just the powder (or equivalent)
1/4 to 1/3 cup water (or rejuvelac)
Blend everything together until smooth. Sometimes I add a bit more watee but my blender isn't that great.
Wrap in cheese cloth and allow to hang/drain/culture for 8-12 hours.
Then you can use the basic cheese to make other flavors. My favorite is a garlic herb one, and to every a cup of culture ccashew mixture I add approximately:
1 teaspoon nutritional yeast
1 teaspoon fresh herbs (basil, thyme, oregeno)
1/2 teaspoon salt
2 teaspoons minced garlic
1/2 teaspoon lemon juice
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Christa
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