Hello fellow MOFO-ers! I had intended on doing a nice long blog post today about the wonders and joys of cashew cheese (cue trumpet fan-fare and confetti). But alas, moving got in the way, and what with packing, cleaning and working (again!) I’m now getting very close to running out of day.. I really do need to start writing these things earlier on!
I had intended on making some cashew cheese from a recipe I wrote years ago, but I now have a very bad (insert swear word here) blender, and no agar agar which my original recipe called for. So I decided to make it anyway and just wing it!
What I ended up with was the creamiest, most gorgeous cheesy dip I’ve ever made. It was so good in fact, that my partner and I ended up devouring the lot last night.
I then went and made a second, larger batch today.
Chances of this stuff lasting much longer in the fridge are not good…
For an experiment (since my old recipe called for cooking the cheese), I decided to bake a ramekin-full of the cheesy mixture to see what would happen. As you can see, it puffed up beautifully! I still need to tinker with this before I’d happily call it a “souffle”, but if you want to try this, it’s super easy. Just lightly grease your ramekin, pop in some cheese almost to the top, and put it into a hot oven for 10-15 minutes or until browned and puffy. It will start to sag pretty quickly, but it’s very tasty :). And if you let it cool, it becomes a soft, slice-able cheese.
I’ll post more about it’s many wonderful uses tomorrow, as it’s getting rather late now and I’m in danger of nodding off at my desk.. So without further adieu, on to the recipe!
(Okay, a slight adieu – check out our crazy-tetris packing skills!)
View of the boot! The entire car is pretty much packed floor to ceiling. It’s almost fun if you think of it as a game.. almost.. Okay, not really.
And this is what our living room looks like.. not much living has been going on in there as you can see!
Feels good to have everything pretty much organised though :). Now I just need to pack away my art and kitchen stuff. Which is almost painful.. I need it all! How can I pack it away?
I may try and keep some gadgets out until the very end .. only the essential ones mind.. like the spiralizer, nutmeg grater and cashew tickler…
If you could only keep one kitchen gadget, which one would you choose?
For me, it would have to be my blender/food processor. It can’t make courgette noodles, but I couldn’t live without my cashew cheese! <3
Gorgeous Creamy Cashew Cheese
By September 4, 2014Published:
This makes a Lot of cheese! So feel free to halve it. I never do and it always gets eaten!
- 400 g Cashew nuts Soaked for at least 3 hours in water, or overnight
- 2-3 Garlic cloves I love mine really garlicky, so I use 3 large ones
- 1/2 Tsp Sea Salt
- 200 ml Water
- 2 Tbs Nutritional Yeast
- 4 Tsp White wine Vinegar (If you don't have white wine vinegar, cider, apple, or rice wine vinegar would work. As would lemon juice! Add a little, and you can always add more if it needs it!)
- First, soak your cashews! I tend to soak mine overnight, but about 2-3 hours will do. This helps to make sure that the cheese is extra smooth. (And gets rid of the enzyme inhibitors in the nuts, so that you can absorb the nutrients more easily!) (Also, hopefully your cashews won't look at scared and confused as mine did!).
- After soaking, drain your cashews and discard that water. Then, add all of your ingredients to your blender, and blend! If you want it to be thicker, try adding the water a little bit at a time, and stop when it gets to the consistency you'd like. You'll want to blend it for at least a minute, scraping down the sides if you need to. I tend to blend it for what I think is long enough, and then blend a little bit more! This makes it even smoother and creamier, and oh-so more-ish!
- Give the mixture a taste. You might want to add more vinegar or salt, depending on how salty/tangy you like it. I think I added a dash more of salt to mine at the very end.
- And there you have it! Easy, creamy, delicious cashew creamy cheese dip. This makes me think of if mayonnaise and cream cheese had a baby.. This should keep for up to 2 weeks in the fridge, but I honestly don't think it will last that long!
- If you do fancy a cheese that is more slice-able, simply lightly oil a ramekin, fill it almost to the brim, and then bake in a hot oven for between 10-15 minutes, or until puffy and golden. It will sink a bit as it cools, but once cooled, it will be nice and softly slice-able :). Enjoy <3