How to make cashew cheese

GO­ING DAIRY-FREE DOESN’T HAVE TO MEAN MISS­ING OUT ON THE FOODS YOU LOVE. THIS CASHEW-BASED SPREAD MEANS CHEESE LOVERS CAN GO NUTS! Cashew cream cheese and seed nut crack­ers

Good Health Choices - - Be Content -

CASHEW CREAM CHEESE

1 cup raw cashew nuts 3 tbsp lemon juice 1 tbsp ap­ple cider vine­gar 1 tbsp lemon−in-fused ex­tra vir­gin olive oil ½ tsp sea salt

SEED AND NUT CRACK­ERS

2 cups raw seeds and nuts of your choice (I like flaxseed, chia, sun­flower, pump­kin, al­monds and wal­nuts) 1 free−range or­ganic egg (or egg re­place­ment; see note) 2 tbsp ex­tra vir­gin co­conut oil 1 tsp sea salt 1-2 tbsp fil­tered wa­ter (add if the mix­ture is too dry)

FOR THE CASHEW CREAM CHEESE

1 Place cashews in a bowl and cover with fil­tered wa­ter for at least 3-4 hours (or best overnight). Drain and rinse and place in a high speed blender. Add all re­main­ing in­gre­di­ents into the blender and process un­til smooth (this could take up to 2-5 min­utes de­pend­ing on your blender. You may need to stop a few times to scrape down the sides).

2 Re­frig­er­ate for at least 2 hours be­fore eat­ing. Lasts up to 3 days in the fridge.

FOR THE SEED AND NUT CRACK­ERS

1 Pre­heat oven to 160ºC.

2 Place all in­gre­di­ents into a food pro­ces­sor and process un­til the mix­ture binds to­gether (this will be quite sticky).

3 Place the mix­ture be­tween two sheets of bak­ing pa­per and roll out flat (en­sure it’s not too thick).

4 Place the bak­ing sheet in the oven for about 8 min­utes, un­til slightly golden (keep an eye on it so it does not burn).

5 Re­move from oven and al­low to cool; break into crack­ers. Makes roughly 20.

NOTE: To re­place 1 egg, add 1 tbsp chia seeds in a bowl with 3 tbsp wa­ter. Mix and al­low to sit for 15 min­utes to form a gel.

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