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
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.