Choosing Raw: Top 10 Uses for Cashew Cheese
Even though this is from Choosing Raw, I find I’m hearing David Letterman’s voice in my head…
- Use as a dip for vegetable crudités (baby carrots, sugar snap peas, broccoli, romaine leaves, etc.)
- Use in place of mayonnaise on sandwiches and wraps—a very healthy alternative!
- Layer between thinly sliced zucchini and tomatoes to create a quick raw “lasagna”
- Dot it over a dish of zucchini pasta with marinara sauce, for a deconstructed version of raw lasagna
- Use it as the base of a raw wrap
- Mix it into a dish of regular, cooked pasta for a higher raw, all vegan option that will fool your guests, friends, and family!
- Make a raw, vegan spin on goat’s cheese salad
- Place a big, hearty scoop atop a salad, and mash it all in
- Spread it into the center of romaine leaves and sprinkle some shredded, raw veggies on top for quick and easy raw “tacos”
- Toss it with halved cherry tomatoes, cucumber, red onion, and black olives for a raw, vegan version of a Greek salad
Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce
The last recipe from that Addicted to Veggies post about leek recipes. And me with broccoli, cauliflower, and a leek in the fridge…
Based on past experience with a raw cabbage-based “Mexican rice” recipe, I’m guessing it’s important not to over-process the “risotto”. And parsley is another herb not worth bothering with in dried form, IMO, especially since it’s available year-round.
Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce
This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!
Take a handful of the following three ingredients:
Place them in your food processor with
1 Tbsp Nutritional Yeast (optional)
S&P to taste
Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice
Place the “Risotto” into a large mixing bowl and move onto the next step.
Cheezy Herb Sauce
You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!
3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water
Blend very well in food processor
*Optional - once Sauce has been made stir in a handful of dried Leek greens. Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well.
Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together —- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!
‘Caramelized’ Leek and Pear wraps
More leek recipes from Addicted to Veggies.
‘Caramelized’ Leek and Pear wraps
For the ‘Caramelized’ Leeks:
Julienne 1 large Leek
In a bowl toss with 1 or 2 drizzles of Extra Virgin Olive Oil and a couple dashes of Seal Salt
Place in Dehydrator for 2 hours – keeping at eye on the Leeks so they don’t get completely dried out – you want them to wilt and shrink only slightly. Once the Leeks have finished ‘caramelizing’ in the dehydrator roughly chop them and make your wrap!
My wraps included —-
Zesty Orange Cashew Cheese
I want to make this, but the only oranges I have are blood oranges. I wonder if it’ll turn out pink?
From Choosing Raw.
Zesty Orange Cashew Cheese (Raw, vegan, gluten free, soy free without miso)
Makes about 1 1/2 cups
1 1/4 cups raw cashews
1 tablespoon mellow white miso (totally optional, but if you leave it out, you’ll want to add a little more salt)
1/2 tsp sea salt
1 tbsp freshly squeesed lemon juice
3/4 cup fresh (or bottled) orange juice
1 1/2 tbsp orange zest
Freshly ground black pepper to taste
1) Empty cashews into a food processor along with miso, salt, and lemon juice.
Grind the cashews till they’re well ground, about 30 seconds.
2) With the motor on, add orange juice in a thin stream. If the consistency starts to get thinner than you want, just stop adding liquid. Likewise, if the cheese remains too thick, add more than 3/4 cup juice.
3) Add zest and pepper, and pulse to combine.
I love cashew cheese as a sandwich spread, a pasta topper, or in wraps. But I especially love it in a nice big scoop above a big green salad, which is exactly how I ate it today.
Almond Unfeta Cheese
I started thinking about what this might be like if you did it without blanching the almonds. I wonder — if you didn’t blanch the almonds, added some nutritional yeast during the blending, and then mixed in by hand some whole yellow mustard seed before hanging it to drain, might it be reminiscent of Red Dragon cheddar with mustard seed cheese? Hmm…
Heating the herbs in the oil isn’t raw, so either put them to steep a few days before making the recipe, or try using the dehydrator.
From Vegetarian Times.
Almond Feta Cheese with Herb Oil
Vegetarian Times Issue: April 1, 2009 p.49 — Member Rating:Blanched almonds give this creamy-crumbly cheese a rich texture. Unbaked, it will be smooth and spreadable. Baking will make it a bit more crumbly, like traditional feta cheese.
Makes 10-oz. round
- 1 cup whole blanched almonds
- 1/4 cup lemon juice
- 3 Tbs. plus 1/4 cup olive oil, divided
- 1 clove garlic, peeled
- 1 1/4 tsp. salt
- 1 Tbs. fresh thyme leaves
- 1 tsp. fresh rosemary leaves
1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
Raw Pumpkin Seed-Macadamia-Pine Nut Cheese Balls with Garlic Scapes
Garlic scapes aren’t in season, but I have a bunch of scallions in the fridge that need to be used. Hmm… Black truffle oil, however, is nowhere to be found in my kitchen. Sheesh, I consider argan oil an indulgence.
From Eat to Evolve.
Of course, I needed to create a spread for this savory creation, so I also made (on Sunday - told you it works for me) the most amazing Pumpkin Seed-Macadamia-Pine Nut Cheese with Fresh Garlic Scapes* you could dream of. It’s so dreamy, I should call it Dream Cheese. I can’t get over how super quick and easy it is to make DELICIOUS, CREAMY cheese out of seeds and nuts - non-dairy cheese that tastes as good if not WAY better than goat cheese or boursin. All you need is a food processor, and enough forethought to start soaking your seeds a few hours in advance. Look how beautiful:
This recipe is based on Cheese with Spring Onions, posted by Zoe on goneraw.com. (http://goneraw.com/recipes/1619-Cheese-with-Spring-Onions)
Pumpkin Seed-Macadamia-Pine Nut Cheese Balls with Garlic Scapes
2 cups pumpkin seeds (soaked for 2-4 hours and drained)
1/2 cup pine nuts
1/2 cup macadamia nuts
2 lemons’ juice
1/3 cup olive oil
drizzle of black truffle oil (optional)
1/2 to 1 Tablespoon Himalayan pink salt
10 garlic scapes, chopped (plus additional minced scapes for rolling) (may substitute chives or green onions for scapes)
Directions: Put soaked seeds and nuts in food processor and pulse/process to fine meal texture. Add lemon juice and olive oil and process until smooth, stopping to scrape down sides with spatula as needed. Add truffle oil and 1/2 Tablespoon salt, and continue to process for a while (up to 10 minutes altogether). If it’s not coming together, add a little water to obtain desired texture - it should be very thick yet creamy. Taste and adjust salt if you want. When cheese seems done, add in chopped garlic scapes and process briefly to break down and blend well. Refrigerate for 30 minutes, then remove, form balls and roll in minced garlic scapes (the balls, not you!). Or just store cheese in glass containers to use as spread. (I did both.) Keeps in fridge five days.
*Garlic scapes are the curly, upper sections of garlic plants. Scapes develop in mid to late June in my area, and sport a closed bud at their tip. If the scape is not removed, the bud will swell open into a round, edible flower and the garlic bulb will not develop. Scapes are trimmed away to help the plant send its energy down into the root instead of up into the flower, so that a nice, fat garlic bulb will grow for harvest later in the season. Garlic scapes are pungent, tender and tasty - a real Summer Solstice time, seasonal treat!
Monsterella Parm Cheeze
An unfermented nut cheese with the increased flavor complexity of fermented? Definitely want to try this one.
From Addicted to Veggies.
This is by far the best raw cheese I’ve had…and I’m obsessed. So if you have a dehydrator (or can borrow one) as well as enough money to by 1 cup of raw Macadamia nuts I really hope you’ll try this recipe out.
First things first – you have to start off with the Zucchini. (I always do this part in bulk so when I run out of cheese I can quickly make more instead of waiting on the dehydrator.)
For ONE BATCH of Monsterella Parm Cheeze you will need roughly 2-3 medium Zucchini
Peel your Zucchini, but don’t toss the peels! Set them aside and dehydrate them too (stay tuned for more information on this.)
Once the Zucchini is peeled you want to shred it and toss it with 2 big pinches of Lemon Pepper.
Spread the shredded Zucchini evenly on your dehydrator sheets:
Dehydrate the Zucchini for roughly 2-4 hours. I call this “Par-dehydrating” because you want the shredded Zucchini to look limp, not crispy. When the Zucchini is finished par-dehydrating it should look like this:
At this point your 2-3 medium sized Zucchini should have dehydrated down to roughly 1/2 cup. This is a good thing! You’re almost done!
In a food processor combine the following:
1/2 cup par-dehydrated Zucchini
1 cup raw Macadamia nuts
2 tbsp Apple Cider Vinegar
3 generous pinches of Sea Salt
Process the ingredients well. Scrape down the sides as needed (you will have to do this more than a couple of times). When the mixture is evenly pureed and smooth remove it from the food processor, roll it into a ball and refrigerate.
Presto change-o! You’ve got cheese!
Dehydrating the Zucchini adds an aged flavor to the cheese that you would not obtain with regular non-dehydrated Zucchini. The combination of the apple cider vinegar plays off of the “aged” zucchini adding even more flavor – similar to some fermented raw nut cheeses. I’m a chicken when it comes to fermentation!
Cultured Almond Uncheese
I’m intrigued by the idea of making cultured and fermented foods, but there’s this background sense of apprehension. What if it goes wrong? Well (says my rational side, when I listen to it) then you’ll have wasted a dollar or two worth of ingredients and will have a smelly failed experiment to dispose of (or, rather, to ask my husband to dispose of, since he has an impaired sense of smell — convenient at times).
So. Given that we have all these ingredients at home, ready to go… Hm.
Also from RAWket science.
- 2 c almonds
- 2 T miso
- 1 garlic clove
- 1” ginger
- Dash chili powder and cayenne
Process nuts in food processor or K-tec until quite fine. Add miso and 1 c water and blend to mix. Transfer to sterilized glass bottle and cover mixture with tepid water. Cover jar with a mesh screen or cheesecloth and elastic, so mixture can breathe. Set bottle in a warm place and allow to ferment for 10-12 hours. At this time it will likely have separated and have little bubbles in it. If not, it may not have been arm enough or had enough bacterial culture in the miso, but it will still taste great. Continue and strain the whey, the liquid part from the cheese, in a mesh nut bag or in cheesecloth. Let drain and gently squeeze out the liquid then transfer to a bowl. Finely chop garlic and ginger and add these and rest of ingredients. Mix well. Can be refrigerated for up to 2 weeks.
Raw Cashew Cheez
This might blend more easily if you soak the cashews first.
Another one from the Raw Reform email newsletter.
This is a recipe I found online a couple of years ago, I make it more often than anything else. It’s great because it can be a spread, a dip, or a sauce. Everyone that tries it loves it, too, and it’s so easy!!
1 cup raw cashews
half a large red bell pepper
one juiced lemon (large)
1 tsp onion powder
1/2 tsp sea salt
Put cashews in blender, then add the lemon juice. Add a bit of water (preferably spring water) so that it almost covers the cashews, but not quite. Then add the rest, and blend away!
I like to pour this into halved bell peppers and then top with fresh dill or dulse.
To make it into a salad dressing, just add more water.
SO good, seriously. Sometimes if it seems to sweet I just add more lemon juice. and blend again until it has the nice tart tangy flavour.
Raw Fennel Pizza
The pizza consisted of the fennel cheese (as above) dehydrated on the previously made buckwheat shells for a hour or so at 105F. Afterward, we added a thin layer of sauce made from 1/2 red bell pepper and 1/4 cup of sun-dried tomato, pureed together with a 1 tsp. of olive oil, 1 tsp. of nama shoyu and pepper. This was topped with shaved fennel which was marinated with a mixture of olive oil, lemon juice, salt and red pepper flakes.
I’m not nearly as sold on the omnipresence of nama shoyu as some raw foodists seem to be. Although I love Asian food (Japanese, Chinese, Thai, Lao, Vietnamese — yum!) there are a lot of recipes where the shoyu note seems really out of place to me. This is one. Maybe it goes great with fennel; I dunno.
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