This is breaking my theme of bento boxes, but I’ve recieved a few requests to post my recipe for the two cashew cheese I made this weekend. Both contain: cilantro and garlic. The second variety contains sun dried tomatoes. I suppose I could have added other herbs, as it was a bit plain, but I liked it this way. I would encourage adding curry or another spice to give it a bit of a kick.
I made these on a whim and you can totally do this too; just have a food processor. That’s really the only pre-requisite, well, that and having raw cashews. I soaked mine for two hours. I’ve heard you don’t have to soak yours and I’ve heard that you do, I figured why not and soaked them.
I didn’t really measure anything, I just kind of guessed, so you can see from the amount below how much cilantro/garlic I added. Oh, I also added a tablespoon of lemon juice and 1/2 tbsp of sea salt and sprinkled toasted and non toasted sesame seads. The cashews were probably a cups worth.
Cannot stress how having a food processor is so handy, as you can see below.
Be sure to blend till it’s smooth. I’d suggest a good three minutes on high and then scrape down the sides, then again another three minutes. Be careful to not liquify the cashews, I don’t know if you actually can, but the point is to just remove lumps and or bits.
After making the mix smooth, I laid down wax paper and poured sesame seeds in a small circle, poured a bit of it out and wet my hands to shape the cheese into a circle shape. I made a few circles like this as I didn’t want to make a big one, but you certainly can do as you you please.
Some of the mix I left as is and jarred it to use as a spread.
I baked the cheese at 200F for three hours to achieve the hard ‘crust’. I brought this over to my parents for Thanksgiving and no one could believe I made this and rather enjoyed it. So easy to make and such a hit with crowds!
Happy eating!
I just dribbled a little bit, that looks GORG!
I cannot wait to try both of these recipes! Somehow, I’ve not tried cashew cheese yet – I really need to get with it. Bookmarking these recipes
Glad to be of help! Thanks for the kind words Ashlae, hope you try it and enjoy.
The cashew cheeze looks fantastic. I keep wanting to try making a baked cheeze but they all involve draining in cheesecloth over night so I like that yours is much simpler!
Thanks Mandee! I have seen/heard this as well, but thankfully it turned out so well I didn’t have to do that. If you make it, please let me know how it turns out.