There aren't many dips, spreads, or cheeses that aren't completely addictive. What is few and far between is a dip that isn't deleterious to your health. This recipe for Cashew Cheese is one of the gems among the varieties of dips to choose from.
With the holidays approaching I like to have delicious dips with vegetable crudites available for enjoying as snacks, appetizers, and hors d'oeurves as friends and family gather (hungrily) in my home.
I love watching those I cook for delight in the taste of my creations. It is wonderful when someone enjoys my upgraded reinventions over the original staples of the dinner table.
The lens through which I see food allows for the genesis of a culinary experiences that combine nutrition, well-being, and pure unadulterated deliciousness.
I want everyone to look from this perspective when they stand in their kitchen and consider how they are going to put on the spread. That is why I created Kitchen Basics: a 5 week online cooking course.
I want to share with you a recipe that gives you a glimpse into what you'll be able to whip up after completing this course.
Fermented Cashew Cheese:
Nut cheeses sometimes get a bad wrap as they are often compared against their dairy counterparts. I do not like to use nut cheeses as dairy replacements, but rather as a more appropriate way to enjoy the often dense and hard to digest nuts.
This Cashew Cheese deserves a food group all it's own. It is rich, creamy, satisfying, and full of probiotics. Many dairy products have these qualities, but holding the two next to each other is like comparing a rose to honeysuckle. They may have delightful similarities, but they are two totally different floral expressions.
Soaking & Fermenting
Soaking the nuts are an important part to making the recipes as it softens and allows them to breakdown easier once blending.
By fermenting the nuts, you are helping to breakdown phytic acid, making them easier to digest and their nutrients more bio-available.
If you are using almonds to replace the cashews, it is a good idea to peel the outer skin after soaking as they are tough to breakdown and will leave a fiber like taste and texture to the final product. Peeling them will also make a whiter cheese, which looks beautiful once the ferment is done.
- 1 cup raw cashews
- juice of 1 lemon
- 1-2 teaspoons sea salt
- 1/3-1/2 cup sauerkraut juice, more or less as needed
- Soak the cashews overnight, about 8 hours, then drain and rinse well.
- Blend with enough kraut juice to o create a thick but smooth and creamy consistency.
- Move the cashews over to a bowl then stir in the lemon and sea salt.
- Transfer to a jar or cheese cloth and ferment at room temperature for 3-5 days before transferring to the fridge.