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Friday, January 4, 2013

Spicy Cashew Cheese Spread



I decided to jazz up my Basic Nut Cheese recipe for New Year's Eve, and this is what resulted - a super smooth, cheesy spread that tastes a lot like a slightly spicy, smoky cheddar. Spread it on crackers, layer it in a sandwich, or thin is down with nut milk to make a cheese sauce for pasta. The use of soaked cashews instead of the original almond pulp is what gives this version its wonderful creaminess.

Spicy Cashew Cheese Spread
1 cup raw cashews, soaked 1 hour or more
1/4 cup nutritional yeast
1 tsp truffle salt (or regular salt)
1 tsp garlic powder
1 tsp hot smoked paprika
1/2 tsp red pepper flakes
1 T sesame tahini
1 tsp miso
1 T tamari
1 T dijon mustard
1 T apple cider vinegar
almond milk (or any plant milk)

Drain the soaked cashews, and place them in your food processor. Add all other ingredients, except the almond milk. Blend everything well, adding milk a little at a time, and scraping the sides of the bowl every so often, until you have a nice smooth consistency. This cheese will keep in the fridge for a week or more, but I bet you won't have it that long.


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