I have to confess to not ever making cashew cheese before! My nut cheeses have always been made with walnuts, which I adore. Whenever you read about nut cheeses the recipe is always for cashew cheese, so I thought it’s time to try it.
You will need:
1 cup unsalted cashew nuts
1 tsp extra virgin olive oil
2 tsp lemon juice
A little cold water
(Optional garlic granules)
Soak your cup of cashew nuts in cold water for a couple of hours. Drain and rinse. Tip into a food processor and process until minced. Add the olive oil, lemon juice, salt and pepper and process until you have a fine nutty mix, adding a little cold water whilst running the machine to help the cashew cheese bind. Keep in the fridge and eat in a sandwich, with crackers/oat cakes, or even as an accompaniment to a savoury dish.
Leaving it in the fridge for a few hours lets the lovely flavours combine!
I didn’t put any garlic granules in mine, but it would taste good if you did. For me this cashew cheese is a lunch dish and I find lots of garlic at lunchtime makes me thirsty all afternoon!