Cashew cheez
This is a wonderful vegan spread or dip that is easy to make and tastes delicious. If you didn't know, you would probably not imagine that it is made from cashew nuts. Julian in his Uncook book also uses this method to make a milk-like paste.
It is simple to make, but requires starting the night before to ferment the cashew nuts. It comes from the Vegan World Fusion cookbook. They also recommend making it with pine nuts or macadamia nuts.
Cashew cheez
Process 2 cups of cashew nuts and 1 cup of water until very smooth.
Place in a big glass jar (i.e. allow some space for air to circulate) with clingfilm over the top. Secure tightly with an elastic band. Cover the jar with a towel and leave to ferment in a warm place overnight.
Next day add 1/3 to 1/2 cup (or more to taste) chopped red pepper, 3 tbsp chopped spring onions, 2 tbsp chopped coriander, 2 tsp (or more to taste) tamari, garlic (optional), a little sea salt and some red pepper flakes to the cheez and stir. Store in fridge, good on bread, crackers, with a salad, etc. You can also blend the fermented cheez with one roasted pepper before adding other ingredients.
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