Cashew ‘Cheese’
This ‘cheese’ is 100% dairy free, kid approved and super easy to make. It’s made from my all time favourite cultured cashew cream cheese with the addition of grass fed gelatin to set it. It slices, grates and melts (very quickly) and is ideal for those times you’re craving a slice of cheese with a cracker. I make mine into rounds using a silicone muffin tray but you could also pour the mixture into a lined container for your standard rectangular cheese.
Cashew ‘Cheese’
Gluten free, dairy free, egg free
Ingredients:
1 cup cashews
Juice of half a lemon
1 clove garlic
2 tablespoons fermented onion brine or sauerkraut juice
2 tablespoons nutritional yeast (optional for extra cheesy flavour)
1/2 tsp salt
1/4 cup water
3 tablespoons grass fed gelatin
Instructions:
Place cashews in a bowl and cover with water for a minimum of 2 hours. This helps soften the cashews making them easier to blend and digest (you can skip this step if you need to make it in a hurry).
After soaking, strain and rinse the cashews and add to a high speed blender with all the ingredients except for the gelatin.
Blend on high speed until smooth and creamy. You can add in extra water as needed to help make it smoother.
Transfer mixture into a small saucepan and sprinkle over the gelatin.
Leave to bloom for a couple of minutes then heat gently and stir until gelatin has dissolved.
Pour mixture into a lined container or silicone moulds.
Transfer to the fridge and leave for a few hours or until set.
Notes:
If you don't have fermented onion brine or sauerkraut juice, substitute it for extra water and add in 2 tablespoons of nutritional yeast and some chopped fresh herbs for extra flavour.
