Recipe: Cashew Cheese - fool everyone!

Now I'd love to be all virtuous and tell you that I moved from that SAD diet years ago to one full of fruit and veg alone and never looked back. ahhhh. However, I'm a realist- I MISS CHEESE!! But not any more: this little baby will pass the tastebud test and works damn nicely with a glass of Shiraz!

What to do: 

2 cups cashews soaked overnight

1 cup water 

juice from ½ a lemon

1 probiotic capsule

Bend all this up really well.

Now put this into a nut milk bag or line a colander with cheesecloth and sit it over a bowl, in a warm (not hot!) place overnight.

Next day, place it in a bowl and mix in 1-2 teaspoons of nutritional yeast (you’ll develop your perfect ratio but it’s what gives it that ‘cheesy’ edge) , 2 teaspoons salt and a few grinds of black pepper. You can add other things in here such as nutmeg (delicious) or fresh herbs.

Now this cheese is good and yummy to spread right now, BUT, if you can wait a little longer, pour portions of mixture into round moulds (available at chef stores) and pop in the fridge to set a little. Transfer to the dehydrator where you’ll leave them in the  moulds for about 3-4 hours. Remove the moulds and smooth the tops of your cheeses and leave a further 3-4 hours before turning over and finally, after about 4 more hours, you’ll have a nice even rind. Wrap them up in wax paper and store in the fridge for a week or more.

It takes a few goes to perfect this, but be assured, whatever you make will taste delicious: looks are over rated!

*We’ll post a cracker recipe soon