Cashew nut cheese, is a rather new revelation for me.
Since changing my diet around a year ago, the one thing I couldnt bear to loose was the odd bit of indulgent goats cheese. Cause whats life without the odd cheese and wine indulgence?!
The thought of ground nuts replacing my gorgeous, creamy cheese obsession really wasn’t hitting the spot, but after recently being diagnosed as a true lactose intolerant I was up for trying anything to meet my cheese-fix needs!
And truthfully, it’s actually really great! Something about the nuts, mixed with filtered water, lemon and a pinch of rock salt provides the same creamy, sharp hit to your tastebuds. My other recent experiments include rosemary infused brazil nut cheese with ground pepper and lemon with dill.
Try it out with mexican burritos or spread over flatbread.
Ingredients ( for a small jar );
– 200g cashew nuts (soaked for at least 2 hours )
– 4 tblspn filtered water
– Juice of half a lemon
– Tspn lemon zest
– Large pinch of sea salt
- Drain the nuts from the water they have soaked in
- Add nuts, fresh water, lemon juice, rind and salt to a food processor. Blend until creamy and smooth