I’m a big fan of nut-basedcheeses , and I’ve been wanting to try the recipe for herbed cashew cheese from “The Conscious Cook” for months now. Since we were going to be hanging out with some dear friends over the Labor Day holiday, I finally decided to take the plunge this weekend and give it a shot. While our friends aren’t vegan or even vegetarian for that matter, they are up for trying new things and are super accommodating of our diets. As coincidence would have it, my friend actually surprised us by making the celery root soup from “The Conscious Cook”. It was so delicious, and we were beyond impressed. Thanks again, Lizzie!
This cheese isn’t difficult to make, but it does take some advance planning. The first step was acquiring the probiotic used to culture the cheese. Then, about two days before you want to serve the cheese, you soak the cashews for about 12 hours. After they’ve soaked, you blend them with the probiotic dissolved in water, and you let that culture for another 12 hours or so. Then you mix in the seasonings, roll it into a log and chill the whole thing until firm. Once it’s firm, you can roll it in the herb & pepper mixture, and slice to serve.
As you can see, that ain’t no log. I didn’t think I was supposed to blend the cashews with the soaking water, but the recipe didn’t say to add liquid once the cashews were drained. They wouldn’t blend with just the probiotic mixture, so I added water until I could get the whole thing to blend. Because I wasn’t sure how much liquid to use (if any), the texture was a bit off, so I decided to just serve the cheese in a bowl with the herbs and pepper sprinkled on top, and it was still a hit. Our friends’ adorable little girl, sweet Ruby, loved this stuff and kept going back for more. I think this photo is the highest compliment I could get!