Raw Cashew "Cheese"
Whole food, dairy-free substitutes for cheese are few and far between. This one, adapted from the www.Vegcooking.com website, soaks the cashews for easier digestion and creates a reasonably cheesy texture and extremely delicious taste from ingredients that have nothing at all do with cheese.
Prep Time: Two to Three Days
Cooking Time: None
Yield: About 1 ½ Cups
Ingredients:
1 ½ Cups Raw Cashews
1/3 Cup Water
1 Tbsp Fresh Lemon Juice
2 Garlic Cloves
½ Tsp Sea Salt
Place cashews in a medium bowl and cover with cold water. Let soak for at least 2 hours, then drain. In a food processor, blend cashews, lemon juice, garlic, and sea salt until smooth. Scrape down the sides as necessary. Transfer to a small bowl, cover, and let sit at room temperature for about 24-48 hours. Serve. Keep leftovers refrigerated for up to five days.
nice! i've been meaning to try something like this. the raw garlic kind of scares me though--doesn't the taste kind of hang around for days in your mouth?
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i just went to the fridge to get some and check it out for you and-- for some reason, probably related to how it kind of sets for a few days-- no, it's not like that. i've had the same batch in my fridge for awhile now (still good!), so it could also decrease in garlic-strength as time goes by.
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