A few months back I stumbled across a recipe for Cashew Nut Cheese on Chocolate and Zucchini. Like Coltilde, I am an omnivore, though there are certain foods that I eat little of, dairy for example. Dairy tastes great and there are so many wonderful dishes you can make it—like pasta alfredo sprinkled with parmesan cheese, lasagna, or quesadillas. But it’s not so great when its eaten by a person with rheumatoid arthritis or lupus. The casein in the dairy causes inflammation and inflammation ultimately means pain. After discovering Cotilde’s recipe for cashew nut cheese, I tucked it away in my brain because I knew I’d be going back for it.
Since finding that recipe, there have been a couple more good discoveries. At my library I came across a book called The Uncheese Cookbook by Jo Stephanic, and on the web another recipe at Whole Foods Market. I picked out the best in each recipe and came up with my own version. This “uncheese” is dairy-free and makes a nice substitute for people who for one reason or another prefer not to eat dairy. It is also vegan and gluten-free, and very easy to make. Try it and let me know how you like it.
Prep Time: 15 min
Yield: 1 cup
Servings: 4 as an appetizer
3/4 cup cashew butter, or 1 cup raw cashews (they should be soaked at least four hours prior to making the cheese)
1-1/2 tablespoons nutritional yeast (not brewer’s yeast)
2-1/2 tablespoons water
2 teaspoons lemon juice
1/3 teaspoon salt
¼ teaspoon white pepper
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon onion powder
Place all the ingredients in the bowl of a food processor and process about 4 minutes, until it is smooth and creamy.
*Note – This nut cheese does not need refrigeration. The flavor will meld and taste mellow on the second day.
Kitchen Tip – when using various ingredients for a recipe, the dish will come together faster if you first gather them. The French culinary term for gathering your ingredients together is mise en place, “putting in place.”
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