I’ve found that sometimes I really struggle to get enough protein in my diet and this is something I’ve been trying to addess. Sometimes I also really crave that lovely savoury flavour you get from proper cheese. I’ve tried various non-dairy cheeses available in the shops and they’ve always disappointed – tasting artificial and nothing like cheese. So it was with some trepidation that I tried this recipe, but lo and behold, I’m hooked! You genuinely wouldn’t realise this was dairy-free, in fact my husband had no idea! It is a soft not hard cheese, and it’s delish spread on rye or spelt crackers. Best of all, once you’ve soaked the nuts, it only takes a few minutes to make!
You will need:
1 cup raw cashew nuts
2 cups filtered Water
1/2 Tsp Himalayan rock salt (for soaking)
1 Tbsp Lemon juice
1 Tbsp Olive oil
1/2 Tsp Dried onion (sometimes called onion granules)
1 Tsp Rosemary (or herb of your choice, dried or fresh – chopped)
1/2 Tsp Himalayan rock salt
Black Pepper (to taste)
First soak your cashew nuts in the 2 cups of water and 1/2 tsp salt. They need at least 2 hours but if possible leave them overnight. Drain them and rinse and then pop in to a blender with the rest of the ingredients. Blend for a few minutes until smooth. Adjust seasoning to taste and then serve!
I found this a little on the salty side for me so the next time round I didn’t add salt when soaking the cashews. You can use whatever flavours you like – chilli would be a great addition, as would some sage or even maybe some olive tapenade for something a little different. If you up the liquid slightly you can also make a lovely dip too – perfect for Saturday nights in front of the TV with some delicious homemade sweet potato crisps 🙂