Cultured Cashew Curry Cheese Log

This Cashew Log was a huge hit at a local Christmas market that I recently participated in! Flavoured with curry powder and then studded with chopped cranberries, crystallized ginger, and lightly toasted pecans, it has the texture of cream cheese but is made entirely with cashews and a bit of coconut oil. Keep in mind that you will need to start the process three days prior to serving. It involves very little hands on time but requires time to ferment and firm up in the fridge.

 

 

Ingredients:

  • 11/2 cups of raw cashews soaked overnight in plenty of water
  • 1 tsp. of probiotics (capsules emptied)
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. nutritional yeast flakes
  • 2 Tbsp. of softened coconut oil
  • 2 tsp. of miso paste (chickpea, barley or any lighter coloured miso)
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. pink himalayan salt
  • 1 tsp. curry powder (or more to taste)
  • 1 tsp. of sambal (or lacto-fermented hot sauce)
  • 1/4 cup of chopped dried cranberries
  • 1/4 cup of chopped crystallized ginger
  • 1/2 cup of lightly toasted pecans, chopped

Day 1.

soak your cashews overnight, drain and rinse.

Day 2.

In a high speed blender, blend the cashews until silky smooth with as little water as possible to help it along. Add the probiotic powder. Blend again briefly to combine. With a spatula scoop the mixture into a bowl. Cover with plastic wrap and let sit on your counter for 24 hours to ferment. When it is ready it will have a slightly sour odour to it and a fluffier texture.  The warmer you kitchen the faster the mixure

 

 

 

 

 

Day 3.

In a food processor fitted with a metal blade, combine the fermented cashew mixture with the 2 Tbsp. of lime juice, 2 Tbsp. of nutritional yeast, 2 Tbsp. of coconut oil, 2 tsp. of miso, 1 tsp. each of garlic and onion powder, 1 tsp. of curry powder, 1 teaspoon of sambal and the  1 tsp. of salt. Process until well combined, taste to adjust seasonings if desired.

 

 

 

 

Spoon the mixture into a bowl and set it in the fridge to firm up for a few hours.

 

Spoon the mixture onto a sheet of plastic wrap and form it into a log shape.

 

 

Wrap it up to smooth it out and set it back in the fridge until just before you are ready to serve it.

 

 

Combine the chopped ginger and cranberries on a flat surface.

 

 

Add the chopped pecans to the mixture, distributing them evenly throughout.

 

 

Gently roll the cashew log over the mixture several times to ensure that it is evenly coated. You can press the dried fruit and nuts onto the end of the log with your hands.

 

 

Refrigerate until ready to serve. Serve with fresh fruit and/or berries and whatever crackers you like. I find it goes well with Mary’s gluten free crackers.

 

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