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cashewcheese

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.

 

Raw Margarita Pizza

Assuming that you have your crusts in the dehydrator, the rest of this recipe is relatively simple! The raw tomato sauce that creates the platform for the rest of the ingredients needs to be dehydrated overnight so you can pop it in your dehydrator along with the crusts as you transport them from the teflex sheets to the mesh screens. You could potentially use the sauce un-dehydrated but something magical happens to it as it reduces in the dehydrator! It not only thickens but also intensifies in flavour. The cashews for the “cheese” need to be soaked for 4 hours prior to blending so plan accordingly.

 

Ingredients:

Special equipment: dehydrator and a food processor

 

  • Prepared Sunflower Buckwheat pizza crusts (See Raw Market Pizza post for crust recipe)
  • one recipe of Cashew cheese (recipe follows)
  • one recipe of pizza sauce (recipe follows)
  • fresh sliced tomatoes
  • lots of fresh basil
  • pitted kalamata olives
  • fresh cracked pepper
  • olive oil to drizzle

 

The Pizza Sauce:

  • 400g of vine ripened tomatoes
  • 1 red pepper, seeded and chopped
  • 1/3 cup of nutritional yeast
  • 1/8 cup of balsamic vinegar
  • 1 large clove of peeled garlic, chopped
  • a pinch of red pepper flakes
  • 1/2 tbsp. crushed fennel seeds
  • 1 tbsp. onion powder
  • 1 tsp. dried oregano
  • 11/2 tbsp. of himalayan pink salt
  • 1 tbsp. smoked paprika

Place all of the ingredients except for the dried oregano into a high speed blender. Blend until smooth.

 

 

 

 

 

Stir in the oregano by hand. Pour the sauce into either a large shallow bowl or a shallow baking dish. Dehydrate 8-12 hours at 117 degrees F. When you remove the sauce from the dehydrator it will appear thickened and darker in colour.

 

 

 

Stir well. Set aside while you prepare the cashew cheese.

 

The Cashew Cheese:

  • 11/2 cups of raw cashews, soaked in plenty of water for at least 4 hours
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. organic lemon zest
  • 2 tbsp. nutritional yeast
  • 1 tsp. pink himalayan salt
  • 1 green onion, minced
  • 1/4 cup of minced basil
  • Drain and rinse the cashews. In a food processor combine the cashews, lemon juice, zest, yeast, and salt. Process until thick but smooth adding a tbsp. or two of water if you need to. If should have a similar texture to ricotta cheese. Stir in the minced green onion and basil by hand.

 

 

 

 

 

 

The final assembly:

Spread a generous amount of the pizza sauce onto your prepared crusts.

 

 

Arrange thinly sliced fresh tomatoes on top of the pizza sauce and then drop dollops of the cashew cheese onto the pizza to resemble big soft lumps of bocconcini! Artfully arrange fresh basil and pitted olives onto the crust. Top with plenty of fresh cracked pepper and a drizzle of good olive oil!

 

You can either eat the pizza right away cutting it carefully following the lines that you scored onto the crust prior to dehydrating or you can let it sit for an hour or so to allow the crust to soften a little.

 

 

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