FEED THE MINDS // Cashew cheesey.

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Who knows when I became a domestic goddess?.. sometime over the last year or so πŸ˜‰ as my dedication to a plant-based diet has developed into a fully blown love affair. As the love grows so too does the need to make from scratch the vegan essentials, including cheese of the cashew variety. This is a simple and super base recipe that your can adorn with other deliciousness at will. Recipe love goes out to the gorgeous Alchimsty in London, who I miss. X

Cashew cheese

INGREDIENTS
* 250G raw cashew soaked & rinsed.Β  *100ml pure water or as needed to assist blending.
*3/4 tbsp probiotic powder.*2-5 cloves of roasted garlic depending of you preference. * juice of one lemon. *himalayan salt to taste. *fresh dill to garnish

Blend all ingredients on highΒ until completely smooth. You’ll have to keep scraping down the sides to blend all the chunks in. Try not to add any more water. Scoop mixture into medium blending bowl & cover in a warm place for 8 hrs.

I’m hooked and have been eating this with everything. Mostly as a side with fresh veggies, think bakes sweet potato, corn on the cob or steamed brocollini. Eat, repeat.

ADORN your cashew cheese with ..
* 1 minced shallot +1/4 cup kalamata olives. * 1/2 cup chopped mixed herbs. *oregano, thyme, parsley, tarragon, chives + zest of orange. * lemon + 1/2 red chilli de seeded and minced.

 

 

APPETITE FOR DECORATION

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