Creamy Cashew Cheese by Aimee Hayes-Herb, M.S., C.N.
This non-dairy cheese is so rich and creamy and full of goodness you won't miss the dairy!Cashews are high in mono-unsatured fat (the heart healthy kind), iron, zinc, magnesium and copper and when soaked their nutrients are more easily digested. As well, they quickly puree into a creamy substance you can use for dips, spreads or fillings after soaking.
The miso in this recipe adds beneficial probiotics that assist in keeping your gut flora healthy. Miso is also known to be of benefit in decreasing risk of some types of cancers.
Lemon juice which contains high amounts of vitamin c and compounds beneficial to liver health...well...it just makes you want to add even more to this recipe!
Indulge and enjoy guilt free!!
1 1/2 cup cashews (soaked overnight or at least 6 hrs)
2-3 tbsp miso paste
2 cloves garlic (minced)
2 tbsp lemon juice (apple cider vinegar works too)
2 tbsp nutrition yeast
3-4 tbsp water
2-3 tbsp chopped fresh herbs (if desired but a lovely addition)
Put all ingredients together in a food processor and puree until smooth. Add a slight bit of salt to taste if needed, but, usually the miso adds enough salty taste. Serve on toast, crackers, chopped vegetables, steamed grains and so much more!
