Rosemary Thyme Cashew Cheese

Rosemary Thyme Cashew Cheese

 
Rosemary Thyme Cashew Cheese

Another versatile recipe for the books! This “cheese” is great dolloped on pizza, as a spread for crackers or toast or paired with fruit. Feel free to mix up the herbs, drizzle it with a balsamic reduction or skip the herbs and mix in some chives.

Rosemary Thyme Cashew Cheese

Rosemary Thyme Cashew Cheese

Ingredients

2 c. raw cashews
⅓ c. fresh lemon juice
3 tbsp. filtered water
1 tsp. white wine vinegar
3 tbsp. nutritional yeast
2 cloves of garlic
sea salt to taste
Freshly ground black pepper, to taste
½ tbsp rosemary (fresh or dried)

For Garnishing

Large flake sea salt
Freshly ground black pepper
Fresh thyme

Instructions

Soak the raw cashews in water to cover for at least 4 hours. (best if over night)

Drain and rinse the cashews. Add them to a food processor or blender along with the lemon juice, water, white wine vinegar, nutritional yeast, garlic, sea salt, and black pepper. Process until you have a very smooth cream (about 4 minutes).

Transfer the cashew cream to a bowl and stir in the rosemary.

You can either enjoy the cheese as is or make a firmer cheese for snacking. To make a firmer cheese- pour the cashew cheese into a cheesecloth, fold the cheesecloth over top and spin the end so it stays tight. Place the cheese in a fine mesh colander over a medium bowl so that it is suspended. Refrigerate overnight.

The next day- unwrap the cashew cheese, transfer it to a serving platter, and garnish with sea salt, black pepper, and fresh thyme.

 
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