In keeping with the other day's post of DIY and getting to know yr food and the process that goes into producing it, here's another experiment I tried in making my own raw cashew cheese!
Using this post as a
guide, I soaked my raw cashews for 8 hours or so during the day and blended them up
that night in my (again, not fancy) food processor with the water, garlic, salt
and lemon juice. I transferred it to a ceramic container and left it in
my pantry for 24 hours. While the recipe calls this step "fermenting"
the cashew cheese, I couldn't really detect much difference in the smell
or texture after a day. It might have firmed up a bit.
The next day, I divided the mixture into three - I scooped some into
plastic wrap with smoked hot paprika, chili powder, and red pepper
Another batch was mixed with fresh chopped dill (still using it up!) and
I also left some plain in the container.
I had some of the dilly cashew cheese spread onto a roasted potato for lunch yesterday and I'm excited to taste the others.
I know some vegan companies that sell apparently tasty cashew cheese but
they are incredibly expensive. While I do own a dehydrator, I'm a little
intimidated by it (let's hope that changes soon) and opted for this
recipe because all of us can make it! No special equipment beyond a
food processor is needed; nor do you need to buy rejuvelac or
another product to speed fermentation. Maybe some other time I'll get
really into it and try a different method but this is totally passable!
I'm thinking of maybe making a cashew cheese pizza with the plain stuff.
re: the rest of the dill, most of the huge bunch is still on the
counter in a glass of water ("Thanks for putting my MOST HATED vegetable
or whatever in my FAVORITE glass," G says) but I did make a small dent
with the cheese and these savory dill/nooch muffins based on Hannah's spring herb muffins.
I've made these before and always vary the recipe a little, depending on what I have. I used dill and onions this time, with walnuts and subbing 1/4 cup of nooch for the daiya. They're always good but I bet they're even better with the basil Hannah recommends!