oh cashews, how do i love thee? let me count the ways…
cashews kick ass, and lately i can’t seem to get enough of their creamy, protein packed flavor. it all started when the vegetarian times had a recipe for cashew goat cheese. i can bring it anywhere, re-named as ‘savory cashew spread’ and it’s devoured almost instantly. then i discovered dr. cow’s tree nut cheeses; aged for 3 months, these cheeses develop the same sharp tang as traditional cheese, making them an insanely delicious pairing with crackers and wine. i’ve always wanted to re-create them, but aging? that seems a bit too complex for my decidedly amateur cooking skills. then, i found chef tal ronnen, his book ‘the conscious cook’, and his amazing recipe for cultured cashew, and macadamia nut cheeses. it’s similar in concept to the vegetarian time’s cashew cheese; you soak raw cashews and cream them, but before flavoring and setting the cashew cream, you culture it with store-bought probiotic powder -1 tsp per 2c cashews- for 16 hours, and then let it set up in the fridge. the result is incredibly reminiscent of cream cheese; tangy, velvety, and with a hint of sweetness. i’ve been making, and devouring his recipe weekly. it’s my favorite snack with slices of apple, cucumber, and gluten free flax crackers.
i’ve also been tinkering with using it as a base for faux-ranch dressing.
next, i want to try making raw cashew cheesecake. i love the version they make at the ecopolitan, but i think culturing the cashews will add the backbone that it’s been missing!
Posted in appetizer, Gluten Free, pie, restaurant, side dishes, snacks, Uncategorized, websites i love
Tagged cashew, cashew cheese, cashew cheeze, culturing, dr.cow, ecopolitan, minneapolis, probiotics, raw cashews, raw food, restaurant, tal ronnen
it feels so good to have a real camera in my hands; it makes me wonder why we’re so ready to accept grainy cell phone pictures with hip fade-outs as a way to capture life. i’m no photographer by any means, but retro/hipstamatic treatments aren’t for everything.
if only i had this camera a few weeks back; i’ve had some seriously tasty dinners that were worth photographing, but that just means that i have to go back and eat them again. oh darn
how about some ridiculously easy sauce recipes?
Cashew Cream Sauce
makes 2 1/2- 3 cups
1 cup raw cashews
the juice of one lemon
2tbs nutritional yeast
1 tsp onion powder
1/4 tsp smoked paprika
salt and pepper.
soak the cashews in enough hot water to cover, at room temperature for an hour. drain and reserve soaking liquid. place nuts in a food processor along with the rest of the ingredients. pulse to combine, and process until smooth while slowly adding the reserved water until a nice creamy consistency is achieved.
makes about 1 1/2 cups
1/2 c pitted kalamata olives
2 heaping spoonfuls roasted red pepper hummus
2 cloves garlic
1 tbs lemon juice
1/4c red wine vinegar
1/4 c olive oil
throw it all in the food processor and puree until almost smooth. add salt and pepper to taste. this is great as an alternative dressing for nicoise salad, or really any potato based salad, as well as pasta salad or a dip for crudites’.
coming up this week i’ll attempt to wing a “coconut mango lime cream pie”, and grill the shit out of some seitan!