This is an absolutely fabulous cheesy spread to put on your wild yeast (unleavened) bread. Just dip in and spread several tablespoons on your bread and enjoy pure satisfaction. Or, you can add some vegetables on top and make into a sandwich. I discovered this Herbed Cashew Cheese from my daughter at Little House of Veggies. She makes some fabulous creations in her kitchen and they are kid tested too!! I just taught a class on unleavened bread last night and we sampled the Herbed Cashew Cheese, a Paprika (Cashew) Cheese Ball and an Artichoke Dip on our fresh baked No-Knead Sourdough Bread, San Francisco Style Sourdough & a Sandwich Soft Sourdough Bread. Look for my post in a few weeks with instructions on how to make your own wild yeast & how to make these fabulous healthy breads. You will find the health information very interesting and see how beautiful and delicious these loaves turn out.
Herbed Cashew Cheese
3 cups raw unsalted cashews
1 cup water or less (start with ½ cup and add more as needed)
About 1 tsp probiotic powder (5 capsules, broken open)
Soak the cashews for at least 2 hours and rinse well. Place cashews in a food processor or blender with the water and the probiotic powder. Mix until very smooth. Do not add more water than you need to make smooth. Place the cheese in bowl with lid and allow to ferment overnight on counter . In the morning add the following:
Juice of 1 lemon
2 green onions, white and green parts, chopped
Large handful (about ¾ cup) chopped parsley
1 clove of garlic, minced
2 TBS nutritional yeast flakes
½ tsp sea salt
Cracked black pepper
Mix everything well and place in the refrigerator until ready to use. Use within 5-7 days.
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