CASHEW/KALE CHEEZE ON TOMATO SLICES

CASHEW/KALE CHEEZE ON TOMATO SLICES

1 large tomato, sliced thickly
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

• In the food processor, process all ingredients, except tomato, to a fine consistency.
• Sprinkle sea salt and black pepper over tomato slices.
• Spread kale/cashew cheeze thickly onto tomato slices.

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CASHEW CHEDDAR CHEEZE

CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews

• Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
• Refrigerate for up to 1 week.

Use as a spread on sandwiches, crackers, or chips, as a dip for crudites, as a sauce for raw pates or burgers, or as a salad dressing.

CASHEW CHEESE

I made cashew cheese this week, based on a recipe from Charlie Trotter’s Raw

CASHEW CHEESE
3 C cashews, soaked 10 – 12 hrs and drained
1/4 C rejuvelac
½ t sea salt

Process the cashews through the Champion, using the blank plate.
In a large bowl, combine all ingredients and mix well.
Place mixture in a sieve lined with a double thickness of cheesecloth and placed over a bowl. Drape remaining cheesecloth over the mixture.
Place in a warm place to ferment for 12 hours.
Remove cheese from cloth.
Form into a round, and refrigerate for 24 hours in a covered container, until it becomes firmer.
Use immediately, or store in covered container for up to 3 days.

MY NOTES:
This makes a lot of cheese.  With the additions I made, it is very reminiscent of  Boursin or Rondele “pub cheese.”

I decided to divide my cheese into 4 parts.  Then I mixed in different seasonings in each one – in one, I added sun-dried tomatoes, in the next, I added red bell pepper powder (ground dehydrated peppers) and soaked red pepper flakes with a little garlic, in the third, I added garlic powder, onion powder, and herbs d’provence.  I left one plain to see what it would taste like – (I am trying to get close to a tofu sort of thing, but my room-mate says it tastes more like cream cheese)

I have seen other recipes that say that you can keep the cheese anywhere from 1 to 2 weeks.  I am, of necessity, going to have to check that out – there is simply no way that I can down all this cheese in 3 days.