So…this is a recipe for what is, essentially, a cashew cheese.
Nononono, wait! Don't run away.
Just hear me out on this one. Cause I had the same reaction when I first heard about it..that half-wary, no-thanks-none-for-me, eye-roll-over-weirdness and click to the next recipe.
Give me a chance to change your mind- because this recipe sure did mine!
I had some cashews leftover from a little miscalculation when making the now-infamous banana ice cream cake. I'd soaked too many cashews, so now I had this pile of soft nuts that I had no idea what to do with. Of course I've seen (and by 'seen' I mean overlooked) tons of cashew recipes before- you can't read many paleo blogs without finding vegan/raw nut-loving recipes using cashews to recreate dairy-like foods. Milk, ice cream, cheesecake…it's pretty amazing.
But I wanted nothing to do with it, until I had no choice. Sure, I could have tossed them, but I hate wasting stuff!
I'd spent the day making all kinds of sweet treats, and I wanted something a little more savory. I'm still trying to stay low-carb, and the sweet stuff is too tempting- plus with my health issues right now, I don't need the excess stuff sugars from the fruit.
I stumbled across a cashew cheese recipe that held promise, so I figured I'd give it a whirl.
Ohhh boy, I'm so glad I did!
I tweaked the basic recipe to my own taste- after changing the name of the recipe so I didn't cringe over it- and ended up with a garlicky, creamy spread with a little bite and tons of flavor (and I don't mean from the cashews!). Totally delicious as a dip for all manner of veggies, as a topping for wilted spinach or pain-fried brussel sprouts, even on some pork loin.
Seriously good stuff, and packed with a lot more nutrition than the same thing made with, say, un-paleo cream cheese.
I'll be making this again, and not just for myself…I'll be sharing this with friends at our next get-together!
Here's the basic recipe:
1 cup raw cashews (soaked for 2hrs or more)
¼ cup water
2 Tbs. lemon juice
2 cloves garlic
2 Tbs. white wine (wine you'd drink) or use 1 Tbs. raw apple cider vinegar
1 Tbs. dijon mustard
sea salt and pepper to taste
I added an additional 2 cloves of garlic, about 2 teaspoons of horseradish and an additional tablespoon of dijon for kick! I've seen tons of variations- adding chives, truffle oil, chipotle, dill, crab or shrimp, bacon and tomato, the variations are endless.
Add all ingredients into your food processor or high speed blender and blend until thick and creamy- it will be the consistency of softened cream cheese, and will further harden after it's been chilled.
Store in the refrigerator for up to 5-7 days.