I love cheese, I have for my whole life! I NEVER thought I would EVER give it up, NEVER! Unfortunately it turns out that my body just cannot tolerate dairy and now my oldest daughter is having issues as well. I refuse to give up eating and let it get to me….enter in trying all sorts of dairy free options; from $5.99 a bag for diary free chocolate chips, to almond milk creamer, and even nut cheese…yes, you heard me right. I saw they sold it at Whole Foods, but I was not wanting to spend the money and not like it, so I thought why not create it at home. I am going to start adding in to my original recipes ways to make them dairy free and quite frankly from now on I will be altering all of my recipes to be not only gluten free but dairy free as well.
Ok, so this cheese really scared me, I mean who is going to like a cheese made out of cashews? I could not believe how good this was, I quickly made some eggplant rolatini for use to stuff the cheese in and eat with a warm marinara sauce…pure heaven! Even Ella had to jump in and try it and she loved it. I have been working on the recipe to get it just right to my liking and as we speak I have a gluten and dairy free lasagna cooking using this “cheese”. I cannot wait to see how the girls like it (recipe will come for that soon).
- 2 cups raw cashews (soak these overnight at least for 20 hours- with water covering them in the fridge)
- water (for soaking)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tableposon fresh parsley, minced (or use 1/2 teaspoon dried parsley)
- 10 tablespoons water
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- Take the two cups of cashews and soak them overnight- this step is important and cannot be skipped.
- Once you are ready to make your cheese, drain and rinse the cashews really well.
- Place the nuts, salt, black pepper, garlic powder, parsley, water, lemon juice, and olive oil all in your blender (this works best with a heavy duty one, like the Vitamix– my favorite) turn on and blend for about 30 seconds, I like to use the damper to get it all mixed up.
- You may make this ahead of time, it will stay fresh in the refrigerator for a few days
Makes easily 3 cups (this was plenty to make a large lasagna). I have a lot of possible uses for this basic cheese that I am working on. Give it a try, I know you will like this!