Last week I finally experimented with the famous Chashew Cheeze, a vegan replacement for its dairy counterpart the traditional cheese. Selecting a recipe was a challenge in itself as there are tons of them on the internet. Amongst the most popular are the Macadamia Fetta or Almond Fetta. In my case however the deciding factor was, which raw nuts can I get at Fresh & Easy that will fit my 5 dollar budget? A little browsing thru the shelves and voila we had a winner.
To keep your budget under control sometimes creativity is by far the most important skill.
This particular recipe was inspired by the Macadamia Fetta recipe in the book "Raw food/ Real world" by Matthew Kenny & Sarma Melngalis.
Makes 1 cheeze approximately the size of a brie
2 Cups of Organic Raw Cashew nuts
2 Garlic cloves
1 Green onion, chopped
1 tsp of Salt
1/4 Cup Lemon Juice
Soak cashews overnight.
Preheat oven to 200F (about 90C)
In a food processor, add garlic, green onion and salt, and pulse 3 times. Add drained cashews and lemon juice and pulse another 4-5 times or if you would like your cheeze to be on the less crumbly side then keep on pulsing until desired consistency is achieved.
With the aid of a cheese cloth drain any excess liquid and shape your cheeze into desired form.
Place cheeze in a cookie tray previously covered in parchment paper and oven bake it for 40 min (20 min on each side) till a gentle crust forms on the outside. Allow it to cool and refrigerate.
Technically this can be kept in the fridge up to 1 week. Good luck with that, is all I have to say!
This thing is so addictive that will not last more than one day. I had 3 people try it and the reviews were awesome. So this Recipe has been approved and will be repeated.
Great recipe to keep on your quick cocktail party recipes list, served with Harissa or Salmon Carpaccio, or just as an addition to a Cheese Platter. Goes perfect with a glass of dry red or white wine.