Cashew nuts are not only incredibly beautiful to see when they hang one by one in their "small houses" but also incredibly delicious and appreciated nuts for their mild and creamy flavor. Cashew nuts are a really good base for both plant-based yogurt and cheese. When you see how they grow, you understand why they aren't cheap.
You can of course buy the tastiest cashew nuts from us but also in regular grocery stores. We think it's important to choose organic. This recipe for plant-based cheese is a delicious (or "gött" as we say here in Gothenburg) accompaniment to most things like salad, vegetables, crackers, or sourdough bread.
Cashew cheese with garlic and dill
3 dl cashew nuts
2 dl water
a pot or bag of dill – we don't think you can have too much
a pinch of black pepper
a pinch of sea salt
1 garlic clove or more if you dare
Instructions
Soak the nuts for about 4-5 hours, drain the water and blend all ingredients in a powerful blender.
Enjoy with any accompaniment, such as raw food crackers or freshly baked sourdough bread.
You can also make this recipe with probiotics instead, but then the end of the recipe looks different:
Cashew cheese with lemon and salt and pepper
3 dl cashew nuts
2 dl water
1/2 pressed organic lemon
a pinch of black pepper
a pinch of sea salt
2 probiotic capsules
Instructions
Soak the nuts for about 4-5 hours.
Drain the water from the nuts and blend all ingredients in a powerful blender.
Place the mixture in a nut milk bag and let it hang over a bowl at room temperature for about 20 hours. It drips, so it's important to have something underneath.
Gently press out excess liquid. Store in a glass jar in the refrigerator.
This recipe is especially good for the stomach and gentle on digestion. Digestion is our most important function when it comes to long-term health.
