Cashew nuts are not only incredibly beautiful to look at when they hang one by one in their “little houses” but also incredibly tasty and appreciated nuts for their mild and creamy flavor.
Cashew nuts are a really delicious base for both plant-based yogurt and cheese. When you see how they grow, you understand that they are not cheap.
You can of course buy the tastiest cashew nuts from us but also in regular grocery stores. We think it is important to choose organic.
This recipe for plant-based cheese is a tasty (as they 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 think you can never have too much
- a pinch of black pepper
- a pinch of sea salt
- 1 garlic clove or more if you dare
How to make it
- Soak the nuts for about 4-5 hours, drain the water, and blend all ingredients in a powerful blender.
- Enjoy with any accompaniment, e.g., 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 black pepper
- 3 dl cashew nuts
- 2 dl water
- 1/2 squeezed organic lemon
- a pinch of black pepper
- a pinch of sea salt
- 2 probiotic capsules
How to make it
- Soak the nuts for about 4-5 hours.
- Drain the water from the nuts and blend all ingredients in a powerful blender.
- Put 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 the excess liquid. Store in a glass jar in the fridge.
This recipe is especially liked by the stomach and is gentle on digestion. Digestion is our absolutely most important function when it comes to long-term health.
