CASHEW CREAM CHEESE
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Here is my version of a cashew cream "cheese", however I am not sure if I want to call it cheese. It has nothing to do with it or even taste like cheese. The only reason I will call it that for now is that there is not a perfect word for it, yet: If you think of something please let me know.....cashew cream........ something, to describe the consistency.
I use this "cheese" to imitate creamy sauces for noodles and it is the closest I have come to real cream cheese in terms of consistency. This recipe needs a bit of time due to the soaking of the cashews- there are fast soaking tips online, but I have not tried them yet.
INGREDIENTS
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75 gr roasted and salted cashews, soaked over night and rinsed well and air dried
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1.5 tea (teaspoons) of pink sea salt
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1.5 TB (tablespoons) nutritional yeast
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1 TB agar agar
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1/4 cup tapioca flour
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1 tea dijon mustard
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1/4 cup virgin coconut oil
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1 TB gluten free yeast extract, like Vitam R or gf vegemite
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1/2 cup of water
FIRST: SOAK THE CASHEWS
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soak the cashews in water overnight in a large jar with a lid
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the next morning rinse them really well
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once drained, place some kitchen paper on a plate and place the cashews onto the paper to dry completely
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PREPARE THE AGAR AGAR
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measure 1/2 cup of water and add to a pot
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add 1 TB of agar agar
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mix with a whisk and start heating the water on low
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at the same time add ingredients to food processor, see below
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keep stirring agar/water mix until it starts to become gooey and thicker
ADD INGREDIENTS TO FOOD PROCESSOR
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add the 75 gr dry cashews
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1.5 tea (teaspoons) of pink sea salt
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1.5 TB (tablespoons) nutritional yeast
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1/4 cup tapioca flour
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1 tea dijon mustard
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1/4 cup liquid virgin coconut oil (melt in microwave if it is hard)
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1 TB gluten free yeast extract, Vitam R or gluten free vegemite
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blitz ingredients and then add the thickened agar/water mix and blitz again until well combined
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add the cashew cream to a vessel of your choice and refrigerate to set (takes about 2-3 hours)
CLICK ON LINKS BELOW FOR RECIPES
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FAST FOOD PASTA SAUCES:
