Spicy Baked Cashew Cheese
Cashew-based cheeses are rich in vitamins and minerals. This recipe suggests baking something traditionally served raw. What results is a beautifully textured and flavorful rind with a creamy inside. If you’re going for a harder interior, simply extend the bake time by 10 or so minutes. Whatever texture you prefer, this cheese is guaranteed to wow the crowd at your next dinner party. Photo by Ilene Godofsky of The Colorful Kitchen
Adapted from The Colorful Kitchen
| Yield: 6 servings | Time: 45 minutes, plus chill time |
Ingredients
1 cup raw cashews, soaked at least 4 hours
¼ cup nutritional yeast
2 teaspoon dijon mustard
1 tablespoon tamari
1 tablespoon olive oil
½ teaspoon salt
ground black pepper to taste
water, added as needed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried tarragon
½ teaspoon coriander
Preparation
Cook's Note: Make sure you soak your cashews for a solid length of time prior to beginning.
To begin, drain and rinse cashews.
Combine the nuts, nutritional yeast, dijon mustard, tamari, olive oil, salt and pepper in blender or food processor until smooth. Add just enough water to help things blend smoothly.
Line a strainer with cheesecloth. Pour cheese mixture over cheesecloth. Place in refrigerator and let sit overnight.
Combine remaining spices - the paprika, garlic powder, dried parsley, dried oregano, tarragon, and coriander - in a bowl. Set aside.
Form cheese mixture into a round, flattened ball and place on a baking sheet lined with parchment paper. Cover with your spice blend.
Bake for 40 minutes at 250F, until edges are firm and slightly darkened.
Let cool before enjoying.