Now, I was wanting something fetta like. I think I got it. It's really tangy. Think goats cheese maybe, if you can remember what that tastes like. This cashew cheese has a strong flavour that lends well to the sweet Onion and Tarragon Chutney I just made. This cheese would be real good as a ravioli filling, now that I think about it. I kinda want it in a salad though. I'm thinking this and beetroot would be magical.
Time: 5 minutes prep, twenty minutes cooking and soaking the cashews overnight.
Makes: One cup.
- One cup of raw cashews that have been soaked overnight in water and drained.
- One teaspoon of garlic.
- Two teaspoons of white miso.
- Juice of half a lemon.
- Quarter of a cup of water.
- A few shakes of pepper.
- A quarter of a teaspoon of veggie butter.
Add all of the ingredients except the butter into a blender. Blend until it's as smooth as you can get it. Put the mixture into a small oven safe bowl and place the small knob of butter on top. Bake in the oven at 180 C or 340 F for twenty minutes or until browned on top.