Sometimes the simplest of ingredients can produce the most rewarding results. This recipe for Cashew Nut Cheese is a perfect example.
Now that the holidays are over and we look towards the New Year I want to get back on track with healthy recipes. I became quite fond of dips and chips over the holidays and wanted to continue the celebration spirit with healthy food. The Super Bowl is shortly upon us and it occurred to me that it would be nice to have something tasty we could enjoy eating that we could also feel good about.
This cashew recipe fits the bill. I originally made this for a party where I wanted an alternative to my homemade Truffle Salt Ricotta for my dairy-free friends.
Commendable Cashews
- Cashew nuts have a very high mineral content (magnesium, phosphorus, manganese, zinc, iron, potassium, selenium and calcium) and they have a lower fat content than most other nuts.
- Cashew nuts also contain high fiber, which is so good for digestion.
- Cashew nuts contain more than 80 nutrients and no cholesterol. They belong to the same family as the mango and pistachio nut. No wonder why I love them so much.
- Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree.
I saw cashews being distilled at Sahakari Farms in Goa, India for a spirit produced exclusively in Goa, called Fini.
The name ‘feni’ is protected, much like the name Champagne, which can only be used for the sparkling wine made in the Champagne region of France.
Today’s Recipe: Cashew Nut Cheese
Sometimes the simplest of ingredients can produce the most rewarding results. This recipe is a perfect example.
A few simple ingredients make up this creamy and tasty soft cheese.
Soak your cashews overnight. They will become very soft which makes them blend more smoothly. This also increases enzyme activity for greater absorption of the food’s nutrients by the body and increased digestibility. (win, win, win)
Put the nuts, lemon, garlic, olive oil and salt in a food processor and blend until smooth. You will need to scrape down the sides during this process. If you are pressed for time you can stop here before adding water and make a great chunky dip.
If you continue on with the full recipe, your efforts will be rewarded. Add the water and blend for another 3 minutes until the cashews are creamy.
Put the cashew mixture in a cheesecloth and twist the top and secure with a rubber band. I put it in a 4 cup measuring cup to drain for the next 12 hours in the refrigerator.
About ¼ cup of liquid should be released. Unwrap the cheese and pat yourself on the back.
I served the Cashew Nut Cheese with Flaxseed Crackers. Click Here for recipe.
Cashew Nut Cheese
Ingredients
- 1 cup whole blanched cashews
- ¼ cup lemon juice
- 3 tablespoons cold pressed olive oil
- 1 clove garlic diced
- 1 teaspoon sea salt
Instructions
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Place cashews in a medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse cashews under cold running water and drain again.
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Purée cashews, lemon juice, olive oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
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Place a large strainer over a bowl, and line with triple layer of cheesecloth. Scoop cashew mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into an orange-sized ball and squeezing to help extract moisture. Secure with a rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
Recipe Notes
Makes about 1 ½ cups
Recipe adapted from Vegetarian Times. Note: Individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating cashews.
A Healthy Challenge
Make this cheese and crackers for your next party and don’t tell anybody that it is healthy, let alone good for you, or that it happens to be dairy-free, sugar-free, preservative-free or gluten-free. Don’t mention that is vegan, raw, or Paleo. But please ask your guests if they have nut allergies.
It is simply good, the way food should be.
…and then, she paused 4 thought.
My heart be still! Yum! Looks like a winning combination.
By the way, what does “Feni” taste like? Is it sparkling? Have you ever seen it for sale in the US?
I didn’t try Feni when I was in Goa. As for flavor, they say it’s a bit like unsophisticated fire-water and definitely an acquired taste. If you really want to try this drink, here is where to order it from: http://www.goafeni.com/index.htm
Fire water, phew! I think I’ll pass. 🙂
My thoughts exactly Nan!
This is both awesome and really scary to me, given that my daughter is deathly allergic to all tree nuts! Will show this to her as being informed if the best precaution! Thanks, Cathy!
So sorry you daughter has nut allergies Christina.
CATH… Now you are talking my language!!! I am a “NUT” freak!!! My tennis team calls me “Le Squirrel” because I always have nuts on hand at all of the matches!!! Now I will definitely make this cheese! Looks awesome and healthy!! Thanks so much for the recipe! Big Kiss!!!
You are most welcome Cheri. You would also love Susan Loomis’ book Nuts in the Kitchen.
Check it out here – http://www.amazon.com/Nuts-Kitchen-Recipes-Every-Occasion/dp/0061235016
Dying to try this, Cathy. Your ideas manage always to be light, cheerful, and innovative…. And Cheri (above), you need to get Nuts in the Kitchen. It’s a whole book of nut recipes!!!!
Thanks Susan, I think you will love this recipe.
Wow, this looks fab and so easy and I have wanted to make this type of “cheese” for a while, but I can’t even buy cashews or I will binge. I can’t believe they are the lowest-fat nut as they taste the richest! I did a post last year called “Cashewal Sex” in which I described the sordid details of my addiction. ; )
LOL! I loved your post.
http://lentilbreakdown.blogspot.com/2013/03/cashewal-sex_9041.html#.Ut8Gqyitvvc
I think we can all agree that this cashew cheese was a big hit at our meeting. Who knew how simple it is to make!
Thanks Alanna. Your sweet potato hummus was pretty amazing as well.
http://www.eatsrealfood.com/2014/01/04/clean-eating-and-sweet-potato-hummus/
Love this dip & crackers I had hand it first hand sooo yummy,
So happy that you like it April!
FYI, I am making this tomorrow.
I just made this recipe last weekend and it was a huge hit. I added a little Sriracha for an added kick. This recipe is a keeper!
Kelly, what a great idea adding Sriracha! So glad you enjoyed the recipe.
Cathy I love your versatility! I will make this happen 🙂
Alice you will love this one! Add your own creative touch.
The cashew cheese was delicious when I tasted it at the FBLA meeting. Great idea for Super Bowl party! Want to know how to make those crackers too.
I must make this cashew cheese asap! Love that it’s free of everything except taste and nuts – off to read Adair’s post 🙂 Great seeing you on Sunday, Cathy!
I think you will like this recipe Priscilla. It is a popular favorite at parties for me.
I loved this and had to try it… I did for a jam session (musical not fruit) at the house. Thank you Cathy… it was a hit and I did a post to spread the word and send people your way! Made the flaxseed crackers also- crunchy and full of flavor!
Thanks Judy! Glad it was a hit.