I've been fascinated with this concept for a while now and decided to finally give it a try. I've searched the Internet and most seem to keep it pretty simple so I was just curious if this was the best approach (just soak and blend) and it's flavorful enough as is or if anyone had any other ideas for adding additional flavor?
I have never made it myself but I was served vegan mac n cheese at a party this past fall. The cheese sauce was made with cashews and had lemon juice, nutritional yeast, garlic mustard and some spices-turmeric maybe or dried mustard? While you would never confuse it with the real thing it was quite good.
I remember her saying that she makes cashew cheese all the time and uses it for lots of things but that it just tastes like mild cashews if you don't use anything other than salt to season it. I would think adding something like turmeric would give the cheese some oomph. Or how about making a flavored version like sun dried tomato or caramelized onion?
She also gave me an amazing recipe for vegetarian mushroom loaf that was to die for. Between the mac and cheese and that recipe I might actually start doing meatless mondays, LOL.
Cashew cheese or cashew cream? Cashew cream is stupid easy and delicious- a proper fermented firm cashew cheese is a PITA, best to go to the pros like Dr Cow
http://www.dr-cow.com
Cashew cream really is just soak and blend, it needs more salt than you think. Depends how much water you add how thin it is- i've used it with added fresh herbs and garlic as a thick spread with a hummus consistency to a thinner version as salad dressing.
As is it has a very neutral flavor, but there are soooo many ways to add flavor- anything from siracha, smoked paprika and black pepper, fresh cilantro and lime juice....
Something like this version layered with pesto is a great idea
http://www.forkandbeans.com/2013/01/2...
For soups cashew cream is often added at the end when everything is done cooking, just to warm thru or garnish like this
http://www.mynewroots.org/site/2014/1...
Or an indian korma uses cashews as the cream-beware this recipe makes a ton but it freezes great
http://www.theppk.com/2010/11/cashew-...
Or add a touch of lemon juice and use a thick cashew cream like you would yogurt for breakfast with fruit and chopped nuts or whatever.
My idea was basically a thicker cashew cream for spreading rather than actual cultured product. Thanks for the ideas. My plan is actually to spread on chicken :0 just something different
Start experimenting! The blended version is sooo easy.
Dunno what happens if you bake it though (without an overnight draining in cheesecloth it might "split" and not stay on said item being baked) so maybe best as a condiment or added post cooking...
Just treat it like you would plain greek yogurt or sour cream
The plan was to schmear it on after the chicken baked, just something different. Also just looking for another way to use nutritional yeast, I've been hooked on cauliflower "alfredo" for a few weeks so thought I'd switch it up.
Have you ever added other liquids to blend the nuts?
Perfect as a "schmear" post baking.
I've used veg stock while blending but usually just water since i throw in a bunch of herbs or garlic etc doesn't seem to make a big difference, you don't need much liquid for a thicker cashew cream anyhow, maybe 1/4-1/3c or so.
I'll dump nooch on near anything...! This version of a soft cashew cheese uses quite a bit
http://healthyblenderrecipes.com/reci...
Isa's vegan ceasar dressing is damned good on anything, i like to double the amount of nooch and also make a double recipe since it keeps a few days. Really is perfect for a hearty salad or as a drizzle/dip for roasted veg
Ugh. I cant seem to add the link!
Google "ppk vegan ceasar dressing" and you'll find it
Another alternative would be to buy a bag of Daiya dairy free cheese. It's actually pretty good, and comes in cheddar and mozzarella.
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