Herbed Cashew Cheese with Sun Dried Tomatoes

This is a bit of a departure from the normal recipe but I got such an overwhelming positive response from this that I had to share it. If you or a family member is sensitive or has allergies to dairy this is a great alternative to it. You can use it as a spread or arrange it like I have here in the recipe. It presents beautifully so would be great for guests or for a holiday gathering. Put this recipe in your hat for such an occasion. Cashews are high in healthy fats but also possess a calming side effect when eaten. Dried herbs can be used in this but fresh are more potent and flavorful.

Ingredients:

  • 1 cup raw cashews (preferably soaked in water for 2-4 hours, then drained ahead of time but not critical)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon sea salt
  • black pepper, to taste
  • ½ tablespoon chopped fresh basil
  • ½ teaspoon chopped fresh oregano
  • ¼ teaspoon chopped fresh thyme
  • pine nuts for garnish

For assembling:

  • 2-4 tbsp of pesto (homemade is great but pre-made works too)
  • 1/2 cup sun dried tomatoes

Directions:

  1. Add cashews to a food processor along with the, lemon juice, 2 tablespoons of water, white wine vinegar, garlic, sea salt, and black pepper. Process for 3-4 minutes or until you have a very smooth creamy consistency.
  2. Transfer the cashew cream to a bowl and stir in the chopped basil, oregano, and thyme.
  3. Line a ramekin or a small bowl with enough plastic wrap to fold over and seal the top.
  4. Fill 3/4 of the way with cashew cheese mixture.  Add layer of pesto, then sun dried tomatoes, then top with a final layer of cashew mix.  Wrap bottom so that it’s flat and refrigerate for several hours.
  5. Once refrigerated, unwrap the cashew cheese, transfer upside down on a serving platter, and garnish with sea salt, black pepper, pine nuts and a drizzle of olive oil.

If you’re the type you could skip all this and add Cashew mixture to a colander lined with cheese cloth and set on top of a bowl.  Refrigerate overnight and serve.  This will draw out some of the moisture and create a more condensed cheese.

Thank you for allowing me to share my crazy ideas with you!