Friday, June 25, 2010

Fresh / Dehydrated Cashew Cheese

Serve on a salad. Spread it on sliced cucumbers, celery, carrot sticks or crackers. Use instead ricotta cheese, dehydrated as cheese crackers or  crumble on raw lasagna






Ingredients:
100 g  raw Cashews
100 g raw Brazil nuts
1/2 - 1 Tsp Pepper, coarse ground
Juice of 1 lemon
Himalayansalt


Method:
  • Soak cashews and Brazil nuts seperate 4-6 hours
  • Blend with the lemon, salt and pepper until smooth
Last up to 10 days in the fridge


Variation:
Rejuvelac instead lemon
- Honey instead pepper

Cashew Frischkeese

Auf  dem Salatteller. Als Dip auf Gurkenscheiben, Selleriestangen, Moehren oder Kraecker. Eignet sich auch als Ricottaersatz, als Kaesetaler doerren oder auf rohkoestlicher Lasagne.

Zutaten:
100 g Cashewkerne, roh
100 g Paranuesse, roh
1/2 - 1 TL Pfefferkorner, grob gemahlen
Saft einer Zitrone
Himalayasalz

Zubereitung:
  • Cashewkerne und Paranuesse getrennt in Wasser einweichen ( 4-6 Std)
  • Abgiessen und mit dem Saft der Zitrone und Pfeffer puerieren
Haelt sich im Kuehlschrank ca 10 Tage


Variante:
- anstatt Zitronensaft Rejuvelac ( gekeimtes Getreide mit Wasser fermentiert)
- Honig anstatt Pfeffer

4 comments:

  1. thank you sooooooo much! I've been looking for a vegan cheese recipe.... sooo glad i ran into your blog! love it. Congratulations!!!

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  2. You're welcome and thank you :-). Please let me know, if you liked it.

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  3. Elisabeth I hosted a raw food demonstration at my home serving 8 friends. I used an assortment of your recipes including the cashew cheese which I served on your raw flax seed tomato and green garlic crackers. Everyone enjoyed them very much!
    Thank you Kim

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  4. Hi Kim, wow....I'm proud of you and feel honored using my recipes: Kim's Dream, Vit.C-Dressing with greens and marinated shitake, flax crackers and cashew cheese, chili con cacao and the chocolate mousse cake. By the way, the coffee is waiting for you :-)

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