A make-ahead appetizer to cut cook and prep time on dinner day! Prep & Cooking: Soaking cashews for 4-24 hours and 10-20 minutes to combine ingredients and process Serves: 6-8 as an appetizer Pairs well with: Fall Menu Plan Main Ingredients: 1 cup raw cashews – you can use whole or pieces, whole cashews are easier to work with if soaked longer 2 cloves or 2-3 tsp crushed garlic 2 tbsp fresh sage 2 tbsp fresh thyme 3-4 tbsp fresh dill 1 tsp salt 1 tsp ground pepper Juice of half a lemon 2 tsp nutritional yeast (optional) Method: In a lidded container, soak 1 cup of raw cashews in water for a minimum of 4 hours, to a maximum of 24 hours. The longer you soak the cashews, the easier the nuts are to process and blend. If you will be using an older or low-power blender or food processor soak the nuts as long as possible. Drain the water and transfer the nuts to a blender or food processor. Add garlic, herbs, lemon juice, nutritional yeast, salt & pepper. Blend all ingredients until smooth. This will take awhile, up to 10-20 minutes depending on the power of your machine. You will need to stop the blender or processor several times to scrap the sides. Once you have reached a smooth consistency, transfer the nut cheese mixture to a lidded container and keep in the refrigerator until ready to eat. Serve with crackers, toast or flatbread and enjoy! Tips & Variations:
1 Comment
|
Archives
December 2020
Categories
All
|