I’m just home from a long day! I had to take my car in for service again (just like Wednesday), and then had to pick my sister up unexpectedly from the airport. Got to play with the children though, so that was a bright spot.
When I got home I was craving something I made the other day – Cashew Cheese!
Have you tried this yet? You soak a cup or two of raw cashews in salt water (about ½ tsp for each cup of water) overnight. When you take them out, keep the water aside, and puree them in either a blender or food processor. You can use up to a 1/3 cup of the reserved salt water to make it puree easier.
Then, put it in a cheesecloth over a bowl at least a few hours in the refrigerator. This will remove any extra water and the cheese will appear thick. At this point, take the cheese out of the cheesecloth and add salt, pepper, or any other herbs that you like. I kept it simple and just kept it plain with only the salt from the water I originally soaked the cashews in.
As I was saying, I was craving this tonight as a “before dinner snack”. I paired the cashew cheese with some Mary’s Black Pepper Original Crackers to give it a little kick. The cheese mixes really well with the sesame seeds, quinoa and flax in the crackers. Yummm!
Hope you enjoy – they hit the spot! Don’t you love the horse cheese board? From my dearest friend Caitlyn in Montana whose life is horses!)