and a dairy free alternative…
This recipe was inspired by multiple amazing people - Peace Love and Vegetables, Minimalist Baker and the Life Changing Food book by Jo Whitton and Fouad Kassab. I don’t think that my recipes are 100% mine or someone else’s as I am inspired my many and then put my own little twist on it. Here is to all the amazing cooks out there!
If you don’t have the kefir or don’t want to choose the fermenting process, just skip the part when you leave it out on the bench and refrigerate it straight away. This however means it wont last as long in refrigerator… but seriously, it never lasts long any ways!
2 cups of raw cashews or macadamias (soaked overnight) - this makes it a creamier texture
1 tsp salt
1/2 cup filtered water
50g (approx 2-3 tbsp) lemon juice or apple cider vinegar
1 clove of garlic or (1 tsp of garlic powder)
1 tsp worth of chopped dill
1 tbsp of olive oil
1 tsp chopped fresh dill
Soak cashews overnight with a pinch of salt in filtered water, make sure water has completely submerged the cashews
Blend cashews, nutritional yeast, salt, filtered water, lemon and garlic in the Thermomix for 1min/speed 9 or a high speed blender for 1-2 minutes. Scrape down edges at the half way point. Repeat till creamy smooth.
Add in dill and the coconut kefir if you are choosing to do the fermented process and blend till mixed through - Thermomix 10sec/reverse/speed 5.
Place mixture into 2 small jars with a lid - and let it set in the fridge for at least 12 hours
If you are fermenting it and using the kefir - leave on the bench for up to 12-24hrs so fermentation can occur - make sure you leave 5cm of room at the top of the jars. Place into fridge.
Combine dill and olive oil
Remove jars from fridge and pour the olive oil over the cashew cheese so the top is completely covered and there is no exposure to air. Keep in refrigerator for up to 4 weeks