QUICK CASHEW CHEESE RECIPE

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Permalink Reply by Charles on April 7, 2009 at 4:44pm

I didn't realize there was a site that sold them hand-shelled. Thanks for that.

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Permalink Reply by Maui Guy on April 1, 2009 at 3:58pm

Thanks for your quick reply! I love making rejuvilac been doing it for years but I don't have time on this project. I usually use quinoa................but I ran out and I'm testing red qunioa ....ever do that? so you've been to the tree of life...........as a chef or a guest?

I didn't know about the cashews................I bet they taste better than the one in the store. Do you have a good source for RAW unprocessed almonds? I hear the are all being pasturized now.

Robert

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Permalink Reply by Maui Guy on April 1, 2009 at 4:02pm

what kind of pills are you talking about and how many would you use in 1.5 cups of cashews.............and then it will be tangy? Ever use fresh squeezed lemon juice+

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Permalink Reply by AwesomeUniverse!!! on April 1, 2009 at 4:33pm

PB8 is what I have used. It has a green or blue lid. You can also use a carrot based probiotic. Some of them need to be refrigerated so b careful. For a small batch I would just use 1 capsule. Lemon juice is great. Cashews are so great texture-wise and for normally "SAD" people the taste and texture "sells" raw food well. They have half the fat of other nuts too- so good for people trying to watch that.

I was at the tree of life for 4 months and we didn't use any grains, garlic, onions,or cashews, etc. So I know what it's like the other way.

Sounds like you're having fun out there Maui!

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Permalink Reply by Maui Guy on April 1, 2009 at 5:00pm

I am living a dream and best of all it is my dream. I'm not up on this techno stuff.............can I add you to my friends list? sure would like to know more about your 4 months at The Tree of Life. I've met Gabriel and he and I had the same meditation teacher. He invited me down but I wasn't ready for another volunteer situation.

It would be nice to take a little time to get to know you professionally speaking. I see that you are in a relationship..............long time?

Here in Maui the women are 3 to 1 man so meeting women is not an issue. I have promised myself that I will be in a conscious relationship if there is to be another.

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Permalink Reply by aishwarya on April 7, 2009 at 4:32pm

hmm i know a brand here with really really big cashews. its organic. but dont think it is raw. i have seen some dots on some of them and they are not wrinkly at all. they are a lot creamier but a slightly bitter. could be near raw if not whole. but i really like them when i have them at times :p

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Permalink Reply by Winona Davies on April 5, 2009 at 7:32pm

I just made some that tastes like "pimento cheese". 1/2 of a red bell pepper, 3/4 cup cashews (soaked a few hours), 1 medium clove garlic, 1/2 tsp. Real Salt, and 1 slice tomato. Blend up or run through the Champion blank plate. Spread on flax crackers. MMMMmm

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Permalink Reply by Vera Le Doux on April 7, 2009 at 2:22pm

Cashew Cheese

• 3 cups raw cashews, soaked for 2 days
• 3 tablespoons nutritional yeast (optional, not a raw food product)
• 3 small lemons, hand-juiced
• 1 bushel of basil or dill
• 1 teaspoon garlic
• raw salt, to taste
Get your cashews. Soak them in water for 2 days. After the 1st day of soaking, switch the water out for new water. Now that your cashews have their nice clean water, let them soak for their 2nd day.
On the 2nd day, drain the water from the soaked cashews. Place the cashews in your food processor (a blender will work too). Blend blend blend! Add the nutritional yeast and the lemon juice to help the mixture turn in the processor. Add in the garlic and salt. Then add the basil. Keep a blending until its nice and smoooooooth.
(I choppe the herbs by hand and add them at the very end. If you add them to the food processor during blending, the cheese will turn green.)
I also make an other version, where I cut down on nutritional yest, leave out the basil and add sundried tomatoes and chipotle.

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Permalink Reply by Rachel Rose on April 7, 2009 at 3:45pm

This recipe sounds amazing- i am salivating! Do you do anything to then harden the cheese or just eat it as is? do you shape it? how long does it last in the fridge? can you freeze a portion? thanks so much!!!!!!!!!!!!!!!!

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