Raw Lemon Basil Cashew Cheeze
This is one of the tastiest, easiest and most versatile recipes that satisfies any foodie. Use it as a dip, a spread or a plant-based filling for Italian dishes such as Lasagna or Eggplant Rollatini
Equipment: food processor
Yield: about 2 cups
Ingredients:
1 cup raw cashews, soaked and drained (see tips under Recipes: Raw Coffee Dream Cake)
1/2 cup nutritional yeast
1/2 onion powder
1/4 -1/2 teaspoons Himalyan salt (or to taste)
2 cloves garlic, peeled and minced or pressed
1 tablespoon Dijon mustard
1 1/2 cups fresh basil, stems removed and packed
1/4 cup fresh squeezed lemon juice
1/4 cup pure water or stock (to thin cheeze if necessary)
Place cashews in the food processor with the chopping blade and pulse until the are crumbly. Add nutritional yeast, onion powder, Himalayan salt, garlic and Dijon mustard. Pulse again until they are incorporated. Add the fresh basil and lemon juice and process, stopping a couple of times to scrape down the sides, until you have a thick and smooth consistency. Add some water or stock one tablespoon at a time if you need to reach a more desirable consistency.
Enjoy immediately or keep covered in the refrigerator for up to 5 days. I have frozen this cheeze for 2 weeks and it kept its flavor and consistency. Just give it good stir after thawing and use immediately. Do not refreeze
This is one of the tastiest, easiest and most versatile recipes that satisfies any foodie. Use it as a dip, a spread or a plant-based filling for Italian dishes such as Lasagna or Eggplant Rollatini
Equipment: food processor
Yield: about 2 cups
Ingredients:
1 cup raw cashews, soaked and drained (see tips under Recipes: Raw Coffee Dream Cake)
1/2 cup nutritional yeast
1/2 onion powder
1/4 -1/2 teaspoons Himalyan salt (or to taste)
2 cloves garlic, peeled and minced or pressed
1 tablespoon Dijon mustard
1 1/2 cups fresh basil, stems removed and packed
1/4 cup fresh squeezed lemon juice
1/4 cup pure water or stock (to thin cheeze if necessary)
Place cashews in the food processor with the chopping blade and pulse until the are crumbly. Add nutritional yeast, onion powder, Himalayan salt, garlic and Dijon mustard. Pulse again until they are incorporated. Add the fresh basil and lemon juice and process, stopping a couple of times to scrape down the sides, until you have a thick and smooth consistency. Add some water or stock one tablespoon at a time if you need to reach a more desirable consistency.
Enjoy immediately or keep covered in the refrigerator for up to 5 days. I have frozen this cheeze for 2 weeks and it kept its flavor and consistency. Just give it good stir after thawing and use immediately. Do not refreeze