Cashew “cheese” makes a nice substitute for real cheese—perfect if you’re trying to wean yourself off dairy. You can use it in lots of raw food recipes, including wraps, raw pizzas, patés and spreads.
Recipe Servings: 4
Recipe Total Time: 20
- 2 cups cashews, soaked for 6-8 hours
- ¾ to 1 cup water
- 1 or 2 probiotic capsules (optional)
- ½ tsp Celtic Sea Salt, or to taste
- 1 Tbs. fresh lemon juice
- 1 Tbs. dry Italian herb seasoning, or 2 Tbs. of fresh herbs (oregano, marjoram, basil, thyme, sage etc.)
- 1 zucchini, cut into 15 circles
- 15 small basil leaves
- ½ cup sun-dried tomatoes, presoaked and squeezed dry
- 1 cup firm tomato, chopped
Prepare the cashew cheese in advance to allow two days’ fermenting, to acquire that cheesy tang. To make the cheese, blend pre-soaked cashews, water, salt, lemon juice, and probiotic powder (if using) in a good blender, till all the cashews are broken down. A few small remaining pieces of cashew are okay. Transfer the soft cheese into a sieve lined with cheesecloth, placed over a bowl. Cover the cheese itself with more cloth, and set a bowl of water or some other weight on top to squeeze out excess water. Leave on the counter overnight. Taste the next day. If you want more tang, leave your cashew cheese out another day. Transfer the cheese to a bowl, and mix in Italian herbs to taste. Add more salt if necessary. You can keep this cheese in the fridge, covered, till you are ready to make mini-pizzas or use it in other recipes.
Chop sun-dried tomatoes. Mix with chopped fresh tomatoes in a bowl. If you are using very juicy tomatoes, remove the runny, seedy pulp and only chop the firm parts of the tomato.
Place zucchini circles on a plate or tray. Drop about ½ Tbsp of cashew cheese on each. Add tomato mixture, and garnish with a basil leaf.
Note: Preparation time is 20 minutes plus time to prepare the cashew cheese. This recipe makes about 15 mini-pizzas, depending on the size of the zucchini.