BEST EVER CASHEW CHEESE SAUCE
This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. -Max Gregor, Santa Fe, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.
Nutrition Facts : Calories 245 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CASHEW CHEESE
Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 56 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
KOMBUCHA CASHEW CHEESE RECIPE - (3.9/5)
Provided by andreajayros
Number Of Ingredients 6
Steps:
- In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached. Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball. Place the ball & bag into a bowl, and drizzle a little more Kombucha over top. Cover with a towel and leave on the counter overnight, and up to 3 days to "ripen". Check cheese often to test flavor and ferment. Once happy, eat it!
KOMBUCHA
Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink - then try a secondary fermentation with added flavours
Provided by Alice Johnston
Categories Drink
Time 20m
Yield Makes 2 litres
Number Of Ingredients 4
Steps:
- For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
- Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
- Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
- Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
- After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
- The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein
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