Thursday, September 1, 2016

#169 The Case of Refrigerator Staple—Cashew Cheese

Open my restored retro fridge. Isn't it darling? My friends think I'm crazy 'cause it's not even frost-free but I'm a designer so I'm allowed to seem cuckoo even though I'm nowhere near totally out of my mind. Reclaiming this Kelvinator kept a huge hunk of metal out of landfill.
 
Keeping with the environmental theme, two separate appliance repair guys assured me my retro fridge is more energy-efficient than a new energy-saver model. More insulation. Less gizmos.
 
Now, on a middle shelf, you'll find a container of Cashew Cheese. Take it out and lift the lid. See the sheet of plastic wrap pressed right down on the surface of the "cheese"? That's how I protect it, like I do Guacamole, because air affects its delicate ivory colour. If you take this extra precaution, Cashew Cheese will stay luscious for weeks in your fridge.
 
Check out what Cashew Cheese looks like on top of my Spaghetti in a Beet Pesto Sauce.
 
And here's the recipe in case you want to keep some Cashew Cheese handy in your own fridge.
 
Cashew Cheese
 
1/2 bulb garlic
drizzle of olive oil plus 1/2 tablespoon
1 cup raw cashews, soaked uncovered in plenty of water for at least 4 hours then drained and rinsed
2 teaspoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
2-1/2 teaspoons vinegar
 
Preheat oven to 400ºF.
 
Slice the top off the 1/2 bulb of garlic to expose each clove. Place upright on foil and drizzle with olive oil. Wrap. Roast for 45 min. Let cool.
 
Squeeze the roasted garlic cloves (leaving out the papery skins) into a blender with the 1/2 tablespoon olive oil, cashews, nutritional yeast, lemon juice, salt and vinegar. Blend until smooth.
 
Serves 4.
 
Becki
 
PS Cheese please!