Every now and then I come across a recipe that really blows my mind and all I can think is "you can make that?!" Recently most of these recipes have been the ones created by and for people with different food intolerance and allergies. Hats off to these people, as they truly are the most creative when it comes to tweaking a recipe to suit their special dietary needs.
When I saw the recipe for cashew cheese I thought it was an ingenious idea. Sweet cashew cream is an old favourite amongst the raw food (and vegan) supporters, but I hadn't even thought of making a savoury version of this dish. Served with gluten-free bread or vegetables this is a fabulous snack for any occasion!
Cashew cream cheese
(Recipe adapted from Ruohonjuuri)
250g raw cashew nuts, soaked*
pinch of salt
freshly ground black pepper
1tsp cumin seeds, lightly toasted
zest of one small lemon
juice of 1/2 small lemon (2 tbsp)
* Soak the nuts in plenty of water for a minimum of 4 hours or over-night. Alternatively, quick soak - place the nuts in a saucepan, cover with water and bring to boil. Turn off the heat and let soak, covered, for one hour. Drain the nuts after soaking.
Place all ingredients in a food processor and blitz until smooth and creamy. Serve with (gluten-free) bread, savoury biscuits or vegetables.