Aug. 3rd, 2013

nverland: (Monthly-August)
[personal profile] nverland
 photo 03.jpg


Cashew Cream Cheese

2 cups raw cashews, soaked in water for 8 hours and drained
½ cup water
2 tablespoons plain, unsweetened nondairy yogurt (preferably homemade)
Pinch salt

Process the ingredients: Put the cashews, water, nondairy yogurt and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

Culture the cheese: Transfer to a clean glass container, cover and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will create a tanginess that will nicely complement the sweetener.

Cover and refrigerate.

The cheese will get firmer as it chills.

Makes about 1 pound (about 2 cups)

Note: Stored in a covered container, cashew cream cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.

Profile

carols_stuff: rose (Default)
Carols Stuff

June 2017

S M T W T F S
    123
45678910
11121314151617
181920 21222324
252627282930 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 21st, 2017 01:36 am
Powered by Dreamwidth Studios