I have never been a fan of commercially processed “un-cheese style” cheeses. Over the years, I have sampled quite a few brands, and all have unceremoniously and
quickly ended up in the trash.
Undaunted, I have been experimenting with my own, other blogger, and vegan cookbook versions of homemade “uncheese” varieties. I have found a lot of success down this path; particularly using a base of nuts rather than soy. As nut cheeses are proliferating around the web and such, they are “propogating” in my kitchen these days. Even my extremely skeptical husband has got on board.
So, I am offering a recent version that I made and found to be pretty successful, which means, that it was consumed in short order by my husband and myself. Enjoy!
Sun-dried Tomato Cashew Cheese Spread – Makes about 1 cup
1/2 cup cashews soaked overnight
1 scallion, thinly sliced
1 small clove garlic
1/4 cup unsulfured, natural sun-dried tomatoes
2 tsp. fresh lemon juice
1/4 tsp sea salt
1/4 tsp smoked paprika
A few grinds of fresh black pepper
Dice and soak the sun-dried tomatoes in hot water for 10 minutes. Add drained cashews, scallions, and garlic to the food processor and grind to a paste consistency. Add lemon juice, salt, paprika, and pepper.
Drain the sun-dried tomatoes and add to the processor and pulse until blended. Taste and adjust the seasonings.
Serve with thinly sliced cucumbers, crackers, or as a sandwich spread with your favorite veggies and greens.