Conquering Lion Cashew Cheez
December 29, 2008 at 8:45 pm mark
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Conquering Lion Cashew Cheez
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20 min prep / 6 hrs-overnight culturing / 3-4 servings |
| One of our Twitter friends asked what our favorite vegan cheese is. Making your own cheez is a great choice. Here is one of our recipes from Vegan Fusion World Cuisine. |
Ingredients
2 C Cashews
1 C Filtered water
1 / 3 C Red bell pepper, diced
2½ Tbl Green onion, diced
2 Tbl Cilantro, minced
1 tsp Garlic, minced (optional)
1 tsp shoyu, or to taste
¼ tsp Sea salt, or to taste
Pinch Crushed red pepper flakes
Loving preparation
1. Blend cashews with filtered water until very smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.
2. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.
Variations
Delicious when made with macadamia nuts or pine nuts.
Blend 1 C of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients.
Replace cilantro with other fresh herbs.
Add ¼ C grated carrots or beets.
Replace bell pepper with other fresh veggies.
Serving suggestions
Use as a dip for Flax Crackers.Use as a spread in Live Nori Rolls or scoop into a salad. |
Entry filed under: Recipes, Vegan Fusion.
Vegan Fusion 
1.
Sonya | December 30, 2008 at 12:13 am
Why cover the mixture with plastic wrap when waiting to culture it? It seems like it would ferment better uncovered. BTW, the last time I made this (a month or two ago), it took something like 2 or 3 days to culture– heh, I guess my house is too cold!
2.
mark reinfeld | December 30, 2008 at 8:05 am
From our experience it enhances the culturing process. The plastic wrap expands as the culturing/fermenting process takes place. Here in Hawaii, it usually works overnight.
Thanks
Mark
3.
Jill, The Veggie Queen | December 31, 2008 at 2:19 am
I bet that here in the winter, it will take at least 3 days. How long does the cheese last? I am guessing that you have to keep it in the refrigerator, yes?
4.
mark reinfeld | December 31, 2008 at 7:50 am
We keep in the refrigerator and generally use within 3 days.
Thanks!
5.
MommaSchell | January 4, 2009 at 5:18 am
When I have made this recipe, I replaced rejuvelac instead of water, covered the top with unbleached parchment paper instead of plastic, securely placed a rubber band around the mouth of the jar and covered it with a warm towel. When it is not warm here in So Cal, I place the jar on top of my dehydrator turned on to about 115F and the heat from machine gently keeps an environment perfect for culturing from bottom-up. Usually the process takes overnight to 18 hours, max. The cheese seems to never make it past one day because it tastes way good!