Cashew cheeze supplies fibre, protein and vitamin B12; a vitamin necessary for energy production and a healthy nervous system, the intake of which can sometimes fall short in a plant-based diet.
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🌾 I N G R E D I E N T S 🌾
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→ 240g Cashew nuts, soaked in water for 6 hours/overnight and rinsed
→ 2 Garlic cloves
→ Zest of 1 Lemon
→ 60ml Lemon juice (approx 2 lemons)
→ 55ml Filtered water
→ 6g Nutritional yeast
→ 30ml Cold pressed extra virgin olive oil
→ Sea salt, to taste
→ Chilli flakes and parsley to garnish (optional)
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🌾 I N S T R U C T I O N S 🌾
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1️⃣ Blend all the cheeze ingredients together in a high speed blender until smooth and creamy.
2️⃣ Place a large sieve or colander over a mixing bowl, lay down two layers of cheesecloth or muslin and spoon the cheeze mix into the centre of the cloth, gather the corners and twist the top gently to create a ball shape with the mixture.
3️⃣ Secure the cloth with string and refrigerate for 6 hours, ideally overnight for a firmer set cheeze (aiming for a slightly firmer cream cheese consistency).
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The cashew cheeze will keep in the fridge for 3 days. Allergens: Nuts
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
