Cashew Cheese (Basic and Fried Versions)
- 3/4 cups Raw Cashews
- 1/4 cups Olive Oil
- 1 teaspoon Salt
- 1/4 cups Lemon Juice
- 3/4 cups Potato Starch
- 1 cup Non-dairy Milk (unsweetened)
- 1 Tablespoon Lemon Juice
- 1 cup Bread Crumbs
- Salt And Pepper
- 1/2 cups Oil, For Frying
- Soak the cashews, covered in water, for about 12 hours.
- Then drain and rinse soaked cashews.
- Add cashews to food processor with olive oil, salt and lemon juice and puree for 6 minutes.
- While that is processing, line a colander or mesh strainer with cheese cloth and place it over a bowl.
- Spoon the processed cashew mixture into the cheesecloth.
- Fold sides of cloth over cheese, and form the mixture into a 6-inch-long oval loaf.
- Twist ends of cloth and secure them with rubber bands.
- Dont worry if you cant get this into an oval loaf shape.
- Even if its more round, itll still work just fine.
- Set the loaf in a strainer over a bowl, and let it stand 12 hours at room temperature.
- Then discard excess liquid that is in the bowl and chill the loaf in the refrigerator (for at least an hour).
- Preheat oven to 250F.
- Place entire cheese cloth wrapped cashew mixture onto a baking sheet.
- Bake for 15 minutes, roll to expose the other side, bake for another 15 minutes.
- The cheese stays fresh in the refrigerator for about a week.
- **It is delicious to eat at this point.
- I spread it on a baguette, top with some sun-dried tomato or olive tapenade, or just eat with some crackers.
- Either way, this is a great substitute for goat cheese!
- If you are frying:
- Make three separate dipping stations: First station: combine 1/2 cup potato starch plus salt/pepper to taste in a bowl.
- Second station: combine non-dairy milk and lemon juice (will thicken and become like buttermilk) in a bowl.
- Third station: Combine breadcrumbs with the remaining 1/4 cup of potato starch and salt/pepper, to taste in a bowl.
- Form the cashew cheese into small patties.
- Dredge in the potato starch.
- Make sure each piece is coated in a thin layer of the starch, tapping off any excess.
- Next, submerge into the liquid mixture.
- And last, coat each piece with your breadcrumb mixture.
- Place coated pieces on a baking sheet and store in refrigerator until ready to fry.
- Fry them in shallow pan over medium heat with about 1/2 cup oil of choice until each side is a golden brown, about 2-3 minutes per side.
- Drain on a paper towel to remove excess oil.
- These can be used in any recipe for a non-dairy option to fried goat cheese... and they are amazing!
cashews, olive oil, salt, lemon juice, starch, milk, lemon juice, bread crumbs, salt, oil
Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/cashew-cheese-basic-and-fried-versions/ (may not work)