This is a version of one of our classic cheese is created by our brilliant production manager Sonya. She's been with us since really early days and helped make Grater Goods what it is today. She's incredibly hard-working caring and hilarious and we love her.
Serves 4
260 g soaked cashews
Method: Blend all ingredients in a high speed blender, scraping the sides are as needed. Chill and eat.
Serves 4
260 g soaked cashews
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
Tablespoon flaky sea salt
1 teaspoon garlic powder
One clove garlic
One quarter cup water
Method: Blend all ingredients in a high speed blender, scraping the sides are as needed. Chill and eat.
This is a basic dairy free cheese recipe it's super easy as it doesn't require training with cheese cloth or culturing and can be used as a spreadable ricotta style cheese if you want to see cheese simply put this mixture into a mould and freeze removed from mould and coat and cracked pepper dried dill or chopped parsley and super chilled
A word on cashews:
Cashews pieces are ideal for a lot of this kind of recipe as they soften faster and the loads cheaper. They will blend best if soaked overnight but if you were disorganised (like me) simply pour boiling water over raw nuts and leave for at least 10 minutes before blending.
Cashews pieces are ideal for a lot of this kind of recipe as they soften faster and the loads cheaper. They will blend best if soaked overnight but if you were disorganised (like me) simply pour boiling water over raw nuts and leave for at least 10 minutes before blending.