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Adaptogenic Cashew Cheese
We all love cashew cheese here at SuperFeast HQ and this recipe is a gorgeous one to add to your staples of 'know-how.'
Feel free to get experimental and try adding a teaspoon of mixed herbs, or some freshly chopped rosemary and fresh basil would also go really well. Even finely chopped olives, for something different.
This one goes so well with crackers, to ‘butter’ your bread, you can mix it over vegetables, and it goes particularly well with avo on toast. Vegan, refined sugar and gluten-free. Yum.
Today we are using Reishi mushroom, but ANY of the medicinal mushrooms will suit this recipe perfectly. Enjoy.
This delicious recipe was created by our fave local cafe here at our Byron HQ, The Branches.
- 1 teaspoon SuperFeast Reishi
- 1 cup cashews boiled for 20 mins, then rinsed under cold water and drained
- 1⁄2 cup water
- 1 small clove garlic
- 1 tsp salt
- 1 tbsp nutritional yeast
- 11⁄2 tbsp apple cider vinegar
- 1⁄4 cup extra virgin olive oil
Step 1Throw all ingredients in a food processor and process for at least 5 mins, scraping down the sides as needed
Step 2To obtain a silky smooth consistency process for a further 10 mins.
Step 3Taste and adjust seasoning.
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