Name of Recipe: Herb Cashew Cream Cheese
Number of People: Makes 1 small bowl
Ingredients:1.5 cups raw cashews
3 spring onions, cut in large pieces
3 tablespoons parsley
2 tablespoons chives
4 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons water, plus water to soak cashews
Good pinch of sea salt
Pinch of pepper
Preparation:Soak the cashews in water in the fridge overnight or up to 24 hours.
Place spring onions, parsley and chives in the Thermomix and chop for
3 seconds - Speed 7 Set aside.
Drain and rinse the cashews and add to the Thermomix bowl, along with apple cider vinegar, lemon juice and water. Chop for
30 seconds - Speed 6. Scrape down and repeat.
Add the reamaining ingredients, including chopped herb mixture. Blend for
10 seconds - Reverse + Speed 3.The recipe then says to place in a cheesecloth-lined sieve to strain but I found this did nothing for me. Nothing came out.
Carefully turn out onto small bowl and place in fridge overnight to firm up.
Serve with crackers or crostini.
Although this doesn't taste like cream cheese, it looks similar to it and has a pleasant taste although hard to describe.Photos:
Tips/Hints:For original recipe instructions (non-Thermomix) see here:
http://invegetableswetrust.com/2013/10/22/cashew-cream-cheese/
