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Try our brain-healthy, Easy-Peasy Cashew Cheesey recipe!

Turbocharge your brain health with this savory cashew cheese recipe

With the new year upon us, there's no better time to start making small lifestyle changes in pursuit of better brain health. If you're looking to limit or cut out cheese from your diet, we have the perfect substitution for you. Our family LOVES this simple and easy to make Cashew Cheese recipe. Even better, it is a true superfood that is high in good fats (polyunsaturated) and high in minerals like zinc, magnesium, copper, manganese, and phosphorous which are important for good brain function. ##Ingrediants *. 2 cups raw cashews *. Zest of a large lemon *. Juice of a large lemon *. 1/2 cup of water *. 2 cloves minced garlic *. 1/2 tsp garlic powder *. 2 tbsp nutritional yeast *. 1/2 tsp sea salt *. 2-3 tbsp fresh dill, chopped. ##How to Make Cashew Cheese 1. Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. You can prepare these in advance by soaking the cashews, draining the water, and storing the cashews in a bowl in the refrigerator for up to 36 hours. 1. Once soaked, drain cashews thoroughly and add to food processor. 1. Add minced garlic, garlic powder, lemon zest, lemon juice, water (starting with lesser end of range), nutritional yeast, salt. 1. Process until very creamy and smooth, scraping down sides and adding additional water as needed. 1. Taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance. 1. Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). 1. Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber ban 1. Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. 1. To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently. 1. Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days. **Author(s)**: Ayesha Sherzai, MD, MAS, Culinary Artist

With the new year upon us, there's no better time to start making small lifestyle changes in pursuit of better brain health. If you're looking to limit or cut out cheese from your diet, we have the perfect substitution for you. Our family LOVES this simple and easy to make Cashew Cheese recipe. Even better, it is a true superfood that is high in good fats (polyunsaturated) and high in minerals like zinc, magnesium, copper, manganese, and phosphorous which are important for good brain function. ##Ingrediants *. 2 cups raw cashews *. Zest of a large lemon *. Juice of a large lemon *. 1/2 cup of water *. 2 cloves minced garlic *. 1/2 tsp garlic powder *. 2 tbsp nutritional yeast *. 1/2 tsp sea salt *. 2-3 tbsp fresh dill, chopped. ##How to Make Cashew Cheese 1. Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. You can prepare these in advance by soaking the cashews, draining the water, and storing the cashews in a bowl in the refrigerator for up to 36 hours. 1. Once soaked, drain cashews thoroughly and add to food processor. 1. Add minced garlic, garlic powder, lemon zest, lemon juice, water (starting with lesser end of range), nutritional yeast, salt. 1. Process until very creamy and smooth, scraping down sides and adding additional water as needed. 1. Taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance. 1. Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). 1. Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber ban 1. Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. 1. To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently. 1. Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days. **Author(s)**: Ayesha Sherzai, MD, MAS, Culinary Artist

1/10/2020
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