Cashew "Cheese" Spread 2 Ways

I used to love soft, spreadable cheeses before I was vegan. Brie, Camembert, Chevre, Cougar Gold, stinky, tart or smooth, it didn't matter. Basically, if a cheese could be served on a water cracker, I was a fan. The spreadable Sheese is quite good, but when I'm craving something a little different, it's time to break out the probiotics and raw cashews, and make my own. The last time I made spreadable "cheese", I made 2 different versions, a savory herbed version with rosemary and cracked pepper, and a soft light version, with lavender and toasted hazelnuts. They both rocked and every omnivore at the party didn't believe they were eating cashews and not cheese. Be warned though, even though this recipe is pretty simple, the prep time for this dish is about 3 days between the soaking and culturing, so remember to give yourselves ample time to make this dish.

Herbed Cashew "Cheese" Spread with Cracked Black Pepper

Cashew "Cheese" Spreads

"Cheese" Spread Base

I made one big batch of the base, and then split in into half to add the seasonings. If you are only making one kind of spread, just halve the base recipe.

2 cups raw cashews

1 tsp New Chapter All-Flora probiotic (equivalent to powder from 6 capsules)

2 Tbs water

1/2 tsp white pepper

1 tsp seal salt

1 Tbs nutritional yeast

Place the cashews in a bowl of cold water, set in refrigerator, and soak for 12-14 hours. in a small bowl, combine the probiotic powder and 2 Tbs water and whisk until smooth. Drain the nuts and place with probiotic powder mixture in a blender and blend until very smooth. You will need to blend for at least a few minutes, and scrape the sides, ensuring all the cashews get creamed.

Place a sieve in a large bowl and line with 3 layers of rinsed and drained cheesecloth. place the cashew mixture on the cheesecloth, and fold the excess cloth over the top, and twist, tightly wrapping the mixture. place a few heavy cans or a gallon jug of water over the nut mixture and set in a warm place for 14-16 hours to culture. 

Remove the mixture and add the remaining ingredients. Split mixture into 2 equal amounts, and follow directions below for each variety.

Lavender Scented Cashew "Cheese" Spread with Toasted Hazelnuts

Lavender Scented Spread with Toasted Hazelnuts:

1/2 tsp sea salt

1/8 tsp lavender extract

1/2 cup finely chopped hazelnuts, toasted

Using half of the mixture above, add in the additional salt and lavender extract and stir into the mixture until fully incorporated. Scoop the mixture into the middle of a piece of parchment paper and roll into a 1 1/2" log and refrigerate a few hours (or overnight) until firm. Spread the chopped hazelnuts on a chopping board and roll the unwrapped cashew mixture in the hazelnuts until the outside is coated. Serve with plain water crackers. 

Rosemary Spread with Cracked Black Pepper:

3 tsp finely chopped rosemary

1 tsp finely chopped thyme

2 tsp fresh cracked pepper

1 tsp onion powder

1 tsp garlic powder

Using half of the base mixture, add 1 tsp rosemary, 1 tsp black pepper, garlic powder, onion powder and thyme and stir into the mixture until fully incorporated. Scoop the mixture into the middle of a piece of parchment paper and roll into a 1 1/2" log and refrigerate a few hours (or overnight) until firm. Spread the remaining rosemary and black pepper on a chopping board and roll the unwrapped cashew mixture in the mixture until the outside is coated. Serve with cracked pepper water crackers, or some other equally delicious savory cracker.