While my family has been doing the Saturday thing; hockey, running, working, playing with friends and hanging out, I have been stretched out on the couch watching back-to-back movies and doing my best to recuperate from my bout of pneumonia.
At this moment, Simon is out with the boys for chicken wings and the first period of the Leafs game at our local pub.
And, what, I am thinking to myself, can I scrounge up for my dinner?
There is just nothing that I love more than a crisp, cold red pepper and, fortunately for me, I made a batch of Cashew Cheese last week before I got sick. Cashew Cheese is one of the yummiest raw snacks I have discovered in the past few years. It is savoury, creamy and just downright delicious with any cracker or crunchy veggie. And so, between the red pepper and the Cashew Cheese, I have found the perfect dinner.
As I settle in to enjoy yet another movie, I am compelled to share my recipe. Don’t forget to soak your raw cashews for at least three hours before whipping together this yummy snack.
– 190 grams (1 1/2 cups) raw cashew nuts (not roasted or salted)
– 60 ml (1/4 cup) water
– 2 tablespoons dry white wine (optional; substitute water if preferred)
– 2 teaspoons freshly squeezed lemon juice or apple cider vinegar
– 2 tablespoons nutritional yeast (optional)
– 2 cloves garlic, finely minced
– 1/2 teaspoon fine sea salt
– freshly ground pepper
Makes about 1 1/2 cups.
Place the nuts in a salad bowl, cover with fresh water, and let stand for 3 hours.
Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water if necessary and blend again to adjust the consistency; the cheese will get a little more solid as it sets.
Transfer to a bowl, cover and refrigerate.