By now, everyone knows that the dairy industry isn't kind to animals, and that cheese itself is loaded with bad-for-you fat and cholesterol. But even those who understand the facts can't help themselves:
"Cheese tastes soooo good!"
We know. We KNOW!
What gives cheese its swoonability has a lot to do with its molecular makeup; casein--a milk protein--bears an uncanny resemblance to the molecular structure of opiates. (The technical term for these doppelgangers is casomorphins). This might explain why we often hear people say they're "addicted" to cheese. All those potent fats taste pretty good on the tongue, too. But what if you could have a similar taste experience, only without the animal fat and addictive potential?
Cashew cheese is easy to make, full of rich, creamy flavor, and loaded with culinary possibility. Stir it into hot noodles for a decadent pasta dish, serve it alongside crusty baguette and olives on an hors d'oeuvres platter, or slather it between two slices of bread and top with lettuce and tomato. It also works as a pizza add-on and mac 'n' cheese base. And because it's made from nuts, there's good protein and healthy fats, and cashews are good sources of Vitamin B, iron and other minerals, too.
Preparing this cheese the first time might seem a little complicated at first, but once you master the first step, the mystery is removed and it becomes less daunting. Then, you can move on to more complicated dishes, like Beet Tartare with "Boursin." (see recipe below) Give it a whirl, and tell us: How did it turn out? What did you serve it? Would you make it again?
Creamy Cashew Cheese
Makes 1 round
¾ cup fermented grain water (see recipe below), divided
1 cup raw cashews, soaked for 24 hours
1 teaspoon salt
2 teaspoons agar-agar powder (vegan gelatin, found in natural food stores and asian markets)
½ to 1 teaspoon of seasoning of your choice: Chopped fresh herbs, cracked black pepper, smoked paprika, etc.
1. Using a standard-, immersion-, or high-speed blender, process cashews and ¼ cup of the fermented grain water until smooth and creamy.
2. In a saucepan over medium heat, add remaining half-cup fermented grain water, agar-agar powder, and salt. Bring to a simmer and stir until mixture becomes thick and bubbly. Remove from heat and add desired seasonings.
3. Pour agar mixture into the blender with the cashew mixture and blend until combined.
4. In a lightly oiled mold (an emporte-piece or small cup works well), spoon in cashew cheese mixture. Chill in the refrigerator for several hours, or until firmly set. Serve with crusty baguette slices, crackers, or crudité.
Fermented grain water
1 cup grains (whole wheat berries or quinoa)
Water
1. In a large glass jar, add one cup of whole wheat berries or, if you’re gluten free, 1 cup of quinoa. Add water to cover, then cover with a piece of cheesecloth (a coffee filter will work in a pinch) and a rubber band. Let sit overnight, then rinse and repeat. When the grains begin to sprout, rinse a final time, then cover with two cups of water and cover with a piece of cheesecloth.
When the water begins to turn cloudy and tastes and smells a bit like sauerkraut, it’s ready to use. It will last one week in your refrigerator.
Tip: This easy risotto recipe is a great way to put this cheese to work: Sauté one onion and one clove of garlic in a splash of olive oil until translucent. Add one cup of rice and 1 ½ cups water and cook until al dente but still a bit “wet.” Add cheese and salt to taste. Stir until cheese is completely melted. Serve with a glass of Prosecco and a green salad.
Beet Tartare with Boursin
Serves 2
Beets are a love 'em or hate 'em vegetable, but if you fall into the former camp, you'll love this recipe. which melds the earthy, sweet flavors of this nutritious root vegetable with the rich creaminess of dairy-free boursin cheese.
4 medium beets, steamed until tender and chopped into small dice
1 yellow small onion or shallot, minced
2 teaspoons lemon juice, and zest of one lemon dried
1 tablespoon olive oil, divided
Salt and pepper, to taste
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
2 tablespoons Boursin cheese (see recipe above)
chopped Italian parsley (optional)
To prepare
1. Put the beets in a large bowl. Add lemon juice, 1 teaspoon olive oil, and salt and pepper to taste. Let sit for 1 hour to allow flavors to marry.
2. Remove beets from lemon-olive oil mixture and chop finely. Add minced onion, paprika, cumin, and remaining olive oil, and stir to combine.
3. Spoon 1 tablespoon of cheese into an emporte-pièce (a small, ring-shaped mold) and spread gently to cover the bottom. Spoon in beet mixture and press into shape before gently removing the ring. To serve, sprinkle with Italian parsley.
"Cheese tastes soooo good!"
We know. We KNOW!
What gives cheese its swoonability has a lot to do with its molecular makeup; casein--a milk protein--bears an uncanny resemblance to the molecular structure of opiates. (The technical term for these doppelgangers is casomorphins). This might explain why we often hear people say they're "addicted" to cheese. All those potent fats taste pretty good on the tongue, too. But what if you could have a similar taste experience, only without the animal fat and addictive potential?
Cashew cheese is easy to make, full of rich, creamy flavor, and loaded with culinary possibility. Stir it into hot noodles for a decadent pasta dish, serve it alongside crusty baguette and olives on an hors d'oeuvres platter, or slather it between two slices of bread and top with lettuce and tomato. It also works as a pizza add-on and mac 'n' cheese base. And because it's made from nuts, there's good protein and healthy fats, and cashews are good sources of Vitamin B, iron and other minerals, too.
Preparing this cheese the first time might seem a little complicated at first, but once you master the first step, the mystery is removed and it becomes less daunting. Then, you can move on to more complicated dishes, like Beet Tartare with "Boursin." (see recipe below) Give it a whirl, and tell us: How did it turn out? What did you serve it? Would you make it again?
Creamy Cashew Cheese
Makes 1 round
¾ cup fermented grain water (see recipe below), divided
1 cup raw cashews, soaked for 24 hours
1 teaspoon salt
2 teaspoons agar-agar powder (vegan gelatin, found in natural food stores and asian markets)
½ to 1 teaspoon of seasoning of your choice: Chopped fresh herbs, cracked black pepper, smoked paprika, etc.
1. Using a standard-, immersion-, or high-speed blender, process cashews and ¼ cup of the fermented grain water until smooth and creamy.
2. In a saucepan over medium heat, add remaining half-cup fermented grain water, agar-agar powder, and salt. Bring to a simmer and stir until mixture becomes thick and bubbly. Remove from heat and add desired seasonings.
3. Pour agar mixture into the blender with the cashew mixture and blend until combined.
4. In a lightly oiled mold (an emporte-piece or small cup works well), spoon in cashew cheese mixture. Chill in the refrigerator for several hours, or until firmly set. Serve with crusty baguette slices, crackers, or crudité.
Fermented grain water
1 cup grains (whole wheat berries or quinoa)
Water
1. In a large glass jar, add one cup of whole wheat berries or, if you’re gluten free, 1 cup of quinoa. Add water to cover, then cover with a piece of cheesecloth (a coffee filter will work in a pinch) and a rubber band. Let sit overnight, then rinse and repeat. When the grains begin to sprout, rinse a final time, then cover with two cups of water and cover with a piece of cheesecloth.
When the water begins to turn cloudy and tastes and smells a bit like sauerkraut, it’s ready to use. It will last one week in your refrigerator.
Tip: This easy risotto recipe is a great way to put this cheese to work: Sauté one onion and one clove of garlic in a splash of olive oil until translucent. Add one cup of rice and 1 ½ cups water and cook until al dente but still a bit “wet.” Add cheese and salt to taste. Stir until cheese is completely melted. Serve with a glass of Prosecco and a green salad.
Beet Tartare with Boursin
Serves 2
Beets are a love 'em or hate 'em vegetable, but if you fall into the former camp, you'll love this recipe. which melds the earthy, sweet flavors of this nutritious root vegetable with the rich creaminess of dairy-free boursin cheese.
4 medium beets, steamed until tender and chopped into small dice
1 yellow small onion or shallot, minced
2 teaspoons lemon juice, and zest of one lemon dried
1 tablespoon olive oil, divided
Salt and pepper, to taste
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
2 tablespoons Boursin cheese (see recipe above)
chopped Italian parsley (optional)
To prepare
1. Put the beets in a large bowl. Add lemon juice, 1 teaspoon olive oil, and salt and pepper to taste. Let sit for 1 hour to allow flavors to marry.
2. Remove beets from lemon-olive oil mixture and chop finely. Add minced onion, paprika, cumin, and remaining olive oil, and stir to combine.
3. Spoon 1 tablespoon of cheese into an emporte-pièce (a small, ring-shaped mold) and spread gently to cover the bottom. Spoon in beet mixture and press into shape before gently removing the ring. To serve, sprinkle with Italian parsley.
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