Cashew and Macadamia Nut “Boursin Cheese” (Raw)
This is a great vegan “cheese” which also becomes the base for some delicious creamy sauces. You can use pinenuts, cashews, macadamia nuts, or play with any combo of the three. This makes about 4 cups of cheese.
- 4 cups soft nuts, soaked for 2 -4 hours (cashews, pine nuts, or macadamia nuts)
- 1/2 c olive oil
- 2 shallots
- 1/2 cup lemon juice
- 4 t. nutritional yeast
- 2 t. salt
Blend together in a food processor or blender until smooth, let chill 2 hours for flavors to mellow.
Serve as a spread on raw crackers or thin as a dip for vegetables.
For flavored cheese spreads, add any of the following to a cup of the cheese recipe:
- 1Tbs finely minced fresh herbs and garlic
- 1/4 c Finely diced sweet red pepper and scallions
- Zest of one lemon
- …or come up with your own!
Delicata Soup with Cashews and Curry
It’s Fall. This soup was made to chase away snuffy noses!
This soup is vegan but gets it’s ethereal thick creamy texture from the squash and the cashews. It is completely satisfying with a warm crusty whole grain roll and a big bright salad!
Conscious Food Choices 