recent cashew cheese I made for a salad but equally good.
I am sending these cashew cheese stuffed dates to:
- Cakeyboi for Treat Petite (and co-hosted by The Baking Explorer) with the theme of healthy treats.
- Healthy Vegan Fridays #30 hosted by Kimmy of Rock My Vegan Socks. (Sadly her co-host Robin of Vegan Dollhouse has retired so she is looking for a new co-host.)
- Gluten Free Fridays #124 which is run by Vegetarian Mama.
More vegan cheeses on Green Gourmet Giraffe:
Balsamic garden salad with cashew cheese
Chickpea and hemp seed cheese
Pepper-crusted cashew goat cheese
Sharp vegan cheddar cheese with sauerkraut brine
Vegan cheddar cheese
Adapted from Cadry's Kitchen and Spabettie
1 1/4 cup raw cashews, soaked*
1 Tablespoon white miso paste
2 Tablespoons nutritional yeast flakes
2 Tablespoon extra virgin olive oil
1 tbsp lemon juice
1/4 to 1/2 tsp french lavender salt
2-4 tbsp water*
Blend until you have a thick paste - but not so thick that your blender is struggling. (*I added water as I assume soaking for 1/2 hour to use in a high speed blender meant the cashews took on less water than if I had soaked them overnight.)
Cashew cheese stuffed dates
Remove the stone from medjool dates and use a teaspoon to stuff a generous amount of cheese inside. They last well in the fridge for a day or two.
Cashew cheese is also great in sandwiches or as a dip. Ours lasted in the fridge for a few days.
On the Stereo:
A Cool Crazy Christmas: Homer and Jethro