The breakfast version of cashew cheese.
I didn’t feel like eating porridge, I don’t like pancakes, and I forgot about waffles. I pulled from the fruit basket nice, ripe, juicy pear. Then added lime and cashews. From fridge tahini and from the cabinet almond butter.
Ideally, the nuts should soak overnight (especially recommend it with the hard nuts – almonds, hazelnuts), but cashews are soft and it took just one hour.
With added pinch of cardamom and cinnamon, cheese was lovely fragrant. I didn’t add any sweetener – pear was enough.
I recommend to eat this cheese with fruit, add a few nuts or almonds.
As almost every vegan cheese, this also can be stored in the refrigerator for several days. Preferably in a closed container, restricting air flow, because overdried cheese will create a not very aesthetic layer, a little resembling mold.
If you do not have tahini, you can give a more almond butter, or both components replace with your favorite nut butter.
Not bothering you anymore, just let’s make some cheese. Bon Appetit 🙂
2 cups (approx. 15 dag) of cashew nuts – soaked for at least 1 hour and preferably overnight
juice of one lime (approx. 2 tablespoons)
1 tablespoon tahini
1 tablespoon almond butter
milk plant approx. 0.5 cups (I had almond)
0.5 teaspoon ground green cardamom
0.5 tsp cinnamon
- Rinse cashews and translate into a blender.
- Peel the pear, remove the seeds, cut into smaller pieces. Add to blender.
- Add the remaining ingredients and mix it thoroughly.
- If cheese is too thick, add milk plant.
Serve with fruit and nuts, cereals, pancakes or waffles.