I recently tried a recipe for cashew cheese from a website called The Full Helping. It was really good. It has the texture of a dense ricotta and the nutritional yeast gives it a nice cheesy flavor, which I used for homemade pizza. When the garden was in full swing, I added fresh basil as well. I applied a thin layer to uncooked pizza dough, added sauce and other toppings and then sprinkled Cashew Parmesan over the top before baking. A definite hit with the kids!
Because it is made from nuts, it is really nutrient dense. My goal today was to make a little bit lighter version to cut the caloric content a bit and spice it up for some low carb enchiladas that I make with zucchini fritters instead of corn tortillas.
But first the cheese…
1 cup of cashews soaked for at least 1 hour
¼ cup nutritional yeast
1 zucchini sliced
1 yellow squash sliced
¼ head of cauliflower sliced
Some hot peppers or chili
1 tsp salt
1 tsp garlic powder
¼ – ½ cup of water
1 tbsp of vegetable or olive oil
Start with a cup of cashews soaked in water for at least one hour
Preheat your oven to 375 F. Toss the sliced vegetables in oil and roast until golden brown and tender (about 30 minutes with a stir halfway through).
Drain your cashews and add all ingredients to a food processor and puree until smooth. I used Thai chile that I grew in the garden. They are ridiculously hot so I only used a total of 10 of these tiny bad boys.
The end result is a lighter, fluffier cheese with some hidden vegetables that the kids won’t notice. Cauliflower has a bit of a strong flavor so you can just stick to squash and zucchini if you prefer. Or you could try some different vegetables depending on what recipe you will be using it for. I was thinking I might try some roasted onions, garlic or bell pepper next time around.