Non-Soy Cheese Alternative
I have made cashew cheese several times before, and I’m very fond of the flavor and how adaptable it is -- you can make it creamy, sour, firm, herbed, etc. to your taste.
All you do is soak cashews over night, then place them in a blender like a Vita-Mix (you can add additional ingredients at this point, like herbs or cinnamon or whatever your heart desires) until it’s creamy. Then you can either get a nutbag or some cheesecloth, drape the cloth over a colander (nestled in a larger bowl to catch the liquid) and pour the cashew mixture into it. Let it sit in a cool place for several days until it’s firm and a bit sour. You can taste it occasionally to see when it’s ready. Delicious!
But what if you want something immediately and don’t want to wait several days? Well, check out what I found at Whole Foods the other day! It’s called “We Can’t Say It’s Cheese” by Wayfare Foods. Here’s a closeup of the ingredients for the Hickory-Smoked variety (my favorite):
It’s nice to see some creativity out there -- haven’t we had enough soy???