Quick Cashew “Cheese” Log with Sun-Dried Tomatoes and Basil

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A few of my closest friends and I started a book club together… It’s a great way to get to know each other even better (we’ve known each other since we were little, so there’s not a whole lot we don’t already understand about each other), and we’ve enjoyed getting excited about the same book. There’s just something really fun about all reading the same novel and trying to dissect it together.

The other day, we had a halfway-through-the-book-we’re-reading meeting, and of course, we had to have snacks. I was really hungry for cashew cheese (really, I think I’d have a hard time getting sick of the stuff), and I didn’t think about making it until the night before the book club meeting. A lot of cashew cheese recipes require a few days for some fermentation, or probiotics to help it get a tangy more quickly. I didn’t have probiotic capsules or the time for that, so I decided to make a quick version, which, while not having the tanginess of some cashew cheeses, still tasted darn good on crackers. The girls in my book club enjoyed it too!

Ingredients

  • 1 cup raw cashews, soaked overnight
  • 2 Tbsp lemon juice
  • 1 Tbsp sea salt
  • 1 handful fresh herbs- mostly basil, and a bit of thyme, parsley, and dill
  • 1 tsp black pepper
  • 1/2 cup sun dried tomatoes
  • Optional 1 Tbsp water, plus more if necessary

Begin by processing herbs and spices in food processor, with lemon juice, until herbs are broken into little pieces. Drain water off of cashews. Add cashews to food processor, and blend until totally smooth. If it seems super dry, add 1 Tbsp water.

Once blended until smooth, scoop onto a piece of parchment or wax paper. Roll into a log shape. Sprinkle sun dried tomatoes all over the outside and roll and press into cheese log. Roll up log in parchment paper and twist ends.

Place in refrigerator for 1/2 hour to set.

Preheat oven to 200 degrees Fahrenheit. Once oven is preheated, bake cheese log in rolled up parchment paper for one half hour, turning occasionally. Remove from oven and let cool. Serve with crackers or vegetables for dipping. Enjoy!

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Don’t forget to check out the Virtual Vegan Linky Potluck, hosted by Annie, Poppy, and Angela. I submitted this recipe for this week’s potluck!

 

 

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13 thoughts on “Quick Cashew “Cheese” Log with Sun-Dried Tomatoes and Basil

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