From Scratch / Raw Sundried Tomato Basil Cashew Cheese

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Recently my favorite wellness studio Sapere had a fabulous party complete with group accupuncture, vinho verde and delicious snacks. As their resident health coach, I felt this would be a fun opportunity to wow people with my winning  combo of delicious + nutritious + easy.

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I have been making baked sweet potato chips recently and wanted to venture into raw vegetable snacks. The recipe is as simple as “cut vegetables thin, really thin.” Easy, right? If you have a mandolin, even easier. I opted for carrots this time around – using the thicker end to make a perfect little “chip.” The secret to having a fancy raw vegetable snack is in the cut.

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(sliced sweet potatoes and a mandolin)

I’d heard great things about cashews for the base of raw, vegan cheeses but I didn’t know how easy and delicious it would be to whip some up. I’ll admit to being obsessed with sundried tomatoes and not just for the depth of flavor they add to dishes, one cup of sun-dried tomatoes has 8 grams of protein and 7 grams of fiber. Not to mention, potassium, b vitamins and vitamin K. These little guys are packing some nutrients!

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One of my favorite little joys is cooking healthy food for others. It’s such a pleasure to see people truly enjoy something outside of their wheelhouse. You too can impress others with nutritious treats. So, without further ado, I present to you the ridiculously simple Sundried Tomato Basil Cashew Cheese. Serve with baked sweet potato chips and raw carrot thins. Leftover alert!: the next day I spread this on some Ezekiel toast and topped with an over easy egg for a protein packed breakfast.

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(ridiculous and easy : the finished product)

soak, grind, GLOW!

Sundried Tomato Basil Cashew Cheese

Prep time: about 10 minutes 
Yield: Makes 2 Cups of Cashew Cheese

INGREDIENTS

  • 1 cup of pre-soaked, organic raw cashews (you need to soak them for 2 hours, I just put mine in water right before bed)
  • 1/4 cup fresh basil
  • 5 sundried tomatoes, not the oil soaked kind
  • 1-2 tbsp sriracha (optional)
  • 2 tbsp olive oil

DIRECTIONS

  1. Drain the cashews, combine with olive oil and sriracha in blender or food processor
  2. Pulse for a coarser consistency (like feta) or blend until smooth for a creamier “cheese” – note: make sure to stop the blender and scrape the sides so everything gets blended evenly. Also, dont overwhelm a small food processor or a slow blender, you can do this in small batches.
  3. Coarsely chop sundried tomatoes and basil. I use kitchen scissors to cut up my sundried tomatoes!
  4. Add sundried tomatoes and basil to blender and pulse. This is where you can get creative; add more basil or more tomatoes, I even add a pinch of salt or black pepper to taste.
  5. Eat up!
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