I came across a for Raw Holiday Cashew Cheese Spread while looking for a vegan cheese to serve as an appetizer on Christmas Eve. It sounded easy enough, and I had most of the ingredients already, which is always a plus in my book. This recipe was very easy to put together, and is easily adaptable. Instead of the red pepper, parsley and green onion, I added sun-dried tomatoes and herbs for flavor. This cheese spread was a big hit on Christmas Eve. I had to force myself to stop eating it, it was that good! This recipe makes quite a bit, so unless I’m making this for a crowd, I’ll cut the recipe in half next time.
Raw Cashew Cheese Spread, adapted from this recipe from VegWeb.com
2 1/2 c raw cashews, soaked for a few hours or overnight
2 tsp white miso
1/2 to 1 tsp sea salt
2 1/2 tsp lemon juice
3 tbsp water
1 c sun-dried tomatoes
1 tbsp dried Italian herbs
Process the soaked cashews in a food processor until smooth. You will need to stop and scrape down the sides a few times to ensure all of the cashews get processed. Add in the rest of the ingredients and process again until completely smooth. Start with 1/2 tsp of salt and add more as needed to taste. Refrigerate the cheese spread for a few hours, or overnight. We served this with Back to Nature Sweet Potato and Cinnamon crackers as part of an antipasto platter. The two went very well together!