"Vegan? I couldn't be vegan, I love cheese too much." Seems to be the first words you here when you... come out? That's what it feels like anyway. So cheese is what I brings ya!
This fixes my breakfast issues, each day I switch up who it lays with, one day it's blushing with cherry (tomato... my humor is suffering today) the next is cooling off with, you guessed it... CUCUMBER! So... easy.
CASHEWS are an excellent source of copper and a good source of phosphurus, manganese, magnesium and zinc. Copper is vital in energy production and antioxidant defenses. Good for blood vessels, bones and joints.
MAKES ONE 400 ML JAR
PREP TIME 10 MINS + | EXECUTION TIME 10 MINS | TOTAL TIME 20 +
1 1/2 cups cashews (soaked overnight or boiled for 10 mins)
2-4 tbsp apple cider vinegar (this depends on your taste)
2 tbsp lime juice
3 tbsp water + water for soaking nuts
1 clove garlic
1/4 tsp salt
15 mint leaves
3 spring onions (or 1 shallot)
Either Soak your cashews for 5 hours or overnight or if you hadn't thought about it last night (why would you have?) then boil them for 10 minutes. Drain and rinse thoroughly with either method.
Put all blender ingredients in the blender and blend on high until mixture is creamy with no lumps, scraping down the sides when needed. This only takes a minutes in my Vitamix but can take a while longer in a less powerful one, don't worry though, it will get there. Taste your cream mix add more of what's lacking if needed.
chop your onions and mint to a size you won't mind in your cheese spread.
Transfer the "cream" in to a bowl and add your add-ins. Fold it all in and taste. adjust seasonings here
Now you have two options. The fast "I don't have the time" option and the "I can wait until tomorrow" option.
A) The fast option is Jar it up now, it's ready to go (this is what I tend to do for personal use)
B) The other option is to grab a muslin or a cheese cloth (if you have one of those!) lay it in a sieve, spoon your mixture in, fold the cloth over, put the sieve in to a bowl and leave in the fridge over night and let the excess moisture drip out. You'll have a more presentable, Boursin-looking "cheese" at the end!