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Home  / SuperBlog

Adaptogenic Cashew Cheese

by Farley D April 24, 2019 1 min read

cashew-cheese-recipe

We all love cashew cheese here at SuperFeast HQ and this recipe is a gorgeous one to add to your staples of 'know-how.' Feel free to get experimental and try adding a teaspoon of mixed herbs, or some freshly chopped rosemary and fresh basil would also go really well. Even finely chopped olives, for something different.

This one goes so well with crackers, to ‘butter’ your bread, you can mix it over vegetables, and it goes particularly well with avo on toast. Vegan, refined sugar and gluten-free. Yum.

cashew-cheese-recipe

 

Today we are using Turkey Tail mushroom, but ANY of the medicinal mushrooms will suit this recipe perfectly. Enjoy.


INGREDIENTS

Makes 6 - 8 servings
1 cup cashews boiled for 20 mins, then rinsed under cold water and drained
1⁄2 cup water
1 small clove garlic
1 tsp salt
1 tbsp nutritional yeast
11⁄2 tbsp apple cider vinegar
1 tsp SuperFeast Turkey Tail
1⁄4 cup extra virgin olive oil


METHOD

1. Throw all ingredients in a food processor and process for at least 5 mins, scraping down the sides as needed

2. To obtain a silky smooth consistency process for a further 10 mins.
3. Taste and adjust seasoning.

This delicious recipe was created by our fave local cafe, The Branches.

Farley D
Farley D
@f_m_douglas

Farley is the SuperFeast marketing magician and eco queen. Farley has a deep love and respect for this planet we call home and is always exploring innovative ways to reduce waste and support the sustainability of her personal and professional practices. Farley is happiest when listening to Simply Red and sipping on a hot cacao tonic drink. He shou wu, tremella, astragalus and ashwagandha are among Farley’s favourite herbs, of which she has on high rotation throughout the day. A grounded taurean, Farley appreciates beauty and design and loves the sun and oceanic air. You can find Farley rocking loud patterns and sporting quirky socks on any given day. A true angel and beloved part of our SuperFeast team.

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