Recipe: For about 400 ml of Rucola cashew cheese spread
1 cup of raw & unroasted cashews, soaked in water for 1 night, well-rinsed & well-drained / Now, they are softer, healthier & easier to digest
1 teaspoon of dried garlic
1 teaspoon of Maldon sea salt flakes
1 teaspoon of lemon juice
18 grins of finely grinned black pepper
2 fat spring onions, cleaned & green & white parts used, cut into rings
1 cup + 1/4 cup of roughly chopped fresh rucola, ( arugula) ( rocket leaves ) pushed into the 1 cup + 1/4 cup
1. Place everything in this order into your Vitamix. If you don’t have a powerful blender, use a good mixer. Place the tamper into your Vitamix lid & press the power on, go from low-speed from 1 to 10 & push on higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your liking. I blended it for about 1 minute. I checked the consistency & turned the power back on from low-speed, from 1 to 10 & then on high & blended for about 20 seconds more. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!
2. Place all of your rucola cashew cheese spread into a lovely bowl with fitting lid & place into the fridge or use it instantly on some good bread. It is also great as a healthy dip on some crackers.
Note: This cheese will firm up a lot after being in the fridge for at least 4 hours. After 1 night in the fridge, it has stiffen up quite a bit, like a cream cheese! You can taste the flavours even more! Happy eating!
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