This is a chunky-style of cashew cheese because it is dotted with bits of kale and crumbles of silky cashew. If you want to blend and further strain this mixture for a silkier version – go for it. But I loved this “quickie” no strain method and actually enjoyed the chunkiness of the texture. You could really see the cashews and kale. Yet the texture is still creamy enough to slice and spread.
http://blogs.babble.com/family-kitchen/2012/03/15/baked-green-kale-cashew-cheese/
You might need to buy:
- soaked cashews
- extra virgin olive oil
- apple cider vinegar OR citrus juice
- also: water or additional non-dairy milk as needed to get the cashews blending
serves 15
You might need to buy:
- grated asiago cheese
- mayonnaise
- minced fresh basil
- egg beaten with 1 Tbsp water
You might need to buy:
- all-purpose flour
- half-and-half
- lemon juice
- hot sauce
- salt
You might need to buy:
- Frank’s Red Hot Sauce
- Small bowl of water
- Nonstick cooking spray
You might need to buy:
- Shredded Cheese
- Soft Tortilla Shells
- Sour Cream
serves 4
You might need to buy:
- canola oil
- cider vinegar
- tomato paste
- barbecue sauce
- shredded monterey jack cheese
serves 24
You might need to buy:
- taco seasoning
- shredded cheddar cheese
- salsa
- sour cream
serves 6
You might need to buy:
- minced shallots or 2 tablespoons green onions
- fresh lemon juice
- sherry wine
- 1⁄8 teaspoon pepper
- shredded swiss cheese
ready in about 20 minutes;
serves 20
You might need to buy:
- finely chopped cooked chicken
- chicken broth
- vegetable oil
- Worcestershire sauce
- dried parsley flakes
- seasoned salt
- celery seed
- cayenne pepper
- all purpose flour
- eggs