Monday, February 1, 2010
Raw Recipe of the Week: Conquering Lion Cashew Cheez
2 C Cashews
1 C Filtered water
1/3 C Red bell pepper, diced
2½ Tbl Green onion, diced
2 Tbl Cilantro, minced
1 tsp Garlic, minced (optional)
1 tsp shoyu, or to taste
¼ tsp Sea salt, or to taste
Pinch Crushed red pepper flakes
1. Blend cashews with filtered water until very smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.
2. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well. Refrigerate and serve with flax crackers, veggies, over salad or as a spread for nori wraps, yum!
Delicious when made with macadamia nuts or pine nuts.
Blend 1 C of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients.
Replace cilantro with other fresh herbs.
Add ¼ C grated carrots or beets.
Replace bell pepper with other fresh veggies.
Use as a dip for Flax Crackers.
Use as a spread in Live Nori Rolls or scoop into a salad.
Recipe from Vegan Fusion World Cuisine. I picked up this book at Borders because I thought I would be High Raw/Vegan at some point. Well, I'm still 100% Raw but the good news is that this book has quite a few Raw recipes and it is great for anyone who wants to add more Raw or Vegan food into their diet. I LOVE it!
Click HERE for a printable version.