Rosemary Herb Cheese Spread

​

​

 

Cook Time: 20 minutes

Aging Time: 4 Hours 

Serves: 8-10 oz Cheese Roll

 

Ingredients

 

• Soaked Cashews: 1 Cup

• Water: 1-2 Tbsp.

• Cloves of Garlic: 2

• Lemon Juice: 1 Tbsp. (The juice of 1/2 a lemon)

• Apple Cider Vinegar: 1 Tbsp.

• Nutritional Yeast: 2 Tbsp.

• Kosher Salt & Black Pepper: 1/4 tsp. each

• Rosemary: 1/2 a Sprig or 1 Tbsp.

• Scallions (Green Onions): 2 Sprigs

 

 

Tools

 

• Boiling Pot if using the quick soaking method for the cashews

• Small Food Processor or Single serving Blender

• Measuring Cups/Spoons

• Storage Container

     

Instruction

 

1. Add all the ingredients to a food processor or single serve blender (small)

2. After completely blended, scoop the content into a cheesecloth or fabric

3. Wrap tightly and place in the fridge for 4 hours or overnight, to allow all water to be completely removed

 

 

Storage

 

Store in refrigerator in a sealed container for up to 7 days. For longer storage, place in the freezer.

 

Chef Notes

 

1. Quick Soak method: In a 3 qt. pan boil the Raw Cashews in water for 15 minutes

2. Long soaking method: Soak Raw Cashews in water to fill for 4-8 hours (If overnight soaking, rinse water every 8 hours to prevent bacteria growth)

3. Molding Options: Small Spring Form, Tupperware or bowl

4. Replacing Cashews: We understand that some people may be sensitive to the use of cashews so here are 2 substitutions:

   1. Blanched Almonds can replace soaked cashews 1 Cup of Raw Soaked cashews for 1 C. of Blanched Almonds

   2. Raw Rolled Oats can replace Raw Soaked Cashews: 1 Cup of Raw Soaked cashews for 1/2 Cup of Raw Oats

5. Add a little more water If needed (teaspoon by teaspoon to ensure a good mix. )