Lets talk about dairy substitutes... Ever since I discovered dairy didn't sit well with me I adventured the ups and downs of alternatives to milk, yoghurt, cheese and butter. Some of these were fun experiences and others, such as soy yoghurt, were far from it. After 5 years of living dairy free I have settled into my top choices, some of which I like more than their dairy 'originals'.
When I lived in Auckland I was blessed to be very close to an excellent vegan deli which had a sparkling array of excellent and affordable nut cheeses. My favourite was their creamy cashew cheese. Since moving, I have been seperated from this favourite vendor of mine and so I endevoured to create my own moorish, tasty spreadable cheese.
The result was great! this cheese is so good I have a mild addiction and hubby likes to steal it from the fridge by the spoonfull. You can use it as a dip, on top of pasta, spread on bread and crackers or 'dolloped' on superfood bowls.
1 cup of cashews (soaked for 5-12 hours)
1/4 cup of water
2 tbsp of lemon juice
2-3 tablespoons of garlic
diced parsley and chives (optional)
Place all the ingredients in a blenders and puree until completely smooth. Cover and refrigerate. Enjoy!