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Cashew Cheese

January 30, 2009

I have a delectable recommendation for you. Chocolate & Zucchini is a food blog that showcases delicious recipes and beautiful photographs – all prepared, photographed and written by a delightful Parisian woman.

Her bio states: Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 24 25 26 27 28 29-year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related — thoughts, recipes, musings, cookbook acquisitions, quirky ingredients, nifty tools, restaurant experiences, ideas, and inspirations.

Clotilde warns that Cashew Cheese does not offer instant gratification, since the recipe requires soaking the cashews for a couple of hours and allowing the “cheese” to set for a day, but she says, “Delayed gratification is fine by me, especially when it takes such a flavorsome form.”

Cashew Cheese


– 190 grams (1 1/2 cups) plain cashew nuts (not roasted or salted)
– 60 to 80 ml (1/4 to 1/3 cup) water
– 2 teaspoons freshly squeezed lemon juice or good vinegar
– 2 cloves garlic, finely minced
– 1/2 teaspoon fine sea salt
– freshly ground pepper

Makes about 1 1/2 cups.

Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.

Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets.

Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.

Get the story behind the recipe here.

Adapted from Real Food Daily.

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