Garlic & Herb "Cheese" Spread
So let's get one thing straight: you are reading the blog of a girl who grew up voluntarily drinking 3 glasses of milk a day, ate Tillamook cheddar cheese like the company was going out of business, and I can probably count on 2 hands how many meals I had that didn't involve a dairy ingredient. I loved dairy. It made me cheese, cakes, desserts, dinner, everything. But aside from all those wonderful outcomes, dairy also made me breakout. For years I had no idea that it was my food that my body was rejecting and it wasn't just my DNA. I tried every face wash and medication under the sun, moon and stars to fix it but nothing ever worked for very long. Until I adopted a plant-based diet. GAME CHANGER! Now I am finding and creating replacements for all the things I once loved but now don't, and honestly life is even better than before.
I've gone back forth with this post wondering how much detail I want to go into about dairy, hormones and ethics. But I think I will save that for another time because I have some things to say and we all know how much I love to talk. I'd love to hear your experiences, opinions or questions on dairy in the comments below! Maybe I can talk about/answer some of them in my post on this topic.
Let's talk about today's recipe though! This one is a great alternative to your typical soft cheese/spreads. Spread it over a cracker, on top of a bagel, or dip your favorite veggies in it. It is light, tangy, and herby (herby?) and delicious.
- 1 1/2 c. Cashews (soaked for 24 hours)
- 1 tbsp lemon juice
- Lemon zest (1/2 a lemon)
- 1 tbsp Apple cider vinegar
- 2 tbsp Nutritional yeast
- Sea salt
- 2 garlic cloves
- Place cashews in a bowl or jar and cover with water. Let them soak for 24 because you want the cheese to be as smooth as possible.
- In a food processor, combine all ingredients EXCEPT the herbs. Blend until smooth and creamy (about 3-5 minutes)
- Once blended, spoon in 2-3 tbsp of your chopped herbs. Do not blend in your herbs or your cheese will turn green.
- Scoop your cheese into a cheesecloth and tie at the top to form a “ball” shape. Place your cheese in a colander or strainer over a bowl so that any remaining moisture will drop out, then place in the fridge over night.
- Dab any excess moisture off of your cheese and smooth out the cheesecloth lines. Serve with crackers and your favorite veggies, or spread on a bagel. Enjoy!