This variation of base cashew cheese is a flavorful non-dairy herbed cream cheese that pairs well with pickled figs as a canapé, as a spread for wraps and breads or with roasted beets.
Steps
1
Preparing the Cheese
Ingredients
2 cups of Base Cashew Cheese
1 1/2 tbsp shallot, minced
1 tbsp fresh chives, thinly sliced
3 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
In small bowl, combine all the Cashew Cream Cheese with all other ingredients well.
Use as a spread for sandwiches, bagels or wraps. Thin out and serve as a delicious dip for crostini and crudité.
This cheese is a wonderful addition to Slow–Roasted Beets, Grapefruit & Arugula Salad.
2 Comments
Riaz M•
how much salt shall i add and souring agent such as lemon juice to balance the flavours?thank you.
Hi Riaz, salt and acid are the two main "seasoning" ingredients and I encourage all of our students to practice using ingredients that provide saltness and sourness. Having said that, please give it a try! Add salt and lemon juice little by little "to taste" as you adjust the Herbed Cashew Cheese to your preference.
Eric W • Rouxbe Staff •Hi Riaz, salt and acid are the two main "seasoning" ingredients and I encourage all of our students to practice using ingredients that provide saltness and sourness. Having said that, please give it a try! Add salt and lemon juice little by little "to taste" as you adjust the Herbed Cashew Cheese to your preference.