Friday, January 15, 2016

Beautiful food

Made rosemary bread and vegan cashew "cheese" & had a delightful lunch with my sisters today between clients.

The cashew cheese was so gooood.
Soaked 1 cup of cashews overnight then put them in the food processor with nutritional yeast, lemon, vinegar, salt, farlic cloves, parsley and dill. Blended, and put in a cheesecloth in a bowl overnight. Turned out to be the consistency of spreadable cheese, like allouette or a cheese ball.

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