Cashews are changing the world!
Cashews, the tropical nut that provides ample protein, minerals, and healthy fats, is being used extensively as the base for plant-based cheese. Soon, no cheese will remain unconquered by plant-based chefs as pretty much every cheese can now be veganised.
Enjoy this quick version as a creamy and cheesy filling in the colorful and crunchy petit sweet peppers or other veggies such as celery sticks, cherry tomatoes, or cucumber slices.
Total Yield: 8 ounces cheese; 8 peppers
Serving Size: 2 ounces cheese; 2 peppers
Number of Servings: 4
Prep Time: 5 minutes
Soak Time: 20 minutes
Total Time: 25 minutes
½ cup quick cashew cheese (see below)
8 small sweet peppers (petit)
1 tablespoon finely chopped flat-leaf parsley
Quick Cashew Cheese
1 cup raw cashew pieces
½ cup water
3 tablespoons lemon juice
2 tablespoons nutritional yeast
½ teaspoon sea salt, or to taste
½ teaspoon minced fresh rosemary
1 teaspoon onion flakes
1 clove garlic, pressed or minced
Prepare the cashew cheese. Soak the cashews in a bowl of water with ample room to cover. Allow to sit for 20 minutes up to a few hours. Rinse and drain well. Transfer to a blender with the remaining cheese ingredients, including the ½ cup water, and blend until creamy.
Slice the peppers in half lengthwise. Fill with a dollop of cashew cheese. Leftover cheese can last for a few days in a glass jar in the fridge.
Garnish with minced fresh parsley before serving.
Add 1 teaspoon miso along with the rosemary.
Add 1 cup of chopped red bell pepper to the cheese.
Add 1 tablespoon spice blend such as Cajun, Moroccan, Indian, or Italian.
Find more recipes like this one in Mark’s newest cookbook The Ultimate Age Defying Plan (Da Capo Lifelong Books) out now.