Recipes > Herbed Cashew Cheese
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.
Chad Sarno
- Serves: 2 1/2 cups
- Active Time: 30 mins
- Total Time: 30 mins
- Views: 51,118
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Cheese
- 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
Method
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
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how much salt shall i add and souring agent such as lemon juice to balance the flavours?thank you. -
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.
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