This is the ULTIMATE cashew cheese deluxe with dates and much more! This VEGAN cheese spread is quick, easy, and the perfect party starter for guests. Enjoy!
Author: Taste of Yummy
Serves: serves 4-6
Ingredients
2 cups of organic raw cashew nuts (soaked overnight)
1 cup of spring water
2 lemons juiced
1 teaspoon pink Himalayan sea salt
Black pepper to taste
Nonstick Cooking spray
1 shallot, thinly sliced
1 cup of chopped pitted Medjool dates
¼ cup Maple syrup
1 Tablespoon coconut sugar
2 Tablespoons of black cherries
2 Tablespoons of toasted chopped walnuts
Sesame crackers
Cheesecloth for straining
Instructions
Cover cashews with water and soak overnight or soak for 4-6 hours. Drain off water and rinse cashews.
Place cashews in a high-speed blender, pour in your water, and lemon juice. Blend. Season with salt and pepper as you go, tasting between pulse cycles until you've reached a whip texture consistency.
Use a rubber spatula to remove the mixture from the blender and spoon it into a bowl.
Line a strainer with a cheesecloth. Spoon the mixture into the cloth. Cover with cheesecloth and place a weight on top to drain excess liquid.
Refrigerate for 24 hours to set.
To Serve: In a saucepan, combine maple syrup and coconut sugar. Bring to boiling, reduce heat. Simmer, uncovered for 5-6 minutes cool. Set aside.
Next, in a skillet lightly spray with nonstick cooking spray, add in shallots cook until translucent for 2 minutes. Set aside.
Transfer cheese into a bowl. Mix in dates, shallots, black cherries, and walnuts.
Drizzle cheese with maple syrup reduction. Sprinkle with additional dates, black cherries, walnuts, and cooked shallots.
Notes
Serve with crackers, toast, or figs.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/cashew-cheese-with-dates-shallots-and-walnuts/