Cashew Pepper Cheeze with Sun Dried Tomato on Baguette
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Author: Janet Hudson Status: published license cc-by tags: Vegan, Evoo, BellPepper, Cashew, Sundriedtomato, Baguettw, Bite,
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Share on TwitterRecipe to follow over the weekend...
make your cashew cheeze first:
1 1/2 cups plain cashew nuts (not roasted or salted)
1/4 to 1/3 cup water
2 teaspoons freshly squeezed lemon juice or good vinegar
2 cloves garlic, finely minced
1/2 teaspoon fine sea salt
Ground pepper
Makes about 1 1/2 cups.
Place the nuts in a bowl, cover with fresh water, and let stand for 2 hours.
Drain the nuts and place them in the bowl of a food processor or blender. Add 1/4 cup water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets. Here I added some minced red bell peppers.
Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.
Cut a baguette in slices, drizzle with EVOO and add a slice of tomato followed by some cashew cheeze. Pop in the oven to warm up then enjoy.
