Cashew “Cheeze” and Variations for One

These little spreads make enough to share if you make more than one. They don't really taste like cheese, but the spread like cream cheese and can be as bland or as exciting as you like. I've provided "plain" and three variations. Come up with your own creative variation and tell me about it!

Plain Version

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP olive oil

1 TBLSP water

½ teaspoon salt

Garlic and Green Onion Version

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP olive oil

1 TBLSP water

½ teaspoon salt

1 clove garlic, smashed or chopped a little

1 green onion, chopped a little

Zest and Cilantro Version

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP olive oil

1 TBLSP water

½ teaspoon salt

1 clove garlic, smashed or chopped a little

About 6 TBLSP of fresh cilantro, chopped a little (if you’re anti-cilantro, this could be basil or some other herb that would turn the cheeze a nice green)

Zest from a whole small lemon

 

Caramelized Onion Version

2 TBLSP olive oil, separated

2 slices yellow or red onion, in a large dice

1 clove garlic, smashed or chopped a little

2 teaspoons balsamic vinegar

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP water

½ teaspoon salt

Preheat the oven to 350 degrees. Line a ramekin with parchment paper. This may involve some creative time with scissors, or some smooshing with a cupcake liner. Or both!

For the Plain, Green Onion, and Cilantro Versions:

1. Place all ingredients in a blender or food processor. Run the blender for five minutes!
2.  Place the mixture in the prepared ramekin.
3.  Bake for 25 minutes. It should be golden brown on the top and firm to the touch.

For the Caramelized Onion Version:

1. In a small saucepan, put 1 TBLSP of the olive oil and the diced onion and sauté at a low heat.
2. When the onions are about half-way to brown (about 5 minutes), add the diced garlic.
3. When the onions and garlic are beginning to turn brown (about another 5 minutes), add the balsamic vinegar.
4. Reduce until the onion mixture is just about dry (perhaps another 5 minutes. 
5. hile the onions are caramelizing, pulverize the rest of the ingredients. You’ll want to drop the onions in at the last minute so they don’t get chopped up too small.
6. Place the remaining ingredients in a blender or food processor, including the second TBLSP of olive oil. Run the blender for five minutes! Put the prepared onions into the blender and blend until just incorporated.
7. Place the mixture in the prepared ramekin.
8. Bake for 25 minutes. It should be golden brown on the top and firm to the touch.

To serve, upend the ramekin and plop the cheeze out onto a plate. You’ll have to do some paper peeling, but if the cheeze is cooked through, it should be solid enough for you to maneuver.

Serve with crackers or bread, or line a celery stalk with it. Yum!