I Am Present: Farmer-Style Cheese (From I Am Grateful: Recipes and Lifestyle of Cafe Gratitude)

cheese in cheesecloth

Makes approximately 1 1/2 cups

1-1/2 cups soaked raw cashews (see Nuts and Seeds)

1 tablespoon miso

1 pinch salt

1 teaspoon coconut oil

3/4 cup fresh water

cheese in cheesecloth

Place the soaked and rinsed cashews in a blender along with miso, salt, oil, and half the water.  Start to blend on low, turning up the speed slowly.  Add more water as necessary to keep the mixture pulling down to the bottom of the blender.  When a smooth consistency has been achieved, taste your creation.  This cheese can be used as is or hung in a double layer of moistened cheesecloth to ripen and drain, making a slightly firmer and tangier cheese.

Cheese Platter

Note: You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro, bell or black pepper.  Be inventive and let your creative juices flow! (Just remember if you’re g

oing to be using cilantro, parsley, or bell pepper, chop them up first and add them from the beginning so they have a chance to be well incorporated.)


Recipes from I Am Grateful by Terces Engelhart, published by North Atlantic Books, copyright 2007 by Terces Engelhart. Photographs copyright Cary Mosier. Reprinted by permission of publisher.

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