Contributing Monkie Chad Sarno
Published on November 1, 2008
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)
For the Cashew Cheese:
2 Cups cashews soaked 12-14 hours
¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac
2 TB nutritional yeast, small flake
¼ Tsp. fine grated nutmeg
½ Tsp. stevia powder
1 ½ Tsp. sea salt, fine
Pumpkin Seed Oil per serving, to drizzle on plate
Candied Pecans, (see recipe)
Pinch of flaked sea salt
Honey Comb slice, or ½ fresh honey date per serving
Step 1: In high speed blender / robo coupe blixer, blend the soaked cashews with probiotics and luke warm water, or rejuvelac, until smooth.
Step 2: Allow to sit in glass bowl covered with towel in warm place for 14-16 hours to culture.
Step 3: When finished culturing handmix in the remaining cheese ingredients; nutritional yeast, fresh nutmeg, stevia powder and sea salt.
Step 4: In small spring form pan, press the cashew cheese firmly into pan. Allow to chill for 1-2 hours to firm up. While still in the pan, sprinkle the crushed candied pecans and course salts on top, creating an even crust, press slightly.
For Service:unlatch pan, remove cheese, and using a cheese slicer, or thin knife slice desired wedge per serving. Garnish plate with a drizzle of pumpkin seed oil and thin honey comb slice, or fresh halved dates. Serve with thin sliced fruits.
For the Candied Pecans:
3 Cups pecans soaked for 8-10 hours
1 TB cinnamon
1 Tsp. nutmeg
1 Cup maple sugar or raw sugar, ground fine
½ TB Sea Salt
Toss all ingredients well in mixing bowl. Spread on dehydrator trays, leaving room for air circulation.
Continue to dehydrate for 12-14 hours.