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GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Posted By Chad Sarno On November 1, 2008 @ 6:00 am In Full Recipe List,Recipes / Desserts,Recipes / GreenChef Ingredients & Tools,The Ingredient: Cheese | 2 Comments

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

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

Service:

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.


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