This plant based cheese is easy to make and good for you! Perfect with Pinot Noir!
CHEESE: 1/2 cup raw cashews (soaked over night) 2 cups water
1 1/4 cup water
1 tsp lemon juice
1/4 cup tapioca flour (also called tapioca starch)
3 Tbsp nutritional yeast
1 tsp salt 2 tsp garlic powder
1/2 tsp white pepper
BLUEBERRY REDUCTION:
1/2 cup blueberries
1 cup red wine
1/4 cup sugar
1 tsp caraway seeds
Pinch of rosemary
Pinch of salt
BLUEBERRY REDUCTION: Add all ingredients to a small pot and cook on medium-low heat until it’s reduced by half and nice and thick.
CHEESE: Soak the raw cashews over night in 2 cups of water, or if you are running short on time, soak them in 2 cups of boiling water for at least 30 minutes then drain. Soaking the cashews is very important for 2 reasons, one, to make sure they blend nicely in the blender and second, you get more nutrients out of nuts if you soak them first.
In a high speed blender add the soaked cashews and the rest of the ingredients. Blend on the highest speed possible until it’s smooth, about 1-2 minutes depending on your machine. Pre-heat your oven to 325°F. Next, pour the mixture into a medium pot and start cooking on medium-high heat, stirring constantly. You will notice as it starts to cook, it will start turning stringy. Continue to stir until it forms a gooey ball in the centre. This will take anywhere from 5-8 minutes. It will stay soft, but still come together. Pour the cooked cheese into a baking dish (we don’t bother greasing our pan, but you know your pan, so if you feel the need to grease it first, that might be a good idea) and bake in the oven for 10-15 minutes. Top with Blueberry reduction and serve with crackers.
Contributed by By Melanie Winnicki