Thursday, January 7, 2010

Cultured Cashew Cheese and Crackers

Ultimate Vegan Cheese and Crackers (so far). This recipe incorporates the raw cashew cheese, dragon snaps, spicy cashews and basil oil.

Assembly: Chop 1/2 C. sun dried tomatoes that have been marinated in olive oil, with half a cup pitted kalamata olives and a couple of handsful of fresh basil leaves. (basil should be around 2 Tbsp. when minced.) All approximate, don't fret about it.

I'm leaving the cheese whole, to serve family style.
For individual servings, cut in four or six and arrange.
Press the olive/basil/tomato mixture into the sides of the cheese. Cut tomatoes into wedges and arrange around the cheese.
Add micro greens. Sprinkle with spicy pine nuts. Drizzle basil oil around. Stick some dragon snap sails into this cheese ship. Enjoy making a space monster. Whatever makes you happy.

Serve quarters and have extra dragon snaps, tomatoes, greens and basil oil to drizzle at the table.

The texture and taste are fabulous. I wasn't expecting this.

Cashew cheese is a hit in this house! The Dragon Snaps were a spicy foil for the creamy cultured cheese.The basil oil is luminescent green and fun, even magical, to drizzle on bites and the spicy pine nuts are delicious.

Inspiration for this treat was from RAW by Charlie Trotter and Roxanne Klein, but there are a several changes (I've never been one to follow a recipe). I hope you try this and come up with your own variation.

For news of Roxanne Klein's latest vegan venture:

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