Spicy Cashew Cheese (Queso de anacardo picante)

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Cupping at San Miguel Coffees in Guatemala (Photo: Stone Creek Coffee)

Well, I have failed miserably at my goal of posting one blog post per week, but I’m back nonetheless. After spending the past two months traveling for work to places like Knoxville, TN, Guatemala, and Costa Rica, I’m full of inspiration and ready to get back into the kitchen.

As I have met new people and seen new places, these past few months have been a time of immense reflection for me.  The very least I can say of this reflection is that I am eternally grateful for all of the once-in-a-lifetime experiences that I’ve been able to have in such a short amount of time.

After all, there is nothing quite like traveling out of the country for your first time, or traveling with your partner for their first time out of the country either.  There is nothing quite like tasting a fruit that you never had before.  And, similarly, yet appearing vastly different, there is nothing quite like going to your first coffee farm, or even like having a farmer show you around their land.

Although incredibly different, these experiences all share one thing in common which unites them–they only happen once.  These once-in-a-lifetime moments are momentary, but what we can learn from them is lasting.

However, learning only endures if we share it.

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A view from my friend Chepe’s farm in Chirripo, Brunca, Costa Rica.

 

I don’t feel that what I have learned means very much–at least for me–if I don’t share it with others.  Therefore, in order to grow from what I’ve learned, I’m going to make an effort to share and utilize the things that I have learned, and this blog is one of the many ways that I am going to do that.

 

One of the ways in which I am going to do this is with language.  My recent travels have inspired me to improve my Spanish.  So, at least for now, I’ve officially decided to begin writing my recipes in English and Spanish!

I hope to reach more people and make new friends along the way, as well as open new horizons in food for myself and others. As I work on this, please feel free to share any corrections or helpful suggestions.

That being said,  I’ve got a killer recipe to share with ya’ll to come back with a bang! After months of pushing off trying to make it (partly because I felt bad about cheating on dairy cheese, partly because of the price), I finally decided to try making homemade cashew cheese.

Spicy Cashew Cheese2
Spicy cashew cheese on top of a bed of spaghetti squash.

Man, was I missing out! Now that I see how easy it is to make and how simple it is to alter, I’ll definitely be making this healthy, dairy-free alternative to cheese more often!

Ingredients · Ingredientes

  • 1/4 Cup Filtered water / Agua filtrada
  • 1 Cup Raw cashews / Anacardos crudos
  • 2 Tbsp Fresh parsley / Perejil fresco
  • 1/4 Cup Nutritional yeast / Levadura nutricional
  • 1-2 tsp Red pepper flakes / Hojuelas de pimienta roja
  • 1-2 tsp Himalayan pink salt / Sal himalaya
  • 1 Tbsp White wine vinegar / Vinagre de vino blanco
  • 1 Tbsp Lemon juice / Jugo de limón

Instructions · Instrucciones

  1. Soak cashews in water for at least two hours. / Empapar los anacardos en agua por lo menos 2 horas.
  2. Dry off cashews. / Seque los anacardos.
  3. Place cashews and all other ingredients in blender or food processor. / Coloque los anacardos y todos los demás ingredientes en la licuadora.
  4. Blend for 2 minutes, stopping to scrape off sides at least once. / Mezcla durante 2 minutos. Raspar los lados de la licuadora después de 1 minuto.
  5. Remove from food processor and enjoy for up 7 days. Store in refridgerator. Enjoy! / Retirar de la licuadora. Guardar en el refrigerador por hasta 7 días. ¡Disfrutar!
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