Whether it’s on bread, toast, crackers or to make tasty fillings, ricotta is always present in Brazilian cuisine. But have you ever guessed that there was a homemade version of cheese cream prepared with cashew nuts? This recipe is perfect for vegans and lactose intolerant! And the best part is that you can prepare it quickly in your kitchen. You will need very few ingredients to guarantee an alternative plant based super creamy of the industrialized product. You can check out the recipe for cook Rodrigo Trovarelli after. To have all the ingredients at hand, consult the complete list:
Homemade cashew cheese
Time:
15min (+6h of soaking)
Performance:
300 grams
Difficulty:
easy
Ingredients:
- 3 tablespoons of cashews soaked for 6 hours
- 4 tablespoons of acid dusting
- 3/4 cup water (tea)
- 1 tablespoon of lemon juice
- salt to taste
Method of preparation:
- Leave the cashews to hydrate for at least 6 hours, remove the water and set the nuts aside
- Meanwhile, put the water and the acid starch in a pan.
- To avoid lumps, stir over low heat for about 5 minutes or until completely transparent.
- Turn off the heat and pour the mixture into the blender.
- Add the chestnuts, the lemon, the salt and then beat well until a homogeneous mixture is obtained.
- Then serve with bread and rusks.
Collaboration
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
