So against my better judgement I bought some herbed cashew cheese. I was suckered by the beautiful label and description of "french cream style." As part of the VB6 diet I was looking for some good snacks and thought it might go well with the porcini, pecan pâté or an edamame spread. But in all honesty I am still a meat and cheese lover and this will never replace cheese for me. That said, I don't want to just throw it out. It is super lemony/acidic tasting and heavy on dill. What can I do with it?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)