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Fca4e46d 262a 416c 8ce5 316470249de2  565101 1406091363 1702312332 n
added almost 4 years ago

I should note that I do like cashew cream and use it in vegan and non vegan dishes. This cheese was just so heavy on the acid and so lacking in anything cheeselike. (Duh, my dairy eating friends are saying)

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added almost 4 years ago

I sometimes joke that I won't be able to survive as a vegan because I don't like cashews. The world's cashew trade depends on vegans these days it seems-- what don't they make out of cashews :). But joke aside, perhaps you could cube or slice and do a light marinade on the sweet side, then dust with some flour or crumbs and shallow fry briefly in a pan...

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added almost 4 years ago

The dill and lemon flavor makes me think that the cashew cheese would be good on a bagel topped with some lox. Or maybe make a pizza with smoked salmon and the 'cheese'. Neither are vegan, sorry.

6a9b87ec f5bb 4772 a3b7 5475fcc39fdc  10418200 10152408596764870 7144640970824171221 n
added almost 4 years ago

Hi SavorThis,
I love to make my own cashew "cheese" at home, and have found that some rounds end up more acidic than others when I accidentally stick too much lemon in there. (I've overdone it on the garlic too -- not bad.) I've stopped thinking of my cashew spreads as cheese replacements and more as tapenades. I really like mine spread on rye crispbread topped with sliced cucumbers and radishes, as a filler for endives, or in a light sandwich (try sprouted bread + cashew spread + sliced avocados + tomatoes + sprouts + lettuce) to add a little heft. And how about a spoonful on a salad, or tabouli?

Fca4e46d 262a 416c 8ce5 316470249de2  565101 1406091363 1702312332 n
added almost 4 years ago

I like the breading/frying idea because I think I could do a sweet/spicy sauce for dipping that would cut through that acid. I think salmon sounds good too- with cucumber- as long as it is spread very thin or even cut with some other creamy thing. I am not really a vegan so that doesn't bother me- I just don't want to be a waster!

And Gabriella, I agree, I don't really think of it as cheese either. I just was fooled by the description and hopeful. It is just so so so lemony that I don't even like it as little blobs tucked among things. But I think the rye crispbread/cucumber/radish idea would work well if it was just a thin spread.

9c8f3f94 fb40 4a0c 9bce e3832197fc9d  image
added almost 4 years ago


23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

I'm not familiar with the texture if cashew cheese but my most frequent use of lemon is in salad dressings. Could you whisk some olive oil and honey into it and use it to dress a hearty grain or chickpea salad? Or blend it up with some chickpeas or edamame or white beans for a dip for vegetables?

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added almost 4 years ago


Maybe stuffing chicken boneless chicken breasts. (put a slit in them and 'butterfly' them)..and put on the cheese and some green onions..and fold them back and bake.

31cf169d f83a 458c 9946 a9a0311207c3  cumberland pass atv trip july 20 2013 019
added almost 4 years ago

Wish I could be helpful but it sounds pretty sad to me....Maybe a learning experiment in that I won't ever do this again. Please let us know what you do to salvage this - you are so creative that I'm guessing you'll do something interesting and delicious.

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