I have a question about the recipe "Classic Cashew Cheese " from McKel Hill. can you use other nuts in place of cashews? I get a huge harvest from my pecan trees and was wondering if they would work?
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I think pecans are fatty enough to work. The only concern is the brown skin on pecans would change the color, and probably texture too - it might not feel as creamy. If that's not a problem for you, I say try it. Plus pecan cheese/spread made with toasted pecans sounds really good.