Cashew Cheese ..... Macadamia Cheese

Cashew Cheese

Macadamia Cheese

You can create a fabulous holiday cheese plate by adding fresh and dried figs, grapes, pears, and apples and an assortment of crackers and breads to these splendid cheeses.  This cheese is soo delicious! 

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Cashew Cheese

Ingredients:

2 cups raw cashews

2 tablespoons fresh lemon juice

1 tablespoon nutritional yeast

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped chives

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Directions:

The day before serving, put the cashews in a bowl and add enough cold water to cover them.  Cover and let soak overnight in the refrigerator.

Drain and rinse the cashews and transfer to a food processor.  Add the lemon juice. nutritional yeast, oil, and salt and blend until smooth, 10 to 12 minutes.  If you find that there is not enough liquid in the food processor to blend the nuts, add a bit of water.

Transfer the cashew paste to a bowl and refrigerate for 1 hour to firm.  Remove and pack the paste into a 4-inch ring mold.  Remove the mold and press into the outer edges a mixture of parsley and chives. 

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Macadamia Cheese

Ingredients:

2 cups raw macadamia nuts

2 tablespoons fresh lemon juice

2 teaspoon extra-virgin olive oil

1 teaspoon sea salt

2 tablespoons red and green peppercorns

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Directions:

The day before serving put the macadamia nuts in a bowl and add enough cold water to cover them.  Cover and let them soak overnight in the refrigerator.

Drain and rinse the nuts and transfer to a food processor.  Add the lemon juice, oil, and salt and blend until smooth, up to 12 minutes. 

Transfer the macadamia paste to a bowl and refrigerate for 1 hour to firm.  Remove and pack the paste into a ring mold.  Remove the mold and press into the outer edges the peppercorns.

To serve, arrange the cheeses on a platter and garnish with your favorite assortment of crackers and fruits.