The Devils Work

A cashew cream that’ll make your knees weak served with F. Whitlock & Sons caramelised onion relish. The worlds most perfect grey drizzly afternoon snack.

In other news I’ve sold my soul to the devil for Woolworths specialty crackers – these are Apricot & Macadamia. Honestly if it came down to a choice between these and loo paper…..well let’s just say I know where my loyalties lie. To my palette not my ass that’s for sure.

It’s a gift I don’t take for granted, the ability to understand flavour and ingredients. To know how to get the best from a recipe but tweak it to possibly improve and make it your own.

I used the @hotforfood vegan cheeseball recipe as a base. Prolly more of a recipe? And it’s the shit people. The shizit even.

I soaked a bag (about two cups) of natural cashews for five hours before I couldn’t wait anymore. Chucked them in a blender with Christ I don’t know maybe 2tbs nutritional yeast, 2 garlic cloves, 1tsp onion powder, 1tsp lemon zest, juice of a lemon, 1tsp miso paste, 1tsp dried dill, 2tbs coconut yogurt salt & white pepper. I deviated here and threw in a bunch of pickled jalapeƱo peppers I had in the fridge and I think it made all the difference in the world.

Blended to a thick creamy mess I wanted to throw at my face. Added a little water as I went to help things along.

I was intending to wrap in muslin, leave on the bench and allow the yogurt to ripen the “cheese” but honestly it was too good to bother. Definitely the best cashew spread I’ve ever made if not on earth. I’d give high marks.
The relish elevates the cheese to comfort ploughmans in a pub heights of fame, the apricot in the biscuit takes it off the charts. It’s about as blissful a mouthful as you could ever get vegan or no.

Stupendously stoked with these efforts. And stupid easy anybody could do this.

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1 Comment

  1. Liv

     /  June 19, 2017

    Wish my cashews in my cupboard were raw and now roasted and I would be getting into making this now!


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