Adam Graham is a new addition to our team and our expert on raw and vegan diets. Adam’s recipe for nut cheese made from raw cashews–also featured in his Raw 2013 Calendar–is a delicious vegan alternative.
2 cups raw cashews, soaked for 30 minutes
1/4 cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon white miso (or non-soy chickpea)
2-5 cloves garlic (based on personal taste)
1 teaspoon smoked black peppercorns
1 teaspoon bourbon smoked salt or sea salt
1/4 cup water
1. Combine all ingredients in a food processor, add water gradually to achieve a smooth consistency.
2. Remove from food processor and shape cheese into a log on a wax paper and roll around in ground pepper.
3. Create a crust on the outside by placing the log in a food dehydrator for 3 hours at 115 degrees F.
Nutritional and health benefits of cashews:
Cashews are a very good source of monounsaturated fats and copper (37.5% DV), a good source of magnesium, manganese (28.5% DV), and phosphorus and also vitamin E. Cashews have a lower fat content than most other nuts. Approximately 75% of their fat are unsaturated fatty acids, and about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by reducing triglyceride levels, even in individuals with diabetes. Copper plays a role in a wide range of physiological processes including iron utilization, elimination of free radicals, development of bone and connective tissue, and the production of melanin. Magnesium is vital for healthy bones and helps regulate nerve and muscle tone. Including nuts in your diet lowers your risk of cardiovascular and coronary heart disease, the risk of weight gain, helps prevent gallstones and much more.
1/4 cup of raw cashews (or about 34 grams) has about 190 calories.