Cheese made from cashews and lentils
A delicious "cheese&qu ot;. Of course, this unusual treat will want to try for anyone who loves original dishes. Preparing quite simple, but the spicy taste will not leave anyone indifferent.


  • Cashews

    0.66 cup

  • Water

    0.5 cup

  • Lemon juice

    0.5 tsp

  • Garlic

    0.5 tsp

  • Bow white

    0.5 tsp

  • The mixture of peppers

    0.333 tsp

  • Salt

  • Ginger

  • Gelatin

    1 Tbsp

  • Lentils

    1 Tbsp


Prepare your ingredients. Lentils need a red, then the color of the cheese will turn out beautiful. Dried garlic - a must if you don't have a bow - nothing to worry about. I salted with sea salt + pepper mix svezhemoloty. Need fresh ginger, dried better not to put. It would be nutmeg, ground, if desired.
Lay all the ingredients at once in blender do not need to do it gradually, then the consistency of the finished dish will be perfect. Pour the cashews into the blender, add a little grated ginger.
Grind to a powder consistency.
Meanwhile, boil the lentils until tender in lightly salted water. Gelatin to dissolve in hot water, do not boil! If you claim to gelatin you can use agar-agar.
Boiled the lentils, put in blender for nuts and whip. Pour the gelatin, add a little lemon juice, onions and garlic, ground pepper and a little salt and whisk.
Try! The beauty is that the taste has remained to bring it to perfect - depending on your taste preferences (more/less salt, pepper, etc.)
Pour into bowl, cover and leave in the refrigerator until fully cured. From this amount of ingredients will get 200 ml or 170 gr. cheese.
He keeps excellent shape, it can be cut into slices and serve - sandwiches, canapés, just sliced, in salads - it's a godsend. The kiddies will like it, my daughter loved it!
Or grate for pasta or any other dish that needs cheese.
Heated, cheese is melted, quite "sticky", it will not, of course, but will be very tasty. Suitable for those who are dairy products cannot be consumed at all.
Bon appetit!
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