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1
Soak the cashews, covered in water, for about 12 hours.
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2
Then drain and rinse soaked cashews.
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3
Add cashews to food processor with olive oil, salt and lemon juice and puree for 6 minutes.
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4
While that is processing, line a colander or mesh strainer with cheese cloth and place it over a bowl.
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5
Spoon the processed cashew mixture into the cheesecloth.
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6
Fold sides of cloth over cheese, and form the mixture into a 6-inch-long oval loaf.
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7
Twist ends of cloth and secure them with rubber bands.
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8
Dont worry if you cant get this into an oval loaf shape.
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9
Even if its more round, itll still work just fine.
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10
Set the loaf in a strainer over a bowl, and let it stand 12 hours at room temperature.
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11
Then discard excess liquid that is in the bowl and chill the loaf in the refrigerator (for at least an hour).
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12
Preheat oven to 250F.
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13
Place entire cheese cloth wrapped cashew mixture onto a baking sheet.
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14
Bake for 15 minutes, roll to expose the other side, bake for another 15 minutes.
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15
The cheese stays fresh in the refrigerator for about a week.
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16
**It is delicious to eat at this point.
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17
I spread it on a baguette, top with some sun-dried tomato or olive tapenade, or just eat with some crackers.
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18
Either way, this is a great substitute for goat cheese!
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19
If you are frying:
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20
Make three separate dipping stations: First station: combine 1/2 cup potato starch plus salt/pepper to taste in a bowl.
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21
Second station: combine non-dairy milk and lemon juice (will thicken and become like buttermilk) in a bowl.
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22
Third station: Combine breadcrumbs with the remaining 1/4 cup of potato starch and salt/pepper, to taste in a bowl.
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23
Form the cashew cheese into small patties.
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24
Dredge in the potato starch.
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25
Make sure each piece is coated in a thin layer of the starch, tapping off any excess.
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26
Next, submerge into the liquid mixture.
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27
And last, coat each piece with your breadcrumb mixture.
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28
Place coated pieces on a baking sheet and store in refrigerator until ready to fry.
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29
Fry them in shallow pan over medium heat with about 1/2 cup oil of choice until each side is a golden brown, about 2-3 minutes per side.
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30
Drain on a paper towel to remove excess oil.
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31
These can be used in any recipe for a non-dairy option to fried goat cheese... and they are amazing!
