Planning ahead pays off sometimes.

Do you like to plan ahead? I try to find the balance between planning ahead and being spontaneous.

Planning ahead pays off sometimes.

Like with cashew cheese! 

It's delicious! 

It's raw! 

It's vegan! 

It's actually super easy to make! 

You can spread it on toast: 

bread+toaster+cashew cheese 

You can make sun-dried tomato/basil 'rawpetizers'

cucumber+cashew cheese+fresh basil+sun-dried tomato 

Here is how you make it 

1. Get Raw Cashews

 (they really really have to be raw, I've tried this with roasted and it doesn't work)

2. Soak said Cashews in filtered water for at least 6 hours

(make sure the water covers all of them) 

2. Rinse off soaked cashews and put them in a magic bullet/blender with more water 

(put the least amount of water your blender can handle)

3. Blend baby, blend!

At this point you have two options: 

You make fermented cashew cheese 

Or you can make un-fermented cashew cheese

Can you handle making a decision of this magnitude? 

For Fermented Cheese 

I got this idea from Choosing Raw

4. Open and mix in a few probiotic capsules 

(This will help replenish your gut flora as well!)

yum 

5. Add some lemon juice to taste 

6. Put in a container with a few layers of cheesecloth not touching the bottom, and cover. Let it sit in the fridge for another 6 hours. (If you get a container with a really good lid, you can drape the cheesecloth over the edges and put the lid overtop)  

7.  Check on the Cheese after 6 hours, if the consistency is to your liking, take it out of the fridge. 

8. Put it in a clean mason jar 

9.  Put in a warm-but-not-too-warm, dark place. Leave it for another 6 hours. 

10. Spread on toast 

For Unfermented Cheese 

I got this idea from being too lazy to make fermented cheese

4. Blend in some miso and lemon/lime juice to taste 

5. Get fancy! Add fresh herbs, sun-dried tomatoes, olives , garlic, whatever

6. Put in a container with a few layers of cheesecloth not touching the bottom, and cover. 

Let it sit in the fridge for another 6 hours 

7.  Check on the Cheese after 6 hours. 

If the consistency is to your liking, take it out of the cheesecloth and into a new container . 

8. Spread on toast 

You did a really good job! 

Way to go. 

You really are a wonderful person. 

Now, Make Breakfast stacks! 

bread+toaster 

basil(from your garden, bitch) 

tofu+balsamic+oil+frying pan 

tomato slices 

cashew cheese+olive oil+garlic+lemon juice

Or have a snack! 

rice cake+cashew cheese+chutney+garam masala

Seriously though, you should do all those things. It'll only be good for about a week in the fridge. 

Time in Melbourne: 9:49 AM tomorrow