ROSEMARY HERB CHEESE SPREAD

Prep Time: 20 minutes

Setting Time: 4-8 hours

Serving: 8-10 oz Cheese Roll

Ingredients:

- Soaked Cashews: 1 cup
- Water: 1-2 tablespoons
- Cloves of Garlic: 2
- Lemon Juice: 1 tablespoon (the juice of 1/2 a lemon)
- Apple Cider Vinegar: 1 tablespoon
- Nutritional Yeast: 2 tablespoons
- Kosher Salt & Black Pepper: 1/4 teaspoon each
- Rosemary: 1/2 a spring or 1 tablespoon
- Scallions (Green Onions): 2 springs

Optional: 6 tbsp agar-agar flakes or powder (1 tablespoon of agar-agar flakes = 1 teaspoon of agar-agar powder)

Tools:

- Boiling Pot (if using the quick soaking method for the cashews)
- Small Food Processor or Single-Serving Blender
- Measuring cups/spoons
- Storage container

Instructions:

1. Soak the cashews using either the quick soaking method or overnight soaking.
2. Add all ingredients to a small food processor or single-serve blender and blend until completely smooth.
3. Scoop the mixture into a cheesecloth or fabric, wrap tightly, and place it in the fridge for 4 hours or overnight to allow all water to be completely removed.
4. Once the cheese has solidified, roll it into an 8-10 oz cheese roll.

Storage:

Store the Rosemary Herb Cheese Spread in the refrigerator in a sealed container for up to 7 days.

Chef Notes:

Soaking Cashews:
- Quick Soak method: In a 3qt pan, boil the Raw Cashews in water for 15 minutes.
- Long soaking method: Soak Raw Cashews in water to fill for 4-8 hours (If overnight soaking, rinse water every 8 hours to prevent bacteria growth).

Molding Options: Small spring Form, Tupperware, or bowl.

Replacing Cashews:
- Blanched Almonds can replace soaked cashews: 1 C. of Raw Soaked cashews for 1 C. of Blanched Almonds.
- Raw Rolled Oats can replace Raw Soaked Cashews: 1 C. of Raw Soaked cashews for 1/2 C. of Raw Oats.

Agar-Agar Activation:

Agar-agar can be activated by dissolving it in warm water (the amount stated in the recipe) and then heating it to a boiling point. Make sure to whisk the mixture thoroughly while heating to ensure proper gel formation. It's essential to achieve the correct consistency when preparing the cheese spread.

Substituting Agar-Agar:

If agar-agar is not available, you can consider using carrageenan or kappa carrageenan as a substitute. For the most accurate substitution, it is recommended to refer to the packaging of the alternative gelling agent, as different brands and types may have varying potency and gelling properties. Always ensure that the substitution aligns with your dietary requirements and preferences, as different gelling agents may have varying effects on texture and taste.

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