What do you get when you blend a blob of homemade cashew cheese, about a nob of black garlic cloves, black tahini, a drizzle of olive oil, and salt and pepper?
A spreadable, moreish thingy that looks like meconium but tastes seriously yummy.
- a large round of homemade cashew cheese
- a tub of aged, black garlic
- half a dozen (pitted) olives
- about half a cup of black tahini
- a drizzle of olive oil
- about half a teaspoon of ground pepper
- about half a teaspoon of salt
Keep blending until thoroughly mixed to an even colour. Scrape down the sides of the blender bowl half way through to ensure that all the cheesy bits are mixed in.
Serve as a thick dip (with stout crackers) or spread on crackers.
NOTE: To make cashew cheese follow this recipe, substituting your nuts as appropriate.
She-Who-Must-Be-Fed has recently gone a bit nuts about cheese making…macadamia cheese that is. Which of course raises the very reasonable question…how do you milk a macadamia? Answer: using very tiny hands.
In fact she is in the kitchen just now finishing a batch and has just called out “I like making this cheese…its fun!” Of course she doesn’t actually realise that I am in the process of putting up this entry so what is fun is knowing that at some point she’ll come back to check the recipe and find that I just typed her little exclamation in as part of the intro’, and say “Hey!!”.
Back to the cheese; this recipe entry is really just a pointer to Russell James’ ‘the raw chef‘ site, as it is his recipe. It’s just that every time that She-Who-Must-Be-Fed wants to make this cheese, she has to look it up and that requires going to Russell’s site and hunting through it to find the right recipe. Also I thought that all my readers (yes I’m addressing you both) might also be interested in this.
So, click here to find the recipe.
PS. James spells macadamia as ‘macademia’ which perhaps is meant to infer this is a thoughtful and studious recipe.