I have posted my newest addiction few times on Instagram, and this is how I run out of all 2kg of cashew nuts Marc bought 2 weeks ago. I promissed to share it with you and then I completl  y forgot about it, bacause we run out of 2 kg cashews (aka I ate it all) 🙂

I made a whole batch for Marcs birthday and it was a hit among his family, and now I am ready to tell you how simple yet delicious this cashew cheese is.

Whethe you are on an elimination diet (the one when histamine isn’t a problem:) and missing cheese, you are vegan, or simply don’t want to eat dairy. Here is my new favorite breakfast – cashew cheese. I eat it on gluten free buns (my favorite ones are from h.u.g. bakery here in Copenahgen), but I also eat it by itself, with a spoon (Don’t try it, because there is no way going back :)). I am this health nerd who will try all new products and I also love supporting new buisnesses especially locally, so I naturally ate many cashew cheeses, whenever there was one in store or at a coffee shop. Unfrotunately I have never tasted anything close to what came out when I made it myslef. It is so simple, and you can make it in under 5 min at home yourself !

You will need:

1 glass of cashew nuts*
1-2 cloves of garlic
1/4 glass of water
1-2 teaspoon of apple cider vinegar (if you don’t have that use juice out of 2 lemons)
juice out of 1 lemon (if you don’t have one use 3 teaspoons of apple cider vinegar until sour)
pinch of salt
fresh black pepper
2tsp of freshly grounded flax seeds (for that great omega 3 balance)
optionally but trust me you’d love it:
dill – use as much as you’d like
fresh spring onion (I use the very small one)

If you are a proud owner of the dill and spring onion spices from Flydende Urter fra Plantemageren  it will be a little extra to add that sour taste, but it will be worth it. Add a drop or two, they are quite strong.

*If your blender isn’t all new and strong you will have to soak the cashew for approx. 4 hours. I usually leave it overnight.

I tried blending it without soaking and it taste all the same.

Add cashew nuts, garlic, apple cider vinegar, lemon, water, flax seeds and salt and blend until smooth. Taste, if needed add a teaspoon more of apple cider vinegar or more lemon juice, if needed add more salt. Place in another bowl and add fresh black pepper and dill or spring onion. Mix with a spoon. Voila – you have your own cashew cheese, a Polish version of Polish cottagge cheese with spring onion.

Let me know how it goes and tag me in your breakfast pictures. I’d love for you to eat better and feel better!



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