Your Cashew Cheese And Eat It Too
February 29, 2008 6:23 pmA few weeks ago a friend and I went to try the vegan restaurant Blossoming Lotus in the Pearl District. Our server summed the restaurant up in a non sequitur, saying “Everything on the menu is vegan, including your server.” I had the pho which was good, although I would have liked to see some raw food versions of the traditional condiments. Instead all I was offered were some dried red pepper flakes. While I was making due, my dining companion gleefully devoured his bbq tempeh sandwich.
We also shared the “live nachos”, which were delicious. They were generously covered with a cashew cheese that I’ve been meaning to approximate in my own kitchen ever since.
I figured I’d do a little web search before heading to New Seasons tonight to pick up some cashews. Sometimes the internet is ludicrous.
What’s that? You’d like to learn how to make raw cashew cheese? Okay, I’m going to show you how to make the cheese, and because I’m feeling good about Spring and such, I’m gonna have you learn it from an adorable French woman.
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