Soft Rosemary Cream Cheeze

Soft Rosemary Cream Cheeze
This is just delicious - if you like rosemary, of course 🙂 You can actually make this into a firmer cheeze if you let it drain longer/with more weight, whatever you feel like or have time for!
Prepared by:
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of raw cashews
  • water
  • fresh rosemary sprigs, about 15cm alltogether, leaves only
  • fresh thyme sprigs, about 20cm alltogether, leaves & fine stems only)
  • fresh oregano, about 20cm alltogether, leaves & fine stems only (as these measurements are very variable, it is best to taste and see if you need more)
  • ½ tsp himalyan rock salt
  • a good grind of pepper
  • 3 cloves of garlic
To do
  1. soak your cashews for 4 hours or just overnight
  2. place in blender, and add water to about halfway the nuts and blend into a thick paste, as smooth as possible
  3. transfer paste to a cheese cloth, sitting in a sieve/colander on top of a bowl
  4. fold cloth closed and place weight on top, like a bowl with water or a heavy jar in it
  5. check now and then and if no (more) water is coming out, if not, then make the weight heavier
  6. leave overnight to drain
  7. then all you need to do, is transfer it to the small bowl of your food processor and mix with all the other ingredients - or, if you don't have a food processor, chop all your herbs finely and mix in with a fork
  8. taste! If your sprigs were smaller or had few leaves than mine, you might need to add more, same goes for the garlic.
Serve with biccies, fresh bread, toast, carrot, cucumber, you get the idea 🙂


Speak Your Mind