L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Konigsberg KlopsyGerman cuisine
Paella dish
Kiev cakeUkrainian cuisine
Paella dish
Watermelon honeyRussian cuisine
Paella dish
Bread PuddingBritish cuisine
Paella dish
Azerbaijani chikhirtmaAzerbaijani cuisine
Paella dish
Club sandwichAmerican cuisine
Paella dish
ChakhokhbiliGeorgian cuisine
Paella dish
Cuban-style meat vaca fritaCuban cuisine
Paella dish
Fish soup from canned pink salmonRussian cuisine
Paella dish
Chicken cutletsRussian cuisine

Vegan Cashew Cheese

4 servings

5 minutes

Recipe from Moscow restaurant "KM 20".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
657.2
kcal
25.9g
grams
54.1g
grams
16.7g
grams
Ingredients
4servings
Cashew
400 
g
Rejuvelac
170 
ml
Pink Himalayan Salt
8 
g
Dried green onions
2 
g
Ground dried garlic
2 
g
Cooking steps

  • 1

    Soak cashews in water for 10–12 hours.

    Required ingredients:
    1. Cashew: 400 g

  • 2

    Drain the water from the cashews. Combine all ingredients in a blender bowl. Blend well until a cream cheese-like consistency is achieved. Refrigerate for 12–18 hours.

    Required ingredients:
    1. Cashew: 400 g
    2. Rejuvelac: 170 ml
    3. Pink Himalayan Salt: 8 g
    4. Dried green onions: 2 g
    5. Ground dried garlic: 2 g

Similar recipes