In my
last T/S piece, I published a recipe for
Truffled Cashew Cheese. Here I've used it to fill pasta shells in a casserole. I simply tucked a spoonful of cheese into each of the cooked pasta shells (can you see it peeking through that shell in the centre of the photo?). The shells are placed in a lightly oiled casserole dish, with some pasta sauce layered around the shells. I also distributed about a tablespoon of capers into the casserole for an added punch of flavor. (You could also add olives, fresh herbs, chopped roasted red peppers, artichoke hearts, sauteed mushrooms, or other veggies.) Cover the dish with foil, and bake at about 375 for about 15-20 minutes (or longer if you have chilled the casserole before baking).
Though this "cheese" is raw, I use it in
many non-raw ways, including as
a spread for sandwiches, as a spread for cooked potatoes and sweet potatoes, as a spread and 'binder' for wraps (holds veggies, beans, and other ingredients very well and makes filling and wrapping effortless), and
in pasta dishes like this one and also as a cheese to layer in lasagnas. Of course, you can be purist with it and keep it raw, using it
as a dip for veggies, to wrap in lettuce leaves, or thinned out with more water to toss with raw vegetable 'noodles'. However you use it, it's easy to make and super delicious!
Recently, I've been making the version with half cashews/half
brazil nuts (as mentioned
in the recipe ). Also, I often double the batch, then freeze half the cheese in one or more containers. It
thaws beautifully! Also, when you soak the nuts, if you have extra after making this dip, drain and rinse them and pop in the freezer in airtight containers. You can make more cheese at a later date, and will have some or all of the nuts already ready in the freezer.
Before I sign off, a brief note to you all about the frequency of my posts. It's been crazy busy keeping up with three
kidlets... I cannot even fully explain how hectic most days are! So, while I'm not posting as often as I have in the past, I still want to communicate with you as much as possible. So, I trust that I'm still hanging on to my readers here and that you'll have patience with my busy-momma schedule! I'll post here and on
true/slant as much as I can. So, hang in with me, okay? :)
Though this "cheese" is raw, I use it in many non-raw ways, including as a spread for sandwiches, as a spread for cooked potatoes and sweet potatoes, as a spread and 'binder' for wraps (holds veggies, beans, and other ingredients very well and makes filling and wrapping effortless), and in pasta dishes like this one and also as a cheese to layer in lasagnas. Of course, you can be purist with it and keep it raw, using it as a dip for veggies, to wrap in lettuce leaves, or thinned out with more water to toss with raw vegetable 'noodles'. However you use it, it's easy to make and super delicious!
Recently, I've been making the version with half cashews/half brazil nuts (as mentioned in the recipe ). Also, I often double the batch, then freeze half the cheese in one or more containers. It thaws beautifully! Also, when you soak the nuts, if you have extra after making this dip, drain and rinse them and pop in the freezer in airtight containers. You can make more cheese at a later date, and will have some or all of the nuts already ready in the freezer.
Before I sign off, a brief note to you all about the frequency of my posts. It's been crazy busy keeping up with three kidlets... I cannot even fully explain how hectic most days are! So, while I'm not posting as often as I have in the past, I still want to communicate with you as much as possible. So, I trust that I'm still hanging on to my readers here and that you'll have patience with my busy-momma schedule! I'll post here and on true/slant as much as I can. So, hang in with me, okay? :)