(adapted from this recipe)
For the cheese:
Makes 10 ounce log
- 3/4 cup raw cashews
- 1/4 cup canola oil
- 1/4 cup lemon juice
- 1 1/4 teaspoons salt
- 2 tablespoons water
- Fresh chives, minced
Place cashews in large bowl; cover with 3 inches water. Soak overnight.
Drain liquid, rinse cashews under cold water, and drain again. Puree cashews, oil, lemon juice, salt and 2 tablespoons water in a food processor for 6 minutes, or until smooth and creamy. [Make sure to blend for 6 minutes for a firmer texture.]
Place strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. [Don’t worry if you can’t get this into an oval loaf shape. Even if it’s more round, it’ll still work just fine.] Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.
Preheat oven to 200 degrees. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.
Unwrap cheese. Scatter chives evenly over a cutting board, and gently roll cheese log over chives to adhere to the sides.
For the Bruschetta:
- Chive-Rolled Cashew Goat Cheese
- Fresh tomatoes
- Fresh basil
- Salt and pepper
- Olive oil
- Whole-wheat bread, toasted
Dice the tomatoes and chop the basil into small strips. Spread the cashew goat cheese liberally over the toast, then top with tomatoes and basil. Sprinkle with salt and pepper, and drizzle a small amount of olive oil on top.
Serve and enjoy!
Note: there are many other great uses for this cheese! Crumble it onto salads, spread it over crackers when entertaining, put it on (or mix it into) pasta… the possibilities are endless.