Читать книгу BISH BASH BOSH! - Henry Firth - Страница 25

This cheese has a delicious gooey consistency, particularly when melted, making it perfect for grilled cheese sandwiches. The recipe makes more than you need for the sandwiches so keep the leftovers in the fridge for a couple of days.

MAKES 250–300g.

 60g cashews.

 1 carrot (about 75g).

 500ml water.

 1 small garlic clove.

 150ml aquafaba (the drained water from 1–2 x 400g tins chickpeas).

 2 tbsp tapioca flour.

 1 tbsp coconut oil.

 ½ tsp salt, plus more to taste.

 2 tbsp nutritional yeast.

 ¼ lemon.

 black pepper, to taste.

Small saucepan. Liquidiser.

First cook the cashews and carrot. Peel and finely chop the carrot. Put the cashews in the saucepan with the carrot and cover them with the water. Put the pan over a high heat, bring to the boil and cook for 20 minutes. Take off the heat, save 300ml of the cooking liquid then drain the cashews and carrot. Peel the garlic.

Now combine all the ingredients together. Put the cashews, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser. Squeeze in the lemon juice, catching any pips in your other hand. Blend until you have a smooth cream.

Pour the cream back into the saucepan, taste and season with salt and pepper. Put the pan over a medium heat and cook, stirring constantly, for 5–6 minutes, until the cheese has a thick, homogenous texture. Pour into a bowl, cover, leave to cool then refrigerate until needed.