I made this recipe at the Belgrave Library demonstration I did last Thursday evening, it was a hit!
Rosemary is an amazing herb and it really makes an incredible cheese!
Thank you Alex for bringing some of your beautiful home-grown organic rosemary as a gift, I’ve been experimenting a lot with this herb, its certainly becoming a favourite!
If rosemary isn’t your thing, or you don’t have it on hand this cheese is awesome without a herb, or substitute rosemary for another fresh herb of your liking =)
This cheese makes and awesome dip, its great in a wrap and on raw or cooked pizza!
Enjoy & remember to use organic, fair-trade/local ingredients where possible =)
Soak 2 cups of raw cashews over night (24 hours is ideal), rinse and drain.
Blend in a high-speed food processor/blender until smooth with the following ingredients:
1/4 – 1/2 cup of lemon juice, use more or less depending on how zesty you want your cheese to be (-=
1 tablespoon of salt
30-40 sprigs of rosemary
1/4-1/2 cup of water depending on what consistency you would like.
If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)