I posted about Hazelnut Cheese on my blog a couple of years ago, when I newly got into nut cheese making. That one involved rejuvelac. The one I'm sharing with you today is simpler to make and has just two ingredients in it - cashew and garlic! Ok, four if you count the pinch of salt and water. :p
The only important tools required are a clean glass jar with a lid and a blender. The complete process takes about two days, but only 5-10 minutes of that time is spent in doing any work. The rest of the time goes in the soaking and fermenting.
I tried this kind of minimal ingredient, fermented nut cheese for the first time at one of Dr. Nandita's healthy cooking demos a couple of years ago. That was a plain, lightly salted cashew cheese. More recently, I tasted the garlicky version made by Mille of Millie's Vegan Cheese, who also makes and sells a variety of other amazing vegan cheeses, pâtés, cheese cakes and other awesome goodies.
I was blown away by the garlic cheese, but more than me, it was my baby sis who fell head over heels in love with it. Ever since then I've been making this for her on a regular basis. My sis is vegetarian but she does try to avoid dairy. This cashew garlic cheese has acted as a perfect butter substitute for her. Her favourite way to eat it is to mix it with kothmiri thokku (an amazing cilantro pickle that my mom makes) have it on the side with chapathi, akki rotti, rava rotti, etc.
This cheese has a creamy, spreadable consistency and can be generously slathered on pizzas and sandwiches. It can be mixed into pastas and salads and any other dish you can think of putting it into. And most importantly, it can be eaten by the spoonfuls all by itself. :D
Since this is a really simple recipe, I've just created a HowDo for it. I didn't feel the need to type the steps out. So watch the HowDo and make your own cashew garlic cheese.