I love to make cashew cheese because it has the same fat contents as dairy cream. It is rich and filling like dairy cheese, and very tasty. It develops a crust when kept in cheesecloth and stays soft and fresh for months.
I just keep an eye on worldwide child labor used to harvest cashew nuts, it worries me.
I am willing to pay more for cashew nuts if there was global certification.
Wintercarrots are delicious when grilled with cheese. They make a full and filling dinner with lemon pepper harissa and garlic confit oil. Here is how I make it.