qualified Nutritional therapist based in CLAPHAM & BATTERSEA

Method 


  1. Place the the cashews in a large bowl and cover with water. Cover the bowl with cling film and leave the nuts to soak overnight, or for at least 4 hrs. 

  2. Drain and rinse the cashews, then add them to a food processor with the nutritional yeast, lemon juice, soy sauce, herb salt, three quarters of the chopped chives and one teaspoon of water. 

  3. Whizz until very smooth – this may take 3-4 minutes. You may need to stop and scrape the sides down with a spatula and add one or two more teaspoons of water if the mixture is too stiff.

  4. Transfer the cashew cheese to a dish or bowl and sprinkle with the remaining chives, and paprika, if using. You can cover the spread with cling film and put in the fridge for 1 hour to firm up, if you wish. Or eat it straight away. You choose! 

  5. Serve with carrot, celery and or cucumber batons, or on oat or wholegrain crackers.

  6. This spread can be covered tightly and kept in the fridge for 3-4 days.

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A plant-based snack to soothe and fuel you

 

Research suggests around 70% of us are short of the mineral magnesium. Known as Nature’s tranquilliser, it can help our minds and muscles to relax – and ease us off to sleep. Cashew nuts are a great source of magnesium. They also have good levels of Tryptophan, a building block of protein, which can convert to our sleep hormone, melatonin.

Eat this snack during the day to help set your body up for a refreshing night of quality sleep. 

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Ali's Nutrition Nuggets

Cashew Cream 'Cheese'

Ingredients

 
  • 125g cashews
  • 1 tbsp nutritional yeast flakes, such as Engevita
  • Juice of half a lemon
  • 1 tsp soy sauce
  • 1 tsp water
  • A large pinch of herb salt
  • 1-12 fresh chive stems, chopped
  • 1/2 tsp paprika, optional
  • To serve with oatcakes, wholegrain crackers, or carrot, celery or cucumber batons