This cashew cheese spread, similar to this one, was fantastic. The flavor and texture were superb, and it really does taste cheesy, due to the fermented taste of the beer. I'm getting pretty excited about the challenges of cheese--I've jumped on the bandwagon and ordered Artisan Vegan Cheese--and figuring out what kinds of textures and flavors create 'cheesiness.' Some more experiments are forthcoming.
As for this recipe, I'd make very few changes... I found it hard to get the spread really creamy, and I think soaking the cashews ahead of time would help immensely. I also found myself adding more lemon juice to balance out the flavors.
Caraway-Havarti Beer Cheese Spread
(from the blooming platter)
2 c raw cashews, soaked a few hours, then drained
2 TB nutritional yeast
1 medium garlic clove, minced
1/2 tsp sea salt
pinch of freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp miso paste
3 TB unsweetened soymilk
3/8 c beer
1-2 tsp fresh lemon juice
1 TB caraway seeds
accompaniments: crackers and fresh apple slices
InstructionsPlace all ingredients except caraway seeds in the bowl of a food processor fitted with a metal blade. Process several minutes or until quite smooth. Taste and adjust seasoning if necessary. Add caraway seeds and pulse a few times to combine. Scrape into a crock or other airtight container and store in the refrigerator. Allow to warm slightly at room temperature before serving, as it will spread more easily. Makes about 2 cups.