The amazing cashew and how I made cheese out of it.
I LOVE continuing education. If I could be paid to be in school and constantly learning, that's the job I would have. Fortunately for me (unfortunately for my bank account) there are tons of opportunities for continuing education with reputable and amazing presenters in the Chicago-land area.
The first week of March 2017, I became pescatarian following one of these events. I saw a presentation by Bruce and Mindy Mylrea that was well researched, annotated and very convincingly presented that contained a lot of information about acid load on the kidneys and what animal products actually do to our bodies. There was also a lot in there about the sustainability of farming and such. (I am an environmentalist and can't wait until I have the space to compost... difficult on the third floor in Chicago... so this hit home with me.)
I couldn't give up fish, I'm from New Orleans, I didn't want to be disowned by my family (or divorced by my husband) and ... I really like fish. But I already ate very little read meat and giving up chicken was something I could see happening. I decided to try it. I gave up dairy as well.
Except for cheese.
Man, cheese is good. I tried to limit it and I could totally tell the difference in my digestion on the days that I did have it. Then one day I went to a Farmer's Market. There was a vegan tent. She had cashew cheese. I tried it. It was AMAZING. We bought some. It was EXPENSIVE.
I started doing some research and eventually began making my own. I got good enough at it that I could just do it by rote. I made it for parties, just for friends, for whenever. People loved it. Cheese eaters loved it. So I put it online.
If you're trying to cut cholesterol, if you're trying to give up dairy, or just want a healthier cheese spread option with more protein and less fat, here you go. I hope you enjoy.