Name: Cashew Raclette
Yield: Makes four 4-ounce molds
Ingredients: ¼ teaspoon sea salt; 1 tablespoon nutritional yeast; ½ cup water, filtered (just enough to blend thoroughly); 3 cups raw cashews, soaked; 1 probiotic capsule; ½ cup dry Riesling; Sea salt; 1 loaf sourdough bread; 1 cup olive oil; 2 tablespoons smoked paprika; 1 tablespoon paprika oil; Olive oil; 1 teaspoon lemon juice

Preparation info

Makes
four
4 ounce molds

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Cashew Raclette

3 cups raw cashews, soaked
½ cup water, filtered (just enough to blend thoroughly)
1

Method

Cashew Raclette

Blend the cashews, water, and probiotic capsule in a high-speed blender until smooth. Place the mixture in a shallow glass bowl covered with cheesecloth. Let sit at room temperature for at least 24 hours, or up to 48 hours, to culture.

Mix the Riesling, nutritional yeast, lemon juice, and sea salt. Pr