This cashew chevre recipe is one that I adapted from other recipes online which contained histamine-triggering ingredients like apple cider vinegar and nutritional yeast. This version is free of those trigger ingredients, and tastes similar to the almond “feta” recipe, but is much less labor intensive because it requires no straining of the excess liquid, and no baking.
2 cups cashews, soaked for 3-6 hours and drained
2 clove garlic
1/3 cup of lemon juice (juice from 2 lemons)
1/8 t lemon zest
2 t salt
3 T refined coconut oil (so there is no coconut flavor)
3 T virgin olive oil
1/4 cup water
Directions: After soaking and draining your cashews, blend cashews and all other ingredients at high speed until very creamy and smooth. Scrape the mixture out of the blender into a bowl and keep covered in the fridge overnight. Prior to serving, scoop the desired amount out of the bowl and roll it into a log or roll shape across your favorite blend of fresh chopped herbs. You can use chive, rosemary, parsley, basil, thyme, black pepper, or oregano. I also like to roll (or sprinkle) mine with sweet roasted paprika powder, which imparts an amazing smoky flavur and, unlike other chillis, is generally not a histamine trigger.
If you a prefer a milder, less tangy, less salty version of this soft “cheese”, adjust ratios to make more of a sour cream like cheese using, for example, 1/4 cup lemon juice, 1.5 t salt, and 1 clove garlic instead of the above quantities. For sour cream, you don’t have to chill it or roll it in herbs.
Another alternative is to mix the chopped fresh herbs into cheese mixture.
This cheese is excellent over tacos, on rice chips, or spread onto vegetables.