Los Angeles :

Say Cheeseless! - Whip It Up

02.18.2009

Submitted by mroemer on Wed, 02/18/2009 - 12:00am.
Ani Phyo
The Bite:

Want the munchies at your Oscar's party to make your friends beam? No forced smile necessary if you serve master raw food chef Ani Phyo's raw, dairy-free "cheese" appetizer. (Check out her next book, Ani's Raw Food Desserts, in May.) The deliciously smoky and somewhat spicy Cashew Chipotle Cheese recipe is a perfect dip for veggies or in nachos. Your guests'll snap it up.

Cashew Chipotle Cheese
Makes 2 cups

Ingredients (local and organic whenever possible):
1 tsp garlic, fresh
1/2 tsp sea salt
2 cups truly raw (sproutable) cashews, such as Navitas Naturals Cashews
1/2 to 1 tsp chipotle powder, to taste
1/4 cup lemon juice
1/4 cup filtered water

In a food processor, place garlic, salt, cashews, and chipotle, and process into powder. Next, add lemon juice and water, and mix well. Keeps up to a week in your fridge.

Wanna Try: 
Ani Phyo’s Cashew Chipotle Cheese, ingredients available at Erewhon and Whole Foods.
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Cocktail Fact

Ani Phyo was voted the Sexiest Raw Vegan Woman of 2008.

Small Changes Add Up

If 10,000 LA Biters eat only raw foods for their next meal, we'll save almost enough energy to power two homes for a year.

4 comments
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Lali  on March 03, 2009 at 08:55 PM 1
I made this last night and it is amazing! The flavor is so smokey and good. Reminds me of nacho cheese sauce. Yummy!
YM  on March 04, 2009 at 06:12 AM 2
This recipe looks awesome. I previously made a cashew dill dip from a video I saw online and was floored by how wonderful it tasted. It was way better than anything I ever tasted being made with regular cheese or sour cream. I am new to the raw food world, so I just trying to learn and experiment with different recipes. Thanks for sharing this.
tessamossu  on March 16, 2009 at 08:36 PM 3
It seems Navitas Naturals don't even know what cashews are. The cashew apple is actually a swolen stem, and the real (biologically speaking) fruit is the nut - it does not "extend oddly like a nose", it's simply attached to its stem. The cashew nut is not heated because that's needed to remove it from "it's difficult shell" - have you ever seen a nut being extracted with heat? It's heated to neutralize the toxic caustic acid naturally present in between the shell and the kernel. Only artisanal removal uses roasting for that - like what native indians did, centuries ago. But that doen't roast the kernel, unless it's overdone. Industrial processing spoils chashews by roasting and salting them, usually with lots of oil - that's only after they have been shelled, using some kind of heat high enough not to poison you. I agree raw (not roasted) cashews taste much better and are healthier. But I really would like to see a sprouting cashew nut kernel...
mm  on March 20, 2009 at 10:05 AM 4
http://www.opednews.com/articles/A-solemn-walk-through-HR-8-by-Linn-Cohe...

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