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City Palate Recipe: Asako Kimchi

Herbed Cashew Cream Cheese

Jul/Aug 2008

1 ½ c. cashews, soaked in water for 8 - 10 hours, or overnight
¼ c. sunflower seeds, soaked, as the cashews
Juice of 1 large lemon (about ¼ to 1/3 c.)
1 large green onion, chopped
1/3 c. minced fresh parsley
1/3 c. minced fresh cilantro

Blend the cashews, sunflower seeds, lemon juice, and a bit of water, if needed, until smooth. Empty into a small  glass bowl, cover with a light cloth, and let sit for four to twelve hours, tasting occasionally.  The time it takes to ferment and develop taste depends on room temperature and humidity.  When the mixture starts to taste “cheesy” it’s ready. Stir in remaining ingredients and refrigerate for up to 4 days until serving. (Try other combinations of herbs and flavourings.)