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cashews soaked too long?

post #1 of 5
Thread Starter 
I put some cashews in some water in the fridge to make cashew cheese, meaning to use it the next day. Things got busy and I forgot them in there for several days (5 or 6). Are they bad? I tasted them and they don't seem bitter. I do see a few dark spots on some. Might they be moldy? I'm not sure what they normally look/taste like. Would you use them or throw them out?

Thanks!
post #2 of 5

I've left soaking nuts in the fridge for a few days and they were fine, but I might worry about mold issues on the nuts you describe.  The beginnings of mold aren't always visible, and some can be pretty toxic....

post #3 of 5
Thread Starter 

I compared the dark spots to another fresh bag of raw cashews I had in the pantry, and they looked identical.  So no mold.

 

And I blended them up into the most scrumptious cashew cheese!  I'm even going home for lunch soon and having a grilled "cheese" with it!  Yummy.

 

Last night I made pasta with a tomato "cream" sauce using a 1/2 cup of tomato sauce and a cup of the cashew cheese poured over the cooked pasta.  It was delicious!

 

I'm so not missing cheese and I'm glad I found this healthy alternative.

post #4 of 5

Have you experimented with fermented vegan cheeses?  They can taste really "cheesy."  All you have to do is take your soaked nuts and blend them with a little salt and a little bit of unsweetened soy yogurt or other yogurt starter.  Then, let the cheese sit somewhere quite warm (like in the oven with only the light on) overnight.  It's very ricotta-esque. 

 

Miyoko Schinner has an interesting book out called "Artisan Vegan Cheeses."  Her recipes are a little more complicated, but I've tried a few of them, and they're yummy. 

post #5 of 5
Thread Starter 
Quote:
Originally Posted by dovey View Post

Have you experimented with fermented vegan cheeses?  They can taste really "cheesy."  All you have to do is take your soaked nuts and blend them with a little salt and a little bit of unsweetened soy yogurt or other yogurt starter.  Then, let the cheese sit somewhere quite warm (like in the oven with only the light on) overnight.  It's very ricotta-esque. 

Miyoko Schinner has an interesting book out called "Artisan Vegan Cheeses."  Her recipes are a little more complicated, but I've tried a few of them, and they're yummy. 

Thanks! I''ll have to try that next!
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