This post is especially for a mum I met (Hi Shani!) while I was wandering around my community with Indira as a baby.
Since becoming a mum, I have become more comfortable and confident talking to strangers. Having a baby with you qualifies as reasonable grounds to start a conversation with anyone, about anything. It’s almost like children in a playground who form instant friendships based on being a relative same size. You’re a mum, I’m a mum, let’s be friends.
This eventually transcends to: I’m human, you’re human, friends? From the early days of talking to random mums, my ability to talk to anyone has remained and bridged into other contexts. Has that happened for anyone else?
Anyways, Shani and I got talking about nutrition (as mums do!) and she was interested in the cashew cheese Indira loves so much. So, here is the recipe (which you may find in many other recipes at Rivers Kitchen). It’s a staple in our house but made in small quantities as it lasts about 5 days.
1. Soak 1 cup of cashews over night (or at a minimum 3 hours),
2. Drain and rinse cashews and add them to a high speed blender,
3. Add 1/4 cup of nutritional yeast (sold at most health food stores),
4. Add filtered water to cover, about 1/4 cup and blend until smooth.
I made this recipe simple for Indira when she was younger. To spruce it up, experiment with adding garlic, or 1 tablespoon of lemon juice or wholegrain mustard (or combination). You can also add salt, pepper or other spices such as paprika, or apple cider vinegar or flavored cold-pressed oil, options are endless.
And once you have a jar – it really can go on anything. Sweet potato, pasta, quinoa, crackers, etc.! Hope everyone enjoys this simple recipe – please share what you use it for or on below.
Cashews: abundant sources of essential minerals: especially manganese, potassium, copper, iron, magnesium, zinc, and selenium needed
Nutritional Yeast: high in complete protein, fibre, great source of folic acid, source of Vitamin B-12 among other B vitamins and minerals