View Full Version : Quickie Question: Nacho Cheese Recipe
So in recipes like the Nacho Cheese 'un, it calls for x amount of macadamia nuts.... are those supposed to be soaked macadamias or would the recipe specify soaked if they were meant to be?
I find myself questioning this a LOT in raw recipes. All the "gurus" talk about the importance of soaking, and then the recipes don't say to use soaked nuts. Should IU just assume they mean soaked nuts?
Thanks for any insight...
Judy <----- going nuts!
02-23-2007, 08:54 AM
If it doesn't say soaked - don't.
If it does say soaked - do.
02-23-2007, 09:04 AM
But with that recipe - depending on what you are planning to do with it:
-If you are making it exactly as it states, dehydrating it and all, then it should be fine. Just make sure you process it a long time so it won't be "nutty/chunky".
-If you want it to be a smoother, pourable consistency, then I'd either soak 'em (it'll make them blend a bit creamier) or either blend in a Vitamix or other powerful blender.
When I make it I always blend in the Vitamix as I usually want it to be more the consistency of a cheese sauce rather than a thicker, dip-type consistency. So it's really all in what you are using it for with THIS recipe anyway.
I'm being adventurous.... I'm going to give the Chile Rellano recipe a go for my raw potluck tomorrow... I thought something along the lines of finger food would be good.
Thanks for the tips, ladies!
02-23-2007, 10:29 AM
I gobbled down all the cashews so they are gone, I do have sunflower seeds and almonds in freezer. Can I get a smooth natch cheesy look out of any of these? Any suggestions on ingredients? I can guess at the quantity. I assume I should soak either of these?
I too have a rawluck tomorrow and maybe by them I will be able to make a natcho cheese, but I am thinking for a "today" experience for me perhaps quicker than tomorrow night's rawluck. Thanks.
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