Herb Rolled Cashew Cheese with Parma Ham, Figs and Leaves
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Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
 
This light salad, combines the winning combination of Parma ham and figs, with spicy salad leaves and herb rolled cashew cheese balls - a great dairy free cream cheese alternative. Perfect as a late Summer starter.
Ingredients
Salad
  • Large handful of spicy salad leaves - e.g. rocket, mizuna, mustard leaves, watercress
  • 4 slices of Parma ham
  • 1 bursa fig, sliced in half through the tip, and cut into wedges
  • 2 herb rolled cashew cheese balls
  • a sprig of basil
  • A simple dressing made of 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon of honey, and a pinch of seasoning.
Cheese
  • 200g cashew nuts, soaked for 4-6 hours
  • 4 tablespoons water
  • 1 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • 4 tablespoons dried mixed herbs (or fresh minced)
Instructions
  1. The night before make up your cheese. Blend the soaked cashews in a high speed blender along with the water, lemon, apple cider vinegar, salt and garlic until smooth and creamy. Taste and adjust flavours - add more garlic if you like, or more vinegar if you want more tang. Transfer to an air tight container to chill in the fridge for a few hours. Then transfer to some cheese cloth, and hang over a bowl to allow any excess water to drip out. Leave in the fridge overnight.
  2. The next day pop the cashew cheese into a bowl ready to use. Shake the dried mixed herbs over a small plate, then using a ½ tablespoon measure, scoop up enough cashew cheese to form a ball around 3cm diameter, and drop into the herbs. Gently roll into a smooth ball, transfer to a clean plate, and then repeat with the rest of the mixture. You should get 10 balls out of the mix.
  3. Make up your dressing by whisking together your oil, vinegar, honey and salt.
  4. Finally, you're ready to make up your salad. Arrange (or compose!) your Parma ham and leaves on the plate, add the figs, herb rolled cashew cheese ball, a sprig of basil, and drizzle over your simple dressing.
Notes
It's too difficult to make a smaller amount of herb rolled cashew cheese because you need the mass of 200g cashew nuts to effectively use the blender (any less won't touch the blades). Any cashew cheese will keep in the fridge for a few days, or alternatively you can freeze the rolled balls. The cheese is great thinned down to make a sauce for pasta, spread on toast (add figs and Parma Ham too) and in many other dishes!
Recipe by Ceri Jones Chef at https://cerijoneschef.com/herb-rolled-cashew-cheese-parma-ham-figs/