Getting real with 2018 and a simple New Year’s Cashew Cheese to make you smile

 

The New Year is looming and I’m starting to think about what 2019 will bring. It’s not that I’ve had a bad year, per se, but it hasn’t been brilliant either. On the one hand I released a new book (my third)… I’m obviously grateful etc. although that in itself has not been a linearly great journey, and because you come here for honesty and not some glossy overview of some small Irish food writers existence, I thought it best to say that upfront. Whilst it’s certainly not been a disaster, it definitely hasn’t had the impact I had hoped or planned for. You think you’re on some sort of trajectory and then whammo, you get sidelined somewhat – thankfully my years as a struggling actor have well prepared me for moments like these but that doesn’t mean your confidence doesn’t take a hit anyway. There have been highlights too though – the St. Ives Food Festival, River Cottage, Vegfest Dublin and the Slow Food Festival in my hometown of Derry, all rank highly. The best part is always getting to meet people because it reminds me why I do this, and the audiences at all those events were spectacularly wonderful and positive, so thank you!

 

Before I go any further I should add that I am really proud of this book but then again there are tons of fantastic offerings (vegan and otherwise) on the market right now, which might explain why it’s becoming a little more challenging. I can’t help but think, what am I bringing to the table (quite literally) and where does my voice fit into all of this? I’m attempting to expand my focus this year and trying to branch out a little from the books – I gave my first cookery class at the beginning of December and because it went so well, I’m thinking it should be a monthly occurrence. Again, I was very lucky with the group I got … we had a fabulous day and felt like friends by the end. I’m also planning a supper club for mid-January with a local business here in Penzance called Archie Browns … they are a bit of phenomenon here in Cornwall, so I’m very excited about that particular partnership. I’m also heading to Edinburgh for the Wellbeing Festival at the end of January, which I am really looking forward to. The last time I was in Edinburgh I was acting in a play, which feels like a lifetime ago now but I remember it being a stunning city.

 

Oh yeah, and I’m making an appearance in a Dispatches tv programme on Channel 4 entitled ‘The Truth about Vegans’. I filmed the interview just before Christmas and I contributed a ‘balanced’ vegan opinion (if that’s a thing?) on some pretty hard-hitting questions. I have no idea how it will come across and I predict some trolling on twitter afterwards but after writing a number of articles for The Guardian (another 2018 highlight along with my Woman’s Hour appearance) I’ve learned people get over these things relatively quickly. It’s the social media equivalent of ‘today’s headline is tomorrow’s to-fish and chip paper’, which is why I try not to get myself too upset about it. Also, after writing several books now, I’ve discovered that you can’t please everyone. Anyway, if you’re interested, the programme airs on Channel 4 at 10pm. I also have a special little collaboration I filmed with White Rabbit Pizza Co. in the offing … details to follow soon.

 

On a more personal level, we were dealt another big blow with the death of my Grandfather. We’ve had with three major losses in the last three years, which has been pretty tough – not least for me but especially for my Mother who has lost her Husband, Brother and Father in quick succession. I’m sure this has played into my somewhat doom and gloom mindset but we are getting through it the best we can, and I’m always attempting to appreciate the little moments – easier said than done.

 

What am I hoping 2019 to bring then? I think peace of mind is top of the list and that has to come from me and from within. As corny as that sounds, all the rest really doesn’t matter if you can’t be content with what you currently have. Yes, I have career plans and ambitions (not all of it food related) and I will continue to strive towards them but in the meantime, I’m taking a breather and allowing myself to be okay with not knowing how it will all unfold. Wishing you all a beautiful New Year – try not to let Brexit taint it too much.

 

New Year’s Cashew Cheese

200g cashews, soaked

Juice 1 small lemon

1/2 tbsp. good quality cider vinegar

3 tbsp. nutritional yeast

1/2 tsp. garlic powder

1 heaped tsp. sea salt (plus more to taste)

1/4 tsp. ground white pepper

1/2 tbsp. agave

200ml filtered water

2 rounded tbsp. tapioca starch

 

1. Place the cashews in a bowl, cover with filtered water and soak for at least 8hrs. Alternatively you can boil them for 30mins but the texture will be inferior.

 

2. Drain, rinse and add to a blender along with the water, lemon juice, cider vinegar, nutritional yeast, garlic powder, agave, salt and pepper. Blitz until completely smooth, scraping down the sides from time to time … depending on your blender, this could take anything up to 15mins. The ultra-smooth consistency is crucial here so don’t rush this step and add a touch more water if necessary. Check for seasoning, it may require a little more salt etc.

 

3. Transfer the cashew cream to a pan and whisk in the tapioca starch until it has completely dispersed. Over a medium heat, continually fold/stir the mixture until it begins to thicken (this could take up to 15 mins) … a spatula works best in my opinion. You should notice the texture go through several stages until it appears rubbery. If it begins to bubble or stick to the pan at any point, simply take it off the heat for a few seconds, whilst continuing to stir.

 

4. Ease the mixture, which should have come together in one, almost solid mass, into a lined Falconware pudding dish, gently easing it to the sides and smoothing with the back of a spoon or spatula. Tap firmly on the kitchen surface. Set aside to cool for about 30mins. Cover loosely with baking parchment, gently patting it down until it touches the cheese.

 

5. Refrigerate for at least 24hrs until completely firm. Remove the cheese from the mould by using the parchment to ease it out of the tin. Peel away the top layer of parchment and place an upside-down Falconware sauce dish on top. Holding the parchment to keep the cheese in place, flip the sauce dish and gently peel away the remaining parchment paper.

 

Serve as part of a platter alongside a selection of crackers, fruit, chutneys and pickles.