Using more cashews, and perhaps toasting them some more before adding them, might improve the flavor, but you do have to make sure everything is very thoroughly pureed. Or how about using some other kinds of nuts (almonds, hazelnuts, walnuts, pine nuts), either in place of or in addition to the cashews? Or nut butters?
I'm just speculating here; I don't even like cheese, so I don't know what might make it taste more like cheese. But that's the fun of culinary experimentation, innit? ;-)
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ninetydegrees
no subject
on 2012-06-09 10:09 am (UTC)I'm just speculating here; I don't even like cheese, so I don't know what might make it taste more like cheese. But that's the fun of culinary experimentation, innit? ;-)