when i first gave up dairy, especially cheese, i became depressed. when i tried vegan cheese substitutes, i became downright homicidal. now that some time has passed, and i am slightly more level-headed, despite my dairy divorce, i am having fun learning how to live without and still find ways to love my “udderly” cheese free concoctions!
ingredients:
for cashew cream:
- 1/2 cup cashews (soaked and drained preferably)
- 1/4 cup water
- 1 tablespoon coconut oil melted
- chives to taste
- parsley to taste
- dill to taste
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon salt
- juice from 1/2 lemon
for chicken:
- 1 pound chicken breast (pounded thin if desired)
- 1/4 cup arrowroot flour
- 1/4 cup cashew or almond meal/flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 egg
- olive oil for frying
- 1 jar organic marinara (or make your own)
- to make the cashew cream, add (soaked/drained) cashews with fresh water and blend until creamy
- add additional ingredients and mix well
- refrigerate until ‘set’
- to make the chicken, heat olive oil on medium/high in a skillet and preheat oven to 425
- pound chicken into thinner breasts if desired
- on one plate whisk single egg and on another plate blend flours and seasonings
- dip chicken breasts into egg wash, then dredge on both sides in flour and place in skillet when oil is thoroughly heated
- fry for about 5 minutes on each side or until chicken is cooked through
- once cooked, place chicken into casserole dish and cover in marinara. you can put as little or as much as you like, depending on how saucy you are!
- spoon cashew cream onto the top of marinara covered chicken
- bake for 12-15 minutes or until cashew cream starts to crisp up and brown
- serve on a bed of zucchini noodles or with a side of broccoli
- note: the cashew cream consistency once baked is similar to a ricotta cheese with a slightly crisped outside.
Do you use raw cashews? How long do you soak them?
Yes, raw! Usually I try to soak for at least 3 hours. Sometimes longer if possible.
How do you blend cashew cheese?? By hand or in blender??
Hi Cindy, I use a Nutribullet or something similar, but I do use a blender type appliance.
Thank you…can’t wait to make this:))
Why do you use arrowroot in breaking for chicken? Every time is cook with arrowroot I have a thick slimy mess. Can it be omitted??
#breading!!
Why do you use arrowroot in breading for chicken? Can it be omitted ? Every time I use arrowroot it is a thick, slimy mess!!
I’ve had the same issues with arrowroot flour. I now dredge my chicken in tapioca flour and it seems to work better for me. That’s my two cents worth. Love, love, love all these super creative and yummy recipes that Jennifer shares with us!!!
You can make any version that suits you better. I have not found difficulty in working with arrowroot, which is why I use it for both baking and frying. Tapioca works well for me also.
I’m a newbie on the Paleo path and am yet to give up cheese. When I read the first line to this it really made me laugh and resonates so well with me. I think I’ll be depressed when I give up cheese. It’s my all time fave food and I could just eat cheese for dinner! Just cheese!…haha ?
Oh me too! I totally get that Nina!!! Cheese is the best (and worst)!
Adored this with chicken and decided to try it with eggplant too – holy moly!! So damn good you actually cannot tell it’s dairy free. You are a genius. Thank you!! I am so excited to eat the leftovers for lunch at work this week.
Awesome so glad you enjoyed it!
Made this tonight and it was delicious! Even hubby went back for 2nds. Thank you!!!
Well that’s awesome! Thanks!