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8 Friday, September 8, 2017brooklintowncrier.com Story Idea? editorofBTC@gmail.com A few weeks ago, I met my sister in Kensington market for lunch. I love the vibe of Toronto and its eclectic neighbourhoods. The market was busy with several large health foods stores to explore. I purchased some new plant-based food products, including one I loved, a "nut cheese" called Un "Brie"-Leviable. Shaped like a piece of Brie cheese, it was made from organic cashews and had very few ingredients. It was by far one of the best new products I've recently tried. Cashews are a great nut and are used in a lot of plant-based recipes to replace dairy. Cashew milk is creamier than almond milk so it's wonderful for smoothies and baking. As well, cashews can be used to create "cheesy like" sauces and dips. A friend of mine throws a handful of cashews into her smoothies with some water and you have instant cashew milk. They're a fine snack food and are extremely versatile since they can be used in smoothies, stir-fries, sauces, and baking. Like most nuts, they are high in fat but the good news is that these fats are mostly mono-unsaturated and poly-unsaturated. I wouldn't suggest eating them in large quantities but they are one of the most nutritious nuts. Of course, if you have a peanut allergy, it'd be best to avoid nuts in general. If using them in sauces, they're best soaked in water and then processed in a high-speed blender. Not soaking them will make a grainy textured sauce. Nothing will replace cheese in taste, but if you are looking for a creamy texture, try cashews. Here's a basic cashew cheese recipe. If you're creative in the kitchen, you could try adding garlic and dill or whatever spices you enjoy. It's vegan and gluten free. Serves: 12 Ingredients 1 cup raw cashews (soaked) ¼ cup filtered water ¼ cup nutritional yeast 2 Tbs. lemon juice 2 cloves garlic 2 Tbs. white wine (wine you'd drink) or use 1 Tbs. raw apple cider vinegar 1 Tbs. Dijon mustard sea salt and pepper to taste Instructions Add all ingredients into your Vitamix or high speed blender and blend until thick and creamy. It will have the consistency of stirred cream cheese but will harden a bit over night. Store in the refrigerator for up to 5-7 days. Nut cheeses are calorie dense so keep that in mind before you gobble up the whole recipe. Sheree's hack: Pre-soak cashews in water then freeze in individual freezer bags or containers so you always have some soaked cashews on hand. (This tip came from my Mom.) Plant-Based Eating by Sheree Nicholson Going nuts for cashews Kinsmen Park Gazebo needed a refresh, so.... ...In stepped the 2nd Brooklin Scouts troop who all lent their painting skills to give the structure a fresh new look.