Get fancy with this delightful appie or brunch dish. Who can say no to savory smoked cashew cheese on freshly toasted bread?
Drain the soaking water from the cashews. Rinse and drain them in fresh water.
In a high-powered blender, combine cashews, lemon juice, nutritional yeast, miso paste, sea salt, smoked paprika, white pepper, and probiotic powder. You’ll need to stop the blender frequently to move the mixture around with a spoon or spatula and scrape it off the sides to get it smooth.
The cashew cheese mixture can be wrapped in a double layer of cheesecloth and placed in sealed container to achieve a round shape. Alternatively, scoop the mixture into a jar with a lid and let it set in the fridge for at least 24 hours (up to 36 hours for a stronger flavor).
For the poached pears, bring water, lemon juice, sugar, cinnamon, and peeled ginger to a boil in a pot.
Meanwhile, peel the pears, cut them in halves, and remove the core and seeds.
Once the poaching liquid is boiling, place pears in the pot and let them simmer at a low boil for 20 minutes. To prevent pears from poking out of the liquid you can cut a circle of parchment paper the circumference of your pot, cut a small hole in the centre, and place it on top of the liquid in the pot.
Just before serving the toasts, heat a pan over medium heat with oil and thyme sprigs. Fry for 1 to 2 minutes until crispy, but still contain some color.