Seriously Divine Cashew Cheese
Fantastic ‘n flavorful vegan cheese
This is GOLD! Seriously, this simple cheese is so delicious –it’s a must try! Just soak, blend and you’re done! It doesn’t get any easier, does it?
Owing to their soft creamy texture and neutral flavor, cashews are a great base for vegan cheese. This recipe calls for garlic and lemon, which lend the cheese a flavor profile that’s a tad tangy and very divine! As this cheese has a neutral taste, it can be flavored in a myriad ways. Explore by adding fresh herbs of your choice or spices that you fancy to pick one your favorite one. Add a tad bit of turmeric for a vegan ‘cheddar’ or a little mustard for a zingy salad dressing, or saffron to make it more exotic. Let your taste buds be your guide and you’re going to end up designing your very signature cheese!
It’s not only on the flavor front that this cheese can be tinkered with. It’s texture can also be adjusted to suit its use. Leave it a little thicker and add to make soups and pasta sauce creamier. Thin it down to use as a garnish. Enjoy as a dip or a spread or even in a baked dish !
Cheer up with this cashew cheese!
Ingredients you’ll need for a recipe:
- 1 1/2 cups raw cashews
- 1/2 cup water (to start)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Soak the cashews! Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours. This is incredibly important because it will soften the cashews, allowing them to be fully blended – no one likes little chunks of cashews in their sauces.
- Then, drain the cashews and add all ingredients (cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, black pepper, and salt) to a high-powered blender like a Vitamix and blend until smooth. This will likely be very thick and you will need to manage the speed to ensure that it continues blending. If it’s too thick, add a little more water.
- Chill. Spoon the cheese into a jar or container and refrigerate. Cashew cheeses become much better after refrigerating for several hours. The texture improves and the flavors blend together perfectly.
The final texture will be solid, but spreadable. You can easily thin it out (such as for pasta sauces) by adding more water. If stored in a sealed jar, the cheese will last for about a week in the refrigerator.
Special Thanks to One Ingredient Chef and Andrew Olson for his great work and posting this. All pictures are from that post.