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?

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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!

STUNNING SUN-DRIED TOMATO 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 !

Try this AWESOME ALMOND CHEESE

Cheer up with this cashew cheese!

Cashew_Cheese_2_Fotor 

Ingredients you’ll need for a recipe:

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.

Awesome-> SIMPLY SUPER SOUR CREAM

Read source post here.

Special Thanks to One Ingredient Chef and Andrew Olson for his great work and posting this. All pictures are from that post.

 

 

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