Cashew Cheese
Sourced from: Simple Veganista
Cashew cheese as made in this recipe is usually more nutritious and cheaper to make than store bought vegan cheeses. Soaking isn't a requirement.
Ingredients
- 1 1/2 cups raw cashews, soaked
- 1/2 cup water
- juice of 1 large lemon or 1 tablespoon apple cider vinegar
- 1 – 2 tablespoons nutritional yeast
- 1 small garlic clove
- 1/2 teaspoon onion powder
- himalayan sea salt & cracked pepper, to taste
Instructions
Soak Cashews: First, it’s best to soak your cashews in water before starting. There are 2 ways to soak:
Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
For a quick method of soaking, let cashews sit in hot water for 5 minutes.
Blend: Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes.
Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Chill: Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.
Store: Leftovers can be stored in the refrigerator for up to a 5 – 6 days. To keep longer, store in the freezer for up to 2 months in a freezer safe container. Let thaw in the refrigerator. Give a good stir before using.
Makes approx. 2 cups
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