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Cashew Cheese

Sourced from: Simple Veganista

I like to make cashew cheese where possible for recipes (e.g. go on nachos) because it is usually more nutritionally sound than many of the lower-cost vegan cheddar cheeses in the store which are made of coconut oil and starches. In my opinion the nutritional yeast is not optional as the original recipe suggests. If this is your first time encountering it, be aware it is commonly used for creating a "cheesy" smell and taste. Also, I do not think you need to soak the cashews but try it the first time and decide for yourself if it is worth the effort.



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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