Making your own cheese gives you a real sense of accomplishment. It’s like old timey homesteading and brings out something primal in us. The nice part is that all the ingredients can be found at your grocery store. The point is that you take those ingredients and create something that you might never have done before! The bonus is that cashew cheese, unlike oil based vegan cheeses, this is actually pretty good for you. Of course both cashew and traditional cheeses are high in fat, but cashew cheese has no cholesterol and contains a bounty of other nutrients.
Homemade Cashew Cheese
Course: Snacks, AppetizersCuisine: VeganDifficulty: EasyServings
12
servingsPrep time
25
minutesCooking timeminutes
Total time
25
minutesIngredients
1 cup of raw cashews
2 Tbsp nutritional yeast
Juice of 1 lemon
Chopped chives and or herbs of your choice, like garlic etc.
Salt to taste
Directions
- Soak the cashews overnight, or if you’re in a hurry you can boil them for 15 minutes but we find that the soaking method gives a better consistency.
- Drain and rinse the nuts.
- Add the nuts to a food processor or high speed blender with the lemon, nutritional yeast and salt.
- Blend until smooth. If the mixture doesn’t blend nicely try adding a Tbsp of water.
- Transfer the cheese to a bowl and mix in your choice of herbs.
- Cover and refrigerate for an hour or so and the cheese will firm up.
- Serve with crackers, baguette or cut vegetables.
Notes
Cashew Cheese