Cashew Nut Cheese
This vegan cashew nut cheese was a life saver for cheese lovers! I missed cheese as soon as I became a vegan so immediately commenced the hunt for substitutes and found this cashew nut cheese. Personally, I believe there is nothing that beats cheese and biscuits and a glass of port next to a burning fire!
This recipe is very easy to make and versatile so you can play around with it to add different flavours.
- 1 cup cashews
- 2 cloves garlic
- Pinch Himalayan or quality sea salt
- 1 cup nutritional yeast flakes
- Filtered water to blend
- 1 tablespoon chilli flakes or dried chives (optional)
- Soak 1 cup cashews in filtered water for at least 2 hours.
- Sieve and discard the water.
- Using a high powered blender (I use a Vitamix), or food processor, blend the nuts with 2 garlic cloves adding more water as needed to turn this into a consistency almost like very thick porridge.
- Spoon the mixture into a nut bag, muslin cloth or use some plain pop socks (not coloured as the dye will run into your cheese (also please rinse the socks to remove any excess fibres before using).
- Strain gently to remove excess moisture.
- Then place in a colander with a weighted top over a bowl to catch the drip water. Then cover lightly with a tea towel and leave on the side.
- After 18-24 hours – remove from the colander turn the cheese out of the cloth.
- In a clean bowl fold in to your nut mix 1 large pinch Himalayan salt and 1 cup of nutritional yeast flakes.
- If you wish to add more flavour, you can also add chilli flakes or chives to your mixture (as per picture).
- Shape into a cheese ball with your hands and roll in more nutritional yeast and sprinkle with salt.
- Top with a slice of garnish (chilli, herbs, etc).
- This can be kept in the fridge for a couple of weeks in a sealed container. That’s if it lasts that long!
- For maximum taste, I like to serve mine with seeded toast and caramelised onions (fried in balsamic vinegar).