Tuesday, 23 July 2013

Vegan Cashew Cheese Recipe




So I thought I should post the recipe for the cashew cheese I used. I had seen lots of recipes for it, and thought it looked easy enough, so I tried my own :)
I used my food processor for this, but I think a good blender would work fine too, you may need to just stop and start a little more than with a food processor, just to push down the sides.
Also, I used a herb in mine to make it a little tastier.. for some reason I had seen dill at the supermarket and thought it would be nice, but as with most cheeses, any fresh herb would suffice!
I found that this cheese ended up tasting a like a ploughman's cheese. I used to love one certain brand, and this is very close to that! I was very pleasantly surprised!

Ingredients

Raw cashews - 1 1/2 C
Nutritional yeast - 1/4 C
Garlic Salt - 1t
Onion Powder - 1T
Juice from 1/2 lemon - be careful with not adding too much to make it overly lemon-y.
Canola oil - 1T
Dill (or other fresh herb) - diced - 2T

Method

  • Soak the cashews - I've read a lot of people saying overnight, I only soaked mine for 4-5 hours, so if you know you want to make it that evening, soak in the morning, or if you want to the next day, then do it the night before :) easy. (I am very poor at remembering to soak things the night before, which is why I generally opt for the day soak)
  • Drain and rinse the cashews, and place in the food processor or blender with the nutritional yeast, lemon juice,  garlic salt, onion powder and oil.
  • Blend - scraping down the sides of the food processor every minute or so.
  • Keep processing until it becomes smooth.
  • Add in the fresh chopped herbs and blend until combined.
  • Serve in a cute bowl, and eat with EVERYTHING! I stored mine in the fridge overnight covered in some plastic wrap and it tasted just as good the next day.
So far we have served it on fresh bread, toasted bread, crackers, and on our yummy Vegan Burgers!
Also, stay tuned to see how this cheese turns out in my Lasagna this weekend!




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