Making vegan cheese using cashews is a popular and delicious alternative to dairy cheese. Here’s a basic recipe to guide you:
Ingredients:
- 1 cup raw cashews (soaked in water for 4-6 hours or overnight)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder (optional)
- Water (as needed for consistency)
Instructions:
- Drain and rinse the soaked cashews thoroughly.
- Place the cashews in a blender or food processor.
- Add nutritional yeast, lemon juice, apple cider vinegar, salt, and garlic powder (if using) to the blender.
- Start blending on low speed and gradually increase to high speed. Blend until you achieve a smooth and creamy consistency. If the mixture is too thick, you can add water, one tablespoon at a time, to reach the desired consistency.
- Taste the mixture and adjust the seasoning according to your preference. You can add more salt, lemon juice, or nutritional yeast if desired.
- Once you’re satisfied with the taste and texture, transfer the mixture to a clean container or a mold if you prefer a specific shape.
- Refrigerate the cheese for at least a few hours or overnight to allow it to firm up and develop its flavors.
- Once chilled and firm, your vegan cashew cheese is ready to be enjoyed!
You can use this vegan cheese as a spread, dip, or topping for various dishes. Feel free to experiment with additional flavors and seasonings to customize it to your liking.
