You are here

Member since July 2008
0
4.875

Raw Cashew "Cheeze"

What you need: 

1 1/2 cups cashews (not salted, not roasted)
1/4 to 1 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
2 dashes black pepper

What you do: 

I know two hours sounds like a long time, but you can kill that on the internet like I did.
1) Place the cashews in a medium sized bowl. Fill water 2" above cashews. Soak for two hours then drain.
2) Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheeze will set and become firmer by the next day. Then it lasts about a week in the fridge.
This is so delicious! I always pick at it while I'm processing. It is hard to wait the whole day! Use in place of ricotta, cream cheese, sliced cheese...etc.

Preparation Time: 
1 day
Cooking Time: 
Servings: 
4 to 8
Recipe Category: 

SO HOW'D IT GO?

This was so yummy and by far the best vegan cheese I've made. 

0 likes

This sounds nice and easy. Can't wait to try it but I have raw almond and raw macadamia nuts. Could I use the pulp from the almonds or replace the cashews with macadamia nuts?

0 likes

This was sooo good! I am amazed and impressed by this! Thank you so much!

0 likes

I seem to have made this three times in the two weeks since I first spotted it here! :P 

Have added a bit more water each time, and the last time it got positively satiny in my Vitamix, but still firmed up to a good spreadable consistency.  I am intrigued by the reference to Rejuvelac and what sounds like a way to make this a solid cheese, maybe even sliceable.  More info please?  I am kind of new to vegan cookery.

Also adopted the nutritional yeast addition noted in several reviews - the stuff adds a lot of umame flavor.  Anyone know if it has any B12? 

0 likes

You can make the same recipe using other "nuts" - including sunflower seeds (raw) or almonds or even walnuts (will be a little bitter). Also, you can add a teaspoon of probiotic powder to make it "ferment". If it's too moist, you can drain it through cheesecloth. Try adding other herbs or ground spices - dry mustard powder, curry powder, paprika, cayenne, turmeric, cumin, thyme, basil, or any other that you like - just use a very little bit because it's easy to over-season the "cheese".

0 likes

I make this all the time.. You should try using soaked sundried tomatoes and also use the water from them instead of plain water... it is so so good...

0 likes

i made some of this in the fridge, it is awesome....i had some last night on a romaine sub 'sandwich'

0 likes

This is great! I added nutritional yeast and fresh lemon juice.  :)

0 likes

This was awesome. Mine hasn't been sitting in fridge for 24hrs yet but it's still delicious. I just added some lemon juice. Thanks for sharing!

0 likes

I make this version of cashew cheese all the time. no soaking required. add more nut yeast and cashews to thicken if watery

Vegan Cashew Cheese

Ingredients:

    2/3 cup cashews (raw is best, roasted is still great, and try flavored cashews too)

    1/2 cup water (or slightly more)

    1/4 cup red bell pepper (raw or roasted)

    1/4 small red onion (if you're cooking for a date, or more otherwise!)

    1/4 cup yeast flakes

    2 garlic cloves

    3 tbsp lemon juice

    2 tbsp Bragg's Liquid Aminos (on the health food isle everywhere, or use lite soy sauce)

    1 tbsp sesame oil

    1 tsp sea salt (optional) if the cashews are unsalted

Put everything in a food processor and blend it until it's creamy. If it's too thick, add more water. If it's too watery, add more cashews. It should have a Cream of Wheat-like consistency, or just a bit thicker.

0 likes

Pages

Log in or register to post comments