Raw Cashew "Cheeze"
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
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.
SO HOW'D IT GO?
This was so yummy and by far the best vegan cheese I've made.
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?
This was sooo good! I am amazed and impressed by this! Thank you so much!
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?
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".
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...
i made some of this in the fridge, it is awesome....i had some last night on a romaine sub 'sandwich'
This is great! I added nutritional yeast and fresh lemon juice. :)
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!
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.
Pages