Vegan Cashew Cheese

I have always eschewed cheese, aside from a Sharp, salt flecked cheddar, it has never interested me, in fact, present me with a cheeseboard and I will devour the nuts and fruit, leaving the cheese to anyone else who wants it.

But this is an entirely different commodity. In fact, it’s far-fetched to call it cheese, the namesake being more akin to the mouthfeel and emotions it evokes. Creamy, smooth, protein and umami packed, this one will grace any cracker…

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vegan cheese, cashew cheese, cheese, homemade cheese, high protein

Yield: 4

Author: Suze Morrison

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Vegan Cashew Cheese

Prep time: 20 MinInactive time: 4 HourTotal time: 4 H & 20 M

Creamy, smooth, protein and umami packed, this one will grace any cracker…

Ingredients

• 250g Cashews, soaked in cold water for 12 hours
• ½ tsp Flaky Salt
• 50ml Cold Water
• ¼ tsp Cracked Black Pepper
• 2tbsp Nutritional Yeast
• 1/4tsp each Sesame, Poppy Seeds, Dried Mixed Herbs

Instructions

1. Drain the cashews and add to a high-speed blender. Pulse to break them down. Add the salt and the nutritional yeast and pulse again.
2. Gradually add the water whilst blending, stopping when you have a thick, homogenous paste. Add the black pepper and briefly combine.
3. Press the cheese into a bowl lined with muslin and weigh down the top with something heavy.
4. Pop in the fridge for 3-4 hours. Meanwhile combine the seeds and mixed herbs on a plate.
5. Unwrap the cheese and roll the top and sides in the seeds.
6. Serve on crackers & bread, any leftovers will keep in the fridge for 4 days.

https://gourmetglow.co.uk/recipes/vegan-cashew-cheese