Cashew Nut Cheese Recipes

VEGAN CASHEW CHEESE

Steps:

• Place all ingredients in a food processor and blend until smooth and combined.
• Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.

VEGAN CASHEW CHEESE

Steps:

• Soak, drain, and rinse cashews.
• Place in a food processor, along with lemon juice, salt and black pepper.
• Pulse for about 1 minute to combine ingredients.
• Add water and process until completely smooth, about 2-4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
• Is it seriously that simple? Yes lovers, it is.

HARD SLICEABLE CASHEW CHEESE

Steps:

• Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
• Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
• Blend until smooth.
• Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
• Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

VEGAN CREAM CHEESE

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
• Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
• Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

GO-TO CASHEW CHEESE RECIPE

Steps:

• Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
• Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
• Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

CASHEW CHEESE

Steps:

• Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

CASHEW CHEESE SAUCE

Steps:

• Drain the cashews and discard the water they were soaked in.
• Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
• Use straight away or add to a container and store in the fridge for up to 3 days.

CASHEW NUT CHEESE

Steps:

• Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.