Kombucha Cashew Cheese Recipe 395

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CASHEW CHEESE



Cashew Cheese image

Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 3/4 cup

Number Of Ingredients 6

1 cup raw cashews
1/3 cup water
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder

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.

Nutrition Facts : Calories 56 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

KOMBUCHA CASHEW CHEESE RECIPE - (3.9/5)



Kombucha Cashew Cheese Recipe - (3.9/5) image

Provided by andreajayros

Number Of Ingredients 6

1 cup raw cashews
1/4 cup nutritional yeast
1/4 cup raw Kombucha tea (I brew my own, learn how!)
1 tablespoon fresh lemon juice
1 teaspoon sea salt
2 tablespoons fresh herbs of choice (I like basil & rosemary)

Steps:

  • In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached. Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball. Place the ball & bag into a bowl, and drizzle a little more Kombucha over top. Cover with a towel and leave on the counter overnight, and up to 3 days to "ripen". Check cheese often to test flavor and ferment. Once happy, eat it!

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