CREAMY CASHEW CHEESE

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This creamy, perfectly spreadable cashew cheese is a real crowd pleaser. It’s not only very easy to make but also way cheaper than a storebought one. People usually ask me how I fermented it to make it so cheesy.. thing is I didn’t 🙂

Just have it on bread or serve it on a cheese platter with plenty stuff to spread it on, crunchy nuts, sweet dried fruit, vibrant fresh fruit and zingy pickled things. Add vegan charcuterie if you feel like it.

 

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CREAMY CASHEW CHEESE

This goes on everything. So tasty and cheap and easy as a bonus!
Course Appetizer, Breakfast, Snack, Starter
Cuisine American, European
Keyword addictive, all seasons, cheesy, creamy, easy, egg-free, lactose-free, raw, soy-free
Prep Time 10 mins
Resting Time 6 hrs 20 mins
Servings 1 cheese ball

Ingredients

  • 300 g Cashew nuts
  • 3 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1 tbsp plantbased butter e.g. naturli
  • 1 tsp white miso paste
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 3/4 tsp salt
  • 1 pinch black pepper
  • 1 handful dried cranberries or other dried fruit optional

Instructions

  • Soak the cashews in hot water for 20 minutes or over night.
  • Drain the cashews and add into a food processor along with all the other ingredients. Blend until smooth.
  • Wrap the cheese in cling film and form a ball. Chill it for at least 6 hours.
  • Unwrap the cheese and cover it in chopped up dried fruit if you like.

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