Vegan Cashew Cheese Recipes

Steps:

• Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
• Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
• Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
• Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.

Steps:

• Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
• Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
• Serve right away or let chill in the refrigerator before serving.

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.

Steps:

• To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them.
• Whiz first 7 ingredients in blender or food processor until nuts are liquefied.
• SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated.
• Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min).
• With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top.
• Refrigerate until set and slice as needed.
• To use as a spread or dip, do not add Agar Agar.
• When the loaf version is set, my mom slices into ½ sections. She puts them side to side with clear wrap in between and freezes then for individual later use.

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.