Vegan Cashew Cheese
Creamy, soft and cheesy vegan nut cheese made from cashews. Perfect for vegan entertaining!
Servings 10 people
Calories 161kcal
Ingredients
- 2 cups raw cashews , soaked overnight
- 3 cloves garlic , minced
- 1 lemon , juiced
- 2 tbsp apple cider vinegar
- 3 tbsp nutritional yeast
- 1 tbsp psyllium husk (optional, to help with binding)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- poppyseed (optional for sprinkling)
Instructions
- Drain soaked cashews and add to food processor along with minced garlic, lemon juice, apple cider vinegar, nutritional yeast, psyllium husk, garlic powder and onion powder. Blend until smooth and creamy.
- Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). Scoop cashew mix onto cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
- Place cheese in refrigerator to set for at least 6 hours, preferably 12 hours or overnight, until there is no more excess moisture, and it holds its form when released from the cheesecloth. (I left mine in the fridge overnight)
- To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands as needed, then sprinkle with poppyseed to coat. (Handle gently as the cheese is soft). Enjoy with fresh cut vegetables, fruits, and crackers.
Notes
Cheese will hold its form out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days. Cover with cheese cloth or clean towel to stop from drying out.
Soak the cashews in boiling hot water to speed the process of soaking, letting soak for 1.5 hours, instead of soaking overnight. Drain and proceed with recipe as instructed.
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Nutrition
Calories: 161kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin C: 6mg | Calcium: 17mg | Iron: 2mg