When we first decided to transition to a plant-based diet, I learned quickly that cheese was my Achilles heel. I used to enjoy making my own cheese and found that I missed both the taste and texture. From time to time, the cheese aisle continued to beckon and I even feared that I might not ever be able to truly say I’d given up dairy completely. Then I learned how to make cashew cheese, and even better, it was incredibly easy to make. This simple cashew cheese is the perfect dairy-free addition to any plant-based platter, stuffing a peppadew or serving on canapes.
- 400g raw cashew pieces
- 2 probiotic capsules
- 1 tsp sea salt
- 12g ( 4 Tbsp) nutritional yeast
- 2 – 3 tbsp lemon juice
Soak the cashew nuts, preferably overnight or for a minimum of 4 hours. Drain the cashews, rinse then put in a high-speed blender with 1/2 cup of fresh water and blend until smooth.
Break open 2 probiotic capsules and add the contents to the blender. Blend briefly and leave overnight at room temperature to ferment.
Finishing cashew cheese is easy, add the nutritional yeast, salt, lemon juice with ¼ cup of water to the blender and blitz Depending on how thick the cashew mixture is, with the motor running, keep adding water by the tablespoon until you have a thick smooth paste. without being too liquid.
For a shaped cheese, line a mold with muslin or cheesecloth, spoon in the mixture and set cover over the top. Let it rest in the fridge. Within a day it should be firm enough to hold it’s shaped, the longer it’s left the more moisture will evaporate and it will become firmer.
Chef’s Tip -While Cashew Cheese can be served immediately, the flavour will become more cultured, souring (pleasantly) in flavour if stored in the fridge for a few days.