Cashew Cheese - The Buddhist Chef

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Cashew Cheese

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Description

Cashew nuts are vegans’ “go-to” ingredient for good reason. They’re creamy, versatile and easily made into creams, sauces and, above all, cheese! Here’s a well-rounded easy cheese recipe. You can throw in herbs, chopped walnuts, dried fruits and spices, in line with your mood and preferences at that moment. As an entrée or snack paired with a few crackers, this cheese will surely appeal to all!

*This is meant 
to be a spreadable cheese, if you want a firmer  cheese, you might want to add more corn starch.

Ingredients

1/2 cup cashews (65 g)
1 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon salt
2 tablespoons cornstarch (14 g)
1/4 cup deodorized coconut oil, melted (65 ml)
1 cup water (250 ml)
1/4 cup nutritional yeast (12 g)

Directions

1
Soak the cashews for 10 minutes in boiling water.
2
Drain cashews and place in a blender along with the rest of the ingredients.
3
Process until smooth.
4
In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.
5
Pour into lightly oiled ramekins and refrigerate for at least 2 hours.
6
(If you want to add a different flavor to the cheese, you can add either 1 tbsp truffle oil, crushed black pepper or chopped jalapeño before pouring the mixture into the ramekins.)
7
Remove by turning upside down onto a board.