Cashew Cheese Recipes

GO-TO CASHEW CHEESE RECIPE

Steps:

• Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
• Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
• Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

CASHEW CHEESE

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.

BEST EVER CASHEW CHEESE SAUCE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

CASHEW CHEESE SAUCE

Steps:

• Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
• Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
• Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

VEGAN CASHEW CHEESE

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.

HOMEMADE CASHEW "CHEESE" RECIPE BY TASTY

Steps:

• In a blender, combine the cashews, salt, onion powder, garlic powder, nutritional yeast, lemon juice, and 1 cup (240 ml) of water. Blend for 1 minute, until very smooth.
• In a small pot, bring the remaining water to a boil over medium heat.
• Slowly add the agar-agar flakes while whisking continuously. Continue to whisk the mixture until thick, about 2 minutes.
• Allow the mixture to cool until the steam evaporates, then add to the blender with the other ingredients.
• Blend for 1 minute, until smooth.
• Pour the mixture into a medium bowl and refrigerate for at least 1 hour, or until thickened.
• When ready to serve, invert the cashew cheese onto a plate. Slice or mash into cashew cheese spread and serve.
• Enjoy!

CASHEW CHEESE

Steps:

• In a high-speed blender or a Champion juicer with the blank plate in place, process the cashews until smooth. Transfer to a bowl and stir in the Rejuvelac and salt, mixing well. Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.
• Remove the cheese from the cloth-lined sieve. Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.