Introduction
Discover the ease and delight of making your own whole foods, plant-based cashew cheese. This recipe dispels the myth that homemade vegan cheese is hard or complicated. In just minutes, you can create a creamy, delicious cheese that’s free from oils and processed ingredients. This versatile cheese is perfect for crackers, sandwiches, cooking, pizzas, and even as a pasta sauce. Give it a try and prepare to be amazed by its rich flavor and smooth texture.Best restaurants near me
Ingredients
Base Ingredients
200g raw cashew nuts: Cashews are the foundation of this cheese, providing a creamy and rich base.
2 tablespoons nutritional yeast: Adds a cheesy, nutty flavor and is packed with B vitamins.
1 teaspoon turmeric powder: Gives the cheese a vibrant color and adds anti-inflammatory properties.
Pinch of paprika: Adds a subtle smoky flavor.
2 cloves garlic: Enhances the overall flavor with a slight pungency.
1/2 lemon, squeezed: Adds acidity and brightness to the cheese.
Seasoning to taste: Use salt and pepper to enhance the flavor according to your preference.
1/2 cup water: Helps blend the ingredients into a smooth consistency.
Optional Ingredient
2 tablespoons coconut oil: For a firmer cheese, add coconut oil. It helps the cheese set harder, making it easier to slice.
Instructions
Step 1: Soak the Cashews
Begin by soaking 200g of raw cashew nuts in water for 24 hours. This step softens the cashews, making them easier to blend and resulting in a smoother cheese.
Step 2: Drain and Rinse
After 24 hours, drain the soaked cashews and rinse them thoroughly under running water. This removes any residual phytic acid, which can interfere with digestion.
