How To Prepare Nut Cheeses

Recipe

Recipe submitted by Fatimah

Vegan  Easy 
20 mins  4 Servings

Description:

    Equipment: Food processor

  • This go-to cashew cheese recipe allows you to whip up a creamy and delicious vegan cheese at home. Quick and easy—no fermentation required!
  • I use a food processor when making my go-to cashew cheese. This creates a texture similar to ricotta cheese and hummus.
  • Cashew cheese is very versatile can be served at any meal. Used in lunch bowls, salads, pasta recipes, dips, spreads, and sandwiches.
  • Enjoy the process and be creative with the spices, herb and veggies that you use to flavor your cheese.

Ingredients

    Cashew Cheese with Basil
  • 1 generous cup raw cashews soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed well
  • 2 tablespoons of nutritional yeast
  • 1 Tbsp olive oil
  • 1/4 cup freshly squeezed lemon juice
  • Small hand full of Fresh Basil
  • 1/2 teaspoon salt, more as needed
  • 1/4 cup water, more as needed

Directions

  1. Place the cashews, nutritional yeast, lemon juice, salt, in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal consistency Scrape the sides of the food processor down with a spatula.
  2. 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.
  3. Taste the cashew cheese and add lemon, salt, basil to taste. If you like, pulse in other fresh herbs or spices.
  4. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.