This recipe is not something new for vegans, but it was about time to share. A lot of people that want to follow (a more) vegan diet have a problem cutting out cheese. I wrote about nutritional yeast here, but that’s not cheese in its shape or for some not cheesy enough in its flavor. So it was about time to share my variation on how to make vegan cheese. There are many recipes out there, but the basic ingredients are always the same. But how to make vegan cheese?
Is cheese unhealthy?
Animal cheese is a great source of calcium, protein, vitamin A, zinc, sodium, and vitamin D. However cheese is also a high-fat food and mostly of the saturated kind. And cheese of course contains lactose, a sugar that can’t be digested by lactose-intolerant people. Some of us can be allergic to whey or casein, these are the proteins found in milk.
Here we go guys! Vegan Cashew Cheese!
An easy and simple vegan cashew cheese that’s perfect, cuttable and delicious!
- 1 cup raw cashews, soaked at least for an hour or overnight
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 2 tbsp nutritional yeast (optional, but highly recommended)
- Celtic sea salt
- 1/4 teaspoon garlic powder
- topping :
- 1 tbsp chia seeds/pumpkinseeds/sunflower seeds
- 1 tsp black pepper
- Rinse the soaked cashews in cold water and mix until smooth in a food processor or blender, for about 10 minutes. You might need to stop and scrape the sides of the machine with a spoon.
- Add the remaining ingredients and mix until smooth.
- Roll the cashew cheese in baking paper. Let the roll stand up and press down with the flat of your hand, making a round.
- Let sit in the fridge for at least one hour.
- Mix the ingredients for the topping and gently press on top of the cheese.
- Keep cold until serving.
photos by the green creator (c) (copyright)