Vegan Cashew Cheese - The Buddhist Chef


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Condiments
Cuisine
Vegan
Author
thebuddhistchef.com
Serves
8
Preparation Time
10 minutes
Cooking Time
10 minutes

Ingredients

Basic Recipe

  • 1/2 cup cashews, raw (65g)
  • 1 tsp lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 2 Tbsp cornstarch (14g)
  • 1/4 cup de-odourised coconut oil (65ml)
  • 250ml hot water
  • 1/4 cup Nutritional yeast (12g)

Flavour - PepperJack

  • 1/4 tsp cracked black pepper
  • 1/8 tsp chilli flakes (ours are really hot)

Flavour - Blue Cheese

  • 1/2 tsp spirulina powder
  • 1 tsp lemon juice

Flavour - Fruit & Nut

  • 2 Tbsp dried fruits (apricots, dates, cranberries)
  • 1 Tbsp diced nuts (walnuts, pecans, almonds)
  • 1/2 tsp maple syrup
  • omit the garlic powder

Instructions

  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. If you want to add a different flavour to the cheese, you can add those at this stage before pouring the mixture into the ramekins. Split the mix in two if you want to flavour separately.
  6. Pour into lightly oiled ramekins (2) and refrigerate for at least 2 hours.
  7. Remove by turning upside down onto a board.

Notes

  • This cheese recipe is means to be spreadable, if you want it firmer, add more cornstarch. It will also soften more in warmer weather, so serve straight from the fridge, not a platter you prepared hours in advance.
  • This recipe makes enough cheese for two decent sized ramekins, think a normal person wheel of brie, not the crazy wedges wealthy dairy consuming people serve. As such you can try two different versions or save some for later.
  • The de-odourised coconut oil is really important unless you like the coconut aroma and mild taste, or are making the fruit and nut variety.
  • For the blue cheese, you may want to increase the acid and decrease the garlic powder. Also, I usually add the lemon juice to the recipe with rest, but least the spirulina to stir through very lightly or weave into the mix with a chopstick once its in the ramekin.
  • For people who don't use garlic, you can either use a tiny amount of asafoetida, or skip the garlic all together.
  • BE CERTAIN YOUR CORNSTARCH IS ACTUAL MAIZE CORN, NOT WHEATEN CORNSTARCH.