Ingredients
1 cup cashews, soaked
1 batch cashew pulp (from cashew milk)
½ Tbsp apple cider vinegar
juice of 1 lemon
200 mL filtered water
1 tsp sea salt
3 Tbsp nutritional yeast
2 Tbsp tapioca starch
Directions
Cashew Cheese
Soak: 4 hours, Prep: 20 minutes, Set: 24 hours
Looking for the perfect plant-based recipe to satisfy your cheese craving? Turn your Cashew Milk pulp into this yummy vegan, sliceable Cashew Cheese. Pair this recipe with our Gluten-free Seed Crackers and Beet Hummus to make the ultimate snack plate!
Servings: 4
Ingredients
1 cup cashews, soaked
1 batch cashew pulp (from cashew milk)
½ Tbsp apple cider vinegar
juice of 1 lemon
200 mL filtered water
1 tsp sea salt
3 Tbsp nutritional yeast
2 Tbsp tapioca starch
Directions
Step 1
Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
Step 2
Once they are soaked, drain and rinse. In a food processor add all of the ingredients.
Step 3
Blend until completely smooth for about 5-10 minutes, depending on your food processor, scraping down the sides with a spatula. Add salt, if needed, and transfer cashew mixture into a small-medium sized pan.
Step 4
Continually fold mixture with a spatula over medium heat until it begins to thicken and come together. This should take about 5-10 minutes. It should turn into an almost solid gooey mass.
Step 5
Take off the heat and transfer into a lined porcelain dish of your choice.
Step 6
Gently ease it to the sides and smooth the top with a spatula. Cover with parchment paper and let sit in the refrigerator for at least 24 hours until completely firm.
Step 7
Peel away the top layer of the parchment paper and flip cheese onto a small plate. Enjoy on a cheese platter with some fresh fruit and gluten-free seed crackers.