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Cashew Cheese Two Ways
[Vegan]

NF By: Nathalie Fraise

Author Bio

Nathalie is a natural foods chef and nutrition educator, and the creator of the Vanille... Read More

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Cashew Cheese Two Ways [Vegan]

Dairy Free

Thanks to nutritional yeast, this cashew-based cheese really does taste like cheese, albeit a soft one, and is a very satisfying snack, dip, or appetizer. What's great about cashew cheese is that the base stays the same throughout most recipes, and to create a variety of flavors, one simply has... Read More

Ingredients You Need for Cashew Cheese Two Ways [Vegan]

For the Base:

2 cups raw cashews, soaked for about 2 hours
1/2 cup water
2 teaspoons probiotic powder

For the Black Pepper Onion Cheese:

1 heaping tablespoon nutritional yeast
3/4 teaspoon sea salt
1/2 teaspoon dried onion powder
1/4 teaspoon freshly ground black pepper

For the Garlic Herb Cheese:

3 tablespoons finely chopped, mixed fresh herbs (basil, marjoram, oregano, tarragon, parsley, etc.)
2 tablespoons finely chopped fresh chives
1 garlic clove, minced
3/4 teaspoon sea salt
1 teaspoon fresh lemon juice
2 1/2 teaspoons nutritional yeast
A pinch of freshly ground black pepper

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How to Prepare Cashew Cheese Two Ways [Vegan]

Drain and rinse the cashews.
Place cashews and water into a blender and blend on high until smooth, about 5 minutes. You might need to stop and scrape the sides a few times. If the mixture is too dry, add a little more water, but you don’t want it to become runny, so be patient.
Place the cashew mixture into a medium bowl. Mix in the probiotic powder, this will help ferment the cheese. Cover with a kitchen towel. Allow the mixture to sit at room temperature, and ferment, for 12-24 hours.
Divide the “cheese” into 2 equal portions.
Into one portion, stir in the nutritional yeast, salt, onion powder, and black pepper. Mix until well combined.
Into the second portion, stir in the herbs, chives, garlic, salt, lemon juice, nutritional yeast, and black pepper. Mix until well combined.
Transfer each cashew cheese mixture to a bowl or ramekin. Smooth it out with the back of a spoon, and cover.
Refrigerate for at least 12 hours.

Notes

The cheese will keep, refrigerated, for about a week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.