Vegan Cashew Cheese

Votes: 2

Time: 16 hours 20 minutes
Complexity: easily
Quantity: 500 gr.

A small wheel of cheese always looks elegant on a plate with crackers, and this vegan version is no exception. This recipe makes two wheels of cashew cheese, so you can serve one at a party with appetizers and save the other for snacking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups shelled raw cashews
1/4 cup lemon juice
1/4 cup organic refined coconut oil
2 teaspoons coarse salt
0.5 tsp ground white pepper
3/4 cup cashew milk
1/4 cup finely chopped fresh parsley
Crackers, for serving
Special equipment: powerful blender; cheesecloth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cashew nuts, lemon juice, coconut milk, white peppercorns

Cooking the dish according to the recipe:

Place the cashews in a bowl and pour in 4 cups of water. Cover with plastic wrap and let sit for 8 hours or overnight.
Drain the cashews and place them in a high-power blender along with the lemon juice, coconut oil, salt, white pepper, and 0.5 cups of cashew milk. Blend the mixture, stirring with a spatula as needed. Add the remaining 1/4 cup of cashew milk and blend until smooth. Stir in the parsley.

Fold the cheesecloth in half and line 2 small bowls with pieces of double cheesecloth, leaving overhangs.
Divide the cashew mixture into two bowls and cover completely with cheesecloth. Wrap in plastic wrap and refrigerate for 8 hours or overnight. Serve the cheese cold.

Categories:

recipe / Vegan dishes / Blender / Appetizers / Sandwiches / Sauces / Spreads / Food Network - recipes

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