Cashew cheese
The vegan cheese that actually convinces: nutritional yeast for savoriness, lemon for tang, and an optional overnight culture for that aged, funky depth. Made from the cheapest cashew grade there is, because it's all blended.
Ingredients
Makes ~250 g
- •2 cups (280 g) SWP or LWP cashew pieces
- •3 tbsp lemon juice
- •3 tbsp nutritional yeast
- •1 tsp salt
- •1 clove garlic
- •1/4 cup water (as needed)
- •Optional: 1 probiotic capsule (for cultured tang)
Method
- 1 Soak. Soak cashews in hot water 30 minutes. Drain well.
- 2 Blend. Blend cashews, lemon, nutritional yeast, salt, garlic and just enough water for a thick, smooth paste.
- 3 Culture (optional). For tangy aged flavour, blend in a probiotic capsule, cover, and leave at room temperature 12-24 hours.
- 4 Set. Pack into a lined mould and refrigerate 4+ hours to firm up. Keeps 1 week.
Which cashews for cashew cheese?
Use SWP small white pieces — the finest, cheapest grade. Since the cheese is blended and cultured, particle size and appearance are irrelevant; SWP blends fastest and costs the least. This is why commercial vegan-cheese makers run on SWP. Formulating a product line? Request SWP bulk pricing.