As convincing as some vegan meat substitutes may be, vegan “dairy” products are usually a little trickier to get right. In particular, many people find vegan cheese substitutes unconvincing and dissatisfying. But if you open your mind a little and appreciate vegan cheese for what it is on its own instead of expecting it to taste, look, and feel exactly like cheese, you might really enjoy the flavor and texture of it in its own right. That’s what we hope you’ll get from this cashew cheese, which is as delicious as any dairy cheese if you ask us. Here’s how to make it.
Ingredients
- Cashews
- Nutritional yeast
- Lemon juice
- Garlic powder or crushed garlic
- Salt
- Pepper
- Water
Instructions
- Soak a cup of cashews in water, at least for two hours but ideally overnight
- The next day, put the cashews, nutritional yeast, lemon juice, garlic powder or crushed garlic (or both if you really like garlic flavor!), salt, and pepper in a food processor
- Pulse until you achieve a coarse, mealy texture
- Add water and process until the cheese gets smooth and thick
- Add more seasoning to taste
This cheese will keep in the fridge for five to six days, and is a great recipe to experiment with you if you want to add things like herbs or dried fruit.
