HOW TO : cashew cheese

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you know the drill – episode 5 of my new vegan cookbook video extravaganza !
1 video every 2 days for two whole weeks – almost done now kids.

i think you’re going to like this recipe – how to make your own vegan cashew cheese, so easy and tasty as can be.

follow this link if you want to buy my book ( in swedish ).
let’s watch !

this recipe is part of a nut “cheese” platter i’ve included in the cookbook, one of 5 such buffet style chapters. so the fig paste and the buckwheat crackers you see in the pics are a part of that nut platter chapter too.

notbricka7notbricka8

cashew cheese
300 ml / 1¼ cups cashews, soaked overnight
1 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp nutritional yeast (optional, but highly recommended)
salt

coating :
50 ml / ¼ cup chives, chopped
1 tbsp black sesame seeds
1 tsp black pepper

– rinse the soaked cashews in cold water and mix until smooth in a food processor or blender, for about 10 minutes. you might need to stop and scrape the sides of the processor / blender with a spoon.
– add the remaining ingredients and mix until completely smooth.
– roll the cashew cheese in parchment paper. stand the roll up and press down with the flat of your hand, making a wheel. let sit in the fridge for at least one hour.
– mix the ingredients for the coating and gently roll the cheese in it until it’s covered. you might need to press the coating down a bit with your fingers to make it stick. keep cold until serving.

notbricka12

uh-oh only two episodes left – next one’s up in just 2 days !

love // jenny

26 Comments

  1. Francis Krüger

    Muito lindo seu tutorial . obrigada por fazer com tanto carinho . amei a receita !!

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  4. LOOKS GOOD and easy… I was wondering if you could bake it to…would you recommend baking it to create a rind.

  5. Is nutritional yeast the same as bakers yeast? I have yeast that I use to make bread, is this the same thing? Thanks! This looks delish.

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  8. How long will it keep? Thank you for posting! It looks great and the video is beautiful :)

    • jennymustard

      hahah i’ve never had it around long enough for it to go bad :P
      so i couldn’t say. keep it in the fridge in an airtight container and it should stay good for a few days, maybe a week ?

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  10. I tried it today, but its so sticky its imposible to do anything with that.. No coating for my cheese :(

  11. Natalie Trépanier

    Too sticky! I’m having this same problem this morning… Ok so this means I have too much moisture left in my cashew after rinsing or they absorb differently. I put my rolled up tube in the fridge and will let it dry and chill all day. I think it will be perfect to handle later…
    Thanks Jenny! I have tried several of your recipes, and love them :)
    And I love your simple and minimalist esthetic.
    Natalie

    • Natalie Trépanier

      Well just so , an hour later I took it out from the fridge and I was able to shape and roll it in the chive-pepper mix…
      Cool!

  12. Is nutritional yeast the same as bakers yeast? I have yeast that I use to make bread, is this the same thing? Thanks!

    • No, please don’t put normal yeast in food that isn’t bread or anything like that. :) Nutritional yeast is more like a spice that has a cheesy flavour, which is why vegans use it. It’s really good and you should try it.

      • Cool! Thanks for explaining why nutritional yeast. I did not know if it was flavorless and it was just used for a nutrient component. It may react poorly with my medication, but if it tastes like cheese, I may just roll the dice on that one! LOL

  13. … And what good does the yeast for the chees when it “only” rests for one hour?

  14. Hi!

    I noticed you don’t use salt in this recipe – is that what you use the nutritional yeast for? I’m a fan of not using added sat in cooking but I’m also trying to make this recipe for my family, who are not vegan like I am and are still very salt-addicted from all the processed animal products they consume. Would you recommend adding some salt for their benefit? In other words – would this cheese taste good to me (someone desensitized to salt) but not to people who eat salty cheese on a regular basis?

    Thanks so much, I enjoy and am inspired by all you do!

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