This vegan cheese is creamy, spreadable and very easy to make. You only need a few ingredients to give it an intense and delicious flavor.
Cheese is one of the most difficult things to leave behind when we start a plant-based diet for its taste because it is addictive. Though you will find a wide variety of Vegan cheeses in stores you can actually adopt homemade options.
The vegan cheeses are perfect substitutes not only for people who do not eat dairy but also for those who are lactose intolerant. This cashew cheese is very easy to prepare and is ideal for use in sandwiches, toast, on pizzas or salads. The only difficult thing about the recipe is the duration since you need to first soak the cashews and then wait for the cheese to set.
Handmade Vegan Spread Cheese Recipe
The basic ingredients of vegan cream cheese are raw nuts (1 cup), water (half a cup) and nutritional or beer yeast (2 tablespoons), which is responsible for giving the “cheese” its characteristic flavor, similar to its natural flavor. You can also add lemon juice or apple cider vinegar, garlic, some aromatic herbs (such as basil, rosemary, and oregano) and spices (such as garlic powder, pepper and paprika) to give it a more special flavor.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- 2 cups of raw and unsalted cashews (300 g)
- 1/2 cup of water (125 ml)
- 1/4 cup of nutritional or beer yeast (4 tablespoons)
- 2 tablespoons of lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon of salt
- 2 probiotic capsules (optional)
- 1/2 cup of pistachios ( 70 g)
Leave the cashews soaked in hot water for at least 20 minutes.
Strain them and put them in a food processor together with the rest of the ingredients and beat until they are perfectly mixed. For the probiotics, you only need the powders while you discard the capsules.
Place a strainer over a bowl and over a couple of gauzes, pour the mixture and tie the gauze with a rubber band. Place a cloth on top and let the cheese rest for 16 hours, preferably in a warm place.
After 16 hours, change the gauze, re-tie them with the gum, cover again with the cloth and this time leave the cheese in the refrigerator for at least 24 hours.
Remove the cheese from the gauze (it has to be hard on the outside) and reserve.
Pour into the food processor and beat until they are quite chopped. Put in a plate or bowl and top the cheese with them.
It can be served with crackers, and can be taken as any spread cheese.
Store it in the refrigerator in an airtight container for about 10 or 15 days.
We hope that you’d make out time to try out this vegan cheese and that you’d like it as much as we do. Enjoy!