Vegan Cashew Cheese

Vegan cheese is super tasty and extremely versatile! The picture just shows one serving suggestion using fresh cucumber slices, cherry tomatoes and basil.

This basic recipe for one serving can easily be made into 3 variations. Solid style for a cheese ball etc. Cream Cheese style for spreading or dipping and a Cheesy sauce.

Tip: The prep time of 15 minutes includes the blending but the cashews do require soaking overnight. Also, see notes on recipe regarding blenders.

Hint: See notes on recipe for variation ideas.

Prep time: 15 mins

Dairy Free

Dressings and Sauces

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of raw cashews (35g)

1 teaspoon of fresh lemon juice (start with half the amount and add more to taste)

1 teaspoon of extra virgin olive oil

2 to 4 teaspoons of water depending on the required consistency

1 teaspoon of nutritional yeast flakes

1 pinch of dried garlic powder

1 good pinch sea salt

Method

Place the cashew in a small bowl and completely cover with water. Soak for a minimum of 8 hours or overnight.

Drain and rinse the cashews then place in a blender* with the remaining ingredients, starting with only 2 teaspoons of water. The amount required can depend on the type of cashews and time soaked.

Pulse the mixture until it form a crumb like texture then blend at high speed until you get a smooth consistency, stopping and scraping down the sides when necessary.

This step is when you either leave it as is or add in whatever you like for different flavours! Pretty much any herbs and spices will work along with fresh veggies like shallots, capsicum or garlic.

The next step depends on the result you want to achieve.

Choice 1. As is you can place the mixture in a cheesecloth lined sieve over a bowl, form into a ball gathering the cheesecloth and securing with a rubber band. Leave in the fridge for at least 6 hours then place on a plate and cover with desired toppings
Choice 2. Add the extra teaspoon of water and use as a spread or dip. You can mix any flavourings in while it's still in the blender.
Choice 3. Add enough water to make a yummy cheese sauce, again adding in any flavourings while you're going.

*Not all blenders are created equal. For this small amount you will need a very fast blender or food processor with a small jug or bowl.
A high speed blender with a small attachment jug will make this a quick job but anything less can be very time consuming to get the right consistency.
If you only have a regular blender or food processor we suggest doubling or even tripling the ingredients to make it come together more quickly. It will keep in the fridge for a week or 2.

Calories: 251
Protein: 6.5
Carbs: 6.2
Fibre: 2.1
Fat: 21.8

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