TGIF! I made my own cashew cheese!! The best part, there isn’t any sour milk in it. It’s pretty much pure nut protein, with some spices. It was so easy, it tastes great, and it’s the perfect thing to serve at a happy hour.
All I did was soak some cashews for six hours, drain and rinse them, then throw them in a food processor with a few ingredients that enhanced the flavor. It was so, so, so, simple.
You have to try this!
After refrigerating the block for twenty-four hours it actually looks like a chunk of cheese. It also cuts like one and has the texture of a soft cheese. You could just use it as a spread if you wanted to eat it immediately, but I wanted to experiment, and for once, I got it right on the first try.
Anyway, I have to get back to the kitchen so I can share something delicious with you tomorrow. In the meantime, try this cheese with an apple slice or a cracker and a slice of tomato. Oh, don’t forget a nice glass of red vegan wine. My favorite brand is Decoy, they do a nice job with their reds.
Calories
Fat
Carbs
Protein
Save RecipeIngredients
- 1 cup cashews
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- Pepper to taste
Instructions
- Soak the cashews in filtered water for six hours. Drain and rinse and place in a food processor. Add the remaining ingredients to the processor and blend until the mixture begins to form a ball.
- Pat the mixture into a block and wrap in parchment paper or plastic wrap and refrigerate for 24 hours.
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