You only need two ingredients to make cashew cheese, but if you are making your own rejuvelac, allow at least 3-4 days to make it. The first step to many of the recipes in the book is making this cultured cashew cheese. I recommend the Artisan Vegan Cheese cookbook if you'd like to try all kinds of cheese recipes from aged cheddar to brie. Once you've mastered this simple cashew cheese, you can experiment with all kinds of vegan cheeses! My Sunflower Cashew Cheese is another great variation to try (those raw cashews get expensive!). If you're new to vegan cheese making, this is an easy first recipe to try since it cultures quickly! Culturing your cashew cheese gives it a tangy flavor similar to dairy cheese. While it may seem intimidating to culture cheese in your home kitchen, once you get the hang of it, you'll want to try all kinds of more advanced recipes. If you're looking for more from your vegan cheese and haven't tried cultured cashew cheese yet, there's no time like the present! Because cultured vegan cheese is made using the same fermentation process as dairy cheese, it has the same sharp flavor typically lacking in most store bought vegan cheese.
#Vegan cashew cheese how to#
Learn how to make rejuvelac with quinoa here. It takes 3-4 days to make rejuvelac from scratch. Please note you will need to make or buy rejuvelac, a fermented liquid made from sprouted grains, in order to make this recipe.
This vegan cashew cheese spread is made with raw cashews cultured with rejuvelac without nutritional yeast or other flavorings! It has a mild, tangy flavor just like regular cheese, but is completely dairy free! It can be served as an appetizer as a spread or dip, or used as a base for other vegan cheese recipes.
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