How to make Vegan Cheese | Cashew Cheese

How to make vegan cheese. An easy recipe for delicious vegan cashew cheese. I've always wondered how to make vegan cheese so here we go! :)

VEGAN CASHEW CHEESE
1 cup raw cashews
1 clove garlic, minced
1/4 tsp garlic powder (or to taste)
lemon zest (0.5 medium lemon)
lemon juice (1 medium lemon)
~1/4 cup water
1 Tbsp nutritional yeast
salt to taste (optional)
1 Tbsp olive oil (optional)

Instructions:
Place cashews in a bowl and cover with cool water. Cover with plastic wrap and refrigerate overnight (~12h). If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.

Drain cashews thoroughly and add to food processor. Add garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
Process until creamy and smooth, scraping down sides and adding additional water as needed. Taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance.

Place mesh strainer (or colander) over bowl. Lay down cheesecloth or a clean, fine, absorbent towel.
Scoop all cheese over the cheesecloth, gather the corners and twist the top to form the cheese into a “disc.” Secure with a rubber band.
To remove more moisture and firm up faster, add folded paper towel to colander and place wrapped cheesecloth on top.

Refrigerate for 6-24h. Firmness increases with time. Replace paper towel when saturated with moisture to speed up moisture loss.

Unwrap cheesecloth and gently invert onto a plate. Reform with hands or utensils as needed.
Optional: coat with chopped herbs or serve garnished with nuts.

Vegan cashew cheese keeps well covered in the refrigerator up to 5 days.

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References:
herb vegan cheese recipe: https://minimalistbaker.com/garlic-he...
3 ingredient vegan cashew cheese recipe: https://insideouthealthwellness.com/t...

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