Tag Archive for cashew cheese

Truffled Cashew Cheese (Vegan)

A few weeks back, I had to travel to Victoria to give a presentation at Social Media Camp. It was a blast–I love going to Victoria. It’s one of my fave foodie cities. They have the second highest per capita number of restaurants there (second only to San Francisco), and they take their cocktails and brunches very, very seriously.

So it’s no wonder I love going there–it’s charming and beautiful and foodie friendly.

We were flying back to Vancouver via Helijet around noon, but had a little time, so my friend Chantal picked us up for brunch. She took us to Nourish, the cutest little place, housed in a heritage home in James Bay.

Cultured Cashew Cheese Nourish

What I loved about Nourish, besides the fact that it was incredibly charming, is that it was incredibly vegan and gluten-free friendly.

You can read Chantal’s review on Brunchcouver here, but I had this cultured cashew cheese that just knocked my socks off–and I’ve been trying to recreate ever since.

This is not a super challenging recipe, but my first batch left me feeling a little meh. So the second time around, I added everyone’s favorite secret ingredient: truffles. You have to be careful with truffles because they are so strong, they can overwhelm easily.

This is a cultured cashew cheese, as instead of using water, you use liquid that’s been fermented; in this case, either kombucha or the pickling liquid from sauerkraut (or both). Throw in some nooch and miso for umami, and the final result is decadent and creamy. The truffles give it that earthy, unctuous yumminess.

FYI, you really need a good blender for this–your magic bullet isn’t going to cut it. Literally.

Truffled Cashew Cheese

Truffled Cashew Cheese

Ingredients

  • 1 cup cashews
  • 3 tbsp nutritional yeast
  • 1 tsp miso paste
  • 1 tbsp plain kombucha
  • 1 tbsp sauerkraut pickling liquid (or use two tbsp of just one if that’s all you’ve got)
  • 1/2 tsp truffle salt
  • 1 tsp truffle oil

Method

  1. Place the cashews in a mason jar and top with water. Screw on the top and allow to sit overnight.
  2. The next day, drain the cashews and rinse them. Add them to the blender with the rest of the ingredients. Blend on high for one minute, stop, scrape down the sides, and blend on high for an additional minute at least. Cheese should be creamy and smooth.
  3. Line a 125ml ramekin with plastic wrap, and scrape the cheese into it. Smooth the top, wrap it up, and place in the fridge to set for 24 hours.
  4. Serve with crackers, bread, and additional sauerkraut.

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Cashew Cheese #Vegan #GlutenFree

The world of vegan cheeses scares me. I’m not sure why. Maybe because cheese is the main reason I feel like I could never become a proper vegan? I love cheese, and as someone who doesn’t eat much meat, cheese becomes a pretty big source of protein for me. Cheese and peanut butter.

Vegan  Cashew Cheese .jpg

There are lots of great cheese alternatives out there, like Daiya, which is one of my faves.

But recently, I decided I was going to dive into (what felt like to me) the strange and scary world of vegan cheese making. Turns out, it’s not so scary after all.

This is one of the easiest vegan cheeses you can make. If I had to compare it to something, I’d say it is most like a cream cheese. It has about the same consistency and spreadability. It lacks the tanginess of a cream cheese, and I don’t know that I’d want to try it in a cheesecake (not a baked one, anyway). I should also mention, this is a raw preparation.

I’ve been enjoying this on crackers, but you could also add it to your wraps, enjoy it on a veggie burger, spread it on cucumbers or celery, use it to dip your tortilla chips in… the list goes on.

Cashew Cheese

(adapted from Dreena Burton’s Let Them Eat Vegan)

Ingredients: 

  • 2 1/2 cups raw cashews
  • 1/4 cup  lemon juice
  • 1 clove garlic (or 1/2 tsp garlic powder)
  • 2 – 4 tbsp water (reserve from the water you soak the cashews in)
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • freshly cracked black pepper to taste

Method: 

  1. Place the cashews in a large mason jar. Cover with water, place the lid on, and put it in the fridge to soak 4-6 hours or overnight.
  2. Drain the water off of the cashews, reserving some of the liquid. Place the cashews, lemon juice, garlic, nutritional yeast, salt and pepper in a blender, and begin blending. Add water, a tablespoon at a time, until you get it to your desired constancy. You may have to scrape down the sides of the blender a few times.
  3. Spoon the finished cheese into ramekins that have been lined with saran wrap, and refrigerate. When ready to serve, peel back the top of the saran wrap, and flip the cheese over onto a plate. Peel off the saran and enjoy.