Basic Cultured Cashew Cheese [ vegan + gf ]

This cashew cream cheese is super easy to make and only requires two ingredients: cashews and rejuvelac. You can make the rejuvelac yourself or pick it up from a health food store. Otherwise, use a vegan probiotic powder mixed with water.

It is adapted from Miyoko Schinner’s recipe from her amazing book, Vegan Artisan Cheese. In this version, only the amounts are different (suitable for my not-high-speed blender) and I skip the salt so I can adjust it to whatever this cream is being used for later.

The process is almost exactly like this Cultured Almond Cheese (   • Cultured Almond Cheese - Gruyère Style Veg...  ), but it’s even easier as cashews don’t need to be de-skinned and are naturally softer and easier to blend.

Want to use this cheese as a base? Try making this Creamy Garlic Mozzarella (    • Creamy Cultured Garlic Mozzarella | Vegan ...   ) that you can slice for sandwiches or grate for pizza.

EASY CASHEW CREAM CHEESE RECIPE
Click here for the printable recipe and full story: http://www.marystestkitchen.com/easy-...

INGREDIENTS

2 cups raw cashews
1/4 cup or more rejuvelac (   • How to Make Rejuvelac [ for making vegan c...  )

DIRECTIONS

Soak the cashews for at least 4 hours in fresh water. You can soak these overnight or over a few days to make them even easier to blend but change the water daily to prevent spoilage.

Drain the cashews.

Blend the cashews with just enough rejuvelac to blend until very smooth. You can use a regular or immersion blender.


Transfer the mixture to a clean glass container and cover with a cheesecloth.

Let the cashew cheese rest at room temperature for a day or two. How long depends on the temperature, how strong you would like the cheese to become, and your patience! The cheese will develop a funky, cheesy smell and a tangy, yogurt-like flavour.

Store this cheese in a covered container in the fridge or use as the base in another cheese recipe.

Enjoy!


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