Bushra Griffith
There are many ways to make vegan cheese, and cashews are a popular base ingredient. To make a vegan cheddar cheese, you can use raw cashews, which have a neutral, buttery taste that is perfect for cheese. The cashews must be soaked in hot water to soften them, and then blended with ingredients like nutritional yeast, lemon juice, and spices to create a sharp cheddar flavor. The mixture is then heated in a saucepan and chilled to set. This results in a delicious, sliceable, and meltable vegan cheddar cheese with a bold yellow-orange color.
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What You'll Learn
- Soak cashews for at least 30 minutes
- Blend with nutritional yeast, agar powder, lemon juice, garlic powder, onion powder, smoked paprika, salt, and water
- Simmer on medium-low heat for 6-7 minutes
- Add dried herbs like thyme, rosemary, or oregano for a herby twist
- Store in an airtight container in the refrigerator for up to 5-6 days
Soak cashews for at least 30 minutes
Soaking cashews is an important step in making vegan cashew cheese. It helps to soften the cashews, making them tender enough to blend smoothly into a creamy sauce. The process is simple: place the raw cashews in a bowl and cover them with water. The water should be hot or boiling to speed up the process. Let the cashews soak for at least 30 minutes, or longer if you have the time. If you're in a hurry, you can also boil the cashews for about 10 minutes as a quicker alternative to soaking.
During the soaking process, the cashews will absorb some of the water, causing them to soften and become plumper. This step is crucial because it ensures that the cashews blend smoothly into a creamy sauce without any gritty texture. The softened cashews also help to create a consistent, spreadable cheese that can be sliced or melted, mimicking the texture and functionality of traditional dairy cheese.
The amount of time you soak the cashews can vary depending on the recipe and your preferences. While 30 minutes is a good minimum, some recipes recommend soaking for at least 45 minutes to two hours, or even up to four hours or longer for maximum tenderness. The longer soaking time will result in even softer cashews that blend more easily and contribute to a smoother, creamier cheese sauce.
After soaking, drain and rinse the cashews before adding them to a blender or food processor. This step ensures that you remove any excess water and prepares the cashews for the blending process. The blending stage is where you'll add the remaining ingredients to create the distinct sharp cheddar flavor and creamy texture characteristic of vegan cashew cheese.
Remember, the soaking time can be adjusted based on your schedule and the desired texture of your cheese. If you prefer a thicker, more robust cheese, you might consider soaking for a shorter duration, as this will result in a slightly firmer texture. Conversely, if you aim for a smoother, creamier cheese, opt for a longer soaking time to achieve the softest cashews possible.
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Blend with nutritional yeast, agar powder, lemon juice, garlic powder, onion powder, smoked paprika, salt, and water
To make vegan cashew cheese with a cheddar flavor, you'll first need to prepare your cashews. Start by soaking your raw cashews in hot water for at least 30 minutes, or until plump. If you're short on time, you can also try boiling them for about 10 minutes until tender. Once they're ready, drain and rinse the cashews.
Next, you'll blend the cashews with nutritional yeast, agar powder, lemon juice, garlic powder, onion powder, smoked paprika, salt, and water. Nutritional yeast is a deactivated yeast made from sugarcane and beet molasses, giving your cheese a nutty, cheesy flavor. Meanwhile, agar, a vegetarian form of gelatin derived from seaweed, will help your cheese set and achieve the desired texture.
When blending, make sure to work quickly with the agar as it sets up fast. Blend until the mixture is smooth and creamy, stopping and scraping down the sides as needed. The smoother the better, so don't be afraid to blend for a longer period. You can also add a little more water if the mixture becomes too thick.
Once blended, pour the mixture into a saucepan and simmer over medium-low heat for 6-7 minutes, stirring frequently. This mixture can then be transferred to a round dish that has been lightly sprayed with oil. You can use one large or multiple small dishes to create your desired number of cheeses.
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Simmer on medium-low heat for 6-7 minutes
Once you've blended your soaked cashews with nutritional yeast, agar powder, lemon juice, garlic powder, onion powder, smoked paprika, salt, and water, it's time to simmer the mixture. Pour it into a saucepan and place it over medium-low heat. Maintain this heat level for 6-7 minutes, stirring the mixture frequently to prevent sticking and ensure even cooking. This step is crucial for achieving the right texture and consistency in your vegan cheddar cheese.
During the simmering process, the mixture will thicken as the agar powder activates and absorbs liquid. Agar, derived from seaweed, is a vegetarian form of gelatin and acts as a setting agent in this recipe. It is essential to use agar powder instead of flakes for this recipe, as the powder has a stronger gelling effect. If you only have agar flakes on hand, you would need to use 3-4 times more to achieve the same thickening effect.
As you stir the mixture, you'll notice it becoming smoother and more cohesive. This transformation is essential for creating a creamy, sliceable vegan cheddar cheese. The heat also helps to intensify the flavors, blending the sharpness of the lemon juice and the savory notes of the garlic, onion, and paprika.
By the end of the 6-7 minutes, your vegan cheddar cheese mixture should be thickened and well-combined. It is now ready for the next step of being transferred to a round dish to set and chill. This step will give your vegan cheddar cheese its final shape and firmness.
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Add dried herbs like thyme, rosemary, or oregano for a herby twist
To make vegan cashew cheese, you'll need to start by soaking raw cashews in water for at least two hours, or overnight if you have the time. Once they're nice and soft, drain the cashews and add them to a food processor or blender.
Now, here's where you can get creative with your flavours. For a herby twist, add dried herbs like thyme, rosemary, or oregano. Remove the leaves from the sprig by holding the sprig at the base and sliding your fingers down to pull off the leaves. You can then leave the leaves whole or chop them into smaller pieces. Add the herbs to the food processor or blender and pulse until the cashews are completely blended.
If you're using a blender, scrape down the sides in between blending. Then, add water a tablespoon at a time and continue blending until you reach your desired consistency. You can also add plant milk for a creamier texture. Once you're happy with the consistency, give the mixture a final taste and adjust the seasoning or add more herbs to your preference.
Pour the mixture into a container and refrigerate for at least two hours to allow it to set. Your vegan cashew cheese will now be ready to serve! It will keep in the fridge for up to five days—if it lasts that long!
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Store in an airtight container in the refrigerator for up to 5-6 days
Storing your vegan cashew cheddar cheese is an important step to ensure it stays fresh and lasts as long as possible. The best way to store it is in an airtight container in the refrigerator. This will keep the cheese tasting great and maintain its texture.
When stored correctly, your vegan cashew cheddar cheese will last for up to 5-6 days in the fridge. This is the ideal timeframe to consume the cheese for the best flavor and texture. If you think you won't finish the cheese within this timeframe, you can always freeze it.
Freezing is a great option to extend the shelf life of your vegan cashew cheddar cheese. To do this, simply place the cheese in a freezer-safe container or bag and store it in your freezer. When you're ready to enjoy it, thaw the cheese in the refrigerator before use. It's important to note that freezing may alter the texture of the cheese slightly, but it will still be safe to consume.
Proper storage ensures that your vegan cashew cheddar cheese stays fresh, tasty, and safe to eat. By following these simple steps, you can enjoy your homemade cheese for up to a week or even longer if frozen.
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Frequently asked questions
To make vegan cashew cheese taste like cheddar, you can add ingredients like tomato paste, lemon juice, mustard, garlic powder, onion powder, chili powder, turmeric, and paprika. You can also add white or yellow miso for an umami boost and a deeper flavor profile.
You will need raw cashews, lemon juice, refined coconut oil, nutritional yeast, cornstarch, paprika, turmeric, salt, and water. You can also add agar agar powder to help the cheese set.
You should soak the cashews for at least 30 minutes, or until they are tender. You can speed up this process by adding the cashews to a pot of boiling water and boiling them for about 10 minutes.
