Bushra Griffith
Cashew cheese is a vegan alternative to dairy cheese that can be used in a variety of dishes, including pasta, pizza, and salads. It is made by blending soaked cashews with various seasonings and has a creamy texture and cheesy flavor. The process of making cashew cheese typically involves soaking the nuts, blending them with other ingredients such as nutritional yeast, vinegar, and spices, and then shaping, fermenting, or refrigerating the mixture. Cashew cheese can be spreadable or sliceable, depending on the ingredients and preparation methods used. It is a versatile and tasty option for those following a plant-based diet or looking to reduce their dairy intake.
| Characteristics | Values |
|---|---|
| Type | Vegan, Plant-based, Gluten-free, Dairy-free |
| Ingredients | Cashews, Nutritional Yeast, Lemon juice, Apple cider vinegar, Coconut oil, Salt, Spices (Paprika, Cayenne, Turmeric, Onion powder, Dijon mustard, etc.), Water, Olive oil, Almond milk, etc. |
| Time | 10 minutes of hands-on time, 3-24 hours of soaking time, 5-6 days of refrigeration |
| Texture | Spreadable, Creamy, Sliceable |
| Taste | Salty, Cheesy, Tangy, Umami |
| Uses | Pasta, Pizza, Quesadillas, Enchiladas, Tacos, Noodles, Salad dressing, Sandwich spread, Cheese board, etc. |
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What You'll Learn
Soaking the cashews
Traditional Soak
Cover the cashews with filtered water in a bowl. Leave the bowl at room temperature for 6-8 hours. Drain and rinse the cashews before using them in the recipe. This method yields the creamiest cashews.
Quick Soak
Place the cashews in a bowl and cover them with boiling water. Leave them to soak for 15 minutes, then drain and use as normal. This method is ideal when you are short on time.
Overnight Soak
Soak the cashews in water for 3 hours or up to 24 hours refrigerated. Drain the cashews, saving the water. This method provides flexibility in terms of timing, allowing you to soak the cashews for a few hours or overnight, depending on your preference.
Stovetop Soak
Add the cashews to a saucepan and cover them with water. Bring the water to a boil, then remove from the heat. Allow the cashews to soak for 15-20 minutes with the lid on. Drain and rinse the cashews before proceeding with the recipe.
The chosen soaking method will determine the texture and consistency of the cashews, ultimately influencing the final product. It is important to select a method that aligns with your desired outcome and time constraints.
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Adding flavour
The fun part about making your own cashew cheese is that you can add your own flavours to it. Cashews are naturally creamy and “cheesy” in flavour, making them a good base for the recipe.
Some people like to add nutritional yeast to their cashew cheese. Nutritional yeast is a deactivated yeast made from sugarcane and beet molasses. It has a nutty, cheesy flavour and is generally rich in B vitamins and protein.
If you want to add a little smoky flavour to your cashew cheese, you can add smoked paprika. You can also add granulated garlic, fresh herbs (basil, cilantro, parsley, dill, etc.), or dried herbs (oregano, thyme, rosemary).
Other spices you can add include ground turmeric, paprika, onion powder, cayenne pepper, and Dijon mustard. If you want to add some spice, you can add a jalapeño.
If you want a tangy flavour, you can add lemon juice or apple cider vinegar.
Some other ingredients you can add include coconut oil, tahini, carrot, salt, and garlic powder.
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Blending
Soaking the Cashews: Before blending, it is recommended to soak the cashews to achieve the desired creamy texture. You can choose between a traditional soak or a quick soak. For the traditional method, submerge the cashews in filtered water, cover them, and leave them at room temperature for 6-8 hours. Alternatively, you can soak them overnight. For a quicker option, place the cashews in a saucepan, bring the water to a boil, remove from the heat, cover, and let them soak for 15-20 minutes. You can also soak them in boiling water for 15 minutes if you're in a hurry. This step ensures that the cashews become soft and blendable.
Choosing a Blender: The type of blender you use can impact the blending process. A high-powered blender is ideal for achieving a smooth and creamy consistency. If you have a less powerful blender, you may need to soak the cashews for a longer period or blend in shorter intervals to avoid overworking the blender.
Blend the ingredients together until you achieve a smooth and creamy consistency. Depending on your blender's strength, you may need to stop and scrape down the sides of the blender to ensure all the ingredients are fully incorporated. Taste the mixture and adjust the seasonings as needed. If the mixture becomes too thick, you can add a small amount of water to adjust the consistency.
For a thicker, sliceable cashew cheese: If you want to make a firmer, sliceable cashew cheese, you can add agar agar powder. After blending the initial mixture, set it aside. Prepare the agar agar by boiling one cup of water and mixing in the powder. Stir continuously until it boils, then remove from the heat. Quickly pour the agar agar mixture into the blender with the cheese mix and blend until smooth. Work swiftly as the mixture will start to set. Pour the final blend into a round dish and refrigerate until it sets completely.
By following these blending instructions, you can create a creamy, spreadable, or sliceable cashew cheese with your desired flavors and consistency.
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Fermenting
Fermentation is a crucial step in making cashew cheese, and it involves the following steps:
Soaking the Cashews
Before blending the cashews, it is essential to soak them to achieve the right texture. There are different methods for soaking, including a traditional soak and a quick soak. The traditional method involves submerging the cashews in filtered water and leaving them covered at room temperature for 6-8 hours. The quick soak method involves adding the cashews to a saucepan, bringing it to a boil, removing it from the heat, and then letting the cashews soak for 15-20 minutes. Another quick soak method involves pouring boiling water over the cashews and letting them soak for 15 minutes.
Blending the Cashews
After soaking, the cashews are drained and added to a blender with other ingredients, such as vinegar, lemon juice, coconut oil, nutritional yeast, and seasonings. It is important to use a high-powered blender to fully pulverize the cashews and create a smooth mixture. The sides of the blender may need to be scraped down several times during blending.
Initiating Fermentation
To initiate the fermentation process, it is essential to include the "mother" bacteria from the vinegar. Apple cider vinegar is commonly used, and shaking the bottle before pouring ensures that the mother bacteria is evenly distributed in the mixture. The mixture is then blended until smooth.
Allowing Fermentation
Once the mixture is blended, it needs to be placed in a warm environment to ferment. The fermentation process can take a day or two, and it is what gives the cashew cheese its distinct salty, cheesy, tangy, and umami flavors.
Shaping and Refrigerating
After fermentation, the cheese is shaped into a log and placed in the refrigerator for a few hours to set. The cheese can then be sliced or spread and will continue to stay good in the fridge for several weeks.
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Storing
Cashew cheese can be stored in the fridge, where it will last for up to a week. It should be kept in a sealed or airtight container to keep it fresh. Some recipes suggest covering the cheese and storing it in a Pyrex dish.
Cashew cheese can also be frozen and will keep for up to three months. To freeze cashew cheese, transfer it to an airtight container or freezer bag, leaving some space for expansion. When you're ready to use frozen cashew cheese, thaw it overnight in the fridge; the texture may change slightly after freezing.
It's worth noting that cashew cheese made with coconut oil will hold its shape better and is less likely to melt when stored at room temperature.
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Frequently asked questions
Soak the cashews in water for at least 45 minutes, or up to 24 hours. If you are in a hurry, a quick soak of 15 minutes in boiling water will also work.
You will need cashews, vinegar, lemon juice, coconut oil, salt, and seasonings. You can also add nutritional yeast, smoked paprika, granulated garlic, and fresh or dried herbs.
First, soak the cashews and then blend them with the other ingredients until smooth. Then, either shape the cheese into a log and let it ferment for a day or two or heat a mixture of water and agar agar powder, blend it with the cheese mixture, and pour it into a round dish to set in the fridge.
