Bushra Griffith
Vegan cheese is a plant-based alternative to traditional cheese, which is made from animal milk. There are various ways to make vegan cheese, and one of the most popular bases for it is cashews. Cashews are naturally creamy and cheesy in flavor, making them an excellent base for vegan cheese. The process of making vegan cheese from cashews is relatively simple and involves blending soaked cashews with other ingredients such as coconut oil, olive brine, garlic, salt, and various seasonings. The cheese can then be shaped, fermented, or spread onto dishes like pizza, pasta, or crackers.
| Characteristics | Values |
|---|---|
| Soaking cashews | Cover cashews with water and leave for 6-8 hours or overnight. Alternatively, boil cashews in water for 10-15 minutes. |
| Ingredients | Raw cashews, coconut oil, salt, garlic, olive brine, lemon juice, vinegar, nutritional yeast, spices, herbs |
| Blending | Add softened cashews and other ingredients to a food processor or blender and blend until smooth and creamy. |
| Fermentation | Leave blended mixture in the fridge for a day or two to ferment. |
| Shaping | Shape fermented cheese into a log and chill in the fridge for a few hours. |
| Storage | Store in an airtight container in the fridge for up to 5 days. Can be frozen for later use. |
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What You'll Learn
Soaking cashews
Traditional Soak
The traditional method involves adding the cashews to a bowl and submerging them with plenty of filtered water. Cover the bowl with a cloth and let it sit at room temperature for 6-8 hours or overnight. After soaking, drain and rinse the cashews before using them in your recipe. This method yields the creamiest results.
Quick Soak
If you're short on time, a quick soak can be achieved by adding the cashews to a saucepan and bringing it to a boil. Once it reaches a boil, remove the pan from the heat, cover, and let the cashews soak for 15 to 20 minutes. Drain and rinse the cashews before blending. This method is ideal when you're in a hurry or forgot to soak them the night before.
Boiling
Another option is to simply boil the cashews for about 10 minutes until they become tender. Drain and rinse them with cold water before blending. This technique softens the cashews sufficiently for blending, but it may not produce the same level of creaminess as the longer soaking methods.
Fermentation
For fermented cashew cheese, the process begins similarly to the traditional soak, but with a longer soaking time of up to 24 hours. After soaking, drain the cashews, saving the water. Place the cashews in a blender with salt and vinegar, and pulse until smooth. This fermented cheese will continue to develop flavor and stay good in your fridge for several weeks.
No Soak
In some recipes, such as those for a thinner cheese sauce, soaking the cashews may not be necessary. You can simply blend the raw cashews with other ingredients to create a creamy sauce. However, for thicker cheeses, soaking is generally recommended to achieve the desired consistency and texture.
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Adding flavour
The base of your vegan cheese is made from raw cashews, but there are many ingredients you can add to give it flavour.
Firstly, you'll need to add liquid to your cashews to help them blend into a creamy texture. Water can be used, but olive brine is a great option to make your cheese taste tangy and aged. Apple cider vinegar is another option, and it has the added benefit of keeping your cheese preserved for longer.
To add a cheesy flavour, you can include nutritional yeast. For a saltier flavour, try adding salt, or soy sauce. Coconut oil will add richness and help your cheese firm up in the fridge.
If you want to add a smoky flavour, smoked paprika is a good option. You could also try liquid smoke, or olive oil. For a spicy kick, add crushed red pepper flakes, cayenne pepper, or jalapenos. Black pepper, garlic, and mustard will also add flavour.
Finally, you can add fresh or dried herbs such as thyme, dill, rosemary, parsley, or basil.
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Blending
Firstly, prepare the cashews by softening them through soaking or boiling. Soaking is the traditional method, where cashews are submerged in filtered water and left covered at room temperature for 6-8 hours or overnight. Alternatively, for a quick soak, place the cashews in a saucepan, boil them, and then let them soak for 15-20 minutes. Soaking is essential for achieving the right texture, as skipping this step may result in a soggy nut butter consistency.
After soaking, drain and rinse the cashews. At this stage, you can add the softened cashews to a food processor or high-speed blender. If you're making a basic cashew cheese, blend the cashews with coconut oil, olive brine, garlic, and salt until smooth and creamy. Make sure to scrape down the sides of the blender or food processor as needed. The blending time may vary, but aim for around 5 minutes or until the desired consistency is reached.
For a more complex flavor profile, you can experiment with additional ingredients. Some popular options include nutritional yeast, smoked paprika, granulated garlic, and fresh or dried herbs such as basil, cilantro, parsley, dill, oregano, thyme, or rosemary. These ingredients can be blended together with the cashews to create a flavorful and aromatic cheese.
If you're making a cheese sauce, blend all the ingredients, including softened cashews, until smooth. You can add spices like ground turmeric, paprika, onion powder, cayenne pepper, or Dijon mustard to create a zesty and spicy mac and cheese. Additionally, consider blending in a whole jalapeño pepper for added flavor. Remember to taste and adjust the seasonings as needed.
The blending process is key to achieving the desired consistency and incorporating all the flavors in your vegan cashew cheese. Whether you're making a basic cheese or a complex sauce, blending is the step that brings all the ingredients together to create a delicious, creamy vegan cheese.
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Fermenting
Soaking the Cashews:
Start by soaking raw cashews in water. You can either soak them overnight or for about 8 hours, or boil them on the stovetop for around 15 minutes. Soaking softens the cashews, making them easier to blend and ensuring a smooth texture for your cheese.
Preparing the Fermentation Mixture:
Drain and rinse the soaked cashews. Add them to a blender along with your chosen fermentation liquid. There are several options for fermentation liquids, each contributing a unique flavour:
- Sauerkraut brine or sauerkraut juice: This option adds probiotics and enhances gut health. It is responsible for proper fermentation and gives a tangy flavour.
- Kimchi brine: Kimchi is a fermented food, and its brine contains live bacteria that kickstart the fermentation process.
- Kombucha: Use plain, unpasteurised kombucha, which can be store-bought or homemade. Kombucha adds a tangy flavour and is suitable for a savoury or sweet cheese.
- Apple cider vinegar: Choose raw, unpasteurised apple cider vinegar with "the mother," indicating the presence of live bacteria.
- Lemon brine: Brine made from preserved lemons adds a tangy flavour.
You can also add other ingredients to the blender, such as salt, lemon juice, garlic powder, onion powder, or nutritional yeast, which enhances the cheesy flavour. Blend until you have a smooth mixture.
Fermentation Process:
Pour the blended mixture into a clean glass jar with an airtight lid. Find a warm spot, ideally around 24°C, and keep the jar out of direct sunlight. Fermentation is an anaerobic process, so ensure the jar is sealed to prevent oxygen, yeast, and mould from affecting the fermentation.
Leave the mixture to ferment for 12 to 36 hours. The fermentation time depends on your preferred flavour and the temperature. The warmer the environment, the faster the fermentation. You can taste the mixture during fermentation to check if it has developed the desired flavour. The longer it ferments, the sourer it will become. You'll know it's ready when you see small air bubbles throughout the mixture.
Storing and Using the Cheese:
Once fermented to your liking, you can add optional flavourings like herbs, spices, or roasted garlic. Then, store your vegan cheese in the refrigerator. It will continue to develop flavour and become firmer over a few days. The cheese can be spread on crackers, bread, or used as a dairy-free alternative in various recipes. It should last for up to a month in the fridge.
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Storing
If you've made a soft, spreadable cashew cheese, it's best to store it in an airtight container in the fridge. It will typically last 3-5 days, but some recipes suggest it can last up to a week. This type of cheese is also freezer-friendly. Simply store it in the freezer for up to 3 months and thaw it in the fridge when you're ready to use it.
On the other hand, if you've made a firmer, sliceable cashew cheese, you can shape it into a log and store it in the fridge. This type of cheese will also last several weeks in the fridge, thanks to the fermentation process. You can also store this cheese in the freezer for longer-term storage.
No matter which type of cheese you make, proper storage will ensure your homemade vegan cashew cheese stays fresh and delicious for as long as possible.
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Frequently asked questions
First, soak your cashews. You can either cover them in filtered water and leave them for 6-8 hours or overnight, or boil them in a saucepan for 15-20 minutes. Next, drain and rinse the cashews. Then, add them to a blender with the rest of your ingredients and blend until smooth and creamy. You can add coconut oil, olive brine, garlic, salt, lemon juice, vinegar, and spices to taste. Finally, store your cheese in an airtight container in the fridge for up to 5 days.
It takes around 15 minutes to make a batch of homemade vegan cashew cheese. However, you will need to allow for soaking time, which can be anywhere from 15 minutes to overnight, depending on your preferred method.
Vegan cashew cheese is a versatile ingredient. You can use it as a sauce for pasta, nachos, enchiladas, or tacos, or as a dip. It also works well as a spread on crackers, bread, or toast, and can be a tasty addition to salads or pizza toppings.
