Frederic Melton
Cashew cheese is a plant-based alternative to traditional dairy cheese. It is made from cashew nuts, which are blended and mixed with flavour components such as lemon, garlic, vinegar, coconut oil, and spices. Nutritional yeast or active live cultures are also added to give it a cheesy taste and texture. Cashew cheese can be made quickly and easily at home, and it is a good option for vegans or those who are lactose intolerant. It can be sliced, spread, or melted and used in a variety of dishes such as pizzas, quesadillas, and enchiladas.
| Characteristics | Values |
|---|---|
| Type of Food | Vegan |
| Main Ingredient | Cashew Nuts |
| Other Ingredients | Nutritional Yeast, Spices, Lemon, Coconut Oil, Apple Cider Vinegar, Water, Salt, Garlic |
| Texture | Creamy, Spreadable, Sliceable |
| Taste | Salty, Tangy, Umami, Mild Cheddar, Slightly Toasted |
| Time to Make | Quick, Easy |
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What You'll Learn
Cashew cheese ingredients
Cashew cheese is a plant-based alternative to traditional dairy cheese. It is made from cashew nuts instead of milk from animals such as goats, sheep, cows, or buffalo. The cashews are blended and flavor components are added to give it a cheesy taste and texture. The process is simple, and the cheese can be made in a matter of minutes.
The basic ingredients for cashew cheese are cashew nuts, water, and flavor components such as nutritional yeast, lemon, garlic, and spices. The cashews are soaked in water overnight or for at least 8 hours before being drained and rinsed. They are then blended with a small amount of water, lemon juice, and other desired flavor components.
Some recipes call for the addition of apple cider vinegar, which adds a tangy flavor and helps to preserve the cheese. Other recipes suggest using coconut oil, which helps to solidify the cheese and improve its texture. Some people also add fresh herbs, garlic powder, or smoked paprika for extra flavor.
For those who want a fermented cashew cheese, active live bacteria are used to ferment the cheese, adding a unique taste and texture, similar to dairy cheese. This process takes longer than the non-fermented version but offers health benefits, such as improved gut health due to the presence of probiotics.
Overall, cashew cheese is a versatile and flavorful plant-based alternative to dairy cheese, offering a range of textures and flavors that can be customized to individual tastes.
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Nutritional yeast
When making cashew cheese, nutritional yeast is typically added during the blending process, along with other ingredients such as soaked cashews, garlic, lemon juice, and spices. The amount of nutritional yeast added can vary depending on personal preference and the desired intensity of the cheesy flavour. Some recipes call for just a tablespoon or two, while others use up to a quarter cup or more.
Some people may have allergies or sensitivities to yeast and should use it sparingly or avoid it altogether. However, for most people, nutritional yeast is a healthy and delicious addition to cashew cheese and other vegan dishes. It can be purchased at health food stores, specialty food stores, and some grocery stores, as well as online.
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Fermentation
Cashew cheese is a plant-based alternative to traditional dairy cheese. It is made from cashew nuts, which are blended and then fermented. The fermentation process involves breaking down the sugars and starches in the cashews using beneficial bacteria and yeasts. This enhances the flavour and texture of the cashews, making them easier to digest.
To make cashew cheese, you first need to soak the cashews in water for around 4 to 6 hours, or overnight. The cashews are then drained and rinsed, and added to a blender along with the remaining ingredients. These can include salt, lemon juice, coconut oil, nutritional yeast, garlic, olive oil, and water. The mixture is blended until smooth, and then transferred to a clean, airtight jar.
The fermentation process takes place in a warm, dark spot, out of direct sunlight. The mixture is left to ferment for 12-36 hours, depending on the desired flavour and the temperature. The warmer the temperature, the quicker the fermentation process. The ideal temperature for fermentation is around 24°C. The cashew cheese is ready when small bubbles start to appear throughout the mixture.
Once the fermentation is complete, the cheese can be flavoured and stored in the fridge. It will keep for up to 3 months, although some sources suggest consuming it within 1-2 weeks to ensure freshness. During fermentation, the cheese may develop reddish-orange spots due to oxidation or other benign processes. These spots are safe for consumption, as long as the cheese tastes and smells as expected.
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Soaking cashews
The amount of water used for soaking cashews can vary depending on the recipe and the desired consistency of the cheese. Some recipes call for enough water to cover the cashews completely, while others use a specific ratio of water to cashews, such as 1:1 or 2:1. Soaking the cashews in cool water is generally recommended to prevent them from becoming too soft or mushy.
After soaking, the cashews are typically drained, rinsed, and then blended with other ingredients to create the cheese. Some people choose to remove the cashew skins before blending, as this can result in a smoother and more aesthetically pleasing cheese. However, leaving the skins on is also an option and can add a slight crunch to the final product.
The soaking process is crucial in preparing the cashews for blending and giving the cheese its characteristic creamy texture. While the specific soaking time and water ratio may vary, the overall goal is to soften the cashews enough to create a smooth and spreadable cheese base.
Once the cashews have been soaked and drained, they are ready to be blended with other ingredients such as nutritional yeast, lemon juice, vinegar, salt, and various seasonings to create a delicious and versatile cashew cheese. This cheese can be spread on crackers or bread, used as a dip, or even melted on pizza, offering a vegan-friendly option that is both tasty and nutritious.
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Blending cashews
The blended cashews can be seasoned with salt and spices such as smoked paprika, garlic powder, onion flakes, and garlic flakes to create a savoury flavour profile. Additionally, lemon juice, lemon zest, apple cider vinegar, or kombucha starter can be added to introduce tangy notes to the cheese. For a stronger "cheesy" flavour, nutritional yeast can be incorporated, though it is not necessary as the cashews themselves have naturally creamy and "cheesy" qualities.
For those who enjoy spicy flavours, chilli flakes or a Mexican queso twist can be included in the blend. Alternatively, coconut oil can be added to enhance the texture and firmness of the cheese. Blended cashews can also be used as a base for various types of vegan cheese, such as mozzarella, nacho cheese, ricotta, or parmesan, which can be sprinkled or spread on pizzas, nachos, or baked potatoes.
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Frequently asked questions
Cashew cheese is made from cashew nuts, water, and flavour components such as lemon, garlic, and spices. Some recipes also include nutritional yeast or active live cultures to give it a cheesy taste and texture.
Non-fermented cashew cheese can be made in a matter of minutes. Cultured cashew cheese, on the other hand, is more artisanal and takes time to create. Once the cheese base is inoculated with the vegan bacteria culture, it is aged for a period of time.
Cashew cheese is described as having a mild, dense, and creamy flavour. It can be tangy, salty, and umami, depending on the ingredients used.
Cashew cheese is versatile and can be used in a variety of dishes. It can be spread on bread, crackers, or flatbread, added to pizzas, quesadillas, or enchiladas, or used as a dip for vegetables or chips.
