Andy Montoya
Cashews are widely consumed as a snack and are often used as a substitute for dairy products. They are commonly used to make vegan cheese, which can be sweet or savoury, spreadable or slightly firm, and can even be frozen. The taste and texture of cashew cheese vary depending on the ingredients and preparation methods. Cultured cashew cheeses tend to develop a tang similar to goat cheese, while adding lemon juice can create a similar effect. Cashew cheese can also be made sharp with zesty seasonings or sweet with dried fruit. The creamy texture and rich, cheesy flavour of cashew cheese make it a versatile ingredient that can be used as a dip, spread, or topping.
| Characteristics | Values |
|---|---|
| Taste | Mild, interesting, bland, nutty, sweet, salty, creamy, rich, cheesy |
| Texture | Soft, chewy, crunchy, creamy, spreadable, crumbly, firm |
| Nutritional yeast | Adds a "cheesy" flavor |
| Health benefits | Rich in nutrients and vitamins, stress reducer |
| Uses | Snack, dessert, ingredient in stir-fry, curries, smoothies, baking, tea or coffee, salad dressing, finishing oil, skin moisturizer, carrier oil for aromatherapy |
| Forms | Whole, butter, milk, cream, mayonnaise, butter, pesto, oil, juice, jam, liqueur, flavored or chocolate-covered |
| Price | $8 to $10 a pound |
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What You'll Learn
Cashew cheese-making process
Cashew cheese is a versatile vegan alternative to dairy cheese. It can be made in a variety of ways, with different flavours and textures, ranging from soft and spreadable to slightly firmer. The process of making cashew cheese involves blending cashews with various ingredients, such as vinegar, lemon juice, coconut oil, nutritional yeast, and seasonings. The addition of coconut oil and limited liquid helps the cheese hold its shape.
Soaking the Cashews
Firstly, raw cashews are soaked in plain water or boiled to soften them. The soaking time can vary, with some recipes recommending an hour of soaking after boiling, while others suggest soaking the cashews overnight or longer.
Blending the Ingredients
The soaked cashews are then blended with the other ingredients. A food processor or a high-powered blender can be used for this step. The cashews are blended until they form a coarse, wet meal. While blending, water is gradually added, and the sides of the blender or food processor are scraped down to ensure a smooth consistency.
Fermentation
The blended mixture is then left to ferment. This process can vary in duration, with some recipes suggesting a day or two of fermentation, while others recommend inoculating the mixture with specific strains of mould to age the cheese. During fermentation, the mixture should be covered and left at room temperature.
Shaping and Salting
After fermentation, the cheese is shaped into logs or wheels. At this stage, salt is often added to help mould growth and form a rind. The cheese is then stored in sealed containers to prevent drying out.
Ripening
The ripening process can take anywhere from two to six weeks. During this time, the cheese wheels or logs are flipped daily onto fresh parchment paper to wick away excess moisture. Once they are firm enough, they are placed on a cheese mat inside the containers to encourage even mould growth.
Storage and Consumption
Once the cashew cheese has matured to the desired level, it can be stored in the refrigerator. It can be sliced, spread, or grated and used in various dishes, such as pasta, sandwiches, dips, or crackers.
Cashew cheese is a versatile and delicious vegan alternative to dairy cheese. It can be made with simple ingredients and basic kitchen equipment, making it an accessible option for those embracing a plant-based diet or looking for a healthier cheese option.
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Nutritional yeast as a flavour enhancer
Nutritional yeast is a flavour enhancer that is commonly used by vegans as an alternative to dairy products. It is often described as having a nutty, savoury, and "cheesy" flavour. Nutritional yeast is a deactivated yeast, frequently a strain of Saccharomyces cerevisiae, which is sold as a food product. It is different from the active dry yeast used in baking because it doesn't cause dough to rise. Once it has fermented, the yeast is harvested, washed, pasteurized, and dried, forming flakes or granules.
Nutritional yeast is rich in glutamates, compounds that make food taste savoury, and is often compared to other umami-rich foods such as mushrooms, soy sauce, and ripe tomatoes. It is commonly used as a finishing spice, sprinkled on roasted vegetables, salads, and pasta, or tossed with olive oil and popcorn for a "cheesy" snack. Nutritional yeast can also be used to make vegan mac and cheese, added to soups and dips, or used as a topping for kale chips.
In addition to its flavour-enhancing properties, nutritional yeast is also a good source of vitamins and minerals. It is often high in B vitamins, including B12, and is a complete protein. It is also low in fat and sodium, free of sugar and gluten, and contains selenium, molybdenum, and iron.
When it comes to cashew cheese, nutritional yeast is sometimes added to enhance the "cheesy" flavour. Cashew cheese is made by blending cashews and can be savoury, sweet, spreadable, or slightly firm. It can be used as a dip for vegetables, a spread on sandwiches or crackers, or as a topping for pasta. Cultured cashew cheese tends to have a tangy flavour similar to goat cheese, but this can also be achieved by adding lemon juice. The addition of nutritional yeast to cashew cheese can add a "cheesy" flavour dimension, making it even more reminiscent of dairy cheese.
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Cashew cheese recipes
Cashew cheese is a versatile vegan alternative to dairy cheese. It can be used in a variety of dishes, including pasta, salads, sandwiches, and dips. The cheese can be made with simple ingredients and basic kitchen equipment, such as a blender. It can also be frozen for later use.
Basic Cashew Cheese Recipe
This recipe is a good base for your cultured cashew cheese. It can be eaten as-is or used as a spread or dip. You can also add fresh herbs, garlic, and other tasty ingredients of your choice.
Ingredients:
- Cashew nuts
- Nutritional yeast
- Salt
- Garlic powder
- Lemon juice
- Water
Instructions:
- Soak the cashews: Cover the cashews in filtered water and leave them covered for 6-8 hours or overnight. For a quicker method, add the cashews to a saucepan, bring to a boil, remove from the heat, and let them soak for 15-20 minutes.
- Drain and rinse the cashews.
- Add the cashews and other ingredients to a blender and blend until smooth and creamy.
- Store the cashew cheese in an airtight container in the fridge for 3-5 days.
Spicy Cashew Cheese Sauce
This recipe creates a creamy, spicy cheese sauce that goes well with Mexican-inspired dishes, mac and cheese, and more.
Ingredients:
- Cashews
- Jalapeños
- Lemon or lime juice
- Nutritional yeast
- Seasonings
Instructions:
- Soak the cashews in boiling water for a few hours or overnight.
- Drain the cashews and add them to a high-powered blender along with the other ingredients.
- Blend until you have a smooth and thick cheese sauce.
- Taste and adjust the seasonings as needed.
- Store the sauce in an airtight container in the fridge for 5-6 days.
Fermented Cashew Cheese Wheels
This recipe creates wheels of plant-based camembert or Roquefort.
Ingredients:
- Four cups of cashews
- Water
- Salt
- Specific strains of mold
Instructions:
- Soak the cashews in water for a few hours or overnight.
- Blend the cashews with water to create a mixture.
- Inoculate the mixture with specific strains of mold.
- Cover and ferment the mixture at room temperature for a day.
- Shape the mixture into wheels and salt them to help mold growth.
- Store the wheels in sealed containers for two to six weeks, flipping them daily and wicking away excess moisture.
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Cashew cheese taste and texture
Cashew cheese is a vegan alternative to dairy cheese that can be made at home or bought at a store. It is made from a mixture of cashews, vinegar, lemon juice, coconut oil, nutritional yeast, and seasonings, which are blended until smooth and then
The taste of cashew cheese varies depending on the ingredients used and the preparation method. Cultured cashew cheeses tend to have a tangy flavor similar to goat cheese, while lemon juice can add a tangy edge. Many cashew cheeses are described as nutty, mellow, and smooth, with a gentle flavor. However, some are deliberately made to be sharp and zesty or sweet with dried fruit. Nutritional yeast is often added to cashew cheese to give it a "cheesy" flavor.
Some people believe that cashew cheese tastes very similar to dairy cheese, while others disagree. Those who are skeptical of vegan cheese options may be surprised to find that cashew cheese can be delicious. The addition of nutritional yeast can enhance the "cheesy" flavor, but some find the taste of nutritional yeast to be too intense and prefer to reduce the amount or omit it from the recipe.
Cashew cheese can be frozen, which is a great way to preserve specialty vegan cheeses. It can be stored in an airtight container in the freezer and then sliced or spread when ready to be enjoyed. Overall, cashew cheese is a versatile and tasty option for those looking for a plant-based alternative to dairy cheese.
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Cashew health benefits
Cashews are the seeds of cashew apples, which grow on trees native to Central and South America and several Caribbean islands. They are a rich source of nutrients and beneficial plant compounds, and offer a range of health benefits.
Firstly, cashews are rich in healthy fats, including monounsaturated and polyunsaturated types. They are also a good source of protein, with an equivalent amount of protein to the same quantity of cooked meat. This makes them a popular choice for vegans and vegetarians.
Secondly, cashews are a great source of magnesium and manganese, which are important for bone health. They also contain a significant amount of copper, a mineral that is essential for energy production, healthy brain development, and a strong immune system.
Thirdly, cashews are rich in antioxidants, which help to reduce inflammation and increase the body's ability to stay healthy and disease-free. Antioxidants also help to prevent heart disease by fighting the oxidative stress that leads to atherosclerosis, or the hardening of arteries. Studies have shown that cashew consumption can reduce blood pressure and lower levels of unhealthy cholesterol.
In addition, cashews have been linked to weight loss, improved blood sugar control, and healthier insulin levels. They are rich in fibre and protein, which help to reduce hunger and increase feelings of fullness.
Finally, cashews can be used as a dairy replacement, and are often made into vegan cheese. They are dense and creamy, and can be blended to make a super-creamy cheese with a rich, cheesy flavour.
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Frequently asked questions
Cashews have a rich, nutty, creamy flavour and a chewy texture. They can taste similar to peanuts but are much creamier.
Cashew cheese can be sweet or savoury, spreadable or slightly firm. Cultured cashew cheeses tend to develop a tang similar to goat cheese, but this can also be achieved with lemon juice.
Nutritional yeast can be added to cashew cheese to give it a "cheesy" flavour.
