Today, I’ll show you how to make a spectacular vegan cheese using cashews instead of milk: the Homemade Cashew “Cheese”.
This recipe is perfect for those following a vegan diet or for those who are lactose intolerant but still want to enjoy the taste and texture of traditional cheese, especially if you enjoy cheeses with a strong flavor and almost pungent aroma.
With just a few ingredients and simple steps, you can create a tasty, versatile, and dairy-free cheese at home. Join me on this culinary adventure and discover how easy it is to make homemade cashew cheese!
INGREDIENTS
NATURAL RAW CASHEWS 500 g
WATER 250 ml
WHITE YOGURT 100 g which you can replace with 5 tablets of PROBIOTIC .
NON-IODIZED SEA SALT 7 g
INSTRUCTIONS
First, to make homemade cashew cheese, you need to rehydrate the cashews. Make sure to use raw, natural cashews; roasted and salted ones won’t work.
Take the cashews and place them in a bowl with water. Let them soak in this bowl for at least 8 hours, so I recommend doing this step the night before going to bed.
After 8 hours, drain the cashews, place them on a kitchen towel, and pat dry any remaining surface water. They should be soft inside but dry outside.
Transfer the soaked cashews to a blender and add the yogurt (remember that you can replace the yogurt with probiotics if you prefer).
Blend everything until you get a creamy texture, then cover it with plastic wrap pierced with holes and leave our cream at room temperature for 24 hours.
The next day, your cashews will have started a kind of fermentation, so it’s time to add the salt. Mix well to distribute the salt evenly, and shape your cheese. As I show in the video, if you don’t want to have the same problem as me, it’s better to line the basket with plastic wrap.
After 24 or 48 hours of placing the basket in the fridge, you can unmold your homemade cashew cheese and coat it with the usual mixture, making sure to coat it on all sides.
Wrap the cheese in a kitchen towel and place it back in the fridge. Turn it upside down every day to ensure even aging.
After 30 days in the fridge, my homemade cashew cheese was ready.
If you have any doubts, you can write to me on YouTube or Instagram.
EMULSION for homemade CHEESE
I use this emulsion on all cheeses to avoid mold and cracks.
SEED OIL 1 tablespoon
WHITE VINEGAR 1 teaspoon
SEA SALT 1/2 teaspoon
