Homemade Cashew Cheese

And it’s all raw! And melts, p.s!

Home made cashew cheese pictures and recipes by our pal Creed! You can follow her for more recipes on her Twitter & Instagram.

For the cheese pictured:

1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done!

For chipotle:

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Add either Follow Your Heart chipotle mayo or any vegan store bought chipotle mustard to the original recipe!

For pesto herb:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well make the pesto with a handful of fresh cilantro, some basil, about 1/2-1 TB of garlic and pepper. Blend that and after, put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste and pesto on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done!

For sundried tomato herb:

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: 1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well rinse dundried tomatoes off to remove oil and chop them up. put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste sundried tomatoes and a good amount of Italian herb seasoning on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins.

For smoked soy bacon:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste, soy bacun bits (my mom for them at Walmart for super cheap) and smoked paprika, on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins.

For olive artichoke:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste, vegan tapenade, and sliced artichokes on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done! Perfect and savory.

For tangy:

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For this you can make a homemade sweet and sour sauce with 1 TB Ketchup, 1 t of Tamari, 2 TB rice vinegar, 4 TB agave, and 2.5 fl oz of water, 2 t of corn starch and diced pepper.

1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste and sweet and sour sauce on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins.

For smoked cheddar:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste, turmeric, and smoked paprika on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done! Perfect taste I loveeeee it. You can add anything to this to make it flavored, jalapeños, black pepper, anything!

For spicy tomato:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste and homemade or canned salsa on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done! This one taste JUST like nacho cheese.

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They all look delicious! Having never made homemade cheese before, I think I’ll try out the original or cheddar and have my first vegan grilled cheese sandwich!

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