Basic Vegan Cashew Cheese

Mastering basic cashew cheese is an important step for those looking to expand their vegan cheese repertoire. It is tasty in its own right, so feel free to stop here after making it.

Lengthening or shortening the curing time affects the overall sharpness and texture of the cheese. Young cheese that is cultured quickly is mild and creamy. Allowing the cheese to culture for several weeks creates a firmer texture, interesting skin and sharper flavors.

Difficulty: simple
Yield: about 500 grams (one pound)


300 grams (2 cups) of raw cashew nuts
1/2 teaspoon sea salt

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