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)
Ingredients
300 grams (2 cups) of raw cashew nuts We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us! Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand. Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!
1/2 teaspoon sea saltSubscription Required For This Content