Cashew Nut Cheese (vegan)
Say CHEESE! This recipe is sure to put a smile on your face when you taste this dairy free cheese. You can finally have your cake… (or in this case cheese) and eat it too!
- 2 cups raw cashew nuts
- water – enough to cover nuts + 2 inches
- ½ cup coconut cream (full fat canned coconut milk)
- ½ tsp sea salt
- Omega Crunch Roasted Garlic Shelled Flax flax taste
Soak cashews in a medium bowl and cover with enough water to cover the nuts plus 2 inches. Soak overnight. Place your full fat coconut milk upside down in the fridge overnight. The heavy cream will sink to the bottom and solidify and the liquid will rest at the top. When you turn over the can the next day, open from the top and your solid cream will be right at the top, making it easy to spoon out.
Drain the cashews. Place them in a food processor. Add the coconut cream. Pulse for 10-20 minutes until very smooth, stopping to scrape the sides half way through. (Every food processor is different, so time will vary.) Be sure to not heat the cheese – if the blades become warm, give your food processor a couple minutes to cool down. Stopping the food processor will not affect the cheese. Now you need to give the mixture time to ferment. Once the mixture is very smooth, wrap the bowl in a tea towel and place it in the oven with ONLY the light on. The light is all the heat that’s needed. Or you can place a heat pad (on lowest setting) between two place mats and set your covered bowl on top. Let it ferment for approx. 9-12 hours. The longer it ferments, the more “aged” the cheese will taste. If you prefer mild cheese, ferment less. If you prefer aged, ferment longer. Once the cheese has fermented, store for several hours to chill and set. Once the cheese is set, stir in ½ tsp sea salt.
To add flavor to your sprinkle in roasted garlic shelled flax. Store, refrigerated, in an air tight container for up to 3 weeks… (as if there’ll be any left after 3 weeks! Yeah right!)
Recipe by Kelly