I tried this recipe from The Spunky Coconut a few weeks ago and I have been snacking happily ever since this wonderful little treat was finished. Cashews add a wonderful flavor to just about anything and when I came across this video on how to make “Cashew Cheese” I just had to do it. The flavor goes from nutty to surprisingly cheesy after the fermenting process done and after 24 hours in the refrigerator with some seasonings it is phenomenal! This recipe called for probiotics to assist the fermenting process. Here is how I made mine and a link to the video. Enjoy! ~ Carmen
Vegan Cashew Cheese
Equipment needed: Food Processor
2 cups Cashew nuts – soak in water overnight
1 tbsp. grade B maple syrup
½ c. coconut cream (the “cream” at the top of the can, not the milky water at the bottom)
2 capsules of probiotics (depending on your brand)
2 tbsp. dried chives
2 tsp. onion powder
2 tsp. fresh garlic
Paprika – for a bit of color
Strain the cashew nuts
Grind your cashews in the food processor for about 5 minutes, and then scrape it down. Grind some more for another 10 minutes or until smooth. This process time varies depending on your processor. Add in the probiotics, coconut cream and mix well.
Transfer the cashew mixture to a class pan and wrap in a towel. At this point you can put it in the oven with just the light on or on a seedling mat. I used the seedling mat as my oven light does not create an adequate amount of warmth. Spunky Coconut uses a heating pad however; you need to double check that it does not shut of automatically.
Leave it in the heat for 12 to 24 hours; I left mine for 24 hours.
Once your “cheese” is ready, add in your other ingredients and transfer the mixture to the fridge.
24 hours later: Cashew Cheese!