CASHEW CHEESE (raw-vegan)
Cashew Cheese has been a staple in my kitchen for a long time. Since cashew cheese is RAW and VEGAN, it fits right into my healthy eating plan quite nicely. It has a slight tangy taste and the consistency of cream cheese; in fact I use it in all of my recipes that call for cream cheese. The process of making cashew cheese is very simple and it is just a couple of ingredients. This recipe is for PLAIN unsweetened cashew cheese.
Makes about 1 1/2 cups
2 cups whole raw organic cashews (buy whole cashews to ensure the best quality of nut thus best quality of cheese)
1/4 cup raw organic apple cider vinegar
1 small ripe organic lemon, reserve juice then save peel for another recipe
1/3 cup water
3 layers of cheese cloth about 8 inches long
large rubber band
deep container to hang the cheese ball from (read further)
In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours. Drain the cashews and rinse well. In a blender blend on high the cashews, vinegar and lemon juice. Add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste. Open up and then layer your cheese cloth together on top of each other. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball. Suspend it using the chop sticks as its support across the opening of your container. Hang for 24 hours, drain the container if need be. Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.