Making your own vegan cheese is surprisingly easy and takes little time. For a probiotic boost and a more tangy flavour I like to leave the ‘cheese’ to ferment overnight before using. You can flavour your cheese with herbs and spices. I like adding a little crushed garlic. You can also colour your cheese by blending in a little pureed carrot or pumpkin or try adding a little smoked paprika for a wonderful warm, smoky flavour. This version uses cashew nuts but it is equally delicious with macadamia nuts or almonds.
Difficulty – Easy
Time – 15 minutes preparation plus fermenting time
What’s good about it?
This is fabulous vegan recipe providing plenty of protein and healthy fats as well as beneficial bacteria to support gut health and immune function
- Blend all ingredients in a high-speed blender until smooth.
- Place the mixture in a sieve that has been lined with cheesecloth and cover. Please a light weight like a ramekin or small plate on top to help press excess liquid out.
- Let it stand for 24 hours at room temperature to allow it to culture.
- Once it has cultured stir in the remaining ingredients and adjust the salt according to taste
- You can store this in pots / containers or you can shape it into a round – use a metal ring to shape it.
- Store in the fridge for up to 1 week.
Did You Know?
If you are allergic to nuts you can also make vegan cheese from seeds. Sunflower seeds are particularly good.
2 cups (250g) cashew nuts, soaked overnight and drained
1tsp probiotic powder
2tbsp nutritional yeast flakes
1/2 tsp sea salt
Additional flavourings of choice e.g crushed garlic, smoked paprika, fresh chopped herbs etc