I have to say that I am impressed. Brett and I have been meaning to make cashew cheese for some time now. Of all the times to experiment, we decided to add it to our Thanksgiving menu. This was risky, I must say. We’ve had some of the worst kitchen “bombs” as we call them, when we don’t experiment prior to having company. Good thing there is takeout and delivery, eh?
Well, we didn’t need our local eateries to help out with this one. I did the making. Brett “supervised.” We ended up using it as a dressing for our roasted brussel sprouts. Genius idea. For the rest of the weekend, we used it as a dip with veggies. We got rave reviews. We were hoping that we would be making a harder cheese, but alas, that wasn’t meant to be. Thanks to Rich Roll’s Jai cookbook, our potential disaster was a big success. Yay for vegan cheese!
Vegan Cashew Cheese
1 1/2 cups raw cashews
1/2 cup organic canola oil (make sure to use name brand – you can really taste the difference)
1/4 cup yellow or white miso paste
1/2 cup nutritional yeast
1 tsp sea salt
1 tsp garlic powder
2 1/2 cups unsweetened soy milk
Juice of 1 lemon (watch out for those seeds!)
Place cashews in a food processor and blend for 2-3 minutes, until ground into a mealy-type consistency.
Add the yeast, salt, pepper. Pulse a few times to mix. In a small saucepan, heat the oil and the soy milk until warm and well blended. Reserve half of this liquid in a small bowl and combine with miso. Stir to dissolve the miso. Pour the other half of the oil milk mixture into the running food processor. Once the miso blend is combined, pour that in as well. Last, add the lemon juice. You’ll notice the mixture start to thicken.
As it sits, it will thicken some more.
Reminder: this is not hard cheese. We would recommend using it as a dressing or dipping sauce.
Don’t worry, we’re back to the kitchen to make a great hard cheese recipe for you all. Hope you enjoyed your Thanksgiving break!