Cashew Cheese

I don't really know what attracts me so much to vegan foods. Maybe it's that vegans got the memo early that the majority of our diet should be plants while the rest of us ignored it and went off to play with the cows. Don't get me wrong. I like cows. They're cuddly and they make a funny noice.

Cashews, they don't make a noise. Pretty quiet little things, actually. You know, just hanging out on their branch until Joe the Farmer comes along to pick them.

Though I can't say this tastes like the perfect chevre, it's pretty tasty. And you get a lot of product for your money. I say go for a bag of Trader Joe's raw cashews all the way. Ouce for ounce, this cashew cheese comes out at about half the price of it's dairy cousin.

And you can play with the flavor in any way you like. I split my recipe in half and did half plain, half spicy.

Tomorrow this cashew cheese will grace some steamed broccoli. Maybe it will even get a dash of tumeric so it looks likes it's cheddar friends. Yeah, I think the vegans had it right all along.

Oh, did I mention I also have a whole chicken poaching right now? Yeah, I'm totally all over the place today.

Recipe after the jump.

Cashew Cheese

  • 3 cups raw cashews
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • A few cracks of black pepper
  • 1 garlic clove

Place the raw cashews in a bowl and cover with water. Refrigerate overnight, or at least 8 hours.

Drain cashews and place in a mixer with all other ingredients. Blend on high speed until fully incorporated. Taste and adjust seasoning with more salt and/or pepper.

Refrigerate for a few hours so the cheese "sets" then spread on crackers or eat as desired. To make it "cheddar" cashew cheese, add 1/4 teaspoon ground tumeric to achieve an orange color.

Good for up to 4 days if kept refrigerated.