Haven't tried making a vegan cheese yet? Look no further. This is a simple cashew chive vegan cheese that is sure to please any palate, even the non-vegan but also easy to make in your own kitchen. Vegan cheese is becoming more and more popular and it's surely a conversation starter over a glass of wine!
- 2 cups Cashews (flash soaked*) Measure cashews before soaking
- 2 tbsp Coconut Oil (neutral tasting and melted)
- 3 tbsp Lemon juice (fresh)
- 2 tbsp Nutritional Yeast
- 2 1/2 tsp Flaked Sea Salt (or more, to taste)
- 1/2 tsp Cracked Pepper
- 1/4 cup Filtered Water
- 1/4 cup Chives (fresh and chopped)
Boil water and flash soak the 2 cups of raw cashews. Flash soaking is pouring boiling water over the cashews and letting it sit for at least an hour. Another option is to pour water over cashews and letting them sit 6-8 hrs. This process allows the nuts to absorb water and the cheese becomes creamier.
In a blender (Vitamix/Blendtech preferably) or food processor combine, soaked cashews, lemon juice, coconut oil (melted), nutritional yeast, water, salt & pepper. Blend until thoroughly mixed. This will take some work, scraping down the sides and working the mixture until fully blended and creamy. If you try to add more water, you run the risk of the final product being to thin and not spreadable.
Remove from blender into a bowl and add fresh chopped chives.
Serve at room temperature.
Can be kept in the fridge for 5-7 days
I love this recipe served with fresh apples or any type of cracker with a little crunch!