Cashew Cheese Food

SEA MOSS CASHEW CHEESE RECIPE (MELTS, SLICES, AND SPREADS!)

Steps:

• Grab another medium or large bowl and add your raw sea moss. Fill the bowl up with water and begin to clean your sea moss THOROUGHLY removing any dirt or debris from your sea moss. (I did a full video Sea Moss Tutorial or your can red the Sea Moss Gel Recipe blog post)
• Once done, discard the dirty water leaving your sea moss in the bowl. Refill your bowl of sea moss back up with water fully covering it and allow this to sit overnight. This will rehydrate the sea moss and make it soft enough to dissolve when making our cheese.
• Grab a medium or large bowl and add your cashews to it. Fill the bowl up with water and set aside to soak overnight along with your sea moss. This will help soften the cashews and get rid of that "cashew taste". If you are forget to soak your cashews, you can always boil them in a pot for a few minutes to soften them.
• Once your cashews and sea moss are done soaking, drain the water from both bowls (one at a time), and leave your sea moss and cashews in the respective bowls.
• Grab your high-speed blender and add IN THIS ORDER your vegetable broth, kalamata olive juice, lemon juice, melted coconut oil, tapioca starch, garlic powder, onion powder, sea salt, nutritional yeast, and soaked cashews. Blend for 1 to 2 minutes until mixture is smooth. Leave mixture in your high speed blender and set aside
• Grab a sauce pan and add 1 cup of water and your soaked raw sea. Place over medium high heat stirring regularly until sea moss starts to break down and dissolve. It should take about 3 - 5 minutes. The water will become a gel like texture. Don't worry if all the pieces don't break down as it will be broken down completely when added to the blender.
• Remove your sea moss gel from pot and pour it into your blender on top of your cheese mix. Blend again until smooth. At this point you can taste your cheese recipe and adjust seasonings to your liking.
• Grab your choice of mold (I used a round glass bowl) and lightly oil it with coconut oil. Then pour your cheese mixture into your mold and refrigerate until it set. It usually just takes a couple of hours.
• To serve, remove from bowl by turning it upside down on a plate. Serve as an appetizer or snack with fresh veggies or crackers. Or melt on vegan pizza!

BEST EVER CASHEW CHEESE SAUCE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

VEGAN CASHEW CHEESE

Steps:

• Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
• Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
• Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
• Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.

VEGAN CASHEW CHEESE

Steps:

• Place all ingredients in a food processor and blend until smooth and combined.
• Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.

CASHEW CHEESE

Steps:

• Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

VEGAN CASHEW CHEESE

Steps:

• Soak, drain, and rinse cashews.
• Place in a food processor, along with lemon juice, salt and black pepper.
• Pulse for about 1 minute to combine ingredients.
• Add water and process until completely smooth, about 2-4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
• Is it seriously that simple? Yes lovers, it is.

CASHEW CHEESE RECIPE

Steps:

• Place the raw cashews in a bowl and pour in enough warm water to cover. Soak for 2 hours, then drain the cashews. Place the drained cashews, 1/2 cup warm water, and all remaining ingredients in a high powered blender. Blend for 2 to 3 minutes, or until smooth and creamy. Adjust seasonings to taste. For a thinner consistency, add more water, a tablespoon at a time, until desired consistency is reached.

5 MINUTE CASHEW CHEESE SAUCE

Steps:

• Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth. Serve or store in fridge for up to one week.

EASY CASHEW CHEESE DIP AND SPREAD

Steps:

• Soak raw cashews overnight or for at least 6 hours in cold water or use hot water instead and soak for about 30 minutes.
• Drain soaking water.
• Add cashews to an immersion blender container or high powered blender.
• Add clean fresh water, salt, red pepper, and green onions. (or other herbs and spices)
• Blend for about 2 minutes until very creamy.

HARD SLICEABLE CASHEW CHEESE

Steps:

• Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
• Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
• Blend until smooth.
• Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
• Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

GO-TO CASHEW CHEESE RECIPE

Steps:

• Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
• Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
• Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

HOW TO MAKE CASHEW CHEESE

Steps:

• Combine cashews and 1 1/2 cups room temperature water in a bowl. Cover with a clean towel to prevent dust from settling in the water, and soak 8 hours to overnight.
• Transfer soaked cashews to a blender. Add 1/2 cup fresh water and coconut oil. Process until smooth.

VEGAN CREAM CHEESE

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
• Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
• Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

CASHEW CREAM CHEESE

Steps:

• Add the soaked cashews, oil, lemon juice, and salt to a food processor.
• Blend for 5-8 mins to achieve a creamy texture. Stop the processor and scrape down the sides 2-3 times during blending.
• Taste and add more lemon juice or salt as needed.
• Place in an airtight container and store in the fridge for up to 5 days.

CASHEW CHEESE SAUCE

Steps:

• Drain the cashews and discard the water they were soaked in.
• Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
• Use straight away or add to a container and store in the fridge for up to 3 days.

CASHEW CHEESE

Steps:

• In a high-speed blender or a Champion juicer with the blank plate in place, process the cashews until smooth. Transfer to a bowl and stir in the Rejuvelac and salt, mixing well. Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.
• Remove the cheese from the cloth-lined sieve. Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

CASHEW NUT CHEESE

Steps:

• Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

LOADED BAKED POTATO WITH CASHEW CHEESE SAUCE

Steps:

• For the loaded baked potatoes: Preheat the oven to 425 degrees F.
• Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
• For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
• Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
• After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
• Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
• Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.