Cashew Cream Cheese From Artisan Vegan Cheese Food

CASHEW CREAM CHEESE (FROM ARTISAN VEGAN CHEESE)

Cashew Cream Cheese (From Artisan Vegan Cheese) image

From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.

Provided by Wish I Could Cook

Categories Spreads

Time P2DT15m

Yield 2 Cups, 1 serving(s)

Number Of Ingredients 4

Ingredients

2 cups raw cashews, soaked in water for 8 hours and drained
1/2 cup water
2 tablespoons non-dairy yogurt
1 pinch salt

Steps:

Put everything in a high-speed blender or food processor and process until smooth and creamy.
Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.

Nutrition Facts : Calories 1590.7, Fat 128, SaturatedFat 25.7, Cholesterol 3.8, Sodium 215.9, Carbohydrate 90.9, Fiber 8.2, Sugar 15.1, Protein 43

RAW CASHEW CREAM CHEESE

Raw Cashew Cream Cheese image

This cheese is soft and creamy. Great for dipping and spreading. Try it with raw veggies or with my Raw Unbaked Flax Raisin Crackers.

Provided by jsewards01

Categories Cheese

Time P1D

Yield 12 oz, 12 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cashews
2 teaspoons unpasteurized miso
1/8 cup lemon juice
3 tablespoons olive oil
1 teaspoon salt

Steps:

Soak cashews for 4-12 hours. Drain, rinse, and drain again.
In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
Keep refrigerated.

VEGAN CREAM CHEESE

Vegan cream cheese image

Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved

Provided by Jessica Gooch

Time 15m

Yield Makes 400g

Number Of Ingredients 4

Ingredients

250g cashews
2 tbsp nutritional yeast
juice 1 lemon
a few chives , chopped (optional)

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.

Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

LAST-MINUTE VEGAN CASHEW CREAM CHEESE

Last-Minute Vegan Cashew Cream Cheese image

Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are not in season (I'm based in Israel and we have food seasons). A girl's gotta have something to spread on her sourdough bread in the morning, you know what I mean. It is also just plain good! All the recipes I have found in the past require me to soak my cashews before but that requires me to plan. And I'm not good at that!

Provided by Bayla Haskel

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h15m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups unsalted raw cashews
1 clove garlic
1 lemon, juiced
1 ½ cups water
1 teaspoon nutritional yeast
1 pinch salt

Steps:

Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 8 g, Fat 10 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 16.9 mg, Sugar 1.3 g

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Prepare a clean and dry glass or other nonreactive container. I use a Pyrex container. It may not be strictly required, but it's best to sterilize all of your equipment with boiling water before getting started.
Drain the liquid off of the soaked cashews. Add them to a blender or food processor and blend until completely smooth. If you aren't used a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you're having trouble blending.
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