Aug 17, 2015
Herbed Cashew Cheese
This recipe uses a basic cashew cream cheese recipe, and then it’s infused with herbs and spices and dried in the oven at a low temperature to preserve those healthy bacteria. It’s still pretty soft and spreadable but it is sliceable especially when it’s cold. I’ll be creating more recipes for plant-based cheeses soon so stay tuned 🙂
- 2 cups raw cashews, soaked for 6-8 hours
- ½ cup water
- pinch sea salt (or adjust to taste)
- 2 TBS plain, vegan yogurt
- ½ cup chopped herbs—use what you like! I used fresh parsley, fresh dill and dried chervil
- 1 tsp onion powder
- ½ tsp ground black pepper
- Drain the cashews, rinse and place in a high-powered bender. Blend, adding the water a bit at a time, until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
- Transfer to a mixing bowl.
- Add the remaining ingredients and mix well.
- Culture the cheese: Transfer to a clean glass bowl or container, cover securely with a breathable cloth, like cheesecloth or a paper towel, and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures).
- When it’s cultured to your desired taste, transfer to a parchment-lined bowl and bake at 180° F (or on “warm” if your setting doesn’t go that low) for 1½-2 hours. If you’re not too concerned about the probiotics and simply want a yummy-tasting cheese, you can increase the oven temp to 200-220° and bake for one hour. They key is to remove as much moisture as you can. It will puff up in the oven. That’s okay. It sinks when it cools.
- Refrigerate overnight before serving. It should stay fresh for about a week in the fridge.