Often meat and dairy substitutes can seem just like that – substitutes for something better. However, this cashew cheese inspired by Kate of Kenko Kitchen is amazing all on its own and will leave you missing nothing at all. Many cashew cheese recipes can seem more like a cashew hummus – and as delicious as this is, there is something so amazing about a slice-able, crumble-able cheese perfect for sauces, pizzas, crumbling on salads and smeared on toast!
2 cups raw cashews, soaked for at least 4 hours – overnight, drained
1 teaspoon salt
2 tablespoons of neutral tasting coconut oil
1/3 cup water
juice of one lemon
1 tablespoon nutritional yeast
1 tablespoon white miso
A pinch of garlic power, pepper or turmeric, optional
Place all the ingredients in a food processor and blitz until the mixture is smooth. Roll the cheese into ball shape using a piece of muslin (cheesecloth) or baking paper, then place in the refrigerator overnight to set.
photo via savoury lotus