Dive into the art of cheese-making with this Creamy Vegan Cheese Delight recipe. Perfect for spreading on crackers or stirring into pasta, this homemade cheese alternative is a blend of natural ingredients that achieves a rich and tangy flavor.
Ingredients
- 100g cashews, soaked in water for 4 hours, then drained
- 1250ml unsweetened soy milk for a silky base
- 225g Greek-style vegan yogurt for creaminess
- ½ teaspoon sea salt for seasoning
- 3 tablespoons of fresh lemon juice for tanginess
- 3 tablespoons of apple cider vinegar to aid curdling
Instructions
- In a powerful blender, combine the soaked cashews, soy milk, vegan yogurt, and sea salt. Blend until you have a smooth, creamy mixture.
- Pour the blend into a large saucepan and gently heat to 90°C (194°F), stirring often to prevent sticking. Maintain this temperature for 1 minute to allow the flavors to meld.
- Off the heat, stir in lemon juice and apple cider vinegar. Let the mixture rest for 20 minutes; it will begin to curdle and thicken.
- Over a bowl, set a colander lined with a cheese mold. Ladle the curdled mixture into the mold, stirring gently to release whey and make room for all the curds.
- Once all the curd is in the mold, place it in the refrigerator to set for 8 hours or overnight for best results.
- The whey collected beneath the colander is nutritious and can be repurposed in various recipes.
- When the cheese has set, invert the mold onto a plate or storage container. Your creamy vegan cheese is now ready to enjoy!
Share the Love
Homemade with care, this Creamy Vegan Cheese Delight is a gift of health and taste that's meant to be shared. Spread the word, share the recipe, and bookmark our site for more culinary adventures. Whether you're a seasoned vegan or just exploring plant-based options, this cheese is sure to be a delightful addition to your kitchen creations. Enjoy it in your favorite dishes, and let its comforting texture and tangy taste brighten your meals.
