Comments on: Sliceable Cashew Cheese

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 20 Oct 2023 09:22:24 +0000

In reply to Maya. Yes you can Maya!

By: Maya

Maya — Thu, 19 Oct 2023 01:47:14 +0000

In reply to Nadine @ Loving It Vegan.

Hi.
would I be able to substitute cashews for blanched almonds?
thank you

By: Viv

Viv — Wed, 18 Oct 2023 23:27:17 +0000

In reply to Sakra.

That’s a lot more work. I’ll just try hers!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 29 Sep 2023 12:19:36 +0000

In reply to tanya. Hi Tanya! Thank you for your review! You can scroll up to the post and you will find under the "how to make cashew cheese" heading is a box where you can subscribe to our email list. :)

By: tanya

tanya — Thu, 28 Sep 2023 20:32:24 +0000

great recipe! how do i sign up to receive the daily recipes? thank you.

By: Sakra

Sakra — Wed, 27 Sep 2023 13:36:21 +0000

Thanks for the recipe. I have a question and also some tips
The question – how were the holes in the cheese made?
The tips-
*fermentation
To get the taste of cheese, you should ferment the ground cashews with vegan probiotics.
(I recommend 50 billion CFU)
Grind only the cashews with half a cup of vegetable milk (preferably coconut cream that mimics the taste of lactose)
At this stage I recommend adding a tablespoon of potato starch.
When the cashews, starch and cream are ground into a smooth cream, probiotics are added – It’s time to ferment it in a warm place for at least 12 hours.
It is advisable to ferment in an electric pot at 40C, but if you don’t have one, then put in a dish wrapped with a towel in an oven heated to 100C, turn it off and leave only light in it.
When the cashew cream smells like cheese and tastes sour, it is a sign that lactic bacteria have developed, which are responsible for the taste of the cheese.
Return the batter to the blender.
*Seasoning
Since the cheese has already soured, you can reduce the lemon juice and since it has a real cheese flavor, you don’t need nutritional yeast. For an umami taste, I recommend half a teaspoon of light miso (shiro)
Mix well in a blender to a smooth cream with the rest of the spices (salt, garlic, white pepper, etc.)
Don’t forget the coconut oil.
*stretching and melting effect
When the cheese is in the blender, add a teaspoon and a half of psyllium powder. Do not mix the psyllium yet. wait for the agar.
*dishes
At this stage it is important to prepare the dish in which we will stabilize the cheese. If it’s silicone made, it does not need oiling, every other dish should be oiled with a thin layer of oil.
*Agar agar-
There are different qualities of Agar that are marked by numbers. Most of the agar sold in health stores has a medium or lower level..
In addition, agar coagulates less in an acidic medium. So in my opinion you need at least a tablespoon and a half of agar per 3/4 cup of water.
cook well, (boil, reduce heat and cook for another 5 minutes on very low heat while stirring)
When the agar is ready, add it to the blender and then mix on high power for a minute.
The cheese will start to thicken, so you have to hurry and pour it into the dish we prepared in advance.
I hope these tips help anyone who has complained that the cheese doesn’t melt or it doesn’t sliced and most of all it doesn’t taste like cheese.
Good Luck

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 20 Sep 2023 10:11:50 +0000

In reply to Renee. Hi Renee. Up to a week covered in the fridge and yes, you can freeze it. You can find more info in the post above under storing and freezing.

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 20 Sep 2023 10:06:59 +0000

In reply to Elena. Thank you Elena!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 20 Sep 2023 10:06:33 +0000

In reply to Maria Baron. Hi Maria, you don't need to soak the cashews first. :)

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 20 Sep 2023 10:04:28 +0000

In reply to Kimberly. That's awesome Kimberley! Thanks so much for your great review!