Homemade Cashew Cheese
Smooth and velvety cashew cheese - a delicious and especially nutritious vegan cheese that is always good to have at home
- AppetizersType
- EasyDifficulty
- 10 minPrep. Time
- 8Serving/Unit
Ingredients
Cashews, 1½ cups
natural
Water, 1/2 cup
Thin pink salt from the Himalayas, 3/4 teaspoon
Lemon juice, 1 medium unit
freshly squeezed
Grape seed oil, 2 tablespoons
Preparation
1. Soak the natural cashews in water in the refrigerator for about 5 hours, wash well and strain.2. Transfer the cashews to a powerful blender and add the water, pink salt, lemon juice and grape seed oil (olive oil is less suitable in my opinion here).3. Turn on the blender until a smooth texture is obtained. Transfer the mixture to a cheese basket placed on a deep plate (referring to a cheese basket like ricotta cheese, if you cannot use a boiled cheese cloth or diaper, place over a strainer and store in the refrigerator) and store in the refrigerator for at least 12 hours (drain the liquids twice).4. Bon appetite (:Total time: 1-2 days
Equipment: cheese basket/cheesecloth/boiled diaper + strainer + powerful blender.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 168 cal | 350 cal |
| Proteins | 5 g | 10 g |
| Carbohydrates | 8 g | 17 g |
| Fat | 14 g | 29 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Hani Margolin
Cheese from fresh cashews