Almond Cheese | How to make vegan cheese
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Almond Cheese:
1cup blanched and peeled almonds
2tbsp lemon juice
3tbsp olive oil
1tsp salt
1/2cup cold water
1 clove of garlic
This doesnt make a lot so the cheese I displayed at the end was actually double the recipe.
as for the oil at the end, it was just olive oil and rosemary blended together.
Enjoy!
How To Make Vegan Cheese: Cashew Cheese Recipe
When you’re starting a vegan diet or you discover a dairy allergy, giving up cheese can feel like the hardest part, right? Not anymore! When soaked and ground, cashews can be whipped into almost-like-the-real-thing “cheese,” enhanced with ingredients like nutritional yeast, vinegar, garlic, and salt. When it’s shaped, chilled, and rolled in sweet or savory toppings, every bite is reminiscent of your favorite tangy soft cheese.
CASHEW CHEESE LOGS 3 WAYS
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 12 hours and 10 minutes
INGREDIENTS
For the cheese
2 cups Thrive Market Organic Raw Cashews
Filtered water, plus additional ½ cup for cheese
½ cup nutritional yeast
4 garlic cloves
2 tablespoons Thrive Market Organic Apple Cider Vinegar
Zest of 1 lemon
Juice of 1 lemon juice
2 teaspoons sea salt
1 teaspoon Thrive Market Organic Ground Pepper
For the toppings
A little sweet
¼ cup Thrive Market Organic Dried Cranberries
¼ cup dried cherries
A little seedy
1 tablespoon Thrive Market Organic Chia Seeds
2 tablespoons Thrive Market Organic Pumpkin Seeds, coarsely chopped
2 tablespoons Thrive Market Organic Sunflower Seeds, coarsely chopped
A little nutty
¼ cup Thrive Market Organic Walnut Halves and Pieces, toasted and chopped
¼ cup Thrive Market Organic Pecan Halves, toasted and chopped
INSTRUCTIONS
Make the cheese
Place cashews in a bowl and cover with water; let soak at least 8 hours or overnight. Drain and rinse nuts, then add to a food processor. Pulse until nuts are crumbly and start to get creamy. Add all remaining cheese ingredients, and blend until fully combined and creamy.
Arrange 3 rectangular pieces of plastic on the counter. Equally split cashew cheese onto the center of each piece. Roll up the cheese into a log, wrapping the sides tightly. Freeze for 1 hour or until firm.
Make the toppings
Place dried cranberries and cherries on one plate; chia seeds, pumpkin seeds and sunflower seeds on the second plate; and walnuts and pecans on the third plate. Roll each log into one of the three plate toppings, pressing toppings onto logs as needed. Serve with bread or crackers.
Shop the recipe at
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No Oil No Nut Vegan Pepper Jack Vegan Cheese
Did you know that you can make a no-oil vegan cheese with oats? It even melts and is sliceable!!
This process takes about 10 - 15 minutes to make and about 20 minutes to set up. It's easy and all you need is a blender
There are 2 ingredients you may need to buy, but you can make dozens of batches of this cheese with them - vegan lactic acid for an extra boost to the sharpness and kappa carrageenan to make it sliceable.
You can try agar in place of the carrageenan, but the texture will be a little different. You can skip the lactic acid and just add a teaspoon of apple cider vinegar instead.
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They seem to be out of vegan lactic acid on Amazon but I found it here:
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Vegan Cashew Cheese | वीगन कॅशू चीज़ | Vegan Recipes | Sanjeev Kapoor Khazana
To munch on your favorite cheesy delights, we have got this recipe for people who are on a Vegan diet. Vegan Cashew Cheese is made with cashews, a pinch of rock salt and is dairy free!
VEGAN CASHEW CHEESE
Ingredients
1 cup cashew nuts
Rock salt to taste
Method
1. In a large bowl, add cashew nuts and add sufficient water and soak 6-8 hours.
2. Drain and transfer the soaked cashew nuts into a blender jar. Add ¼ cup water and blend well. Add enough water to blend to smooth paste.
3. Transfer the prepared mixture into bowl and keep it on the kitchen counter for 6-8 hours.
4. Once the cheese is fermented, refrigerate up to 10 days.
5. Before use, add rock salt and mix well.
6. You may also dried herbs, fresh herbs or finely chopped vegetables and use as desired.
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EASY Vegan Cheese Recipe ***ONLY 2 INGREDIENTS***
LEARN HOW TO MAKE VEGAN CHEESE WITH 2 INGREDIENTS!
LAY HO MA everyone! You're in for the ultimate treat. Join me in this episode on how to make easy vegan cheese. In fact, you only need two ingredients. This vegan cheese is perfect for spreading on crackers, breads, and much more!
Ingredients:
2 1/2 cups of cashew milk
*if making cashew milk, blend 1/4 cup cashews with 2 cups water
2 tbsp lemon juice
Directions:
1. Heat up the cashew milk in a saucepan on medium heat. Do not boil.
2. Add the lemon juice, and gently incorporate
3. Turn off the heat, and let the mixture cool for 15-20min
4. Place a sieve onto a large mixing bowl and line the sieve with cheese cloth or a nut milk bag
5. Pour the mixture into the milk bag, and gently strain out some of the water
6. Fill a mason jar up with water, and place it on the bag to act as a weight
7. Place in fridge overnight
8. That's it!!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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MY FAVORITE VEGAN CHEESE RECIPE (dairy, nut and soy free!)
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This recipe is dairy, nut and soy free and can be used in a variety of recipes. I consider this to be more of a nacho style cheese, rather than a specific type such as cheddar, mozzarella, parmesan, etc. Yields about 2 cups.
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