Fresh Herb Cashew Cheese
Homemade vegan cashew cheese
This is one thing I can not live without! It's so easy and delicious!
What you'll need:
1-2 cups of organic raw cashews (depending on how much you want to make)
2 tablespoons of uncooked quinoa
Unsweetened cashew or almond milk
Any herb you might want to add (see below)
Soak the uncooked quinoa in filtered water for 2 days in a small covered, non plastic container. 2 tablespoons quinoa, half cup water.
Soak raw cashews in filtered water in a separate, covered, non plastic container for 1-2 days, changing the water if you're soaking for 2 days.
**I recommend the soaking process, but if you want to skip this step, that's fine too. Just use the dry cashews and proceed with the next steps. The soaking process will make the cheese more cheesy tasting and a bit softer. Try both!
Then, strain and rinse the cashews and pat them completely dry.
Pour the cashews into a Nutrabullet, then fill the bullet halfway with unsweetened cashew milk or almond milk. Make sure you add the cashews first, then the cashew milk. The milk should be half of the amount of cashews*
Add a tsp of the water from the quinoa ( optional )
1 heaping tablespoon of nutritional yeast
1 teaspoon of sea salt
In this batch, I added a few pinches of fresh dill and a small piece of fresh sage.
You can aslo keep it herb free and skip it altogether.
Now, spin... taste, add more salt, nutritional yeast, milk (for more creaminess) to taste if needed. Spin, taste, add.. Repeat until creamy perfection.
You can add any spices to the mix (lavender, honey, habanero peppers, greeen and red peppers, black pepper, etc) to make your own flavors. I promise you this is the best tasting cheese AND super easy