How is nut cheese made

You could add coconut or olive oil, sure. If you use a high speed blender, it will be even creamier, but I usually use a food processor because I find that it blends more readily. You can try less water or adding less of it upfront next time.

I absolutely love this recipe! I was just wondering if it freezes well? Thanks in advance! This is great Gena—a fantastic staple. I added a little bit more nutritional yeast. Next time I will add some fresh herbs. Only a Ninja blender. Would an Immersion Blender work better? Actually I think a Ninja will work well for this recipe. Hope you enjoy it! Did you use flake or powder nutritional yeast? I read somewhere that if flake is used, it requires more. There is a slight difference in weight, but for the most part I find that flake vs.

So, you can use either here. Quick question — can this cheese be used in recipes that need to be baked i. I hope it works out! I realize this was a few weeks ago, but wanted to let you know this cashew cheese was awesome in the enchiladas! We ecstatic that we found your recipe and getting together tomorrow to try our hand at it. Hosting a Vegan dinner on the 13th for friends. I definitely wanna give this a try.. A blender might work on its own if you add enough water, though — and the cheese will thicken up in the fridge.

Good luck! I made some using a blender. I put the blade attachment on a mason jar and blended the ingredients in the jar instead. It worked. Although I had to stop more often than I would if I had a food processor. I am addicted — the only problem is how to stop eating it! Thank you it is delicious!

I absolutely love cashew cheese. Thanks for the reminder. I tend to make things regularly for awhile and then get tired of them. I will try this next. This recipe is amazing OMG! And this one definitely just earned a spot on my list. Will be making this regularly, my family also loved it!

Is this something that you think can be put on pizza? Maybe just dollops of it? If so, would you add it before cooking the pizza or after? You can add some dollops prior to cooking or after, but I prefer to add them prior, so that the cashew cheese becomes warm. Thank you for sharing this recipe. This is far and away my fav cashew cheese spread recipe.

Most others use Dijon which is too vinegar-y. I used fresh pressed garlic and fresh lemon juice. Totally scrumptious.

My SO and I love it with salads as some might use goat cheese! I pretty much make it on repeat, too. I wish more folks who have made this dish would comment. The flavors marry in a way that I could not predict reading the ingredient list.

I love it as a spread on toasted bread and generously dolloped onto bowls of quinoa, beans, and veggies. Also good as a dip for crackers and pretzels but it seems like a waste to use it for this!

Everyone in our house loves it. I will make again and again! I love cashew cheese — I have no idea how I survived without it for all these years. I love how versatile this recipe is — my favorite add-in is actually roasted garlic we love that stuff. Mm, finally a tasty option to change cheese with! Great recipe, I love cashew cheese too! I also prefer to use the food processor, the texture and consistency is really much better that way. HI Gena—what a great no-nonsense approach to cashew cheese.

I, too, am a fan of using the food processor for all manner of things like this. This is great, Gena! Go-to Cashew Cheese Recipe. Jump to Recipe. Prep Time: 2 hours. Cook Time: 10 minutes. Total Time: 2 hours 10 minutes. Instructions Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor.

Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.

Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. This is a recipe for some Baked Cashew Mozzarella by Deniz Kilic because sometimes, we all need some breaded cheese in our lives. These cashew mozzarella sticks are crispy on the outside and gooey on the inside just like you dreamed they would be. Simply blend the ingredients, shape it, and wait a few hours until your cheese is dense and ready to be spread.

Add some extra flavor and color by coating your cheese in your favorite spices, red pepper, rosemary, and turmeric all add a gorgeous color and taste. Source: Aquafaba Mozzarella. Who knew that mixing cashews with aquafaba chickpea brine could make a delicious vegan Aquafaba Mozzarella cheese by Lisa Dobler?! What it really comes down to is the flavoring. A bit of lemon juice, some nutritional yeast, and sea salt go a long way.

Source: Potato and Carrot Cheese. The sky is the limit when it comes to the ingredients you can make dairy-free cheese with. Cashews, almonds, seeds, and even potatoes — yes, potatoes. This creamy Potato and Carrot Cheese by Yana Chistyakova is made from a base of potatoes and carrots with nutritional yeast, oregano, garlic powder, and onion powder for flavor. Use it as a spread for sandwiches and wraps or serve it with crackers.

Source: Garlic and Herb Cream Cheese. Simply blend the soaked nuts with basil, thyme, sea salt, garlic, and a few other ingredients to create a flavorful herbed cream cheese. You can crumble this cheese and use it as a salad topper, spread some on bread, crackers, or veggie patties, or layer it onto pizza — the list of options is endless! Source: Pink Peppercorn Nut Cheese. Homemade cheese has never been this easy!

This creamy Pink Peppercorn Nut Cheese by Edelweiss and Lorelei is can be made from any kind of nuts, like cashews, almonds, or even hazelnuts. Pink peppercorns are the star ingredient, though you could also add herbs of any kind to give it more flavor. This versatile cheese is amazing on crackers, sandwiches, or even on bagels.

Source: Paprika Cheese. Nut-free, soy-free, and dairy-free cheese that slices and grates — amazing! This Paprika Cheese by Anja Cass is so easy to make and is great for a cheese platter, on crackers in a toasted sandwich or anywhere where you would normally use sliced or grated cheese. Best of all, it has no nuts or soy-based ingredients so it is a great option for anybody with food allergies ingredients commonly found in dairy-free cheese. Source: Cashew Blue Cheese.

Yes, this is real! This appetizer is guaranteed to blow your guests away. Source: Smoked Coconut Gouda. This Smoked Coconut Gouda by Somer McCowan will satisfy your need for a nut-free vegan cheese that melts, stretches, slices, and grates. You can use it to top pizzas, eat it with crackers, or pair it with one of the sandwiches on this list for some extra-smoky goodness. This stuff might make you swoon over how satisfyingly melty it is.

Source: Cashew Dill Mozzarella. This dairy-free cheese is made from protein-rich cashews, given a subtly sweet undertone from dill, and is incredibly stretchy thanks to tapioca. Melt this cheese on pizza, in a grilled cheese, or simply enjoy it with some crackers!

Source: Herbed Soft Cashew Cheese. Making vegan cheese has never been so easy. Serve on bagels, bagel chips, crackers, or celery. Source: Macadamia Nut Queso Fresco. They had to figure out ways to make the animal-free cheese taste and act more like the real deal-think melting on toast.

Vegan cheese is created using a process that shares some similar steps with traditional cheesemaking-sans animal milk, of course. Plant proteins are separated using bacteria. Then ingredients such as oils and thickeners are added to help create the desired cheeselike consistency. Just like traditional cheeses, the next big thing needed for a tasty vegan cheese is time.

The vegetable protein and bacteria sit and break down further. Unlike the animal proteins in dairy cheeses, however, those in vegan cheeses don't naturally bond to one another.

The result is flavors that tend to not be as complex and unique. The biggest thing you'll notice with your dairy-free cheese is that it doesn't melt quite the same. Don't expect quite the same ooey-gooey experience when you top your pizza with vegan cheese.

Keep in mind that all brands are different, so if you try one brand you don't like, don't give up on the rest.

Vegan cheesemakers are coming up with new processes all the time that are making these cheeses taste even more like the traditional stuff. If you're avoiding regular cheese because of the saturated fat, you may not need to. Recent research shows cheese may actually be good for your health and reduce your risk of diabetes and heart disease.

Vegan cheeses are typically lower in fat, protein and calcium than regular cheese and are likely gluten-free.