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Cashew Chesse

This basic recipe of Cashew Cheese is one you can use for lots of different things. I include it in my Mini Tart Appetizers and it can also be used for Vegan Lasagna or Canneloni. Not formed, it has a little bit grainy texture depending on the strength of your blender but that isn't bad if the ingredients you mix it with have a strong flavor. You may want to experiment with the amount of vinegar and lemon especially if the apple vinegar you use has a strong flavor. Less vinegar, more subtle flavor.

 

Servings: makes a little more than 1 cup
Duration: 24 hour soaking and about 10 minutes prep
Utensils: blender or food processor


Ingredients:

1 1/2 cups raw cashews

1/4 cup raw apple cider vinegar

1 Tab fresh lemon juice

2-3 Tab water

 

Instructions:

Place the raw cashews in a glass dish and fill with filtered water. Cover and place int he fridge to soak for 24 hours. Drain and rinse.

Place the cashews in the blender and add vinegar and lemon juice. Blend. The water is to help make it creamy so add one Tab at a time while blending until you get the consistency you want.

 

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