It is easy to make this cheese, as it only requires 10 simple ingredients. This cheese can be made by anyone who can blend spices with cashews and wrap them in a towel after soaking and blending. You can do it!
Cashews soaked in water and vegan cream are used to create a base with a creamy texture. The nutritional yeast adds a cheesy texture, while the spices of garlic, smoked peppers, pimentos, and cayenne pepper give it a spicy kick.
After a few days in the refrigerator, the cheese will become semi-firm, moldable, and creamy.
It’s optional, but for an extra kick, I coated mine with a mixture of spices: paprika nutritional yeast, cayenne pepper, salt and chili pepper. Look at the color! I couldn’t resist.
It would be a great appetizer for Thanksgiving or any time of the year! This recipe is great for making ahead and serving to guests when they arrive. It keeps its shape up to five days and can be kept outside the refrigerator for two hours. You are so fancy.
Serve with crackers or tortilla chips for a delicious combination. Cheese + carbs are a winning combination in my book (even if it isn’t “real” cheddar).
Ingredients
- 2 cups raw cashews
- Two cloves of garlic, minced (each clove yields 1 tbsp.)
- Use up to 1/2 tsp of garlic powder
- One medium lemon, juiced and zested (about 3 Tbsp as written in the original recipe).
- Use 3-4 tablespoons of nutritional yeast (to taste).
- Add more salt to taste.
- 2 Tbsp olive oil
- 4 oz. Vegan cream cheese*
- One 4-oz. jar of pimento peppers (drained)
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional)
For Coating optional
- 1/4 cup raw pecans or walnuts chopped
- 1 Tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp Chili powder
- 1 pinch cayenne pepper
- Sea salt is a healthy addition to any meal.
Instructions
- Cover cashews with ice water and leave overnight or for at least 6 hours. Soak cashews overnight or at least six hours. Drain, return to bowl and cover with plastic wrap if you cannot get them immediately. The cashews will stay fresh in the refrigerator for up to two days. You can also quickly soak the cashews, although it is not ideal for this particular recipe. Cover them with boiling water, let them soak for an hour, and then drain and proceed with the recipe.
- Drain cashews and add them to your food processor. (Or a blender, though it will be a bit harder to blend because there isn’t much liquid).
- Add nutritional yeast, olive oil, salt, lemon zest and juice, and minced garlic. Blend until smooth and creamy, scraping sides when necessary. Add vegan cream cheese and optionally pimentos, smoked cayenne, paprika, smoked paprika, or cayenne. Blend again until smooth and creamy.
- Add more salt if you need it, or more cayenne if you want that. I increased the cayenne, nutritional yeast, and paprika. Don’t be afraid to add more flavorings if you want it to be really tasty!
- Over a medium-sized mixing bowl, place a colander or fine mesh strainer and two layers of clean, fine absorbent towels (or cheesecloth,th).
- Then, using a spatula, scoop the entire cheese onto the cheesecloth. Gather the corners and gently twist the top to form a “disc.” Secure the cheese with a rubber band.
- Place in the refrigerator for 6 to 24 hours or until semi-firm. The bowl will likely not be liquid, but the cloth absorbs any excess moisture. I will drink, and the cheese hardens.
- To serve, gently invert the cheesecloth onto a serving plate after unwrapping. As needed, reform with cheesecloth or your hands.
- Use your hands to roll the ball gently until it is coated. Handle it gently, as the ball is fragile.
- Enjoy with tortilla chips, crackers, or vegetables. This cheese is better with chips or crackers than with vegetables, in my opinion.
- The cheese will keep its shape for up to an hour out of the fridge, but it is best chilled. The leftovers can be stored in the refrigerator for up to five days.