4 Vegan Cheeses That Taste Better Than Real Cheese.

invegetableswetrust.com

invegetableswetrust.com

cashew-cream-cheese-vegan-2Here are some vegan cheeses you can make at home. Enjoy!

Roasted Garlic Sun Dried Tomato Cashew “Cheese” from Rawmazing.com

rawmazing.com

rawmazing.com

Recipe

  • 2 cups cashews, soaked overnight, rinsed and drained
  • 1/2 cup rejuvelac
  • 1/2 cup sun dried tomatoes, diced (you want softened tomatoes)
  • 1 head roasted garlic* (2 cloves if using raw)
  • Himalayan salt and pepper to taste

Method: Blend cashews and rejuvelac in blender until smooth. Spoon mixture into cheese cloth lined strainer, cover and let sit on the counter overnight. It may release liquid so have something to catch that. Remove cheese to bowl. Squeeze garlic cloves out of their skin and stir the cloves along with the sun dried tomatoes into the cheese mixture.Form into desired shape and refrigerate 12-24 hours to set. (You can use a ring mold for this step.) If a rind is desired, dehydrate at 115 for 3-4 hours.

*To roast garlic, cut the top off of a garlic bulb. Pour in a little olive oil and wrap the bulb in foil. Bake at 350 for 45 minutes or until garlic is soft.

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball from Vedged Out

vedgedout.com

vedgedout.com

Recipe

  • 1 1/2 cups raw cashews, soaked in purified water for 4-6 hours
  • 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
  • 1/4 cup nutritional yeast
  • 1 tablespoon dry sherry (optional)
  • 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • dash cayenne
  • 1/2 cup organic unrefined coconut oil

Method: Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary. Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container. Cover and refrigerate for 4-6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. See note below for topping/variation ideas.

Raw Vegan Dill Cream Cheese from Flourchild.ca

flourchild.ca

flourchild.ca

Recipe

  • 1 1/4 cup of soaked cashews
  • 1 tbsp. of fresh chopped dill (finely chopped)
  • 3 tbsp. of fresh lemon juice
  • 1 tbsp. of apple cider vinegar
  • 1/3 tspn. of sea salt

Method: Soak cashews by placing them in a bowl; submerge them in water and cover. Keep them soaking and refrigerated for about 4-6 hours if possible. When you take them out they will feel soft and almost rubbery. Place all of the ingredients in a blender or food processor and turn the speed up slowly to incorporate. You may need to scrape down the sides, and possibly add a tablespoon of water if you aren’t getting a smooth consistency. Once you see the texture of regular cream cheese, you are good and done. Store in a mason jar, and refrigerate. This recipe should last a couple of weeks in the fridge. It is wonderful on toast, in a sandwich, as a dip for veggies or in a wrap!

Herb Cashew Cream Cheese by InVegetablesWeTrust.com

invegetableswetrust.com

invegetableswetrust.com

Recipe

  • 1 1/2 cups raw cashews, chopped in half if whole cashews
  • 4 tbspcider vinegar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 tbsp water, plus water to soak the cashews
  • 3 spring onions, diced
  • 2 tbsp chopped chives
  • 3 tbsp chopped flat leaf parsley
  • a good pinch o’ sea salt
  • a good pinch o’ fresh ground black pepper

Method: oak the cashews in water in the fridge overnight, or up to 24 hours. In the morning drain and rinse the cashews and add to a blender/ food processor with the cider vinegar, lemon juice and water, blend until smooth as possible adding up too another 2 tbsp of water if necessary. Transfer the cashew purée to a mixing bowl and fold in the remaining ingredients. Line a small 6? sieve with cheese cloth and place the sieve over a bowl. Add in the cashew mixture, smooth out the top and carefully fold over the sides of the cheese cloth. leave on the side for about two hours and discard the liquid that has drained out into the bowl. Place in the fridge overnight to allow even more water to drain and the cream cheese to firm up. After allowing to sit overnight, carefully unfold the cheese cloth and turn the cashew cream cheese dome out onto a plate. Serve with crackers or crostini.

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