![]() This Cashew Cheese Sauce takes 5 minutes to make – just pop all the ingredients into a high-speed blender or a food processor and blend until smooth (or slightly chunky, if you like it this way). In case you are looking for a more sustainable, budget-friendly option, try replacing cashews with sunflower seeds (check out the Sunflower Seed Cream Cheese Recipe). The only downsides of cashews are that they may be expensive to purchase and are not the most eco-friendly product. Cashews are a great source of monounsaturated fats, complete protein, many essential minerals (copper, magnesium, phosphorous, manganese, and zinc) that help improve metabolism, maintain weight, and fight inflammation. They probably make the best base for vegan dairy alternatives: cashew milk is one of the creamiest and tastiest (in my opinion), it’s easiest to make plant-based cheese from, and the sauce from this recipe is so deliciously creamy! And, of course, not to forget the nut itself that adds a flavorful crunch to many Asian veggie-based meals.īesides the taste and texture, we can also benefit a lot from these nuts nutrition-wise. ![]() Moreover, this cheesy cashew sauce doesn’t contain any antibiotics, hormones, and is absolutely cruelty-free.Ĭashew nuts are well-known for their creamy texture. It only takes 5 simple ingredients to make this wholesome, low in calories, sodium, and fat recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.If you are into cheesy flavors, this recipe is for you! This Vegan Cashew Cheese Sauce is so creamy, it’s hard to believe it’s only made from simple plant-based ingredients. ![]() It’s such a help to others who want to try the recipe. If you make this Vegan Cream Cheese or any other vegetarian staple recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. Newsletter Sign up for weekly updates and subscriber-only recipes.Įmail Address Sign up More Staple Recipes You can add other elements to the finished cheese, like fresh or dried herbs or spices, to flavour as you like. There are no substitutions for this recipe. It does expand, and if the jar is too small, it’ll either push up and under the lid, or if too tightly sealed, the jar could explode. Leave a gap between the top of the cheese and the lid of the jar it will ferment in. Boil it, run it through a hot dishwasher, whatever you usually do. It doesn’t freeze well.īe certain to sterilise the jar you plan to ferment the cashew cheese in, the same as you would for any other ferment or preserve. The cheese can be stored in the refrigerator for up to a week, but toss it if you see any sign of mould. There is an option to add a spoonful of another vegan fermented cheese, following the same method as for the coconut yogurt in my book, but I find it a bit trickier than powder for this recipe as it’s thicker. You could try to free-ferment the cheese, rather than using probiotics, but it’s much less guaranteed. Soak the cashews in very hot water for an hour instead of several hours for a quicker option. This isn’t an issue when using an immersion blender. I’ve never tried this recipe in a high speed blender and I have heard that some people choose to add the probiotic powder after blending to ensure it doesn’t heat up. A high speed standing blender will, of course, be just as effective – but a good immersion blender is a tiny fraction of the size and price and can do very nearly as much. I use an immersion blender, and it works perfectly for this recipe. Step 6: mix and store until ready to use. Step 4: leave some space at the top to allow for expansion. Step 3: spoon into a sterilised jar with a lid. Step 1: soak cashews, then add to a container with probiotics and water. I just realised this right now so I’ve been using three capsules at 2 billion each. Probiotics: mine are 2 billion per capsule, but I mistranslated and thought they were 2 million (miljard, in Dutch, it’s understandably confusing), so you can probably use less.Water: just tap water – if yours is bad, use filtered or distilled instead.Roasted cashews add too much of a nutty flavour. Fermented Cashew Cream Cheese Ingredients Ingredient Notes
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