I’m a god.
A minor kitchen god, maybe, but seriously, I feel like Tom Hanks in that Castaway movie when he makes fire.
I made cheese out of nuts.
I know that “Nut Cheese” sounds unappealing, and my sister and her husband are cracking up right now (do I know you guys or what?), but it is SOOOO good! And it’s vegan and non-dairy and really it tastes like cheese! When you are someone who doesn’t eat cheese for whatever reason and you miss it A LOT, nut cheese that tastes this good is nothing short of a miracle.
Because it is baked, the consistency of this cheese is dry and it can be sliced. Hallelujah!
I got the recipe from MapleSpice.com and she got it from somewhere else and each of us has added her own twist. I didn’t have blanched almonds, so I used cashews and I was out of lemons, so I used lime. The evolution of a recipe. That link from MapleSpice has step-by-step pictures so head over there if you are unsure.
This recipe is super easy but requires an overnight soak and then an overnight draining. I am going to try it without the overnight draining. Just make sure you leave enough time and don't be put off by all that waiting time, it's worth it!
Ingredients
- 1 1/2 cups raw cashews (or blanched almonds)
- 1/4 cup lemon or lime juice
- 1/2 cup water
- 3 Tbsp olive oil
- 2 cloves garlic, roughly chopped
- 1 1/2 tsp salt (I had feedback from 2 readers that the cheese is too salty. I like it this way, but maybe use less if you are not a salt lover. It will become more salty after it bakes too).
Instructions
- Soak the nuts overnight in a bowl of water to cover.
- Drain the nuts and place in the blender with the remaining ingredients.
- Blend until smooth.
- Place mixture in cheesecloth and close up.
- Place cheesecloth in a strainer over a bowl.
- Place in refrigerator overnight.
- The next day, drain off any liquid (mine didn't have any so I'm not sure what that overnight draining was for?)
- Plop mixture out of cheesecloth into an oiled oven-proof bowl or dish.
- Bake in a pre-heated 180C oven for 40 minutes or until the cheese is firm and the top is beginning to crack, dry and turn golden.
- Serve warm or let cool and store in fridge.
- Here's a close up so you can see the consistency. It's like a dry feta.
This post is participating in Wellness Weekend at DietDessertnDogs.com
Yes cashew cheese is really good,have been making it for years. It becomes extra good with some added Brewer’s yeast.
Just now I noticed you baked it so it is now raw.Interesting,I must try it your way next time!
Yeah, I have made raw cheese spreads before but this is the first time I made it baked and was amazed at how much more like real cheese it becomes!
Thanks. Looks wonderful. Will try with the almonds I have. How does it taste after it’s cold?
It was still delicious cold. It’s already gone in less than 24 hours!
I am definitely going to try this one – thanks
Yes, I am cracking up. And yes, you do know me.
Nonetheless, the nut cheese does look like it tastes good. Gotta find a different name for it though.
C didn’t get it, hahaha. Congats on the new abode btw!
Woop woop to you!I found your blog today and cannot stop reiadng it. Your writing is very simple and yet beautiful, you are very inspiring so please keep it up! How long have you been vegan for? Has it been since August 08?I went vegan last October and relate a lot to the things that you say. Thankfully, I didn’t become vegan because I was ill. I decided it was time for me to open my eyes to the harsh reality of the animals’ condition, the damage caused to the environment and to my body.Thanks for sharing your experience. Your blog is now listed in my favourites!Alex
How wonderful for our dairy-free friends – I know someone that I want to gift with a batch of this. Thank you for sharing.
Your welcome Gretchen. Thanks for stopping by!
I enjoyed hniareg about the benefits of altering my eating habits. Heart disease, diabetes, thyroid issues run thick in my family, and it scares me that exercise won’t be enough in the long run. I do notice a few other benefits of eaten a vegan diet other than the health benefits, such as my pants fit better!!!!!!!! Genes loving it too, although he still eats meat only a few nights a week. Last night he had a porkchop and I substitued my pork chop for a sliced tomato. We had fresh green beans from the garden as well as yellow squash and zucchini sauted with garlic basil parsley and a sliced banana pepper .I’m still full lol! Thanks for the blog post
ive made this twice. Once with almonds and once with cashews. Both times we ate all up VERY quickly. On toast,pasta,salads. Do you think it would work if i added olives or herbs or sun dried tomatoes to the mixture ?
Yes, totally! Let me know what you create.
This sounds really tasty. I love cheese, but my body does not (I used to be able to tolerate cheese better). I will have to give it a try – my husband and I are both almond fans.
That is just amazing! I am sure you feel SO much betetr (not to mention how fabulous you look)! I have lost over 35 lbs in 3 months by eliminating alcohol, and have another 100 to go. You are an inspiration! Can’t wait to read more.
Just made it half and half almond/cashew and it’s in the fridge doing the draining thing. I tasted the mixture and it already tastes like a salty cheese. I can also see how cashews can be used to make a creamy pasta or moussaka sauce. This is very exciting. Thank you so much for your help.
So glad you like it. It sure got rid of those creamy, cheesy cravings for me!
Emily, this cheese looks delicious and is in the oven right now, I tasted it before it went in and it was very nice.
Do you know how long it will last in the fridge?
Hi Mary. Every time I have made this, it is devoured in minutes! So I have never made it to fridge storage stage I’m afraid. I’m sure it’s good for 5-7 days depending on your fridge. Let me know, OK?
This looks so fabulous! I have my cashews soaking and will make this tomorrow. I can’t wait!
Your website rocks. Thank you for the inspiration. I went vegan a couple weeks ago and cheese is def something I long for. Cheers!
Me too Ashley. I hope you like this! I have a whole board on pinterest devoted to vegan cheese recipes. Find me over there and check them out!
Natala,I was one of those people that thhogut I would never be a Vegan, and then I had a heart attack when I was 40. My wife found your blog, and we started to read up on going plant based and being Vegan. My heart disease went away, and I will now be around for my children. My children will not have to get the disease that almost killed me. Now we eat things like tofu. Sure, I get shit for it, but I also know that all of those people will one day have to make a decision between getting over themselves and learning for themselves and changing what they eat. Again, thank you for all you wrote this year.Mike T.