VEGAN CASHEW CHEESE RECIPES

VEGAN CASHEW CREAM CHEESE | ALLRECIPES

Vegan Cashew Cream Cheese | Allrecipes image

Vegan cream cheese made with cashews.

Provided by DanaC

Categories Everyday Cooking Vegan

Total Time 15 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1?½ cups unsalted raw cashews
½ cup water
3 tablespoons lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon salt, or more to taste
3 tablespoons chopped fresh chives

Steps:

Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
Serve right away or let chill in the refrigerator before serving.

Nutrition Facts : Calories 190.4 calories, CarbohydrateContent 11 g, FatContent 14.9 g, FiberContent 1.2 g, ProteinContent 6.3 g, SaturatedFatContent 2.6 g, SodiumContent 101.7 mg, SugarContent 2.2 g

VEGAN CASHEW CHEESE RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Vegan Cashew Cheese Recipe | Food Network Kitchen | Food ... image

A wheel of cheese is always elegant alongside crackers, and our vegan version is no exception. The recipe makes two, so you can bring one to a party and keep the other to yourself for snacking.

Provided by Food Network Kitchen

Categories appetizer

Total Time 16 hours 20 minutes

Cook Time 20 minutes

Yield Two 9-ounce rounds cheese

Number Of Ingredients 8

Ingredients

2 cups raw peeled cashews
1/4 cup lemon juice
1/4 cup organic refined coconut oil
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
3/4 cup cashew milk
1/4 cup finely chopped fresh parsley
Crackers, for serving

Steps:

Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.

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