I was always interested in making cheese but before I had a chance I went vegan and now cheese smells like feet to me. I use to like cheese and miss some aspects of it so I was thrilled when I discovered you can buy vegan cheese at most grocery stores. I tried as many as I could find that did not have casein hiding in the ingredients and they were usually awful. They were also expensive. Life changed for me with the advent of Daiya. Beautiful, wonderful, fantastically melty, this put a lot of options back on our menu. The local pizza place now makes vegan pizza with Daiya. The shreds are the best but they are expanding to sliced and cream cheeses. They all cost a lot.
I have been experimenting with cashew cheese and I am very happy with the results of this cream cheese. It is simple, doesn't require anything that is hard to find and it tastes good. It is more on the subtle side of the cheese spectrum. You could probably use it in desserts if compelled to.
What you need:
I have been experimenting with cashew cheese and I am very happy with the results of this cream cheese. It is simple, doesn't require anything that is hard to find and it tastes good. It is more on the subtle side of the cheese spectrum. You could probably use it in desserts if compelled to.
What you need:
- 1 cup of raw cashews soaked overnight
- water
- 2 capsules of probiotics
- 1 tsp lemon juice
- 1/2 tsp of salt
