As many of you know I’ve gone vegan for January in a plight to minutely reduce my carbon footprint, and with a former cheese habit this isn’t the easiest concept to come to grips with, so whats a girl to do, well… make cheese.
Whilst time consuming (only because of the soaking time) this really is super simple, one of the easiest recipes you’ll ever read on this blog (for reals).
In a bowl of hot water soak your cashews over night, or at least for 4 hours. The longer they’re soaked the creamier your mixture. I soaked mine for around 16 hours for this batch. Apologies as I didn’t weigh the cashews previous to soaking but my guess is their uptake of water was only small so start with 250g dried (plain) cashews.
- 275 soaked unsalted cashews
- 3 tsp apple cider vinegar
- 3 tsp lemon juice
- 4 tsp water
- 1/4 tsp salt
Put together in a container and take to it with a hand mixer, or if you have a blender or spice grinder you can also use those- the reason I used the hand mixer is I knew it would get me super fine creamy results (in other words, no nuts, no bits).
I’m not entirely sure how long this mixture will last without separating a little but if you leave it in the fridge I’m sure you wont be able to hold off too long. This recipe makes around one regular sized tub that you would buy from the supermarket if it were real cream cheese.
Enjoy cheese lovers 🙂