My Fruitive Challenge: Day 70 — Vegan Cheese
I have yet to cook quinoa or couscous since my diet began. I like eating these grains. I don’t have a clear reason for not doing it. I plan to remedy this soon.
I see vegan cheese mentioned often on various vegan and plant based Facebook groups. I’ve had some kind of vegan cheese on a pizza, but I didn’t pay attention to the taste and texture at the time. My sister-in-law makes her own with cashews that she’s fond of.
Here’s a recipe from ChatGPT for how to make my own cashew cheese. I’ll just need to buy the tapioca starch:
### Vegan Cashew Cheese
**Ingredients:**
- 1 cup raw cashews, soaked overnight or for at least 4 hours
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (optional, considering your preference for a low-salt diet)
- 1/2 cup water (more if needed for desired consistency)
- 1 tablespoon apple cider vinegar (optional for extra tanginess)
- 1 tablespoon tapioca starch (optional for stretchiness, if making a meltable cheese)
**Instructions:**
1. **Soak the Cashews:** Place the raw cashews in a bowl and cover with water. Let them soak overnight or for at least 4 hours. Drain and rinse the cashews before using.
2. **Blend the Ingredients:** In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt (if using), and water. Blend until smooth and creamy. If the mixture is too thick, add more water a little at a time until you reach your desired consistency.
3. **Adjust Flavor:** Taste the mixture and adjust the seasoning if needed. Add apple cider vinegar if you prefer a tangier flavor.
4. **Thicken the Cheese (Optional):** If you want a stretchier, meltable cheese, transfer the mixture to a saucepan and stir in the tapioca starch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes stretchy (about 3-5 minutes).
5. **Serve and Store:** Pour the cheese into a container and let it cool. It will firm up slightly as it cools. Store in the refrigerator for up to a week.
### Tips:
- **Flavor Variations:** You can add different herbs and spices to customize the flavor of your cheese. Try adding smoked paprika, cumin, or fresh herbs like basil or chives.
- **Serving Suggestions:** Use this vegan cheese as a spread on crackers, as a dip for veggies, or melted on top of your favorite dishes like pizza or pasta.
Enjoy your homemade vegan cheese!
